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To make Thai red curry meatballs, you need these fresh and tasty ingredients. Each one adds to the rich flavor of the dish. Here’s the list: - 1 lb ground chicken (or turkey) - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 1 tablespoon red curry paste - 1 tablespoon fish sauce - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon ginger, minced - 1/2 teaspoon salt - 1 can (13.5 oz) coconut milk - 1 bell pepper, sliced (red or yellow) - 1 cup green beans, trimmed - Fresh basil leaves for garnish - Cooked jasmine rice for serving These ingredients work together to create a meal that is both fun and flavorful. Ground chicken or turkey makes the meatballs tender and light. Breadcrumbs help bind the meatballs, while cilantro adds a fresh taste. Red curry paste is the star of the show, bringing warmth and spice. Fish sauce adds depth, and lime juice gives a bright kick. Garlic powder and ginger enhance the aroma and taste. Coconut milk creates a creamy sauce, perfect for soaking up with jasmine rice. Bell peppers and green beans add color and crunch. Finish the dish with fresh basil for a burst of herbal flavor. Gather these ingredients, and you're ready to cook! {{ingredient_image_1}} Start by mixing the meatball ingredients. In a large bowl, combine: - 1 lb ground chicken (or turkey) - 1/2 cup breadcrumbs - 1/4 cup chopped fresh cilantro - 1 tablespoon red curry paste - 1 tablespoon fish sauce - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon minced ginger - 1/2 teaspoon salt Use your hands to blend everything well. Form the mixture into small meatballs, about 1 inch wide. Place them on a baking sheet lined with parchment paper. Now, preheat your oven to 400°F (200°C). When the oven is hot, bake the meatballs for 20 to 25 minutes. They should turn golden brown and be fully cooked. Check one to ensure it's hot inside. As the meatballs bake, prepare the curry sauce. In a large saucepan, pour in one can (13.5 oz) of coconut milk. Heat it over medium heat, stirring gently. Add more red curry paste to taste, if you like. Bring the coconut milk to a gentle simmer. Then, add sliced bell pepper and green beans. Cook these veggies for about 5 to 7 minutes until they are tender. After the meatballs are ready, gently add them to the simmering coconut curry sauce. Let them cook together for another 5 minutes. This step helps the meatballs soak up all those delicious flavors. Serve the Thai red curry meatballs hot. Place them over a bed of cooked jasmine rice. For a fresh touch, add some basil leaves on top. Enjoy the mix of tastes and textures in every bite! To get the best texture for your meatballs, keep these tips in mind: - Use ground chicken or turkey for a lighter flavor. - Mix the ingredients well but don’t overwork the meat. - Shape your meatballs to be about one inch wide. - Bake at 400°F for 20-25 minutes until golden. This helps keep them tender and juicy. If you want to change the spice, it’s easy: - Start with one tablespoon of red curry paste. - Taste the sauce as you stir. - Add more paste if you like it spicier. - You can also add a touch of sugar to balance heat. This way, you control the heat in your dish. Want to make your dish even better? Try these ideas: - Add a splash of lime juice for fresh zest. - Toss in more fresh herbs like Thai basil. - Add vegetables such as carrots or snap peas. - Consider adding nuts for crunch and flavor. These tips will help create a unique dish every time. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavors significantly, so opt for fresh cilantro and vibrant bell peppers whenever possible. Adjust Spice Level: If you prefer a spicier dish, add more red curry paste to the sauce or toss in some sliced chili peppers along with the vegetables. Don't Overcook Meatballs: Ensure the meatballs are cooked just until golden brown to keep them tender; overcooking can make them dry. Perfect Rice: Rinse the jasmine rice before cooking to remove excess starch, which helps achieve a fluffy texture. {{image_2}} You can swap ground chicken for ground beef, turkey, or pork. Each protein adds its own taste. I often use turkey for a leaner option. For beef, choose a mix with some fat for juiciness. Cook times may vary slightly, so check for doneness. To make this dish vegetarian, try using lentils or chickpeas. You can also use a plant-based meat substitute. Just mix in the same way as the meat. For a vegan option, replace fish sauce with soy sauce or a vegan alternative. This way, you keep the flavor without animal products. Feel free to change up the veggies in your curry. Broccoli, zucchini, or carrots work well. You can also add spinach or kale for extra nutrients. Just adjust the cooking time for firmer vegetables. This keeps your dish fresh and fun each time you make it. To keep your Thai red curry meatballs fresh, place them in an airtight container. Make sure to let them cool before sealing. They will stay good in the fridge for about 3 to 4 days. Keeping the meatballs and sauce together helps maintain flavor. When you're ready to enjoy leftovers, reheating is simple. You can use the microwave or the stove. If using a microwave, heat in short bursts to avoid overcooking. If using the stove, warm the meatballs in the curry sauce over low heat. Stir gently and heat until they are hot. If you want to save some meatballs for later, freezing works well. Place the cooled meatballs in a single layer on a baking sheet. Freeze them until solid, then transfer to a freezer-safe bag. They can last up to 3 months in the freezer. To reheat, thaw overnight in the fridge before warming them up. You can serve Thai red curry meatballs with jasmine rice. The rice soaks up the sauce well. You might also add a side of steamed veggies or a fresh salad. Try cucumber salad for a crunchy contrast. Yes, you can make these meatballs ahead of time. Prepare the meatballs and store them in the fridge. You can bake them just before serving. This saves time and makes dinner easy. Leftovers can last up to three days in the fridge. Keep them in an airtight container. Make sure to reheat them well before serving. Red curry paste has a blend of spices and herbs. Common ingredients include red chilies, garlic, ginger, and lemongrass. Some versions also add shrimp paste for depth. Yes, store-bought meatballs work well. Just ensure they are fully cooked. You can still simmer them in the curry sauce to absorb flavor. This can save you time and effort. In this article, we explored a tasty recipe for Thai red curry meatballs. We covered essential ingredients, step-by-step instructions, and helpful tips for best results. You learned about variations, storage, and often-asked questions. Experiment with flavors and textures to make this dish your own. Enjoy the cooking process and share your delicious meatballs with others!

Thai Red Curry Meatballs

Delicious meatballs made with ground chicken and flavored with Thai red curry, served in a creamy coconut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken (or turkey)
  • 0.5 cup breadcrumbs
  • 0.25 cup fresh cilantro, chopped
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, minced
  • 0.5 teaspoon salt
  • 1 can (13.5 oz) coconut milk
  • 1 piece bell pepper, sliced (red or yellow)
  • 1 cup green beans, trimmed
  • to taste fresh basil leaves for garnish
  • as needed cooked jasmine rice for serving

Instructions
 

  • In a large mixing bowl, combine the ground chicken, breadcrumbs, cilantro, red curry paste, fish sauce, lime juice, garlic powder, minced ginger, and salt. Mix until everything is well incorporated.
  • Form the mixture into meatballs, around 1 inch in diameter, and place them on a parchment-lined baking sheet.
  • Preheat your oven to 400°F (200°C). Once hot, bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown.
  • While the meatballs are baking, prepare the red curry sauce. In a large saucepan, heat the coconut milk over medium heat.
  • Stir in any remaining red curry paste (to taste) and bring it to a gentle simmer. Add the sliced bell pepper and green beans, cooking until the vegetables are tender, about 5-7 minutes.
  • Once the meatballs are done baking, gently add them to the coconut curry sauce. Let them simmer together for about 5 minutes to absorb the flavors.
  • Serve the Thai red curry meatballs hot over a bed of cooked jasmine rice. Garnish with fresh basil leaves for an extra burst of flavor.

Notes

Serve with jasmine rice and garnish with fresh basil for added flavor.
Keyword chicken, coconut milk, curry, meatballs, Thai cuisine