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To make Thai coconut curry meatballs, you need a few key items. Gather these main ingredients: - 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, finely chopped - 1 tablespoon ginger, freshly grated - 2 cloves garlic, minced - 1 teaspoon red curry paste - 1 teaspoon fish sauce - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 1 tablespoon fresh lime juice - 2 cups mixed vegetables (like bell peppers, zucchini, and snap peas) - 1 tablespoon vegetable oil - Cooked jasmine rice, for serving - Extra cilantro, for garnish These ingredients create a rich and flavorful dish that is sure to impress. Fresh herbs and seasonings add depth to your dish. The cilantro gives a fresh taste. Use it in the meatballs and as a garnish. Ginger and garlic add warmth and flavor. The red curry paste brings a spicy kick, while fish sauce adds umami. These elements balance well with the creamy coconut milk. Pair your Thai coconut curry meatballs with sides that enhance the meal. Jasmine rice is a classic choice. It soaks up the delicious sauce. You can also serve a simple salad with lime vinaigrette for crunch. Steamed vegetables or a fruit salad work great too. These sides keep the meal fresh and light. {{ingredient_image_2}} In a large bowl, combine the main meatball ingredients. Use 1 pound of ground chicken or turkey. Add 1/2 cup of breadcrumbs for texture. Toss in 1/4 cup of fresh, finely chopped cilantro. Grate 1 tablespoon of ginger and mince 2 cloves of garlic. Add 1 teaspoon of red curry paste, 1 teaspoon of fish sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything well. Your hands work best for this! Next, form the mixture into small meatballs. Aim for about 1 inch in diameter. Set them aside on a plate. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the oil shimmers, carefully add the meatballs. Sear them for about 5 to 6 minutes. Turn them occasionally so they brown evenly. If your skillet is small, cook them in batches. When they are golden brown, place them on a plate. In the same skillet, pour in 1 can (14 oz) of coconut milk and 1 cup of vegetable broth. Stir well and bring the mix to a gentle simmer. Add 2 cups of mixed vegetables like bell peppers and zucchini. Stir gently and cook for about 3 to 4 minutes. The veggies should soften but still look bright. Next, return the browned meatballs to the skillet. Nestle them into the sauce. Cover the skillet and let it simmer for 10 to 15 minutes. This lets the meatballs cook through and the sauce thicken. Before serving, stir in 1 tablespoon of fresh lime juice for brightness. Serve your meatballs over jasmine rice and top with extra cilantro for a fresh touch. To get great meatballs, mix the ground meat and breadcrumbs well. Use your hands to ensure they blend together. This helps to create a soft but firm texture. Make sure not to overwork the mix. Form the meatballs gently into 1-inch rounds. This size cooks evenly in the sauce. You can boost the flavor with fresh herbs. Adding more cilantro gives a bright taste. A dash of lime juice at the end also brightens everything. If you like heat, add more red curry paste. Taste your sauce as you cook. Adjust the seasoning to match your preference. Use a large skillet for this recipe. A heavy-bottomed pan helps distribute heat evenly. A slotted spoon is handy for moving meatballs. This keeps the sauce in the pan. Have a good knife for chopping veggies. A cutting board is also essential for prep. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables will enhance the flavor of your curry meatballs, making them more aromatic and vibrant. Adjust Spice Level: If you prefer a spicier dish, add more red curry paste or a dash of chili flakes to the meat mixture or sauce. Perfectly Cooked Meatballs: Make sure to brown the meatballs on all sides before simmering them in the sauce to lock in moisture and flavor. Serving Suggestions: For a complete meal, serve with steamed jasmine rice and a side of pickled vegetables for added crunch and acidity. {{image_4}} You can swap the ground chicken or turkey for other proteins. Try ground beef for a richer taste. Ground pork works well, too, providing a nice flavor. If you want to be leaner, use ground turkey breast. Each protein changes the taste, so pick one you love. For a vegetarian or vegan dish, replace the meat with plant-based options. I suggest using lentils or chickpeas. You can also try tofu or tempeh for a protein boost. Just mash or crumble them to make meatballs. Make sure to use a vegan fish sauce for flavor. You can easily change the spice level to fit your taste. If you like it mild, use less red curry paste. For more heat, add more curry paste or some chili flakes. Taste as you go, and adjust to what feels good for you. This way, everyone can enjoy the dish. To keep your Thai coconut curry meatballs fresh, store leftovers in an airtight container. Make sure to cool the dish before sealing. You can place it in the fridge for up to three days. If you want to enjoy it later, consider freezing the meatballs and sauce separately. This keeps the flavors intact. When you’re ready to eat the leftovers, reheat them gently. Use a saucepan over medium heat. Add a splash of water or broth to help the meatballs stay moist. Stir often to heat evenly. You can also use the microwave, but cover the dish to avoid drying out the meatballs. Heat them in short bursts, stirring in between. To freeze the meatballs, let them cool completely. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. For the sauce, freeze it in a separate container. When you want to eat them, thaw in the fridge overnight before reheating. This way, you’ll keep that delicious coconut flavor! You can use soy sauce or tamari. They both add a salty flavor. If you want a seafood taste, try adding a bit of seaweed. This can give you a similar umami flavor without the fish sauce. Yes, frozen vegetables work well in this dish. They save time and are often just as good as fresh. Just remember to add them to the sauce a little earlier. This way, they have enough time to cook and become tender. The meatballs should have an internal temperature of 165°F. You can check this with a meat thermometer. If you don’t have one, cut one meatball in half. It should be no longer pink inside and the juices should run clear. This blog covered how to make Thai coconut curry meatballs. We looked at key ingredients, fresh herbs, and side dishes. I shared step-by-step instructions for mixing and cooking the meatballs. We discussed tips for perfect texture and flavor. I also explored variations, easy storage, and answered common questions. Making these meatballs can boost your cooking skills and impress pals. Enjoy the tasty journey!

Thai Coconut Curry Meatballs

Delicious meatballs made with ground chicken or turkey, simmered in a rich coconut curry sauce with mixed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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, finely chopped
  • 1 tablespoon ginger, freshly grated
  • 2 cloves garlic, minced
  • 1 teaspoon red curry paste
  • 1 teaspoon fish sauce
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon fresh lime juice
  • 2 cups mixed vegetables (such as bell peppers, zucchini, and snap peas)
  • 1 tablespoon vegetable oil
  • 1 serving cooked jasmine rice, for serving
  • to taste extra cilantro, for garnish

Instructions
 

  • In a large mixing bowl, thoroughly combine the ground chicken or turkey with breadcrumbs, chopped cilantro, grated ginger, minced garlic, red curry paste, fish sauce, salt, and black pepper. Mix until all ingredients are evenly integrated.
  • Form the mixture into small meatballs, approximately 1 inch in diameter, and set them aside on a plate.
  • Heat the vegetable oil in a large skillet or pot over medium heat. Once the oil is shimmering, carefully add the meatballs. Sear them for about 5-6 minutes, turning occasionally, until they are golden brown on all sides. To ensure even cooking, you may need to brown the meatballs in batches.
  • Once browned, use a slotted spoon to transfer the meatballs to a plate, leaving any excess oil in the skillet.
  • Pour in the coconut milk and vegetable broth into the same skillet, stirring well to combine the liquids. Bring the mixture to a gentle simmer over medium-low heat.
  • Add the mixed vegetables to the skillet, stirring gently. Cook for about 3-4 minutes until the vegetables begin to soften but are still vibrant.
  • Return the browned meatballs to the skillet, nestling them in the coconut curry sauce. Cover the skillet and let them simmer for an additional 10-15 minutes, until the meatballs are cooked through and the sauce has thickened to your liking.
  • Just before serving, stir in the fresh lime juice to brighten the flavors.
  • Serve the Thai coconut curry meatballs over a bed of fragrant cooked jasmine rice, and generously garnish with extra cilantro for a fresh touch.

Notes

Serve in deep bowls with extra cilantro and lime wedges for garnish.
Keyword coconut, curry, easy dinner, meatballs, Thai cuisine