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- 1 lb ground chicken or turkey - 2 tablespoons red curry paste - 1 can (13.5 oz) coconut milk The main ingredients set the stage for flavor. Ground chicken or turkey works well. Both meats soak up the red curry paste nicely. The coconut milk adds creaminess and richness to the dish. - 1/4 cup cilantro, finely chopped - 1/4 cup green onion, finely chopped - 1 tablespoon ginger, grated - 1 tablespoon garlic, minced Fresh ingredients bring life to the meatballs. Cilantro and green onion add bright notes. Ginger gives warmth and depth, while garlic enhances flavor. Together, they make each bite more exciting. - 1/2 cup breadcrumbs - 1 tablespoon fish sauce - 1 tablespoon lime juice Pantry staples round out the recipe. Breadcrumbs help bind the meatballs. Fish sauce adds umami, and lime juice gives a zesty kick. These ingredients balance the dish and elevate the taste. {{ingredient_image_1}} Start by mixing the ground chicken or turkey with your herbs and spices. You will need: - 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup cilantro, finely chopped - 1/4 cup green onion, finely chopped - 1 tablespoon ginger, grated - 1 tablespoon garlic, minced - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon lime juice - Salt and pepper to taste Combine these ingredients in a large bowl. Mixing them well is key. It helps all the flavors blend together nicely. Make sure you use your hands or a sturdy spoon to mix until everything is evenly combined. Next, shape the meat mixture into small meatballs. Aim for about 1 inch in diameter. This size cooks evenly and fits well in your dish. For easy handling, wet your hands with water. This step stops the meat from sticking to your fingers. Place each meatball on a tray as you form them. Keep them close together but not touching. Now it's time to cook the meatballs. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for about 5-7 minutes. Turn them occasionally to get a nice brown on all sides. Once browned, pour in 1 can of coconut milk. Add sliced bell pepper and snap peas for extra flavor and crunch. Stir gently to mix everything. Bring the mixture to a simmer. Cook for another 10-15 minutes, until the meatballs are fully cooked and the veggies are tender. Don't forget to taste your dish. Adjust seasoning if needed by adding more curry paste or lime juice. This adds depth to the flavors. Enjoy the vibrant colors and aromas that fill your kitchen! Cooking time is key for meatballs. When you cook them, aim for about 5-7 minutes on medium heat. This gives them a nice brown crust. After that, add the coconut milk and veggies. Let it simmer for 10-15 minutes. This helps the meatballs cook through completely. To test for doneness, use a meat thermometer. The center should reach 165°F. If you don’t have one, cut a meatball in half. It should be firm and no pink inside. You can adjust the seasoning to match your taste. If you want more heat, add extra red curry paste. A little more lime juice can brighten the dish. Don’t be afraid to taste as you go. For extra flavor, consider adding spices like cumin or coriander. A pinch of sugar can balance the heat, too. Garnishing makes a dish look inviting. Use fresh basil leaves to top your meatballs. Cilantro also adds a nice touch. For a complete meal, serve the meatballs over jasmine rice or noodles. Add a side of steamed veggies for color and crunch. This way, you create a plate that is both tasty and beautiful. Pro Tips Use Fresh Ingredients: Fresh herbs and spices will enhance the flavor profile of your meatballs and the curry sauce, making the dish more vibrant and aromatic. Adjust Spice Level: If you prefer a milder dish, reduce the amount of red curry paste. You can always add more as you taste during cooking. Perfect Meatball Texture: Ensure not to overmix the meatball mixture; this helps keep them tender. A light hand will yield a better texture. Serve with Rice: Pair these meatballs with jasmine rice or cauliflower rice to soak up the delicious coconut curry sauce for a complete meal. {{image_2}} You can switch the ground chicken or turkey for pork or beef. Both meats add a rich flavor. They also create a different texture in your meatballs. If you want a vegetarian option, try using lentils or chickpeas. These options are healthy and tasty. Just mash them up and mix with the same spices. Feel free to add more vegetables to your dish. Carrots, zucchini, and broccoli work well. You can also use seasonal veggies like asparagus in spring or squash in fall. Adding vegetables boosts nutrition and flavor. It makes the dish colorful and fun. If you love spice, increase the red curry paste. Start with a little extra and taste as you go. You can also add fresh chili peppers or a splash of hot sauce. This will heat things up and give a bold kick. Adjust to your heat level for the perfect bite. To keep your Thai red curry meatballs fresh, place them in an airtight container. Store them in the fridge. They will stay good for up to three days. Make sure they cool down before sealing the container. This helps avoid moisture build-up. You can freeze meatballs before or after cooking. For best results, freeze them raw. Place them on a baking sheet to freeze individually first. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. To reheat, cook them straight from frozen. Add them to a simmering sauce for about 20 minutes. This helps them stay juicy. Making a large batch of meatballs is smart for meal prep. You can enjoy them throughout the week. Use them in rice bowls, salads, or wraps. They also work well in pasta dishes. With a bit of creativity, you can use these meatballs in many meals. It makes dinner planning easy and fun! You can serve Thai Red Curry Meatballs with many side dishes. Here are some great choices: - Steamed jasmine rice - Coconut rice - Rice noodles - Stir-fried vegetables Each option pairs well with the rich sauce. Jasmine rice soaks up the curry flavor. Coconut rice adds a sweet touch. Rice noodles give a nice texture that complements the meatballs. Yes, you can make these meatballs ahead of time. Here’s how: - Prepare the meatballs and store them raw in the fridge for up to 24 hours. - You can also cook them and store in the fridge for 3 days. To freeze, place uncooked meatballs in a single layer on a tray. Once frozen, transfer them to a bag. They can last up to 3 months in the freezer. Just cook them straight from the freezer, adding a few extra minutes to the cooking time. Yes, this recipe can be gluten-free. Here are some tips: - Use gluten-free breadcrumbs instead of regular ones. - Check your fish sauce for gluten-free options. These small swaps keep the flavor while making the dish safe for everyone. Enjoy your meal without worry! This blog post covered how to make Thai red curry meatballs. You learned about key ingredients, including ground chicken, coconut milk, and fresh herbs. The steps for preparing, shaping, and cooking the meatballs were clear. Remember the tips for perfect cooking and flavor adjustments. With simple variations, you can adapt this recipe to suit your taste. Whether you freeze them for later or serve them fresh, these meatballs will impress. Enjoy your cooking, and have fun experimenting with this delicious recipe!

Thai Red Curry Meatballs

Delicious meatballs infused with Thai flavors, served in a creamy coconut milk sauce with vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground chicken or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, minced
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • to taste salt and pepper
  • 1 can (13.5 oz) coconut milk
  • 1 piece bell pepper, sliced
  • 1 cup snap peas
  • 1 tablespoon olive oil
  • for garnish fresh basil leaves

Instructions
 

  • In a mixing bowl, combine the ground chicken or turkey, breadcrumbs, cilantro, green onion, ginger, garlic, red curry paste, fish sauce, lime juice, salt, and pepper. Mix until all ingredients are well incorporated.
  • Shape the meat mixture into small meatballs, about 1 inch in diameter.
  • In a large skillet, heat olive oil over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally, until browned on all sides.
  • Once browned, pour in the coconut milk and add the sliced bell pepper and snap peas. Stir gently to combine.
  • Bring the mixture to a simmer and cook for an additional 10-15 minutes, or until the meatballs are cooked through and the vegetables are tender.
  • Taste and adjust seasoning if necessary, adding more curry paste or lime juice for flavor.
  • Serve hot, garnished with fresh basil leaves and additional cilantro if desired.

Notes

Adjust the level of spice by adding more or less red curry paste.
Keyword chicken, coconut milk, meatballs, Thai curry, turkey