Description
Delicious Thai Coconut Curry Meatballs combine tender ground chicken or turkey meatballs baked to perfection and simmered in a fragrant red coconut curry sauce with fresh vegetables. This flavorful dish is aromatic with traditional Thai ingredients like fish sauce, lime juice, and fresh cilantro, served over steamed rice for a comforting and exotic meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Meatballs
- 1 lb ground chicken or turkey
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped onion
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 1 teaspoon ginger, grated
- 1 tablespoon lime juice
- 1 egg
- Salt and pepper to taste
Curry Sauce
- 1 tablespoon vegetable oil
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
To Serve
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Cooked rice, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Meatball Mixture: In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, finely chopped onion, fish sauce, red curry paste, grated ginger, lime juice, egg, and a pinch of salt and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape Meatballs: Using your hands, form the mixture into small meatballs approximately 1 inch in diameter, and arrange them on the prepared baking sheet with some space between each meatball.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15-20 minutes, or until they are cooked through and lightly browned on the outside.
- Heat Oil and Curry Paste: While the meatballs bake, heat the vegetable oil in a large skillet over medium heat. Add 2 tablespoons of red curry paste and sauté for about 1 minute until fragrant to release the flavors.
- Add Coconut Milk and Seasonings: Pour in the coconut milk, then stir in the fish sauce, sugar, and chicken broth. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld together beautifully.
- Cook Vegetables: Add the thinly sliced red bell pepper to the skillet and continue cooking for 3-4 minutes until the pepper softens slightly but retains some crunch.
- Add Meatballs to Sauce: Gently add the baked meatballs into the curry sauce, stirring carefully to coat them evenly without breaking.
- Add Spinach: Stir in the baby spinach and cook just until wilted, about 1-2 minutes, to add freshness and color to the dish.
- Serve: Serve the Thai coconut curry meatballs hot over cooked rice. Garnish with fresh cilantro leaves and lime wedges to enhance the flavors and presentation.
Notes
- The meatballs can be made ahead and refrigerated before baking to save time.
- For a vegetarian version, substitute ground chicken with firm tofu or plant-based meat and use vegetable broth instead of chicken broth.
- Adjust the amount of red curry paste according to your preferred spice level.
- Serve with jasmine rice or sticky rice for an authentic Thai meal experience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
