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Aromatic Thai Red Curry Meatballs Recipe

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4.6 from 56 reviews

Aromatic Thai Red Curry Meatballs combine tender ground chicken or turkey meatballs with a fragrant and creamy Thai red curry sauce loaded with fresh vegetables. This dish offers a perfect balance of spicy, sweet, and tangy flavors, ideal for a comforting dinner served over jasmine rice or noodles.

Ingredients

For the Meatballs:

  • 1 pound ground chicken or turkey
  • 1/2 cup breadcrumbs (preferably panko)
  • 1 large egg
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper flakes (adjust for heat)

For the Curry Sauce:

  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 red bell pepper, sliced
  • 1 cup snap peas (or your choice of vegetables)
  • Fresh basil leaves, for garnish
  • Lime wedges, for serving

Instructions

  1. Make the Meatballs: In a large bowl, combine ground chicken (or turkey), breadcrumbs, egg, cilantro, ginger, garlic, fish sauce, lime juice, salt, black pepper, and red pepper flakes. Mix until well combined to ensure all flavors are evenly distributed in the mixture.
  2. Form the Meatballs: Preheat your oven to 400°F (200°C). Using your hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter and place them on a baking sheet lined with parchment paper to prevent sticking and for easy cleanup.
  3. Bake the Meatballs: Bake the meatballs in the preheated oven for about 20-25 minutes, or until cooked through and golden brown, ensuring they are juicy and fully cooked inside.
  4. Prepare the Sauce: While the meatballs are baking, heat a large saucepan over medium heat. Add the coconut milk and stir in the red curry paste. Allow it to simmer for about 5 minutes until fragrant, which helps to release the flavors from the curry paste.
  5. Add the Flavor: Stir in the fish sauce, brown sugar, and lime juice to balance salty, sweet, and tangy notes. Add the sliced red bell pepper and snap peas into the sauce, cooking until the vegetables are tender, about 3-4 minutes, adding freshness and crunch.
  6. Combine Meatballs and Sauce: Once the meatballs are cooked, carefully transfer them into the sauce, coating each meatball with the aromatic curry sauce. Allow everything to simmer together for another 5 minutes to meld the flavors.
  7. Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve hot with steamed jasmine rice or rice noodles, and lime wedges on the side for extra zing, enhancing the dish’s vibrant flavors.

Notes

  • You can substitute ground turkey with ground chicken or pork for different flavors.
  • Adjust red pepper flakes to control the spice level according to your preference.
  • Use fresh lime juice for the best citrus flavor.
  • Serve with jasmine rice or rice noodles to complete the meal.
  • For a gluten-free option, use gluten-free breadcrumbs.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://mealoria.com/aromatic-thai-red-curry-meatballs-recipe/