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For the meatballs, you need: - 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 1 tablespoon ginger, grated - 2 cloves garlic, minced - 1 tablespoon fish sauce - 1 tablespoon lime juice - 1 tablespoon red curry paste - Salt and pepper to taste These ingredients combine to create juicy meatballs with a burst of flavor. The ginger and garlic add warmth, while the fish sauce gives it depth. Lime juice brings brightness, and red curry paste adds the signature Thai heat. For the curry sauce, you will need: - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 1 bell pepper, sliced (any color) - 1 cup snap peas The coconut milk provides a creamy base. The vegetable broth adds richness. Sliced bell peppers and snap peas bring color and crunch to the dish. Together, they make a vibrant and tasty curry sauce. Garnishes can make your dish shine. Consider: - Cooked jasmine rice (for serving) - Lime wedges (for garnish) Jasmine rice serves as the perfect bed for the meatballs. Squeezing lime juice on top enhances the dish's flavors. These simple touches elevate the meal and make it visually appealing. {{ingredient_image_1}} To start, grab a large bowl. Add 1 pound of ground chicken or turkey. Next, mix in 1/2 cup of breadcrumbs and 1/4 cup of fresh cilantro, chopped. Then, add 1 tablespoon of grated ginger and 2 cloves of minced garlic. Don't forget 1 tablespoon of fish sauce and 1 tablespoon of lime juice. Now, stir in 1 tablespoon of red curry paste along with salt and pepper to taste. Mix everything gently until combined. You want the flavors to blend without overworking the meat. Now, let's shape the mixture into meatballs. Roll the mixture into 1-inch balls. You should get about 20 meatballs. Place each meatball on a lined baking sheet. Preheat your oven to 400°F (200°C). Bake the meatballs for 15 to 20 minutes. They should turn golden brown and be cooked through. This step gives them a nice crust and keeps them juicy inside. While the meatballs bake, it’s time to make the sauce. Heat a large skillet over medium heat. Pour in 1 can of coconut milk and 1 cup of vegetable broth. Stir these together well. Next, add in sliced bell pepper and snap peas. Bring this mix to a gentle simmer and cook for about 5 minutes. This step softens the vegetables and helps their flavors shine through. Once the meatballs are done, gently place them into the simmering sauce. Let them simmer for another 5 minutes. This allows the meatballs to soak up the rich flavors of the curry. Taste your dish and adjust the seasoning. Add more curry paste if you want extra heat. Serve the meatballs over a bed of cooked jasmine rice. Drizzle the curry sauce on top for a delicious finish. For a fresh touch, garnish with lime wedges. This adds a zesty kick to each bite. Enjoy your flavorful Thai red curry meatballs! To keep meatballs moist, use ground chicken or turkey. These meats are lean and can dry out. Mix in breadcrumbs and fresh cilantro for added moisture. Don't overmix the meatball mixture. Just combine until all ingredients blend. This helps keep them tender. Baking at 400°F (200°C) for 15-20 minutes gives a nice crust. Use a meat thermometer to check for a safe internal temperature of 165°F (74°C). When cooking curry, use full-fat coconut milk for creaminess. It adds richness to the sauce. Heat the coconut milk and vegetable broth slowly. Stir often to prevent sticking. Add sliced bell pepper and snap peas to keep them crunchy. Simmer gently for 5 minutes to soften the veggies without losing their color. Once the meatballs are in the sauce, let them simmer for 5 more minutes. This allows all the flavors to mix well. To adjust spice levels, start with the red curry paste. Add a tablespoon for mild heat. If you want more spice, stir in extra curry paste. Taste as you go to find your perfect balance. You can also add lime juice for brightness. It helps cut the heat and adds flavor. Keep some lime wedges handy when serving. They make a great garnish and add a fresh twist. Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and vegetables to enhance the flavor of your curry. Fresh cilantro and crisp bell peppers make a significant difference. Adjust the Spice Level: If you like it spicier, feel free to add more red curry paste or a chopped chili to the sauce. You can adjust the heat to your preference! Let it Simmer: Allow the meatballs to simmer in the sauce for a few extra minutes to absorb all the rich flavors of the curry. This step is crucial for a tasty dish. Serve with Lime: Don’t skip the lime wedges! A squeeze of fresh lime juice over the meatballs just before eating brightens up the dish and adds a refreshing touch. {{image_2}} You can easily make a vegetarian version of Thai red curry meatballs. Use lentils or chickpeas in place of meat. Start with 1 cup of cooked lentils or mashed chickpeas. Mix them with breadcrumbs, cilantro, ginger, garlic, and red curry paste. Form the mixture into meatballs. Bake them just like the original recipe. The flavors will still shine through in the curry sauce. Feel free to switch proteins in this recipe. Ground beef or pork works well. Use the same amount, one pound. For a vegan twist, try using plant-based ground meat. It's a great substitute and keeps the flavor intact. Just remember to adjust the seasoning to suit the protein you choose. You can change up the vegetables in the curry too. Broccoli, zucchini, or carrots are great options. Use about 1 cup of your chosen vegetable, sliced. They will add color and nutrition to the dish. Just add them to the sauce as you would the bell pepper and snap peas. Each vegetable brings its own unique taste to the curry. Store leftover meatballs in an airtight container. Keep them in the fridge. They will last for about three days. Make sure to let them cool before sealing. This helps keep them fresh and tasty. To freeze meatballs, place them on a baking sheet. Make sure they are not touching. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. They can last up to three months in the freezer. To reheat meatballs, you can use the oven or microwave. For the oven, heat it to 350°F (175°C). Place the meatballs on a baking dish. Cover with foil to keep them moist. Heat for about 15-20 minutes. For the microwave, place them on a plate. Heat for 1-2 minutes, checking after each minute. Enjoy them warm over rice or in the sauce! Yes, you can make Thai Red Curry Meatballs ahead. Prepare the meatballs and bake them. Once cooked, let them cool. Store them in the fridge for up to three days. You can also freeze them for up to three months. When ready to eat, thaw and reheat in the curry sauce. I love serving these meatballs with jasmine rice. The rice absorbs the rich curry sauce well. You can also add a side of steamed vegetables or a fresh salad. Lime wedges add a nice touch to brighten the dish. To increase spice, add more red curry paste. Start with an extra half tablespoon and taste. You can also add fresh chilies or chili flakes to the sauce. For extra heat, try a dash of sriracha or hot sauce. Yes, you can use gluten-free breadcrumbs or crushed rice crackers. These options work well in the meatball mixture. Be sure to check the labels to ensure they are gluten-free. I recommend using full-fat coconut milk for the best flavor. It adds creaminess and richness to your curry. Light coconut milk can work, but it may not be as flavorful or creamy. Look for brands with no additives for a pure taste. Thai red curry meatballs offer rich flavors and simple steps to make. We explored the main ingredients for the meatballs and curry sauce. I shared tips on baking and serving ideas to enhance the dish. Variations let you customize this meal for any diet or taste. Don’t forget about proper storage to enjoy leftovers later. Now that you know how to make these delightful meatballs, it's time to cook. Enjoy the process and savor every bite!

Coconut Thai Red Curry Meatballs

Delicious meatballs made with ground chicken or turkey, served in a rich coconut Thai red curry sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 1 pound ground chicken or turkey
  • 0.5 cup breadcrumbs
  • 0.25 cup fresh cilantro, chopped
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon red curry paste
  • to taste salt and pepper
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 bell pepper sliced (any color)
  • 1 cup snap peas
  • as needed cooked jasmine rice (for serving)
  • as needed lime wedges (for garnish)

Instructions
 

  • In a large bowl, combine the ground chicken, breadcrumbs, chopped cilantro, grated ginger, minced garlic, fish sauce, lime juice, red curry paste, and a pinch of salt and pepper. Mix until just combined.
  • Roll the mixture into 1-inch meatballs and place them on a lined baking sheet. You should get about 20 meatballs.
  • Preheat the oven to 400°F (200°C). Bake the meatballs for 15-20 minutes until they are cooked through and golden brown.
  • While the meatballs are baking, heat a large skillet over medium heat. Pour in the coconut milk and vegetable broth, stirring to combine.
  • Add the sliced bell pepper and snap peas to the skillet and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the vegetables to soften slightly.
  • Once the meatballs are done baking, gently place them into the simmering curry sauce. Let them simmer in the sauce for another 5 minutes, allowing the flavors to meld.
  • Taste and adjust seasoning as needed, adding more curry paste for heat if desired.
  • Serve the meatballs over jasmine rice, drizzled with the curry sauce, and garnish with lime wedges.

Notes

Adjust the curry paste to your preferred spice level.
Keyword coconut milk, curry, meatballs, Thai cuisine