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For this tasty dish, you will need: - 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 1 tablespoon green onion, finely chopped - 1 tablespoon ginger, minced - 2 cloves garlic, minced - 1 tablespoon red curry paste - 1 tablespoon soy sauce - 1/2 teaspoon coriander powder - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1 can (13.5 oz) coconut milk - 1 tablespoon lime juice These ingredients mix together to create meatballs that burst with flavor. You may have some of these items at home. Check for: - Breadcrumbs - Soy sauce - Coriander powder - Salt - Black pepper These staples make it easy to whip up this dish without extra shopping. To make your meal pop, add these garnishes: - Sliced bell peppers - Snap peas - Extra cilantro Garnishes add color and crunch, making your dish look and taste great. {{ingredient_image_1}} First, you need to preheat your oven to 400°F (200°C). This helps cook the meatballs evenly. While the oven heats, grab a large mixing bowl. Add the ground chicken or turkey. Next, include the breadcrumbs, chopped cilantro, green onion, minced ginger, and minced garlic. Then, add the red curry paste, soy sauce, coriander powder, salt, and black pepper. Mix everything well with your hands. It should feel sticky and well-blended. Now, it’s time to shape the meatballs. Take a handful of the mixture and roll it into a golf ball size. Each meatball should be about 1.5 inches in diameter. Place each meatball on a parchment-lined baking sheet. Make sure to leave space between them. Bake the meatballs in the oven for 20-25 minutes. They should be cooked through and golden brown when done. While the meatballs bake, prepare the curry sauce. Heat a saucepan over medium heat. Pour in the coconut milk and let it simmer gently. Stir in the lime juice and more red curry paste for taste. Adjust the spice level to your liking. Once the meatballs are cooked, carefully transfer them to the saucepan. Gently stir the meatballs in the sauce. Let them simmer for about 5 minutes. This helps the meatballs soak up all the yummy flavors. To make the best meatballs, start with good meat. I like to use ground chicken or turkey. They stay moist and tasty. Mix your meat with breadcrumbs for a nice bite. The breadcrumbs help absorb moisture, making them soft. Don’t overmix. Just combine until everything is blended. This keeps them tender. The red curry paste gives the sauce its kick. You can adjust the heat easily. If you want it milder, add less paste. If you love spice, add more! Start with one tablespoon and taste as you go. Remember, you can always add more, but you can’t take it out. The coconut milk cools the heat, so it balances well. Serve your meatballs with steamed jasmine rice or quinoa. This adds a nice base. The rice soaks up the sauce, making each bite delicious. For color and crunch, use sliced bell peppers and snap peas as a garnish. A sprinkle of fresh cilantro on top adds freshness. You can even squeeze a little lime juice over the dish for a zesty finish. Enjoy the blend of flavors! Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and spices to enhance the flavor of your meatballs and curry sauce. Adjust Spice Level: Feel free to modify the amount of red curry paste to suit your taste preferences; start with less and add more if you like it spicier. Experiment with Proteins: While ground chicken or turkey works well, you can substitute with ground beef or even plant-based meat alternatives for a different flavor profile. Rest for Flavor: Letting the meatballs sit in the curry sauce for a few extra minutes allows them to soak up more flavor, making them even tastier! {{image_2}} You can use different proteins to make these meatballs. Ground beef or pork works well. They add a richer flavor. For a vegetarian option, use chickpeas or lentils. Just mash them and mix with the other ingredients. You can also use plant-based meat for a similar taste. Each choice brings its own twist to the dish. Allergies can change how you cook. If you are allergic to soy, try coconut aminos instead of soy sauce. For gluten-free needs, use gluten-free breadcrumbs. You can also swap cilantro for parsley if you dislike its flavor. These simple swaps keep the dish tasty and safe for everyone. Serving options add fun to your meal. Instead of rice, serve meatballs over zucchini noodles for a low-carb choice. They soak up the sauce well. Lettuce wraps are another great option. Just place the meatballs in large lettuce leaves and add toppings. This makes a fresh, crunchy bite. Each style changes the dish while keeping it delicious. After you enjoy your Thai red curry meatballs, store leftovers in an airtight container. Make sure they cool down first to keep them fresh. Place the container in the fridge. They will stay good for about 3 to 4 days. If you want them to last longer, consider freezing them. To reheat meatballs, take them out of the fridge. You can warm them in the microwave or on the stove. If using a microwave, heat for about 1-2 minutes. Stir halfway to ensure even heating. If using the stove, add a little coconut milk or water to a pan. Heat on medium until warm. This keeps them moist and tasty. Freezing is a great way to prepare meals ahead. To freeze meatballs, first, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour until firm. After that, transfer them to a freezer bag. They will stay fresh for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat as needed. This method helps keep their flavor and texture. You can use ground beef or pork instead. If you want a meat-free option, try lentils or chickpeas. Both options give good flavor and texture. Just make sure to adjust cooking times for meat. To make more servings, simply double or triple the ingredients. If you want to keep some ingredients balanced, use a 1:1 ratio. For example, if you use two pounds of meat, use one cup of breadcrumbs. This keeps the meatballs light and tasty. Yes, homemade curry paste works great! It lets you control the flavors and heat. Just remember to taste as you go, since homemade paste can be stronger or milder than store-bought. Adjust the amount based on your preference. This blog post explored how to make Thai red curry meatballs. We looked at the main ingredients, pantry staples, and garnishes. I shared step-by-step instructions for preparation, baking, and making the curry sauce. You learned tips for texture, spice levels, and great serving ideas. We discussed variations with different proteins and styles. Lastly, I covered storage options and answered key FAQs. Try these meatballs for a fun and tasty meal that impresses!

Thai Red Curry Meatballs

Delicious meatballs made with ground chicken or turkey, infused with Thai flavors and served in a creamy coconut curry sauce.
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 pound ground chicken or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon green onion, finely chopped
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon lime juice
  • to taste sliced bell peppers and snap peas for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, green onion, minced ginger, minced garlic, red curry paste, soy sauce, coriander powder, salt, and black pepper. Mix until well incorporated.
  • Using your hands, form the mixture into golf ball-sized meatballs (about 1.5 inches in diameter). Place them on a parchment-lined baking sheet.
  • Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
  • While the meatballs are baking, heat a saucepan over medium heat. Add the coconut milk and bring it to a gentle simmer. Stir in the lime juice and remaining red curry paste to taste, adjusting for spiciness.
  • Once the meatballs are done baking, carefully transfer them to the saucepan with the coconut curry sauce. Gently stir to coat the meatballs in the sauce.
  • Let the meatballs simmer in the sauce for about 5 minutes to absorb the flavors.
  • Spoon the meatballs and sauce over steamed jasmine rice or quinoa.

Notes

Garnish with sliced bell peppers and snap peas for added color and freshness.
Keyword chicken, curry, easy recipe, meatballs, Thai cuisine