Description
These Thai Coconut Curry Meatballs offer a flavorful and comforting meal combining tender ground chicken or turkey meatballs baked to perfection and simmered in a rich, aromatic coconut curry sauce. Enhanced with red curry paste, fresh cilantro, and lime, this recipe blends classic Thai ingredients for a vibrant dish that’s perfect served over steamed rice.
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 grated ginger
- 1 tablespoon lime juice
- 1 egg
- Salt and pepper to taste
Sauce and Vegetables
- 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 the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the 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, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the meatballs: With clean hands, shape the mixture into small meatballs about 1 inch in diameter and arrange them spaced evenly on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for 15-20 minutes until the meatballs are cooked through and lightly browned on the outside.
- Prepare the curry sauce base: While the meatballs bake, heat vegetable oil in a large skillet over medium heat.
- Sauté the curry paste: Add 2 tablespoons of red curry paste to the skillet and stir-fry for about 1 minute until fragrant, releasing the aromatic spices.
- Add liquids: Stir in the coconut milk, fish sauce, sugar, and chicken broth. Bring the mixture to a gentle simmer and cook for about 5 minutes to let the flavors meld and the sauce thicken slightly.
- Cook the bell pepper: Add the thinly sliced red bell pepper to the skillet and cook for 3-4 minutes until the pepper softens but retains some crispness.
- Combine meatballs and sauce: Transfer the baked meatballs into the curry sauce, gently stirring to coat each meatball thoroughly with the sauce.
- Add spinach and wilt: Mix in the baby spinach and cook just until wilted, about 1-2 minutes, to add freshness and color.
- Serve: Dish out the meatballs and curry sauce over cooked rice. Garnish with fresh cilantro leaves and lime wedges for an added burst of flavor and brightness.
Notes
- You can substitute ground chicken or turkey with lean ground pork for a slightly different flavor.
- If you prefer a gluten-free option, replace breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
- Adjust the amount of red curry paste according to your preferred spice level.
- The meatballs can be frozen uncooked; bake directly from frozen but increase baking time by 5-7 minutes.
- Serve with jasmine or basmati rice for the best complementary texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Thai
