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To make Thai red curry meatballs, we need some basic and fresh items. Here’s the list: - 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 2 green onions, finely sliced - 2 cloves garlic, minced - 1 tbsp ginger, grated These ingredients give the meatballs their great flavor and texture. You can change things up to fit your needs. Here are some ideas: - Use ground beef or plant-based proteins as a substitute. - If you want vegetarian meatballs, replace the meat with a mix of beans and lentils. These changes help everyone enjoy this dish, no matter their diet. The right condiments and spices make this dish pop. Here are the must-haves: - 2 tbsp red curry paste - 1 tsp fish sauce (or soy sauce for a vegetarian option) - 1 tsp sugar - 1 can (400ml) coconut milk - 2 tbsp lime juice - Salt and pepper to taste These ingredients create a rich, flavorful sauce that pairs perfectly with the meatballs. {{ingredient_image_1}} Mixing ingredients In a big bowl, mix 1 pound of ground chicken or turkey with 1/2 cup of breadcrumbs. Add 1/4 cup of chopped fresh cilantro, 2 finely sliced green onions, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Stir in 2 tablespoons of red curry paste, 1 teaspoon of fish sauce (or soy sauce), and 1 teaspoon of sugar. Add salt and pepper to taste. Mix everything until well combined. Shaping the meatballs Once mixed, shape the mixture into small meatballs, about 1 inch wide. You should make around 20 meatballs. Make sure they are round and packed tightly to hold together while cooking. Browning techniques Heat a non-stick skillet over medium heat and add a little oil. When the oil is hot, add the meatballs in a single layer. Let them cook for 5 to 7 minutes, turning them to brown on all sides. This step gives the meatballs a nice crust and adds flavor. Importance of cooking in batches Do not overcrowd the skillet. Cooking the meatballs in batches ensures they brown evenly. If you add too many at once, they will steam instead of brown, leading to a less tasty dish. Simmering the veggies and coconut milk After browning the meatballs, remove them from the skillet. In the same skillet, pour in 1 can of coconut milk. Bring it to a gentle simmer. Add sliced red bell pepper and snap peas. Cook these for about 3 to 5 minutes until the veggies are slightly tender. Combining meatballs with sauce Return the browned meatballs to the skillet. Let them simmer in the sauce for another 10 minutes. This step allows the flavors to blend well. Just before serving, stir in 2 tablespoons of lime juice to brighten the dish. Serve the meatballs over jasmine rice and ladle extra sauce on top for added flavor. - Best practices for browning meatballs: Start with a hot skillet. Use a small amount of oil. This helps the meatballs brown well. Cook them in batches. Avoid overcrowding the pan. This way, they cook evenly and get a nice crust. - Adjusting cooking time for different meats: Ground turkey cooks quickly, similar to chicken. If using beef, cook a bit longer. Always check the meat's internal temperature. It should reach 165°F for safety. - Additional spices to elevate taste: Try adding a pinch of cumin or coriander. These spices bring warmth and depth. You might also enjoy a dash of chili powder for heat. - Using fresh herbs for garnish: Fresh herbs make a dish pop. Cilantro adds brightness and freshness. Consider adding Thai basil for a unique twist. - Serving suggestions with jasmine rice: Serve meatballs over a bed of fluffy jasmine rice. The rice soaks up the curry sauce, making each bite delicious. - Creative plating tips including garnishes: Use deep bowls for a comforting look. Add a lime wedge on the side for a fresh touch. Sprinkle extra cilantro on top for color and flavor. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables will enhance the flavors of your meatballs and sauce, giving a vibrant taste to the dish. Adjust Spice Level: If you prefer a milder flavor, reduce the amount of red curry paste. You can always add more to taste later! Make Ahead: These meatballs can be prepared in advance and stored in the fridge. They also freeze well, making them a great meal prep option. Serve with Sides: Pair the meatballs with fresh veggies or a simple cucumber salad to add a refreshing crunch to your meal. {{image_2}} You can swap ground chicken or turkey for different proteins. Ground beef works well if you prefer red meat. For a lighter option, use ground turkey. If you want a plant-based choice, try using lentils or chickpeas. These options add flavor and texture to the dish. You can also use firm tofu for a tasty vegetarian version. Just make sure to crumble it well and mix it with the other ingredients. Seasonal veggies can really enhance your dish. Try adding zucchini, carrots, or baby corn for a colorful touch. These vegetables cook quickly and add nutrients. You can even mix in some leafy greens like spinach or kale for extra health benefits. For side dishes, serve your meatballs with a fresh salad or steamed broccoli. These sides balance out the richness of the curry. Red curry is just one of many styles to explore. You can make a green curry by using green curry paste instead. This version has a brighter flavor. If you like it spicy, add some sliced chilies for heat. For a milder dish, reduce the amount of curry paste. You can always adjust the spice level to fit your taste. Each style offers a unique twist on the classic meatball dish. To keep your Thai red curry meatballs fresh, follow these tips. First, let the meatballs cool down to room temperature. Then, place them in airtight containers. This keeps air out and helps prevent spoilage. Store the containers in the fridge. They should last up to three days. For best taste, enjoy them within two days. Freezing meatballs is simple. Here’s how to do it step-by-step: 1. Prepare the meatballs: After cooking, let them cool. 2. Arrange on a baking sheet: Place meatballs in a single layer, not touching. 3. Freeze: Put the baking sheet in the freezer for about an hour. 4. Transfer to bags: Once firm, move the meatballs to freezer bags. 5. Seal and label: Remove excess air, label the bags with dates, and seal them well. When you want to eat them, take the meatballs out. Let them thaw in the fridge overnight. To reheat, you can bake them at 350°F for 15-20 minutes or heat them in a skillet with some sauce. How long do these meatballs last? In the fridge, they can stay fresh for three days. If frozen, they are good for up to three months. Always check for signs of spoilage. Look for off smells or changes in color. If you see any, it’s best to throw them away. Enjoy your meal safely! Yes, you can use different meats. Ground pork, beef, or lamb works well. If you prefer a lighter option, you can use ground turkey or chicken, as the recipe suggests. For a vegetarian choice, try using plant-based meat or even chickpeas. Just mash the chickpeas and mix them with breadcrumbs and spices. This keeps the flavor while making it meat-free. Red curry paste can be spicy, but it varies by brand. If you like heat, use it as is. If you prefer milder flavors, start with a smaller amount. You can always add more later. To balance the spice, add extra coconut milk. It helps cool the heat while keeping the flavor. Serve these meatballs with jasmine rice. The rice absorbs the sauce well. You might also consider serving a side of steamed veggies. Snap peas, bell peppers, or broccoli work nicely. For extra crunch, add a salad with fresh herbs. These sides enhance the meal and add color to your plate. This blog showed you how to make Thai red curry meatballs easily. We discussed key ingredients, step-by-step cooking, and helpful tips. You learned how to choose proteins, enhance flavors, and store leftovers. These meatballs can fit any diet. They are tasty, versatile, and fun to make. Now you can impress friends and family with a delicious dish. Enjoy cooking and let your creativity shine!

Thai Red Curry Meatballs

Delicious meatballs infused with Thai flavors, served in a creamy coconut curry sauce.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground chicken or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh cilantro, chopped
  • 2 pieces green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp red curry paste
  • 1 tsp fish sauce or soy sauce
  • 1 tsp sugar
  • 1 can coconut milk (400ml)
  • 1 piece red bell pepper, sliced
  • 1 cup snap peas
  • 2 tbsp lime juice
  • to taste salt and pepper
  • for serving cooked jasmine rice

Instructions
 

  • In a large mixing bowl, combine the ground chicken, breadcrumbs, cilantro, green onions, minced garlic, grated ginger, red curry paste, fish sauce (or soy sauce), sugar, salt, and pepper. Mix until well combined.
  • Form the mixture into small meatballs, about 1 inch in diameter. You should have around 20 meatballs.
  • Heat a non-stick skillet over medium heat and add a drizzle of oil. Once hot, add the meatballs, cooking in batches to avoid overcrowding. Brown the meatballs on all sides, about 5-7 minutes. Remove them from the skillet and set aside.
  • In the same skillet, pour in the coconut milk and bring it to a gentle simmer. Add the sliced red bell pepper and snap peas, cooking for about 3-5 minutes until the veggies are slightly tender.
  • Return the meatballs to the skillet and let them simmer in the sauce for another 10 minutes, allowing the flavors to meld together. Stir in the lime juice just before serving to brighten the dish.
  • Serve the Thai red curry meatballs over jasmine rice, ensuring to spoon some extra sauce over the top.

Notes

Garnish with extra cilantro and a wedge of lime on the side for an attractive finish. Serve in deep bowls for a comforting meal.
Keyword chicken, curry, easy recipe, meatballs, Thai cuisine