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- 1 lb ground chicken (or turkey) - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 2 garlic cloves, minced - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce (or soy sauce) - 1 tablespoon brown sugar - 1 bell pepper, sliced - 1 cup spinach leaves - Juice of 1 lime - Optional: Cooked jasmine rice or quinoa for serving The ingredients for Thai coconut curry meatballs are simple yet packed with flavor. You start with ground chicken or turkey, which keeps the dish light and tender. The breadcrumbs help bind everything together. Fresh cilantro and garlic add a burst of freshness that really shines through. Next, the coconut milk creates a creamy base. The red curry paste gives it that signature kick. You can choose fish sauce for a savory depth or soy sauce for a vegetarian twist. Brown sugar balances the spice with a hint of sweetness. For the veggies, bell pepper adds crunch and color, while spinach gives a nice green boost. The lime juice at the end brightens the dish and ties all the flavors together. If you want to make it a meal, serve it over jasmine rice or quinoa. It's a perfect way to soak up that delicious sauce! {{ingredient_image_1}} In a large bowl, I start by combining ground chicken, breadcrumbs, chopped cilantro, minced garlic, grated ginger, lime zest, salt, and pepper. I mix these ingredients until just combined. This step is key for flavor and texture. Next, I shape the mixture into small meatballs, about 1 inch wide. I place them on a plate and set them aside. This allows me to prepare for cooking without delay. I heat a splash of oil in a large skillet over medium heat. I add the meatballs in batches, browning them for 5-7 minutes until golden all over. Once done, I remove them and set them aside. This step locks in the flavor. In the same skillet, I reduce the heat to low. I add coconut milk, red curry paste, fish sauce, and brown sugar. I whisk these ingredients until smooth and combined. This sauce will bring all the flavors together. I add sliced bell pepper to the sauce and cook for about 5 minutes until it softens. Then, I return the meatballs to the skillet. I cover it and let it simmer for 10-15 minutes. This helps the meatballs cook through and soak up the sauce. In the last few minutes, I stir in the spinach leaves until they wilt. I squeeze fresh lime juice over the dish just before serving. This adds a bright finish and enhances all the flavors. To make great meatballs, mix the ingredients well but don’t overwork them. Overmixing makes them tough. Use your hands gently to combine ground chicken, breadcrumbs, cilantro, garlic, ginger, lime zest, salt, and pepper. This keeps the meatballs tender and juicy. The curry sauce is where the magic happens. Start with red curry paste and adjust it to your taste. If you like heat, add more paste. For a milder flavor, use less. The balance of coconut milk, fish sauce, and brown sugar enhances the sauce's depth. Whisk until smooth for a creamy texture. Garnish your dish for a pop of color and flavor. Fresh cilantro and lime wedges brighten the plate. Serve the meatballs over fluffy jasmine rice or quinoa. The grains soak up the sauce well, making each bite delicious. You can add sliced bell peppers for extra crunch on top. Enjoy this dish with your favorite sides, like steamed greens or a fresh salad. Pro Tips Use Fresh Herbs: Fresh cilantro adds a burst of flavor to your meatballs, but you can also experiment with mint or basil for a unique twist. Control the Spice: Adjust the amount of red curry paste based on your spice preference. Start with a smaller amount and add more if desired. Perfectly Cooked Meatballs: Ensure your meatballs are cooked through by using a meat thermometer; they should reach an internal temperature of 165°F (75°C). Serving Suggestions: For a complete meal, serve these meatballs over steamed jasmine rice or quinoa, and don’t forget a wedge of lime for extra zest! {{image_2}} You can switch up the meat for your Thai coconut curry meatballs. Using ground turkey is a great option. It keeps the dish light yet tasty. Ground pork also works well and adds a nice richness. If you want to try something plant-based, use lentils or chickpeas. They provide protein and a hearty texture. Just make sure to adjust your cooking times based on what you choose. Making a vegan version is simple and fun. Instead of meat, use chickpeas or lentils. Both of these ingredients soak up the curry flavors. Start with cooked chickpeas or lentils to save time. You can also add more vegetables like zucchini or carrots for extra nutrition. Don’t forget to use soy sauce instead of fish sauce for that umami punch. To make your dish even more exciting, consider adding flavor boosters. Lime leaves give a fresh, zesty note. You can find them at many grocery stores. Fresh basil is another great addition. It brings a lovely aroma and bright flavor. You can also try adding a splash of lime juice just before serving. This adds a nice kick to the dish! To keep your Thai Coconut Curry Meatballs fresh, store leftovers in the fridge. Place them in an airtight container. They stay good for about three to four days. Make sure to cool them down before sealing. If you want to save some for later, freezing is a great option. First, let the meatballs and sauce cool. Then, put them in freezer-safe bags or containers. Squeeze out as much air as you can. They can last up to three months in the freezer. When you're ready to enjoy your meatballs again, reheat them gently. You can use the stove or microwave. If using the stove, add a splash of water to keep the sauce moist. Heat on low until warmed through. This way, the meatballs stay soft and the sauce stays flavorful. Yes, you can use frozen meatballs. They will need longer cooking time. I suggest adding them to the sauce for about 20 minutes. This will help the meatballs heat through and soak up some flavor. However, fresh meatballs provide better taste and texture. This dish works great for meal prep. You can make it ahead and store in the fridge. It stays fresh for about three days. Just reheat it gently and add a splash of water if needed. You can also freeze it for up to three months. If you want a substitute for fish sauce, try soy sauce. It adds a similar savory taste. Another option is mushroom sauce, which is great for vegetarians. Both will still give you a tasty dish. The spice level can vary based on the red curry paste. If you like it mild, use less paste. For more heat, add more paste or some chili flakes. Taste the sauce as you go to find your perfect heat. This blog post covered a tasty meatball and coconut curry recipe. You learned to blend chicken, fresh herbs, and spices for perfect meatballs. Cooking them in a rich coconut sauce with vegetables enhances flavor and texture. Tips on variations, storing, and reheating ensure your dish remains delectable. By trying this recipe, you can impress your family and friends. Enjoy your culinary adventure, and don’t hesitate to modify it to fit your taste!

Thai Coconut Curry Meatballs

Delicious meatballs made with ground chicken or turkey, simmered in a rich 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

Ingredients
  

  • 1 lb ground chicken (or turkey)
  • 0.5 cup breadcrumbs
  • 0.25 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon lime zest
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option)
  • 1 tablespoon brown sugar
  • 1 whole bell pepper, sliced
  • 1 cup spinach leaves
  • 1 whole lime, juiced
  • optional cooked jasmine rice or quinoa for serving

Instructions
 

  • In a large bowl, combine the ground chicken, breadcrumbs, chopped cilantro, minced garlic, grated ginger, lime zest, salt, and pepper. Mix until just combined.
  • Shape the mixture into meatballs, approximately 1 inch in diameter, and set them aside on a plate.
  • In a large skillet over medium heat, add a splash of oil and brown the meatballs in batches until they are golden on all sides (about 5-7 minutes). Remove and set aside.
  • In the same skillet, reduce the heat to low and add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk until smooth and combined.
  • Add the sliced bell pepper to the coconut curry sauce and simmer for about 5 minutes, until slightly softened.
  • Return the meatballs to the skillet and gently stir them into the sauce. Cover and simmer for an additional 10-15 minutes, until the meatballs are cooked through and the sauce is thickened.
  • In the last few minutes of cooking, stir in the spinach leaves until just wilted.
  • Squeeze lime juice over the dish before serving.

Notes

Serve the meatballs over jasmine rice or quinoa, garnished with cilantro and lime wedges.
Keyword chicken, coconut curry, easy recipe, meatballs, Thai cuisine