Description
These Thai Coconut Curry Meatballs combine tender ground chicken or turkey with vibrant Thai flavors, baked to perfection and simmered in a rich coconut curry sauce. Served with fresh vegetables, fragrant herbs, and steamed rice, this dish offers an exciting and comforting meal with a perfect balance of spicy, sweet, and tangy notes.
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 ginger, grated
- 1 tablespoon lime juice
- 1 egg
- Salt and pepper to taste
Curry Sauce & 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: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare the meatball mixture: In a large bowl, combine the ground chicken or turkey with 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 meatballs: Using your hands, shape the mixture into small meatballs roughly 1 inch in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the oven and bake for 15-20 minutes, or until the meatballs are cooked through and have a light golden brown color on the outside.
- Prepare the curry sauce: While the meatballs bake, heat the vegetable oil in a large skillet over medium heat. Add 2 tablespoons of red curry paste and sauté for about 1 minute, stirring constantly, until fragrant.
- Add liquids and simmer: Pour in the coconut milk, then stir in fish sauce, sugar, and chicken broth. Bring to a gentle simmer and let cook for about 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Add vegetables: Add the thinly sliced red bell pepper to the skillet and cook for an additional 3-4 minutes until the peppers soften but still retain some bite.
- Combine meatballs with sauce: Carefully add the baked meatballs to the curry sauce, stirring gently to coat each meatball evenly with the flavorful sauce.
- Wilt the spinach: Mix in the baby spinach and cook just until wilted, which should take about 1-2 minutes.
- Serve: Plate the meatballs and curry sauce over cooked rice and garnish with fresh cilantro and lime wedges for a fresh, zesty finish.
Notes
- You can substitute ground pork or beef for the chicken or turkey if preferred.
- Adjust the amount of red curry paste to your preferred spice level.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave before serving.
