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- 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, finely chopped - 1 can (14 oz) coconut milk - 2 tablespoons green curry paste - 2 tablespoons fish sauce - 2 tablespoons lime juice - 1 teaspoon brown sugar - 1 red bell pepper, sliced - 1 cup snap peas For the meatballs, I like to use ground chicken or turkey. Both are lean and tasty. You will need breadcrumbs to help bind the meat. Fresh cilantro adds a bright flavor that lifts the dish. For the curry sauce, coconut milk makes it creamy and rich. The green curry paste brings heat and depth. Fish sauce adds a savory umami flavor. Lime juice gives it a fresh, zesty kick. Brown sugar balances the flavors perfectly. I love adding vivid vegetables like red bell pepper and snap peas for nutrition and crunch. These ingredients create a healthy and flavorful dish that everyone will enjoy. {{ingredient_image_1}} To start, gather your ingredients. In a large bowl, mix together the ground chicken or turkey, breadcrumbs, chopped cilantro, green curry paste, fish sauce, lime juice, grated ginger, garlic powder, salt, and pepper. Use your hands to combine everything well. Avoid overmixing, as this can make the meatballs tough. Once mixed, roll the mixture into small meatballs, about one inch in size. Place them on a plate or tray as you go. This keeps them organized and ready for cooking. Next, heat a splash of oil in a large skillet over medium heat. When the oil is hot, add the meatballs in batches. Cook them until they are browned on all sides. This should take about five to seven minutes. Once browned, remove the meatballs from the skillet and set them aside on a plate. In the same skillet, add the coconut milk, green curry paste, fish sauce, lime juice, and brown sugar. Stir well to combine everything. Bring this mixture to a gentle simmer. This step is important as it helps to blend the flavors together. Now, it's time to add some color and crunch. Toss in the sliced red bell pepper and snap peas into the simmering sauce. Cook them for about three to five minutes. You want the veggies to be tender but still crisp. This adds a nice texture to the dish. Finally, return the cooked meatballs back into the skillet. Gently place them in the sauce, spooning the sauce over them. Let everything simmer together for about five to seven minutes. This allows the meatballs to soak up the flavors of the sauce. When ready, remove from heat. Now your Thai Coconut Curry Meatballs are complete and bursting with flavor! To ensure a tender texture, mix the meatball ingredients gently. Overmixing can make them tough. You want to combine the ground chicken, breadcrumbs, cilantro, and spices until just mixed. This keeps your meatballs light and fluffy. Adjusting spice levels in your curry sauce is key. If you like it spicy, add more green curry paste. For a milder sauce, use less. Adding a bit of brown sugar helps balance the heat. It adds sweetness and rounds out the flavor. A splash of lime juice gives the sauce a nice acidity. This brightens the dish and enhances the overall taste. For serving, place your meatballs over a bed of jasmine rice. The rice soaks up the delicious curry sauce. Drizzle extra sauce over the top for a beautiful look. Garnish with fresh basil and a sprinkle of cilantro. Lime wedges on the side add a pop of color and flavor. Pro Tips Use Fresh Herbs: Fresh cilantro and basil add vibrant flavor to the dish. Don’t skip these for a truly authentic taste. Adjust Spice Level: If you prefer more heat, add extra green curry paste or some sliced chili peppers to the sauce. Perfectly Cooked Meatballs: Ensure the meatballs are cooked through by checking they reach an internal temperature of 165°F (75°C). Serve with Rice: Jasmine rice pairs beautifully with the curry, soaking up the delicious sauce for a complete meal. {{image_2}} You can switch up the meat in this dish to suit your taste. Ground beef or pork works well, but you can also try ground lamb for a richer flavor. If you want a lighter option, use ground turkey or chicken. These meats keep the dish healthy while adding unique tastes. If you prefer a vegetarian option, chickpeas are a great choice. You can mash them and mix them with breadcrumbs and spices. Another good option is using lentils. They bring a nice texture and soak up flavors well. To kick up the heat, add chili paste to the meat mixture or sauce. Start with a small amount and taste it. You can always add more if you like it spicy. This addition gives a nice kick and pairs well with the coconut milk. Using fresh herbs can also change the flavor. Instead of just cilantro, try Thai basil or mint. These herbs add freshness and a different twist to the dish. You can mix them into the meatballs or sprinkle them on top before serving. When it’s time to serve, pair the meatballs with jasmine rice or quinoa. Both grains soak up the sauce well and add great texture. You can also serve them with steamed vegetables for a colorful plate. If you want something fun, use the meatballs in wraps or bowls. You can fill lettuce leaves or tortillas with the meatballs and sauce. This makes a tasty and easy meal that’s perfect for lunch or dinner. After cooking, let your Thai coconut curry meatballs cool down. This helps keep them safe. Use shallow containers to store them. Make sure they are airtight to keep flavors fresh. You can put them in the fridge for up to three days. For longer storage, freezing is a great option. When reheating, you want to keep the flavor just right. The stovetop is best for this dish. Heat a pan over low heat and add the meatballs with some sauce. Stir gently until warm. If you use the microwave, cover the dish with a lid. Heat in short bursts to avoid drying out the meatballs. To freeze the meatballs, place them in a single layer on a tray. This helps them freeze evenly. Once frozen, transfer them to a freezer-safe bag. Make sure to remove as much air as possible. For thawing, place them in the fridge overnight. You can also use the microwave for a quicker option. Just be careful not to overheat them. It takes about 30 minutes in total. You will spend 15 minutes to prep the ingredients. Then, cooking the meatballs and sauce takes another 15 minutes. This dish is quick and perfect for busy nights. Yes, you can! Ground turkey or lean beef works well. For a healthier option, try ground chicken. If you want to go meatless, use chickpeas or lentils instead. They will give you great flavor and texture. The spice level depends on the green curry paste. Green curry paste can be mild to hot. If you want less heat, use less paste. Taste as you go to find the right spice for you. These meatballs pair well with jasmine rice. You can also serve them with rice noodles or quinoa. For a fresh touch, add a side salad or steamed veggies. They help balance the rich curry sauce. This blog post detailed how to make delicious Thai Coconut Curry Meatballs. We covered key ingredients, including ground chicken, coconut milk, and fresh veggies. I shared easy steps for preparing meatballs and the curry sauce. Tips on enhancing flavors and presenting the dish made the process simple. You can also explore variations for different tastes and learn about proper storage. Get creative with your cooking and enjoy a tasty meal that stands out!

Thai Coconut Curry Meatballs

Delicious meatballs made with ground chicken or turkey, served in a creamy coconut curry sauce with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 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, finely chopped
  • 1 tablespoon green curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon grated ginger
  • 1/2 teaspoon garlic powder
  • to taste salt and pepper
  • 1 can (14 oz) coconut milk
  • 1 tablespoon green curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • to garnish fresh basil

Instructions
 

  • In a bowl, combine ground chicken or turkey, breadcrumbs, chopped cilantro, green curry paste, fish sauce, lime juice, grated ginger, garlic powder, salt, and pepper. Mix until just combined.
  • Roll the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or tray as you go.
  • In a large skillet over medium heat, add a splash of oil. Once hot, add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove them from the skillet and set aside.
  • In the same skillet, add coconut milk, green curry paste, fish sauce, lime juice, and brown sugar. Stir well to combine and bring to a gentle simmer.
  • Add sliced bell pepper and snap peas into the simmering sauce. Cook for about 3-5 minutes until vegetables are tender but still crisp.
  • Gently place the cooked meatballs back into the skillet, spooning the sauce over them. Let them simmer for an additional 5-7 minutes, allowing the flavors to meld.
  • Remove from heat and garnish with fresh basil.

Notes

Serve the meatballs over jasmine rice, garnished with extra cilantro and lime wedges.
Keyword coconut, curry, meatballs, Thai cuisine