Thai Coconut Curry Meatballs

$- 1 pound ground chicken (or turkey) - 1/2 cup panko breadcrumbs - 1/4 cup fresh cilantro, finely chopped - 2 green onions, thinly sliced - 2 cloves garlic, minced - 1 tablespoon fish sauce - 1 teaspoon fresh ginger, grated - Salt and freshly ground black pepper to taste - 1 can (400 ml) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fresh lime juice - 1 tablespoon brown sugar - 1 cup vegetable broth - 1 bell pepper, sliced - 1 cup snap peas, trimmed - Fresh basil - Extra cilantro To start, grab a large mixing bowl. Add 1 pound of ground chicken or turkey. This is your base. Next, toss in 1/2 cup of panko breadcrumbs for crunch. Now, add 1/4 cup of finely chopped fresh cilantro. This will add a great flavor. Then, include 2 thinly sliced green onions for a fresh taste. After that, add 2 minced cloves of garlic for that lovely aroma. Don’t forget 1 tablespoon of fish sauce for depth. Also, mix in 1 teaspoon of freshly grated ginger. Finally, season with salt and black pepper. Mix gently until everything is combined. Be careful not to overwork it. Now, it’s time to shape your meatballs. Using clean hands, take small portions of the mixture. Roll them into balls about 1 to 1.5 inches wide. Place these on a baking sheet lined with parchment paper. This helps with sticking. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. When it’s hot, add the meatballs. Don’t overcrowd the skillet. Cook them for about 5-7 minutes. Turn them occasionally so they brown nicely. Once they look great, remove them from the skillet and set them aside. In the same skillet, add 2 tablespoons of red curry paste. Sauté it for 1-2 minutes until it smells good. Then, stir in 1 can of coconut milk and 1 cup of vegetable broth. Mix them well to blend the flavors. After that, add 1 sliced bell pepper and 1 cup of trimmed snap peas. Stir these into the sauce. Let it gently simmer for about 5-7 minutes. You want the veggies to be tender but still bright. Now, return the browned meatballs to the skillet. Add 1 tablespoon of fresh lime juice and 1 tablespoon of brown sugar. Stir to coat the meatballs in the sauce. Let it simmer for another 8-10 minutes. The meatballs will soak up all the good flavors. To get the perfect meatball texture, mix your ingredients gently. Overmixing can make them tough. The panko breadcrumbs give a nice crunch. You want the meatballs to be moist but firm. If your mixture feels too wet, add a bit more panko. For the sauce, make sure to stir the coconut milk well. This helps blend all the flavors smoothly. To boost the flavor, consider adding a splash of soy sauce. It adds depth to the meatballs. Fresh herbs like basil and cilantro bring brightness. Squeeze extra lime juice before serving. This adds a zesty kick. You can also experiment with different curry pastes. Green or yellow curry pastes can change the taste nicely. One common mistake is overcrowding the skillet when cooking meatballs. This can lead to uneven cooking. Ensure you leave space between each meatball. Another error is not letting the sauce simmer long enough. This step helps meld the flavors. Lastly, do not skip the brown sugar. It balances the heat from the curry paste and enhances the overall taste. {{image_4}} You can switch the ground chicken for other meats. Ground turkey works well here too. If you want a richer flavor, try ground beef. For a lighter option, ground pork is great. You can even use plant-based meat for a veggie twist. Feel free to mix in various vegetables. Broccoli and zucchini add nice texture. Carrots offer sweetness and color. You can also add mushrooms for an earthy taste. The goal is to keep it vibrant and fresh. If you love heat, add more red curry paste. For a milder dish, use less or substitute with sweet chili sauce. You can also serve sliced jalapeños on the side for those who want extra spice. Adjusting heat is easy and can make this dish fit your taste perfectly. After enjoying Thai coconut curry meatballs, store leftovers in an airtight container. Make sure to let them cool first. This helps keep the meatballs fresh. Place them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat the meatballs, use a microwave or stovetop. If using the microwave, place the meatballs in a bowl and cover with a damp paper towel. Heat them for about one to two minutes. If using the stovetop, warm them in a skillet over medium heat. Add a splash of vegetable broth to keep them moist. Stir gently until they're heated through. For freezing, pack the meatballs in a single layer on a baking sheet. Freeze them for about one hour until firm. Once frozen, transfer them to a freezer bag. Be sure to label the bag with the date. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat as described above for a quick meal. Yes, you can use other meats. Ground turkey or beef works well. You can also try pork for a richer flavor. Just keep in mind that cooking times may change. Always check the meat's doneness before serving. To make this dish vegan, use plant-based meat. You can use lentils or chickpeas as a base. Replace fish sauce with soy sauce or tamari. Use coconut milk for creaminess and keep all veggies. The taste will still be amazing! Serve these meatballs with fluffy jasmine rice. This rice soaks up the curry sauce perfectly. You can also add fresh veggies like cucumber or a side salad for crunch. Noodles are another great option for a filling meal. Enjoy the mix of flavors! You now have all you need to make delicious Thai Coconut Curry Meatballs. We covered the ingredients, from meatballs to curry sauce and garnishes. I shared clear steps to prepare and cook them, plus tips for perfecting flavor and avoiding common mistakes. Feel free to try various proteins and veggies to customize this dish. Store leftovers with ease and enjoy tasty meals anytime. Use this guide to impress your friends and family with great meals that bring smiles. Happy cooking!$

Savor the flavors of Thai cuisine with these delicious Thai Coconut Curry Meatballs! Made with tender ground chicken, fresh herbs, and a rich coconut curry sauce, this dish is perfect for any weeknight dinner. Discover how to create juicy meatballs and a vibrant sauce with just a few simple steps. Click through to explore the full recipe and bring a taste of Thailand to your table tonight!

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Ingredients

For the Meatballs:

1 pound ground chicken (or turkey)

1/2 cup panko breadcrumbs (for extra crunch)

1/4 cup fresh cilantro, finely chopped

2 green onions, thinly sliced

2 cloves garlic, minced

1 tablespoon fish sauce

1 teaspoon fresh ginger, grated

Salt and freshly ground black pepper to taste

For the Curry Sauce:

1 can (400 ml) coconut milk

2 tablespoons red curry paste

1 tablespoon fresh lime juice

1 tablespoon brown sugar

1 cup vegetable broth

1 bell pepper, sliced (choose any color for variation)

1 cup snap peas, trimmed

Fresh basil and extra cilantro for garnish

Instructions

Prepare the Meatballs: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, chopped cilantro, sliced green onions, minced garlic, fish sauce, and grated ginger. Season generously with salt and black pepper. Mix gently until the ingredients are just combined, being careful not to overwork the mixture.

Shape the Meatballs: With clean hands, portion out the mixture and form into small meatballs, about 1 to 1.5 inches in diameter. Arrange the meatballs on a baking sheet lined with parchment paper to prevent sticking.

Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Carefully add the meatballs to the skillet, ensuring they don’t overcrowd. Cook for approximately 5-7 minutes, turning occasionally, until they are nicely browned all over. Once cooked, remove them from the skillet and set aside.

Make the Curry Sauce: In the same skillet, add the red curry paste and sauté for 1-2 minutes, stirring continuously until fragrant. Gradually stir in the coconut milk and vegetable broth, mixing thoroughly to blend the flavors.

Add Vegetables: Introduce the sliced bell pepper and snap peas into the skillet, stirring them into the sauce. Allow the mixture to gently simmer for about 5-7 minutes, or until the vegetables are just tender yet still vibrant.

Combine Meatballs and Sauce: Return the browned meatballs to the skillet. Sprinkle in the lime juice and brown sugar, stirring to ensure each meatball is coated in the rich sauce. Allow to simmer for an additional 8-10 minutes, ensuring the meatballs are heated through and infused with the curry flavors.

Serve: Once cooked, remove the skillet from heat. Garnish the dish with fresh basil leaves and additional cilantro for a bright finishing touch.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6 servings

- Presentation Tips: Serve the flavorful meatballs and curry sauce elegantly over a bed of fluffy steamed jasmine rice in shallow bowls. Add lime wedges and a sprinkle of fresh herbs for a vibrant and inviting presentation that reflects the essence of Thai cuisine. Enjoy!