Go Back
- 1 lb ground chicken or turkey - 1/2 cup bread crumbs - 2 tablespoons red curry paste - 1/4 cup fresh cilantro, finely chopped - 1/4 cup green onion, finely sliced - 1 tablespoon fresh ginger, grated - 1 can (13.5 oz) coconut milk - 1 bell pepper, thinly sliced (any color) - 1 cup snap peas, trimmed For this recipe, I choose ground chicken or turkey for a lighter option. The bread crumbs help bind the meatballs, giving them a great texture. Red curry paste adds a bold flavor that makes this dish shine. Fresh cilantro brings a bright taste, while green onions add a nice crunch. Grated ginger gives the meatballs warmth and a hint of spice. The sauce is rich and creamy, thanks to the coconut milk. I love using bell peppers for color and sweetness, and snap peas add a fresh snap. These ingredients come together to create a delicious meal that is easy to make and full of flavor. {{ingredient_image_2}} - In a large bowl, add 1 lb ground chicken or turkey. - Mix in 1/2 cup bread crumbs, 1/4 cup chopped cilantro, and 1/4 cup sliced green onion. - Add 1 tablespoon grated ginger and 1 tablespoon minced garlic. - Stir in 2 tablespoons red curry paste, 1 tablespoon fish sauce, and 1 tablespoon lime juice. - Season with salt and pepper to taste. - Mix all ingredients well until they are fully combined. - Use your hands to form small meatballs, about 1 inch in size. - Place the meatballs on a plate as you shape them. - Heat 1 tablespoon olive oil in a large skillet over medium heat. - Once the oil is hot, add the meatballs in a single layer. - Cook for 5-7 minutes, turning them gently with tongs or a spatula. - Brown the meatballs on all sides until they are golden. - Pour 1 can of coconut milk into the skillet. - Stir gently to mix the coconut milk with the meatballs. - Add 1 thinly sliced bell pepper and 1 cup snap peas. - Increase heat slightly and bring the mixture to a gentle simmer. - Cover and cook for 10-15 minutes until the meatballs are cooked through. - Taste the sauce and adjust the seasoning as needed. - Add more red curry paste or lime juice for extra flavor if you like. To create tasty and tender meatballs, mix the ingredients well. Use your hands for the best results. This helps blend the flavors fully. Do not overmix, as this can make them tough. Aim for meatballs about 1 inch in size. This size cooks evenly and fits well in a bowl. If they are too big, they may not cook through. Smaller meatballs will cook faster, but may dry out. To add heat, mix in more red curry paste. Start with a small amount and taste as you go. If you enjoy spice, try some sliced fresh chili. Balancing flavors is key. Use lime juice to cut through the richness of the coconut milk. Taste often and adjust the salt, lime, or paste. A little tweak can make a big difference. Serve the meatballs in deep bowls for a cozy look. Spoon the sauce over them, and arrange the veggies nicely. This makes the dish more appealing. Add garnishes like fresh basil and cilantro for color. Lime wedges on the side add a fresh touch. These little details make your dish pop and impress everyone. Pro Tips Use Chilled Ingredients: For a firmer meatball texture, consider chilling the ground meat and other ingredients for 30 minutes before mixing and shaping. Adjust Spice Level: If you prefer a milder dish, start with half the amount of red curry paste and gradually add more to taste. Perfect Cooking Technique: Instead of stirring the meatballs too much, let them sear undisturbed for a few minutes to develop a nice crust before turning. Fresh Herbs Matter: Always use fresh herbs for garnishing; they elevate the dish's flavor and visual appeal significantly. {{image_4}} You can switch the ground chicken or turkey for ground pork. Pork offers a richer taste. Use the same amount, 1 pound, for this swap. For a vegetarian option, use mashed chickpeas or lentils. Combine them with breadcrumbs for texture. This change keeps the dish hearty and flavorful. If you want more heat, add extra red curry paste. Start with an extra teaspoon and taste as you go. You can also add fresh chili peppers for a spicy kick. For a milder version, reduce the red curry paste. Start with one teaspoon and slowly add more until it suits your taste. You can also serve the meatballs with a side of yogurt to cool down the heat. Peanut sauce is a tasty twist. Mix peanut butter with coconut milk and a splash of lime juice. This gives a creamy and nutty flavor that pairs well with meatballs. Another option is to make a coconut curry sauce. Use more coconut milk and add curry powder. This sauce adds depth and a different flavor profile to the dish. - Store leftovers in an airtight container. - Let meatballs cool before sealing. - Keep in the fridge for up to three days. The key to storing Thai red curry meatballs is to use an airtight container. This keeps them fresh and prevents odors from mixing. Always allow the meatballs to cool to room temperature before sealing the container. This prevents condensation, which can lead to spoilage. - Freeze meatballs on a baking sheet first. - Once frozen, transfer them to a freezer bag. - They can last up to three months in the freezer. To freeze meatballs, first place them on a baking sheet. This keeps them from sticking together. Once they are frozen solid, transfer them to a freezer bag. Make sure to push out all the air before sealing. This helps prevent freezer burn. To reheat frozen meatballs, you can bake them in the oven or heat them on the stove. If using the oven, set it to 350°F and bake for about 20 minutes. If using the stove, add them to a skillet with some coconut milk, cover, and heat until warm. - Meatballs are safe in the fridge for three days. - Check for any off smells or discoloration. Thai red curry meatballs are best within three days when stored in the fridge. After that, they may spoil. Always check for signs of spoilage. If they smell strange or look discolored, it's best to toss them. Keeping track of storage time helps ensure you enjoy these tasty meatballs at their best. Yes, you can! If you need a substitute for fish sauce, here are a few options: - Soy sauce: It adds a similar salty taste. - Tamari: This is a gluten-free option. - Coconut aminos: A sweet and mild choice. - Miso paste: Mix with water to achieve a sauce-like consistency. These substitutes can help you keep the flavor while meeting dietary needs. You can check the meatballs in two ways: - Use a meat thermometer. The internal temperature should reach 165°F (75°C). - Cut a meatball in half. It should be no longer pink in the center. Both methods ensure your meatballs are safe and tasty! These meatballs pair well with many sides: - Jasmine rice: It soaks up the sauce well. - Coconut rice: Adds a sweet flavor. - Steamed vegetables: Broccoli or carrots work well. - Noodles: Rice noodles or egg noodles are great choices. These sides will complement the rich flavors of the meatballs. This post covered how to make Thai Red Curry Meatballs using ground chicken or turkey. We explored mixing ingredients, cooking methods, and storage tips. Enhancements like fresh ginger and bell peppers boost flavor. Variations like using ground pork or adding spice offer options for every taste. In summary, cooking should be fun and creative. Enjoy making these meatballs, and don’t hesitate to adjust them to your liking. Share your results with friends and family. Happy cooking!

Thai Red Curry Meatballs

Delicious meatballs made with ground chicken or turkey, flavored with red curry paste and served in a creamy coconut milk sauce with 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 400 kcal

Ingredients
  

  • 1 lb ground chicken or turkey
  • 1/2 cup bread crumbs
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup green onion, finely sliced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garlic, minced
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon freshly squeezed lime juice
  • to taste salt and pepper
  • 1 can (13.5 oz) coconut milk
  • 1 piece bell pepper, thinly sliced (any color)
  • 1 cup snap peas, trimmed
  • 1 tablespoon olive oil
  • for garnish fresh basil leaves

Instructions
 

  • In a large mixing bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, sliced green onion, grated ginger, minced garlic, red curry paste, fish sauce, lime juice, salt, and pepper. Using your hands or a spoon, mix thoroughly until all ingredients are evenly distributed.
  • With your hands, form the mixture into small meatballs, approximately 1 inch in diameter. Place them on a plate or tray as you shape them.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs to the skillet in a single layer. Cook for about 5-7 minutes, carefully turning the meatballs occasionally with tongs or a spatula, until they are golden brown on all sides.
  • After the meatballs are browned, pour the coconut milk into the skillet and gently stir to incorporate. Add the sliced bell pepper and snap peas, mixing lightly to combine all ingredients.
  • Increase the heat slightly to bring the mixture to a gentle simmer. Cover the skillet and allow it to cook for an additional 10-15 minutes, or until the meatballs are thoroughly cooked and the vegetables are tender-crisp.
  • Taste the sauce and adjust the seasoning if needed, adding more red curry paste or lime juice according to your flavor preference.
  • Serve the meatballs hot, garnished with fresh basil leaves and, if desired, a sprinkle of additional cilantro for a burst of color and flavor.

Notes

Serve the meatballs in a deep bowl with a ladle of sauce, and arrange the vegetables artistically around them. Offer lime wedges on the side for an extra zesty kick.
Keyword chicken, curry, easy recipe, meatballs, Thai cuisine