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Coconut Curry Meatballs Recipe

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★★★★★

5 from 298 reviews

These Coconut Curry Meatballs combine tender ground chicken or turkey meatballs with a rich and flavorful coconut curry sauce. Baked to perfection and simmered in a fragrant blend of red curry paste, coconut milk, and aromatic spices, this dish offers a comforting fusion of savory and spicy flavors, garnished with fresh cilantro and lime wedges for a bright finish. Perfect served over jasmine rice or noodles for a satisfying meal.

Ingredients

Scale

For the Meatballs:

  • 1 pound ground chicken or turkey
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup fresh cilantro, chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional for spice)

For the Coconut Curry Sauce:

  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar (or honey)
  • 1 cup vegetable broth
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Make the Meatballs: In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, egg, minced garlic, grated ginger, curry powder, cumin, salt, black pepper, and optional cayenne pepper. Mix until well combined but avoid overmixing, then form the mixture into small meatballs about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet.
  2. Cook the Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 15-20 minutes until cooked through and nicely browned. Alternatively, pan-fry the meatballs in a skillet over medium heat with a little oil to achieve a crispy crust.
  3. Prepare the Coconut Curry Sauce: Heat the coconut oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add Curry Paste and Liquids: Stir in the red curry paste and cook for 1 minute, stirring constantly. Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Mix well and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes to meld the flavors.
  5. Combine Meatballs and Sauce: Gently add the baked or fried meatballs into the curry sauce. Allow them to simmer in the sauce for 5-10 minutes to absorb the flavors and heat through completely.
  6. Serve: Garnish the dish with fresh cilantro and lime wedges. Serve the meatballs and sauce over jasmine rice, noodles, or alongside steamed vegetables for a delicious and complete meal.

Notes

  • You can swap ground chicken for turkey or any preferred ground meat.
  • For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
  • Adjust cayenne pepper to control the spice level.
  • Baking the meatballs reduces oil use and makes the dish lighter; pan-frying adds a nice crust.
  • Serve with rice, noodles, or steamed veggies to balance the meal.
  • Leftovers store well in the refrigerator for up to 3 days.

Keywords: coconut curry, meatballs, chicken meatballs, curry sauce, Thai recipe, easy dinner, weeknight meal, coconut milk, red curry paste

Find it online: https://deliciousdishspot.com/coconut-curry-meatballs-recipe/