Aromatic Thai Red Curry Meatballs

Thai cuisine is celebrated worldwide for its vibrant flavors and aromatic dishes, and among its many treasures, the Thai Red Curry Meatballs stand out as a delightful fusion of taste and texture. Originating from the bustling street food scenes of Thailand, this dish marries the rich, creamy essence of coconut milk with the warm, spicy notes of red curry paste. The result is a dish that is not only comforting but also packed with bold flavors that transport your taste buds to Southeast Asia.

Embark on a flavorful journey with Aromatic Thai Red Curry Meatballs, a delicious dish that combines rich coconut milk and spicy red curry paste. This recipe is inspired by Thailand’s vibrant street food culture, perfect for satisfying your cravings and impressing loved ones. Easy to adapt, you can customize the ingredients to suit your taste or dietary needs, making it great for everyone. Discover the joy of cooking and the inviting aromas that will fill your kitchen!

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Ingredients

For the Meatballs:

1 pound ground chicken or turkey

1/2 cup breadcrumbs (preferably panko)

1 large egg

2 tablespoons fresh cilantro, finely chopped

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced

1 teaspoon fish sauce

1 tablespoon lime juice

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon red pepper flakes (adjust for heat)

For the Curry Sauce:

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1 red bell pepper, sliced

1 cup snap peas (or your choice of vegetables)

Fresh basil leaves, for garnish

Lime wedges, for serving

Instructions

Make the Meatballs: In a large bowl, combine ground chicken (or turkey), breadcrumbs, egg, cilantro, ginger, garlic, fish sauce, lime juice, salt, black pepper, and red pepper flakes. Mix until well combined.

Form the Meatballs: Preheat your oven to 400°F (200°C). Using your hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.

Bake the Meatballs: Bake the meatballs in the preheated oven for about 20-25 minutes, or until cooked through and golden brown.

Prepare the Sauce: While the meatballs are baking, heat a large saucepan over medium heat. Add the coconut milk and stir in the red curry paste. Allow it to simmer for about 5 minutes until fragrant.

Add the Flavor: Stir in the fish sauce, brown sugar, and lime juice. Add the sliced red bell pepper and snap peas into the sauce, cooking until the vegetables are tender, about 3-4 minutes.

Combine Meatballs and Sauce: Once the meatballs are cooked, carefully transfer them into the sauce, coating each meatball with the aromatic curry sauce. Allow everything to simmer together for another 5 minutes.

Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve hot with steamed jasmine rice or rice noodles, and lime wedges on the side for extra zing.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4