Thai Red Curry Meatballs

$For the Thai red curry meatballs, you need the following main ingredients: - 1 pound ground chicken or turkey - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup fresh cilantro, chopped - 2 tablespoons Thai red curry paste - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 1 teaspoon ginger, grated - 2 cloves garlic, minced These ingredients form the base of the meatballs. The ground chicken or turkey keeps them light. Breadcrumbs add texture. The cilantro gives a fresh taste. Thai red curry paste brings heat and flavor. Fish sauce adds umami, but you can use soy sauce for a vegetarian option. Ginger and garlic add depth. The curry sauce uses these key ingredients: - 1 can (14 oz) coconut milk - 1 tablespoon lime juice - 1 cup bell peppers, sliced (red or yellow for color) - 1 cup baby spinach - Salt and pepper to taste Coconut milk makes the sauce creamy and rich. Lime juice adds a bright note. Bell peppers add color and crunch. Baby spinach adds nutrients and a pop of green. Season with salt and pepper to your taste. If you need alternatives, consider these options: - Use ground beef or pork instead of chicken or turkey. - Try quinoa or oats instead of breadcrumbs for a gluten-free option. - Use tamari instead of soy sauce for a gluten-free soy sauce. - Add other veggies like zucchini or carrots for more nutrition. These substitutions can change the dish while keeping its essence. Explore different options to suit your taste or dietary needs. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This helps the meatballs cook evenly. Next, take a large mixing bowl. Add 1 pound of ground chicken or turkey. Then, sprinkle in 1/2 cup of breadcrumbs. I prefer panko for extra crunch. Chop 1/4 cup of fresh cilantro and add it to the bowl. Now, add 2 tablespoons of Thai red curry paste. This gives the meatballs a great flavor. Next, pour in 1 tablespoon of fish sauce or soy sauce for a vegetarian option. Grate 1 teaspoon of ginger and add it. Don't forget to add 2 cloves of minced garlic. Finally, season with salt and pepper to taste. Mix everything well with your hands. Form the mixture into small meatballs. Aim for about 1 to 1.5 inches in size. Place them on a baking sheet lined with parchment paper. Once you've formed the meatballs, place them in the oven. Bake for about 20 minutes. You want them to be cooked through and slightly golden. The smell will be amazing while they bake! While the meatballs bake, let's make the curry sauce. Take a large skillet and set it over medium heat. Pour in one can of coconut milk. Bring it to a gentle simmer. This will be the base of your sauce. Next, stir in 1 tablespoon of lime juice. Then, add 1 cup of sliced bell peppers. Red or yellow peppers add nice color. Season the sauce with a pinch of salt and let it cook for about 5 minutes. You want the bell peppers to soften. After the meatballs are done baking, add them to the skillet. Gently toss them in the sauce. Add 1 cup of baby spinach and let it cook for another 2 to 3 minutes. The spinach will wilt and blend nicely with the sauce. Taste the sauce, and if it needs more seasoning, adjust it now. Serve your Thai red curry meatballs hot over cooked jasmine rice. Enjoy your flavorful and easy meal! To make the best meatballs, start with fresh ground chicken or turkey. Use panko breadcrumbs for a light texture. Mix well but don’t overwork the meat. This keeps them tender. When shaping, aim for small, even balls, about 1 to 1.5 inches wide. Place them on a lined baking sheet to prevent sticking. Bake until golden brown, about 20 minutes. Thai red curry paste brings heat, but you can adjust it. If you want less spice, use less paste. Start with one tablespoon and taste as you go. You can also add a bit of sugar to balance the heat. For heat lovers, add fresh chili slices or extra curry paste. Always taste your sauce before serving. Serve your meatballs over fluffy jasmine rice. The rice soaks up the curry sauce well. You can add fresh veggies like bell peppers and baby spinach for color and crunch. Top with extra cilantro for freshness. A side of lime wedges adds a nice zing. For a complete meal, pair it with a simple green salad or steamed broccoli. Enjoy! Pro Tips Use Fresh Herbs: Fresh cilantro adds a vibrant flavor to the meatballs. Ensure you chop it finely for an even distribution throughout the mixture. Adjust Spice Level: If you prefer a milder dish, start with a smaller amount of red curry paste and gradually increase until it suits your taste. Don't Overcook the Meatballs: Keep an eye on the meatballs while baking. They should be slightly golden and cooked through but not dry. Serve with Jasmine Rice: The fragrant jasmine rice complements the rich curry sauce beautifully. Consider garnishing with extra cilantro or lime wedges for added freshness. {{image_2}} You can make meatballs without meat! Use a mix of lentils and mushrooms for a tasty filling. Cook the lentils until soft, then chop the mushrooms finely. Mix these with breadcrumbs, Thai red curry paste, and spices. Use soy sauce instead of fish sauce for flavor. These veggie meatballs taste great with the curry sauce. Don’t feel stuck with chicken or turkey. You can try ground beef or pork for a richer flavor. If you want something lighter, ground turkey is a good choice. For a unique twist, use shrimp or even fish. Just make sure to adjust the cooking time, as seafood cooks quickly. You can enhance your dish with fun extras. Add chopped bell peppers or carrots to the meatball mix for crunch. Fresh herbs like basil or mint add a fresh taste. You could even mix in some chopped nuts for texture. Serve the meatballs with lime wedges for a zesty kick! To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate them from the sauce. This helps prevent them from getting too soggy. When you’re ready to eat, there are easy ways to reheat. You can use the microwave for quick heating. Just place the meatballs on a safe dish and cover them. Heat in short bursts, checking often. If you want to keep them moist, add a little sauce. You can also reheat them in a skillet. Just add a splash of water or sauce, and cover while they warm up. This keeps them juicy. Freezing is a great option if you want to save some for later. First, ensure the meatballs are cool. Place them on a baking sheet lined with parchment paper. Freeze them for about an hour until solid. After that, transfer them to a freezer bag. Be sure to label the bag with the date. They can last for up to three months in the freezer. To use, thaw in the fridge overnight before reheating. Yes, you can use ground beef or pork. Both options add rich flavor. They may change the texture a bit, but they will still taste great. Just make sure to cook them well to keep the meatballs safe to eat. If you want a substitute for fish sauce, use soy sauce. It gives a similar umami taste. You can also try a mix of soy sauce and lime juice. This makes a good option for those who want a vegetarian dish. To add more heat, use extra Thai red curry paste. You can also add chopped fresh chillies. Another option is to serve the meatballs with a side of spicy chili sauce. Adjust to your spice level! Yes, you can make these meatballs ahead of time. You can bake them and store them in the fridge. Just reheat them in the sauce before serving. This saves time on busy days! You learned how to make Thai Red Curry Meatballs. We covered the main ingredients, steps, and tips. You can also try variations or store leftovers. Remember, spice levels can adapt to your taste. Whether you enjoy meat, seafood, or vegetarian options, there’s a way to make this dish suit you. Now, get in the kitchen and create a meal that excites your taste buds. Enjoy the process and share your culinary success!$

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

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Thai

Servings 4

Calories 350 kcal

Ingredients

1 pound ground chicken or turkey
0.5 cup breadcrumbs (preferably panko)
0.25 cup fresh cilantro, chopped
2 tablespoons Thai red curry paste
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 teaspoon ginger, grated
2 cloves garlic, minced
1 can (14 oz) coconut milk
1 tablespoon lime juice
1 cup bell peppers, sliced (red or yellow for color)
1 cup baby spinach
to taste Salt and pepper
as needed Cooked jasmine rice, for serving

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the ground chicken (or turkey), breadcrumbs, chopped cilantro, red curry paste, fish sauce, ginger, garlic, and a sprinkle of salt and pepper. Mix until well combined.
Using your hands, form the mixture into small meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs for 20 minutes, or until cooked through and slightly golden.
While the meatballs are baking, prepare the curry sauce. In a large skillet over medium heat, pour in the coconut milk and bring to a gentle simmer.
Stir in the lime juice, bell peppers, and season with a pinch of salt. Let it cook for about 5 minutes until the bell peppers soften.
Add the baked meatballs to the sauce and gently toss to coat them in the curry sauce. Add the baby spinach and cook for an additional 2-3 minutes until the spinach wilts.
Taste the sauce and adjust seasoning if needed.
Serve the Thai red curry meatballs hot over a bed of cooked jasmine rice.

Notes

For a vegetarian option, substitute fish sauce with soy sauce.

Keyword chicken, curry, easy recipe, meatballs, Thai cuisine