Description
This Thai Coconut Curry Meatballs recipe features tender chicken or turkey meatballs baked to perfection and simmered in a rich, fragrant coconut curry sauce with red bell peppers and baby spinach. Served over rice and garnished with fresh cilantro and lime wedges, this dish combines vibrant Thai flavors in a comforting, hearty meal perfect for weeknight dinners.
Ingredients
Scale
Meatballs
- 1 lb ground chicken or turkey
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped onion
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 1 teaspoon ginger, grated
- 1 tablespoon lime juice
- 1 egg
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Curry Sauce & Vegetables
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
To Serve
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Cooked rice, for serving
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, finely chopped onion, fish sauce, red curry paste, grated ginger, lime juice, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape Meatballs: Using clean hands, form the mixture into small, roughly 1-inch diameter meatballs. Arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15-20 minutes until they are cooked through and have a light golden brown exterior.
- Prepare Curry Sauce: While the meatballs bake, heat vegetable oil in a large skillet over medium heat. Add 2 tablespoons of red curry paste and sauté for about 1 minute until the aroma is released and the paste becomes fragrant.
- Add Liquids and Simmer: Pour in the coconut milk, fish sauce, sugar, and chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld together.
- Cook Vegetables: Add the thinly sliced red bell pepper to the skillet and cook for another 3-4 minutes until the peppers are slightly tender but still retain some crunch.
- Combine Meatballs and Sauce: Transfer the baked meatballs into the curry sauce in the skillet, stirring gently to coat them fully with the sauce.
- Add Spinach: Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
- Serve: Serve the meatballs and curry sauce hot over cooked rice. Garnish with fresh cilantro and lime wedges for added brightness and flavor.
Notes
- Ground chicken or turkey can be substituted with ground pork or beef depending on preference.
- If you prefer a spicier curry, increase the amount of red curry paste to taste.
- Breadcrumbs help bind the meatballs; for gluten-free, use gluten-free breadcrumbs or crushed rice crackers.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a vegetarian version, substitute meatballs with tofu or vegetable-based meat substitute and use vegetable broth instead of chicken broth.
