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Easy Thai Red Curry Meatballs Recipe

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3.9 from 53 reviews

This Easy Thai Red Curry Meatballs recipe features tender turkey meatballs simmered in a rich and creamy Thai red curry sauce made with coconut milk, fresh herbs, and aromatic spices. Ready in just 30 minutes, it’s a delightful fusion of flavors that’s perfect for a quick weeknight dinner or entertaining guests.

  • Total Time: 30 minutes
  • Yield: 15 servings

Ingredients

Meatballs

  • 500 g turkey mince (ground turkey)
  • 3 garlic cloves (grated or minced)
  • 2 tablespoons fresh ginger (minced)
  • 1/2 bunch coriander (cilantro), chopped
  • 2 tablespoons oil (for searing the meatballs)

Sauce and Garnish

  • 1 small brown onion, finely diced
  • 100 g Thai red curry paste
  • 400 g tin full fat coconut milk
  • Juice of 1 lime
  • 1/2 bunch fresh basil, chopped
  • 1/2 bunch fresh coriander (cilantro), chopped
  • 1/2 teaspoon chili flakes (optional)
  • 3 spring onions, finely sliced

Instructions

  1. Mix Meatballs: In a medium bowl, combine the turkey mince, grated garlic, minced ginger, and chopped coriander. Mix thoroughly to incorporate all the ingredients evenly.
  2. Shape Meatballs: Using a tablespoon, scoop the mixture and roll the meatballs with damp hands. Place the formed meatballs on a lined baking tray as you continue shaping the rest.
  3. Sear Meatballs: Heat the oil in a medium nonstick skillet over medium heat. Once hot, add the meatballs and sear them on all sides until they are golden brown. Remove the meatballs from the skillet and set aside on a plate.
  4. Prepare Sauce Base: Drain all but one tablespoon of oil from the same skillet. Add the finely diced onion and cook for about 5 minutes until soft and translucent.
  5. Add Curry Paste: Stir in the Thai red curry paste using a whisk, allowing it to cook briefly to release its aromas.
  6. Add Coconut Milk: Pour in the full-fat coconut milk and whisk to combine with the curry paste until a smooth sauce forms. Add chili flakes if you want extra heat.
  7. Simmer Meatballs in Sauce: Bring the sauce to a gentle simmer, then add the seared meatballs back into the skillet. Cover and cook for 15-20 minutes or until the meatballs are fully cooked through.
  8. Finish with Herbs and Garnish: Stir in the chopped fresh basil and coriander into the sauce. Remove from heat and sprinkle with finely sliced spring onions before serving.

Notes

  • Ensure the meatballs are cooked through by simmering them adequately in the curry sauce; turkey mince should reach an internal temperature of 74°C (165°F).
  • For a spicier dish, increase the chili flakes or add fresh sliced chilies.
  • Serve with steamed jasmine rice or rice noodles to complement the rich curry flavors.
  • Leftover curry meatballs can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Fat

Find it online: https://allyumcooks.com/easy-thai-red-curry-meatballs-recipe/