Thai Meatballs in Curry Sauce
Treat your taste buds to a flavor-packed meal with these irresistible Thai Meatballs in Curry Sauce! Made with tender ground chicken or pork, these perfectly seasoned meatballs are infused with aromatic garlic, ginger, and green onions, then simmered in a rich, creamy coconut curry sauce spiced with bold red curry paste. This dish strikes a harmonious balance of savory, sweet, and tangy, thanks to the addition of soy sauce, fish sauce, and a squeeze of lime. Serve over fluffy jasmine rice for a complete and satisfying meal that's perfect for busy weeknights or impressing dinner guests. Easy to prepare in just under an hour, this recipe is a must-try for lovers of Thai cuisine and hearty comfort food.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 500 g Ground chicken (or pork)
- 60 g Panko breadcrumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 stalks Green onions, finely chopped
- 1 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tsp Brown sugar
- 2 tbsp Red curry paste
- 400 ml Coconut milk
- 250 ml Chicken stock
- 2 tbsp Vegetable oil
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 300 g Jasmine rice (optional, for serving)
Instructions
In a large bowl, mix the ground chicken (or pork), Panko breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, fish sauce, soy sauce, salt, and black pepper until well combined. Do not overmix.
Using damp hands, shape the mixture into small meatballs, about the size of a walnut. Set them aside on a plate.
Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium heat. Add the meatballs in batches and cook for 5-7 minutes, turning occasionally, until they are browned on all sides. Remove the cooked meatballs and set aside. Repeat with remaining batches, adding oil as needed.
In the same skillet, add the remaining tablespoon of vegetable oil and the red curry paste. Cook for 2 minutes, stirring frequently, until fragrant.
Pour in the coconut milk and chicken stock. Stir well to combine, bringing the mixture to a gentle simmer.
Return the browned meatballs to the skillet, cover, and cook for 10-12 minutes, or until the meatballs are fully cooked and the sauce thickens slightly.
Stir in the lime juice and taste the sauce, adjusting seasonings as needed. Add a pinch of salt or a splash of fish sauce for extra flavor, if necessary.
Garnish with freshly chopped cilantro and serve hot with jasmine rice or your preferred side.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.4 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
