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Aromatic Thai Red Curry Meatballs Recipe

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4.9 from 129 reviews

These Aromatic Thai Red Curry Meatballs combine tender chicken or turkey meatballs with a rich and fragrant red curry sauce made from coconut milk, red curry paste, and fresh vegetables. Baked to golden perfection and served with fresh basil and lime wedges, this dish offers a delightful balance of spicy, tangy, and savory flavors perfect for a comforting yet exotic meal.

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

  1. 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 all ingredients are thoroughly combined to create a flavorful meatball mixture.
  2. Form the Meatballs: Preheat your oven to 400°F (200°C). Using your hands, shape the meat mixture into balls about 1 to 1.5 inches in diameter. Place them evenly spaced on a parchment-lined baking sheet.
  3. Bake the Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and nicely golden brown on the outside.
  4. Prepare the Sauce: While the meatballs bake, heat a large saucepan over medium heat. Add the coconut milk and stir in the red curry paste. Let the mixture simmer for about 5 minutes until the curry paste is fragrant and well incorporated.
  5. Add the Flavor: Stir in the fish sauce, brown sugar, and lime juice to the simmering curry sauce. Add the sliced red bell pepper and snap peas, cooking until the vegetables become tender, approximately 3-4 minutes.
  6. Combine Meatballs and Sauce: Once the meatballs are cooked, carefully add them into the curry sauce, coating each meatball thoroughly. Allow the meatballs and sauce to simmer together for an additional 5 minutes to meld flavors.
  7. Garnish and Serve: Remove the pan from heat. Garnish the dish with fresh basil leaves. Serve hot alongside steamed jasmine rice or rice noodles and lime wedges for a fresh citrusy finish.

Notes

  • You can substitute ground chicken with ground turkey or even pork if preferred.
  • Adjust the red pepper flakes to suit your heat tolerance.
  • For a gluten-free version, use gluten-free breadcrumbs or omit them altogether.
  • Vegetables can be varied based on seasonal availability or personal preference.
  • Serve with jasmine rice or rice noodles to soak up the delicious curry sauce.

Find it online: https://forkvista.com/aromatic-thai-red-curry-meatballs-recipe/