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- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup grated coconut I love using ground chicken or turkey for these meatballs. They are lean and soak up flavors well. The breadcrumbs keep them juicy and help them hold shape. Grated coconut adds a sweet touch and a nice texture. Together, these ingredients form the base of a delicious dish. - 1 tablespoon curry powder - 1 tablespoon ginger, grated - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper Spices make this dish special. Curry powder gives the meatballs warmth and depth. Ginger and garlic add a punch of flavor that I can’t resist. Salt and black pepper enhance all the tastes. These spices blend perfectly to create a savory bite. - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon lime juice The sauce is where the magic happens! Coconut milk makes it creamy and rich. Red curry paste brings a kick of heat and flavor. Lime juice adds brightness and balances the dish. Together, these ingredients create a sauce that wraps around the meatballs, making every bite a delight. {{ingredient_image_1}} To start, gather all the ingredients in a big mixing bowl. You will need: - 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup grated coconut (unsweetened) - 1/4 cup finely chopped cilantro - 1 tablespoon ginger, grated - 2 cloves garlic, minced - 1 tablespoon curry powder - 1 teaspoon salt - 1/2 teaspoon black pepper Mix these ingredients well. Use your hands to combine them. This helps blend all the flavors. Once mixed, form small meatballs, about 1 inch in size. You should get about 20 meatballs. Next, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. When the oil is hot, add the meatballs to the pan. Cook them for 5 to 7 minutes. Turn them often so they brown on all sides. They don’t need to be fully cooked yet. Once the meatballs are browned, it's time to make the sauce. In the same skillet, add 2 tablespoons of red curry paste. Stir it for about 1 minute. This step brings out the rich flavors. Next, pour in 1 can of coconut milk and add 1 tablespoon of lime juice. Stir until everything is well combined. Let the sauce come to a gentle simmer. Finally, return the browned meatballs to the skillet. Cover and let them simmer in the sauce for 10 to 15 minutes. This cooks the meatballs fully and infuses them with flavor. Taste the sauce and adjust if needed. You can add more salt or lime juice. Serve the meatballs over cooked rice and drizzle with the coconut curry sauce. Garnish with fresh cilantro and lime wedges for a beautiful touch. To get the best meatballs, mix the ingredients gently. Too much mixing makes them tough. Use your hands to combine the meat, breadcrumbs, and spices. Form the meatballs lightly. Aim for about 1 inch in size, so they cook evenly. For even browning, heat your skillet before adding the meatballs. Use medium heat to avoid burning. Turn them often for a nice color on all sides. It's okay if they aren't cooked through yet; they will finish in the sauce. Adjust the spice level to your taste. If you like it hot, add more red curry paste. For a milder dish, use less. Always taste the sauce before serving. This helps you find the right balance. Balancing sweetness and acidity is key. The coconut milk adds creaminess and sweetness. Lime juice brings brightness. If it feels too sweet, add a bit more lime juice. This will enhance the flavor and make it pop. Serve the meatballs over a bed of warm, fluffy rice. This adds texture and helps soak up the sauce. For garnish, sprinkle fresh cilantro on top. Add lime wedges on the side for a burst of flavor. These small touches make the dish look and taste amazing. Enjoy your beautiful meal! Pro Tips Use Fresh Ingredients: Fresh herbs and spices enhance the flavor of your meatballs and curry sauce, making the dish more vibrant and aromatic. Adjust Spiciness: If you prefer a spicier dish, add more red curry paste or a pinch of cayenne pepper to the sauce for an extra kick. Experiment with Proteins: Feel free to substitute ground chicken or turkey with ground beef, pork, or even plant-based alternatives for a different flavor profile. Perfectly Cooked Meatballs: To ensure even cooking, avoid overcrowding the skillet when browning the meatballs; cook in batches if necessary. {{image_2}} You can use different meats for these meatballs. Ground beef or pork gives a rich flavor. They also blend well with the coconut curry sauce. If you prefer a lighter option, try ground chicken or turkey. Both will keep the dish tasty and healthy. For a plant-based twist, use lentils or chickpeas. You can mash them and mix with breadcrumbs. This option is great for vegans and vegetarians. It keeps the dish full of flavor and texture. Coconut milk is a perfect choice for dairy. It gives a creamy texture without any dairy. If you want to add more creaminess, use coconut yogurt. It works well and keeps the dish dairy-free. For those needing gluten-free meals, use gluten-free breadcrumbs. They hold the meatballs together just as well. You can find these in most grocery stores. Always check the label to ensure they are gluten-free. Adding vegetables to the sauce can boost the flavor. Try bell peppers, carrots, or snap peas. They add color and nutrition. You can sauté them with the meatballs or stir them in later. Experimenting with spices can also change the taste. Add a pinch of cumin or coriander. You can even try different curry pastes. Each will give a unique flavor to your coconut curry meatballs. Don't be afraid to mix and match! After cooking, let the meatballs cool. Place them in a bowl and cover it. You can also use airtight containers. This keeps the meatballs fresh. Refrigerate them within two hours. They last about three to four days in the fridge. When reheating, use a skillet or microwave. If using a skillet, add a splash of water. This helps steam the meatballs. Heat on medium until warm. For the microwave, cover the bowl with a lid. Heat in short bursts, checking often. This keeps the meatballs juicy and soft. To freeze, let the meatballs cool completely. Arrange them in a single layer on a tray. Once frozen, transfer them to a freezer bag. Remove as much air as possible. For sauce, freeze in a separate container. To thaw, place in the fridge overnight. You can also cook from frozen. Just add extra time to the cooking process. Yes, you can make these meatballs ahead of time. Prepare the meatballs and cook them as directed. After cooking, let them cool completely. Store them in an airtight container in the fridge for up to three days. You can also freeze the cooked meatballs. Place them in a freezer-safe bag or container. They will stay good for about three months. When you’re ready to eat, thaw in the fridge overnight. Reheat gently in a skillet or microwave. These meatballs go great with several sides. Here are some ideas: - Steamed rice: Plain white or brown rice works well. - Coconut rice: Cook rice with coconut milk for extra flavor. - Noodles: Serve with rice noodles or soba for a twist. - Vegetables: Pair with steamed broccoli or sautéed greens. - Salad: A fresh cucumber salad balances the rich curry flavors. The spice level in these meatballs can be adjusted. The red curry paste adds heat, but it’s mild. If you want it spicier, you can add more red curry paste. You can also add chopped fresh chili peppers to the mix. For less spice, use less curry paste. If you prefer no heat, skip the paste altogether. The meatballs will still taste great! In this blog post, we explored how to make delicious Coconut Curry Meatballs. We covered key ingredients like ground chicken, coconut milk, and spices. I shared a step-by-step guide for cooking and tips for perfecting meatballs. You can also try variations with different proteins and flavors. In closing, this dish is versatile and full of taste. You can adapt it to your liking and enjoy it in many ways. Happy cooking!

Coconut Curry Meatballs

Delicious meatballs made with ground chicken or turkey, flavored with coconut and curry, served in a creamy coconut curry sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 1 lb ground chicken or turkey
  • 0.5 cup breadcrumbs
  • 0.25 cup grated coconut (unsweetened)
  • 0.25 cup finely chopped cilantro
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • to taste cooked rice for serving
  • to taste lime wedges and cilantro for garnish

Instructions
 

  • In a mixing bowl, combine the ground meat, breadcrumbs, grated coconut, chopped cilantro, ginger, garlic, curry powder, salt, and black pepper. Mix until just combined.
  • Form the mixture into small meatballs, about 1 inch in diameter. You should get around 20 meatballs.
  • Heat the vegetable oil in a large skillet over medium heat. Add the meatballs to the pan and cook for about 5-7 minutes, turning occasionally, until they are browned on all sides. They do not need to be fully cooked through at this stage.
  • In the same skillet, add the red curry paste and stir for about 1 minute until fragrant.
  • Pour in the coconut milk and lime juice, stirring to combine, and bring to a gentle simmer.
  • Return the meatballs to the skillet, cover, and let them simmer in the sauce for about 10-15 minutes or until fully cooked through.
  • Taste the sauce and adjust seasoning if necessary, adding more salt or lime juice to your liking.
  • Serve the meatballs over cooked rice and drizzle with the coconut curry sauce. Garnish with fresh cilantro and lime wedges.

Notes

Serve with rice and garnish with lime wedges and cilantro.
Keyword chicken, coconut curry, easy recipe, meatballs, turkey