Name: Basil Ginger Meatballs in Coconut Red Curry Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Thai
Ingredients: 2 lbs ground chicken; 2 large eggs, lightly beaten; ½ cup plain panko breadcrumbs; 1 shallot, finely diced; 2 tablespoons ginger paste; 1 tablespoon garlic paste; ¼ cup fresh chopped basil; 1 tablespoon dried basil; 1 teaspoon ground allspice; 1 teaspoon smoked paprika; Kosher salt & fresh ground black pepper, to taste; 2 tablespoons olive oil, plus more as needed; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; ½ medium yellow onion, sliced into half moons; 1 tablespoon garlic paste; 1 teaspoon ginger paste; 2 tablespoons packed dark brown sugar; 1 (4-ounce) can red curry paste (Maesri Red Curry Paste recommended); 1 (14-ounce) can full-fat coconut milk; 1 cup chicken broth; 1 tablespoon fish sauce; 1 tablespoon fresh lime juice, plus lime wedges for squeezing; 1 cup trimmed green beans; Chopped scallions and/or fresh chopped cilantro, for garnishing (optional); Cooked jasmine rice, for serving

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Introduction

These Basil Ginger Meatballs in Coconut Red Curry Sauce are a vibrant and flavorful twist on a classic favorite. Juicy ground chicken meatballs are simmered in a fragrant, creamy red curry sauce with fresh herbs and tender vegetables. Perfect served over jasmine rice for a comforting and exotic meal.

A black skillet filled with about fifteen golden-brown meatballs covered in a thick orange creamy sauce, mixed with green beans and thin slices of yellow and red bell peppers. The dish is topped with chopped bright green scallions and fresh green parsley, scattered evenly across the meatballs and sauce. A wooden spoon is partially immersed in the skillet on the left side. The skillet is set on a white marbled surface, with a bowl of lime wedges and another bowl of green herbs visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs ground chicken
2 large eggs, lightly beaten
½ cup plain panko breadcrumbs
1 shallot, finely diced
2 tablespoons ginger paste
1 tablespoon garlic paste
¼ cup fresh chopped basil
1 tablespoon dried basil
1 teaspoon ground allspice
1 teaspoon smoked paprika
Kosher salt & fresh ground black pepper, to taste
2 tablespoons olive oil, plus more as needed
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
½ medium yellow onion, sliced into half moons
1 tablespoon garlic paste
1 teaspoon ginger paste
2 tablespoons packed dark brown sugar
1 (4-ounce) can red curry paste (we love Maesri Red Curry Paste for this recipe)
1 (14-ounce) can full-fat coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon fresh lime juice, plus lime wedges for squeezing
1 cup trimmed green beans
Chopped scallions and/or fresh chopped cilantro, for garnishing (optional)
Cooked jasmine rice, for serving

Instructions

Step 1: In a large mixing bowl, combine ground chicken, eggs, panko breadcrumbs, shallot, ginger paste, garlic paste, fresh and dried basil, allspice, smoked paprika, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture to avoid tough meatballs.
Step 2: Use a medium spring-loaded scooper to portion the mixture into golf ball-sized meatballs. Roll each meatball gently between your palms to form smooth spheres. Place on a large plate or platter. You should have about 20-23 meatballs.
Step 3: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering. Add meatballs in a single layer without overcrowding. Brown on one side for 3-4 minutes until a golden sear forms, then turn and brown the other side for 3-4 minutes. Transfer browned meatballs to a clean plate and repeat with remaining meatballs, adding more oil if needed.
Step 4: In the same skillet, add sliced red and yellow bell peppers and onion. Cook, stirring often, until vegetables are tender and translucent, about 5-7 minutes.
Step 5: Add garlic paste, ginger paste, dark brown sugar, and red curry paste to the vegetables. Cook for 1-2 minutes, stirring frequently, until fragrant.
Step 6: Stir in coconut milk, chicken broth, fish sauce, and fresh lime juice, scraping the bottom of the pan to lift any browned bits. Bring the sauce to a simmer, stirring occasionally, for about 5-7 minutes.
Step 7: Reduce heat to low and return the browned meatballs to the skillet along with any juices collected. Add trimmed green beans and gently coat everything in the sauce. Simmer, swirling the skillet gently every few minutes, for 10-15 minutes until the meatballs are cooked through, the sauce thickens slightly, and green beans are tender.
Step 8: Remove from heat and serve the meatballs and sauce over fluffy jasmine rice. Garnish with chopped scallions and/or fresh cilantro and serve with lime wedges. Naan or pita bread is great on the side for sopping up the sauce.

Tips & Variations

For a spicier curry, add extra red curry paste or a pinch of chili flakes to the sauce.
Substitute ground chicken with ground turkey or pork for different flavor profiles.
If panko is unavailable, regular breadcrumbs work well too.
Make ahead by shaping meatballs and refrigerating up to 24 hours before cooking.
Add more vegetables like sliced zucchini or snap peas to the curry for extra color and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of chicken broth or water when reheating to loosen it up.

How to Serve

The image shows a white bowl filled with a colorful dish consisting of several layers. At the bottom, there is a mix of sliced red and yellow bell peppers and green beans, all coated in a creamy orange sauce. On top of the vegetables, there are round meatballs also covered in the same sauce, garnished with chopped green onions and fresh green herbs. To the right side of the bowl, there is a small mound of white rice sprinkled with herbs and two wedges of lime placed above the rice. Two pieces of naan bread, garnished with herbs, are placed on the right edge of the bowl. The bowl sits on a white marbled textured surface, with additional small bowls containing lime wedges and green onions partially visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs gluten-free?

Yes, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the recipe gluten-free.

Can I freeze the meatballs?

Absolutely. Freeze cooked meatballs in a single layer on a parchment-lined tray, then transfer to a freezer bag. They keep well for up to 3 months. Thaw overnight in the fridge and reheat gently in the curry sauce or oven.