Description
These Basil Ginger Meatballs in Coconut Red Curry Sauce are a flavorful and aromatic dish featuring tender ground chicken meatballs infused with fresh and dried basil, ginger, and garlic. They are simmered in a rich and creamy red curry sauce made with coconut milk, red curry paste, bell peppers, and green beans. Served over jasmine rice with fresh herbs and lime wedges, this recipe offers a delightful balance of savory, spicy, and tangy flavors with a hint of sweetness.
Ingredients
Scale
Meatballs
- 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
Vegetables and Sauce
- 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
Garnish and Serving
- Chopped scallions and/or fresh chopped cilantro, for garnishing (optional)
- Cooked jasmine rice, for serving
Instructions
- Make meatball mixture: In a large mixing bowl, combine the ground chicken, eggs, panko breadcrumbs, finely diced shallot, ginger paste, garlic paste, chopped fresh basil, dried basil, ground allspice, smoked paprika, and kosher salt and fresh ground black pepper to taste. Mix gently until just combined to avoid tough meatballs.
- Shape meatballs: Prepare a large plate or platter. Using a medium spring-loaded scooper or spoon, scoop the mixture into golf ball-sized portions. Roll each portion gently between your palms to form smooth meatballs. Place them carefully on the platter until you have about 20-23 meatballs.
- Brown meatballs: Heat 2 tablespoons olive oil in a large, deep nonstick skillet over medium heat. Once the oil shimmers, add meatballs in a single layer without overcrowding. Brown the meatballs on one side for 3-4 minutes until a golden sear forms, then turn to brown the other side for an additional 3-4 minutes. Remove browned meatballs using a slotted utensil and set aside on a clean plate. Repeat with remaining meatballs, adding more oil if necessary.
- Build the red curry sauce: In the same skillet with any remaining oil and meatball browned bits, add the sliced red and yellow bell peppers and yellow onion. Cook, stirring often, until the vegetables are tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, dark brown sugar, and red curry paste; cook stirring until fragrant, about 1-2 minutes.
- Add liquids and simmer: Stir in the full-fat coconut milk, chicken broth, fish sauce, and fresh lime juice, scraping up any browned bits stuck to the pan. Bring the sauce to a gentle simmer, stirring occasionally, for 5-7 minutes.
- Combine and finish cooking: Reduce heat to low and add the browned meatballs along with any juices collected, plus trimmed green beans. Gently toss to coat the meatballs and green beans with the sauce. Simmer gently, swirling the skillet every few minutes, for 10-15 minutes until meatballs are fully cooked, the sauce has thickened slightly, and the green beans are tender.
- Serve: Spoon the meatballs and curry sauce over fluffy cooked jasmine rice. Garnish with chopped scallions and/or fresh cilantro and lime wedges for squeezing. Optionally serve with naan or pita bread for soaking up extra sauce. Enjoy immediately.
Notes
- Do not overmix the meatball mixture to prevent dense or tough meatballs.
- Browning the meatballs adds flavor and texture but they will finish cooking fully in the sauce.
- Use full-fat coconut milk for the richest and creamiest curry sauce.
- Adjust red curry paste amount according to desired spice level.
- Cook meatballs in batches if necessary to avoid overcrowding and ensure even browning.
- Garnishes like fresh herbs and lime wedges brighten the dish and enhance flavor.
- This dish pairs wonderfully with jasmine rice and warm flatbread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Keywords: basil ginger meatballs, red curry sauce, coconut curry, Thai meatballs, ground chicken meatballs, coconut milk curry, easy Thai recipe, curry meatballs
