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 (preferably Maesri brand); 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 (optional); Cooked jasmine rice

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Introduction

These Basil Ginger Meatballs in Coconut Red Curry Sauce offer a vibrant twist on classic meatballs, blending aromatic herbs and spices with a rich, creamy curry sauce. Perfectly tender chicken meatballs simmered in a flavorful coconut curry create a comforting dish that’s sure to impress weeknight diners and guests alike.

A black skillet filled with about a dozen brown meatballs covered in a creamy, light orange sauce with visible red and yellow bell pepper slices and green asparagus spears mixed in. The dish is topped with chopped green onions and fresh chopped parsley scattered evenly across the surface. To the top left of the skillet is a white bowl with lemon wedges, and at the bottom right, a part of another white bowl with more chopped green onions is visible. The skillet rests on a white marbled surface with a green cloth napkin partly under the handle. 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 the ground chicken, eggs, panko breadcrumbs, shallot, ginger paste, garlic paste, fresh and dried basil, ground allspice, smoked paprika, and salt and pepper to taste. Mix gently until just combined, avoiding overworking the mixture to keep the meatballs tender.

Step 2: Using a medium spring-loaded scooper or your hands, form the mixture into golf ball-sized meatballs. Roll each meatball gently in your palm to create a smooth shape, then place them on a large plate or platter. You should have about 20–23 meatballs.
Step 3: Heat 2 tablespoons of olive oil in a large deep nonstick skillet over medium heat. Once shimmering, add the meatballs in a single layer without overcrowding. Brown each side for 3–4 minutes until nicely seared. They won’t be fully cooked at this point. Remove browned meatballs to a clean plate and repeat with remaining meatballs, adding more oil if needed.
Step 4: In the same skillet, add the sliced red and yellow bell peppers and onion. Cook, stirring often, until tender and translucent, about 5–7 minutes.

Step 5: Add 1 tablespoon garlic paste, 1 teaspoon ginger paste, dark brown sugar, and red curry paste to the vegetables. Stir and cook until fragrant, about 1–2 minutes.
Step 6: Pour in the coconut milk, chicken broth, fish sauce, and fresh lime juice. Scrape the bottom of the pan to release any browned bits. Bring the sauce to a gentle simmer, stirring occasionally, for 5–7 minutes.
Step 7: Reduce heat to low and return the browned meatballs along with any collected juices to the skillet. Add green beans and gently toss to coat everything in the sauce. Let simmer gently for 10–15 minutes, stirring occasionally, until the meatballs are cooked through, the green beans are tender, and the sauce has thickened slightly. Remove from heat.

Step 8: Serve the meatballs and sauce over fluffy jasmine rice. Garnish with chopped scallions and/or cilantro, and offer lime wedges on the side for squeezing. For an extra touch, serve with naan or pita bread to soak up the delicious coconut red curry sauce. Enjoy!

Tips & Variations

Use fresh basil for a brighter flavor, and add a pinch of red pepper flakes if you want some heat.
Substitute ground turkey or pork for chicken if preferred.

If you don’t have ginger or garlic paste, finely mince fresh garlic and ginger instead.
For a vegetarian version, replace meatballs with firm tofu cubes or cooked chickpeas and adjust cooking times accordingly.
Leftover curry is excellent served the next day and flavors deepen after resting.

Storage

Store leftover meatballs and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave until warmed through. This dish does not freeze well due to the coconut milk sauce.

How to Serve

The image shows a white bowl filled with a colorful dish arranged in layers. At the bottom, there are cooked green beans and red and yellow bell pepper slices, creating a bright, fresh base with a mix of green, red, and yellow colors. On top of these vegetables, there are round brown meatballs coated in a rich, creamy light orange sauce. The sauce gently covers the meatballs and some vegetables. On one side of the bowl, there is a small mound of white rice mixed with chopped green herbs, providing a soft, fluffy texture. Next to the rice, there are two lime wedges with a pale green color placed casually. On the edge of the bowl, some pieces of soft, slightly browned naan bread are partially visible, sprinkled with green herbs. The dish is garnished with thinly sliced green onions and chopped fresh cilantro, which add pops of green and freshness. The bowl sits on a white marbled surface, and the photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh basil?

Yes, you can use dried basil, but fresh basil adds a brighter and more aromatic flavor. If using dried, stick to smaller amounts since it is more concentrated.

How do I know when the meatballs are cooked through?

The meatballs will finish cooking in the simmering curry sauce. Make sure to simmer them at low heat for 10–15 minutes; the internal temperature should reach 165°F (74°C) to ensure they are fully cooked.