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Basil Ginger Meatballs in Coconut Red Curry Sauce Recipe

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★★★★★

4.8 from 62 reviews

These Basil Ginger Meatballs in Coconut Red Curry Sauce bring an aromatic and flavorful twist to traditional meatballs. Made with ground chicken and a blend of fresh herbs and spices, simmered in a rich, creamy coconut red curry sauce loaded with vibrant vegetables, this dish offers a perfect balance of savory, sweet, and tangy flavors. Served over fluffy jasmine rice, it’s a comforting and wonderful meal inspired by Thai cuisine.

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 (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

To Serve & Garnish

  • Chopped scallions and/or fresh chopped cilantro (optional)
  • Cooked jasmine rice

Instructions

  1. Make meatball mixture: In a large mixing bowl, combine ground chicken, eggs, panko breadcrumbs, finely diced shallot, ginger paste, garlic paste, fresh chopped basil, dried basil, ground allspice, smoked paprika, kosher salt, and freshly ground black pepper. Mix gently until just combined to avoid tough meatballs.
  2. Shape meatballs: Prepare a large plate or platter. Using a medium spring-loaded scooper, scoop the mixture into golf ball-sized portions. Roll each into a smooth ball with your palms and place on the platter. You should have about 20-23 meatballs.
  3. Brown meatballs: Heat 2 tablespoons of olive oil in a large deep 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 nice sear forms, then turn to brown the other side for another 3-4 minutes. The meatballs won’t be fully cooked yet. Remove meatballs with a slotted utensil and set aside. Repeat with remaining meatballs, adding more oil if needed.
  4. Build the red curry sauce: In the same skillet, add sliced red and yellow bell peppers plus the yellow onion. Cook while stirring often until tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, dark brown sugar, and red curry paste. Cook for 1-2 minutes until fragrant.
  5. Add liquids and simmer sauce: Pour in coconut milk, chicken broth, fish sauce, and lime juice. Scrape up any browned bits on the pan bottom. Bring to a gentle simmer while stirring occasionally, about 5-7 minutes.
  6. Simmer meatballs and green beans: Reduce heat to low. Return browned meatballs and any collected juices to the skillet. Add trimmed green beans and gently toss to coat all ingredients with the sauce. Let everything simmer for 10-15 minutes, stirring gently every few minutes until the sauce thickens slightly, meatballs cook through, and beans become tender. Then remove from heat.
  7. Serve: Plate the meatballs with red curry sauce over freshly cooked jasmine rice. Garnish with chopped scallions and/or fresh cilantro and offer lime wedges for squeezing. Optional sides like naan or pita bread work beautifully for soaking up the sauce. Enjoy your flavorful and comforting meal!

Notes

  • Do not overmix the meatball mixture to keep meatballs tender and juicy.
  • Use a nonstick skillet for browning to prevent sticking and ensure even searing.
  • If your pan becomes dry during browning, add a little more olive oil as needed.
  • Maesri Red Curry Paste is recommended for authentic flavor but any quality red curry paste will work.
  • Adjust fish sauce and lime juice quantities according to taste preferences for saltiness and acidity.
  • To make this dish gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.

Keywords: basil ginger meatballs, red curry sauce, chicken meatballs, coconut curry, Thai meatballs, easy curry recipe

Find it online: https://flavorsbymaya.com/basil-ginger-meatballs-in-coconut-red-curry-sauce-recipe/