Name: Thai Green Curry Meatballs Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 small shallots, roughly chopped; 3 garlic cloves; 2 Thai birds-eye chilies; 1/2″ piece of fresh ginger, peeled and sliced; 1/4 cup chopped cilantro; 1/4 cup chopped Thai basil; 1 tablespoon fish sauce; 2 teaspoons kosher salt; 1 lb. ground chicken (dark meat); 1 lb. ground pork (90/10); 1/2 cup bread crumbs; 1 egg, lightly beaten; 2 tablespoons neutral oil (such as vegetable or canola oil); 1/4 cup Thai green curry paste; 3-4 makrut (Kaffir lime) leaves; 2 (15 oz.) cans full fat coconut milk; 2 teaspoons fish sauce; 1 oz palm sugar or dark brown sugar; Thai basil leaves; Cilantro leaves; Crushed peanuts; Thinly sliced shallots; Chili oil; Steamed jasmine rice

Ingredients

2 small shallots (roughly chopped)

3 garlic cloves

2 Thai birds-eye chilies

1/2 inch piece of fresh ginger (peeled and sliced)

1/4 cup chopped cilantro

1/4 cup chopped Thai basil

1 tablespoon fish sauce

2 teaspoons kosher salt

1 lb. ground chicken (dark meat)

1 lb. ground pork (90/10)

1/2 cup bread crumbs

1 egg (lightly beaten)

2 tablespoons neutral oil

1/4 cup Thai green curry paste

3-4 makrut leaves (Kaffir lime leaves)

2 cans (15 oz. each) full fat coconut milk

2 teaspoons fish sauce

1 oz palm sugar or dark brown sugar

Thai basil leaves (for garnish)

Cilantro leaves (for garnish)

Crushed peanuts (for garnish)

Thinly sliced shallots (for garnish)

Chili oil (optional, for additional spice)

Steamed jasmine rice (for serving)

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a food processor, combine the shallots, garlic, Thai birds-eye chilies, ginger, cilantro, Thai basil, and 1 tablespoon of fish sauce. Pulse until finely chopped and well blended.

Step 2: Transfer the herb mixture to a large bowl. Add the ground chicken, ground pork, lightly beaten egg, bread crumbs, and kosher salt. Mix thoroughly until all ingredients are well combined.

Step 3: Using a cookie scoop or your hands, portion the meat mixture into meatballs and place them on a baking sheet lined with parchment paper. Roll each into smooth balls. Bake in the preheated oven for 12 minutes, then switch to the broil setting and cook for an additional 5 minutes until golden brown and cooked through.

Step 4: While the meatballs are baking, prepare the curry sauce. Heat the neutral oil in a large skillet or braiser over medium heat. Add the Thai green curry paste and makrut lime leaves. Cook, stirring frequently, for 2 to 3 minutes until the aroma is released.

Step 5: Stir in the coconut milk, 2 teaspoons fish sauce, and palm sugar. Bring the sauce to a gentle simmer and cook for 10 minutes to develop flavor. Adjust seasoning with salt and pepper if needed.

Step 6: Carefully add the cooked meatballs into the curry sauce. Simmer together for 5 minutes to allow the flavors to meld.

Step 7: Serve the meatballs and curry sauce over steamed jasmine rice. Garnish with fresh Thai basil leaves, cilantro, crushed peanuts, thinly sliced shallots, and a drizzle of chili oil for extra heat if desired.

Tips & Variations

For a lighter version, substitute full fat coconut milk with light coconut milk, though the sauce will be less rich.

If you prefer less heat, reduce the number of birds-eye chilies or omit chili oil in the garnish.

Use panko breadcrumbs for a lighter texture in the meatballs.

For a vegetarian option, try replacing the meat with firm tofu or a plant-based ground substitute and use vegetable broth instead of fish sauce.

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, to prevent the coconut milk from separating. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance. Store them uncooked in the refrigerator covered with plastic wrap, then bake and finish with the sauce when ready to serve.

What can I substitute for makrut lime leaves?

If makrut lime leaves are unavailable, you can use a small amount of lime zest as a substitute to add citrus aroma, though the flavor will be less pronounced.