Description
These Thai Green Curry Meatballs combine aromatic herbs, spices, and a rich coconut curry sauce to create a flavorful and comforting dish. Ground chicken and pork meatballs are baked to perfection before simmering in a fragrant green curry sauce made with Thai green curry paste, makrut lime leaves, and coconut milk. Served over steamed jasmine rice and garnished with fresh herbs and crunchy peanuts, this recipe offers a delicious fusion of textures and vibrant Thai flavors.
Ingredients
Scale
Meatball Mixture
- 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
Sauce
- 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
Garnishes and Serving
- Thai basil leaves
- Cilantro leaves
- Crushed peanuts
- Thinly sliced shallots
- Chili oil
- Steamed jasmine rice
Instructions
- Prepare the Meatball Mixture: Preheat your oven to 400°F. In a food processor, combine the shallots, garlic, ginger, cilantro, Thai basil, and fish sauce. Pulse until finely chopped. Transfer this aromatic mixture to a large mixing bowl. Add the ground chicken, ground pork, egg, bread crumbs, and kosher salt. Mix thoroughly to combine all ingredients well.
- Shape and Bake the Meatballs: Using a cookie scoop or your hands, portion the meatball mixture onto a baking sheet lined with parchment paper. Roll each portion into smooth balls for even cooking. Bake the meatballs in the preheated oven for 12 minutes. Then switch to the broil setting and broil on high for 5 minutes until the meatballs are golden brown and lightly crisped on the outside.
- Prepare the Curry Sauce: While the meatballs bake, heat neutral oil in a large skillet or braiser over medium heat. Add the Thai green curry paste and makrut lime leaves, cooking and stirring often for 2-3 minutes until the aromas become very fragrant. Next, add the coconut milk, fish sauce, and palm sugar. Stir well and bring the sauce to a gentle simmer. Let it simmer for 10 minutes, allowing flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
- Simmer Meatballs in Curry: Once the meatballs are cooked and golden, add them carefully to the simmering curry sauce. Let them simmer together for 5 minutes so the meatballs absorb the rich curry flavors and remain juicy inside.
- Serve: Spoon the curry meatballs and sauce over steamed jasmine rice. Garnish generously with fresh Thai basil leaves, cilantro leaves, crushed peanuts, thinly sliced shallots, and a drizzle of chili oil for an extra spicy kick. Enjoy your flavorful Thai Green Curry Meatballs!
Notes
- Using both ground chicken and pork adds a nice balance of flavor and texture, but you can substitute with all ground chicken or pork if preferred.
- Baking followed by broiling ensures the meatballs are cooked through and have a crispy exterior without frying.
- Makrut lime leaves are essential for authentic Thai fragrance; if unavailable, substitute with lime zest or bay leaves.
- Adjust chili oil and birds-eye chilies quantity based on your preferred spice level.
- Make sure to simmer the sauce gently to prevent coconut milk from curdling.
- These meatballs can be prepared ahead and reheated in the curry sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Keywords: Thai Green Curry, Meatballs, Coconut Curry, Asian Cuisine, Ground Chicken, Ground Pork, Spicy Meatballs, Curry Sauce
