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Basil Ginger Meatballs in Coconut Red Curry Sauce Recipe

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4.1 from 47 reviews

These Basil Ginger Meatballs are packed with rich, robust flavors and coated in a fragrant Thai-inspired Coconut Red Curry Sauce. Tender ground chicken meatballs infused with fresh basil, ginger, and aromatic spices are browned and simmered in a vibrant sauce featuring bell peppers, green beans, coconut milk, and authentic red curry paste. Served with jasmine rice, this dish makes for a delicious, easy weeknight main course with a perfect balance of spice and creaminess.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

For the Basil Ginger 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

For the Coconut Red Curry 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 brand 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
  • Chopped scallions and/or fresh chopped cilantro, for garnishing (optional)
  • Cooked jasmine rice, for serving

Instructions

  1. Make meatball mixture: In a large mixing bowl, combine ground chicken, eggs, panko breadcrumbs, finely diced shallot, ginger paste, garlic paste, fresh and dried basil, allspice, smoked paprika, and kosher salt and black pepper to taste. Gently mix until just combined to avoid tough meatballs.
  2. Shape meatballs: Set aside a large plate or platter. Using a medium spring-loaded scooper, scoop the mixture into golf ball-sized portions. Roll each portion gently in your palms until smooth. Place on the plate. You should have about 20-23 meatballs.
  3. Brown meatballs: Heat 2 tablespoons olive oil in a large deep nonstick skillet over medium heat. When the oil shimmers, add meatballs in a single layer without overcrowding. Brown on the bottom side for 3-4 minutes, then carefully turn to brown the other side for another 3-4 minutes. Transfer browned meatballs with a slotted spoon to a clean plate. Repeat with remaining meatballs, adding more oil if needed.
  4. Build the red curry sauce: In the same skillet, add red and yellow bell peppers and sliced onion. Cook, stirring often, until softened and translucent, about 5-7 minutes. Add garlic paste, ginger paste, brown sugar, and red curry paste; cook until fragrant, about 1-2 minutes.
  5. Add liquids and simmer: Stir in coconut milk, chicken broth, fish sauce, and lime juice, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer, stirring occasionally, about 5-7 minutes.
  6. Finish cooking meatballs with green beans: Reduce heat to low. Add browned meatballs along with any collected juices and the trimmed green beans to the sauce. Gently toss to coat. Simmer uncovered for 10-15 minutes, swirling the skillet periodically. The sauce will thicken slightly, the meatballs will cook through, and the green beans will become tender.
  7. Serve: Remove from heat and serve meatballs and curry sauce over fluffy jasmine rice. Garnish with chopped scallions and/or cilantro and lime wedges if desired. Optionally serve with naan or pita bread to soak up the delicious curry sauce. Enjoy!

Notes

  • Do not overmix meatball mixture to keep them tender.
  • Use a spring-loaded scooper for uniformly sized meatballs.
  • Add oil as needed when browning meatballs to prevent sticking.
  • Maesri Red Curry Paste is recommended for authentic flavor but substitute with any good quality Thai red curry paste.
  • The green beans add texture but can be substituted or omitted if preferred.
  • Leftovers keep well refrigerated for 2-3 days and reheat gently on stovetop.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Asian-Inspired

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