Thai Coconut Curry Meatballs {30 Minutes}

In a blue sauce pan, there are the cooked yellow thai coconut curry meatballs with fresh cilantro on top. There is a wooden spoon in the coconut curry soup as well.

4.50 stars (18 reviews)

Thai Coconut Curry Meatballs {30 Minutes}

Soft and juicy meatballs smothered in a sweet and spicy Thai coconut curry sauce is the best dinner recipe ever! This recipe is so easy to make and perfect for the whole family.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Thai

Diet: Gluten Free

Keyword: curry, thai coconut curry, thai curry recipe

Servings:

Calories: 386kcal

Author: Shuang Shuang Liang

Equipment

Ingredients

Coconut Curry Sauce

1 can full-fat coconut milk 13.5 oz
3-5 tbsp yellow Thai curry paste adjust to taste
1/2-1 cup chicken broth depending on desired consistency
2 tbsp avocado oil
1 tbsp arrowroot starch optional, for thickening

Meatballs

1 lb ground pork
1 lb ground chicken
1 large egg
1/2 red onion finely chopped
3 cloves garlic minced
1/3 cup packed fresh cilantro finely chopped
2 tbsp arrowroot starch
2 tsp sea salt or to taste
1/2 tsp black pepper
1 tsp curry powder optional

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a medium bowl, combine all of the meatball ingredients until just mixed. For even more flavor, cover and refrigerate for 30 minutes or up to overnight. This step is optional.
Use a medium cookie scoop to portion the mixture and roll into meatballs. Arrange them on the prepared baking sheet.
Bake for 15–18 minutes, or until the meatballs are cooked through. Set aside.
While the meatballs are baking, make the coconut curry sauce. Heat 2 tablespoons of avocado oil in a large skillet or saucepan over medium heat. Add the curry paste and sauté for 1–2 minutes, stirring frequently, until fragrant.
Slowly stir in the coconut milk and chicken broth until well combined.
In a small bowl, whisk 1 tablespoon of arrowroot starch with 1 tablespoon of cold water to make a slurry. Stir it into the curry sauce.
Bring the sauce to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until slightly thickened.
Add the baked meatballs to the curry sauce and gently toss to coat. Simmer for another 3–5 minutes so the meatballs can soak up some of the sauce.
Remove from the heat and serve warm over jasmine rice. Garnish with fresh cilantro, green onions, or a squeeze of lime, if desired.

Notes

* Use 2 cans of coconut milk and additional chicken stock if you like an extra warm bowl of coconut curry soup.
**If fresh lemon grass is not accessible to you, you can use lemon grass paste.
*** You can use a mix of any ground meat you like. My favorite is chicken and pork, because they are fatty enough, and give the best texture.

Storage Tips:

Once the curry has completely cooled down, store it in an airtight container in the fridge for up to 5 days.

You can also freeze it for up to 1 month.

To reheat and serve, either heat on the stovetop or in the microwave.

Nutrition