Green Curry Meatballs Recipe

Introduction

Delight your taste buds with these flavorful Green Curry Meatballs simmered in a creamy coconut sauce. This dish combines fragrant green curry paste with tender meatballs for an easy yet impressive meal perfect for weeknights or gatherings.

Ingredients

• 1 cup old-fashioned rolled oats (or panko breadcrumbs)
• 1 large egg
• 1/4 cup milk
• 1 1/2 pounds lean ground turkey, chicken, pork, or beef
• 2 teaspoons freshly grated ginger
• 2 teaspoons green curry paste
• 2 teaspoons fish sauce (optional)
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 3 cloves garlic, finely minced
• 1/2 cup onion, diced
• 2 tablespoons olive oil
• 1 tablespoon green curry paste
• 4 cloves garlic, minced
• 2 (15-ounce) cans canned unsweetened coconut milk
• 1 teaspoon cornstarch
• 2 teaspoons light brown sugar
• 1 lime, juiced
• 1 teaspoon fish sauce
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped fresh cilantro
• 4–5 cups cooked jasmine rice, brown rice, white rice, or basmati rice for serving

Instructions

1. Step 1: In a large mixing bowl, combine oats, egg, and milk. Mix well and let sit for 10 minutes to absorb the liquid.
2. Step 2: Add ground meat, grated ginger, 2 teaspoons green curry paste, fish sauce (if using), sugar, salt, garlic, and diced onion to the bowl. Mix everything together until fully combined.
3. Step 3: Shape the mixture into meatballs about a little smaller than golf-ball size.
4. Step 4: Heat olive oil in a large nonstick skillet over medium-high heat. Add one layer of meatballs, leaving space between each. Brown the meatballs on all sides, turning occasionally. They do not need to be fully cooked through at this point. Remove meatballs and set aside. Drain excess grease if necessary.
5. Step 5: In the same skillet, add 1 tablespoon green curry paste and minced garlic. Cook for about 30 seconds until fragrant.
6. Step 6: Pour in one can of coconut milk, scraping up any browned bits from the skillet’s bottom. In a separate bowl, stir cornstarch into the second can of coconut milk, then add this mixture to the pan.
7. Step 7: Add brown sugar, lime juice, fish sauce, and chopped cilantro. Stir well to combine the sauce.
8. Step 8: Return the browned meatballs to the skillet, arranging them in the sauce. Simmer gently for about 10 minutes or until meatballs are cooked through and sauce has thickened.
9. Step 9: Serve the green curry meatballs hot over cooked jasmine or your preferred rice.

Tips & Variations

• For extra richness, substitute olive oil with coconut oil when browning the meatballs.
• Try using ground chicken or pork for a different flavor profile while keeping the same spices.
• Adjust the green curry paste amount to control the spice level according to your preference.
• If you prefer a thicker sauce, add a bit more cornstarch dissolved in coconut milk before simmering.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This dish can also be frozen for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat for these meatballs?

Yes, you can substitute ground turkey with chicken, pork, or beef depending on your preference. Each will bring a slightly different flavor but work well with the green curry sauce.

Is fish sauce necessary for the recipe?

Fish sauce adds umami and depth to the dish but is optional. You can omit it or replace it with soy sauce for a vegetarian-friendly version.

Green Curry Meatballs Recipe

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★★★★★

4.7 from 342 reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x

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Description

These Green Curry Meatballs blend tender ground meat with fragrant green curry paste and aromatic spices, simmered to perfection in a creamy coconut milk sauce. Served over jasmine rice, this dish offers a delicious fusion of Thai-inspired flavors with a comforting home-cooked appeal.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 cup old-fashioned rolled oats (or panko breadcrumbs)
• 1 large egg
• 1/4 cup milk
• 1 1/2 pounds lean ground turkey, chicken, pork, or beef
• 2 teaspoons freshly grated ginger
• 2 teaspoons green curry paste
• 2 teaspoons fish sauce (optional)
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 3 cloves garlic, finely minced
• 1/2 cup onion, diced
• 2 tablespoons olive oil

Sauce

• 1 tablespoon green curry paste
• 4 cloves garlic, minced
• 2 (15 ounce) cans canned unsweetened coconut milk
• 1 teaspoon cornstarch
• 2 teaspoons light brown sugar
• 1 lime, juiced
• 1 teaspoon fish sauce
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped fresh cilantro

To Serve

• 4–5 cups cooked jasmine rice, brown rice, white rice, or basmati rice

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Instructions

1. Prepare the Meatball Mixture: In a large mixing bowl, combine rolled oats, egg, and milk. Mix well and let the mixture rest for 10 minutes to allow the oats to soften. Add the ground meat of your choice, grated ginger, green curry paste, fish sauce (if using), granulated sugar, salt, finely minced garlic, and diced onion. Mix thoroughly until all ingredients are well incorporated.
2. Form Meatballs: Using your hands or a scoop, shape the mixture into balls slightly smaller than golf-ball size. Ensure they are uniform for even cooking.
3. Brown the Meatballs: Heat olive oil in a large nonstick skillet over medium-high heat. Once hot, arrange one layer of meatballs in the pan, making sure to leave space between each. You may need to cook in batches depending on skillet size. Brown the meatballs on all sides by turning them occasionally. They don’t need to be fully cooked at this stage, just golden brown. Remove browned meatballs and set aside on a plate. Drain excess grease from the skillet if necessary.
4. Make the Green Curry Sauce: In the same skillet, add 1 tablespoon green curry paste and minced garlic. Sauté for about 30 seconds until fragrant. Pour in one can of coconut milk, scraping the browned bits from the bottom of the pan to incorporate their flavor. In a separate bowl, stir cornstarch into the second can of coconut milk until fully dissolved, then add this mixture to the skillet. Stir in light brown sugar, lime juice, fish sauce, chopped cilantro, and season with salt and freshly ground black pepper to taste.
5. Simmer with Meatballs: Return the browned meatballs to the skillet. Gently simmer them in the green curry sauce for about 10 minutes, or until the meatballs are fully cooked through and the sauce has thickened slightly.
6. Serve: Spoon the green curry meatballs and sauce over hot cooked jasmine rice or your preferred rice variety. Garnish with extra cilantro if desired and serve immediately.

Notes

• You can substitute ground turkey with chicken, pork, or beef depending on preference.
• For gluten-free option, ensure to use gluten-free oats or breadcrumbs.
• Adjust the amount of green curry paste based on your spice tolerance.
• Fish sauce is optional but adds authentic umami flavor.
• Using fresh lime juice brightens the sauce, but bottled juice can be used in a pinch.
• Leftover meatballs can be refrigerated for up to 3 days and reheated gently in the sauce.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Green Curry Meatballs, Thai Meatballs, Coconut Curry Meatballs, Ground Turkey Curry, Thai Green Curry Recipe