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To make Thai Coconut Curry Meatballs, gather these main ingredients: - 1 lb ground chicken (or turkey) - 1/2 cup breadcrumbs - 1 egg - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon cilantro, chopped - Salt and pepper to taste - 2 tablespoons olive oil - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce (or soy sauce for a vegetarian version) - 1 tablespoon brown sugar - 1 bell pepper, sliced - 1 cup sugar snap peas or green beans These ingredients come together to create a rich and flavorful dish. You can adjust the protein based on your preference. You might already have some of these staples in your pantry: - Olive oil - Salt - Pepper - Brown sugar These basic items make preparing the dish easy and convenient. They enhance flavors and help create the perfect balance in your curry. Want to take your dish up a notch? Consider these optional garnishes and add-ins: - Fresh basil leaves for garnish - Lime wedges for serving These add freshness and brightness to your meal. You can also add more veggies like carrots or zucchini to make it even heartier. For a personal touch, try mixing in some chopped nuts for a crunch. For the full recipe, check out the complete instructions! Start by taking a large bowl. Add the ground chicken, breadcrumbs, and egg. Next, mix in the minced garlic and grated ginger. Don't forget the chopped cilantro. Season with salt and pepper. Use your hands to combine everything well. Once mixed, form the mixture into small meatballs. Aim for about 1 inch in diameter. You should have around 24 meatballs. Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs carefully. Cook them for about 5 to 7 minutes. Turn them occasionally so they brown on all sides. Once browned, remove them from the skillet and set them aside on a plate. In the same skillet, pour in the coconut milk. Add the red curry paste and fish sauce. If you want a vegetarian version, use soy sauce instead. Stir well to combine all the ingredients and bring the sauce to a simmer. Then, add the sliced bell pepper and sugar snap peas. Cook for about 3 to 4 minutes. You want the veggies to be tender but still crisp. Gently return the meatballs to the skillet. Spoon the sauce over them carefully. Cover the skillet and let it simmer for another 10 minutes. This allows the flavors to blend nicely. Before serving, taste the sauce and adjust the seasoning if needed. Serve the meatballs over jasmine rice. Garnish with fresh basil leaves and lime wedges for added flavor. For the full recipe, check out the details above. Enjoy your meal! To make great meatballs, use fresh ingredients. Ground chicken or turkey works best. Mix the meat with breadcrumbs, garlic, ginger, and cilantro. Keep your hands wet to shape the meatballs easily. Aim for uniform size, about one inch round. This helps them cook evenly. Cook them until they’re golden brown on all sides for a nice texture. Thai food thrives on balance. The coconut milk adds creaminess. Red curry paste gives heat and depth. Fish sauce adds umami. Brown sugar brings sweetness. Taste the sauce as you cook. Adjust the flavors to your liking. If it’s too spicy, add more coconut milk. If it’s too bland, a little more fish sauce can help. Serve your meatballs over jasmine rice for a classic touch. The rice soaks up the sauce well. Garnish with fresh basil leaves for color and flavor. Lime wedges add a zesty kick. You can also pair them with a side salad for crunch. For extra fun, serve with naan or rice noodles. Try the Full Recipe to see how it all comes together! {{image_2}} You can easily make this dish vegetarian or vegan. To do this, swap the ground chicken for a mix of cooked lentils, chickpeas, or plant-based meat. Use breadcrumbs made from gluten-free bread if needed. Instead of an egg, use a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. For the sauce, replace fish sauce with soy sauce or tamari. This keeps the rich, savory flavor. If you like spice, add more red curry paste. You can also include fresh chili peppers. For a milder taste, reduce the amount of red curry paste. Start with one teaspoon and taste as you go. You can also add coconut sugar or honey to balance out any heat. This way, you can create a flavor that suits your taste perfectly. You have many options for protein. Ground turkey or beef works well if you want meat. For a leaner choice, use ground chicken or turkey. If you prefer seafood, shrimp makes a great addition. Simply adjust the cooking time as shrimp cooks faster than meatballs. You can also use tofu, crumbled for a vegan variant, or tempeh for an extra protein kick. This flexibility helps you enjoy these meatballs in many tasty ways. For the full recipe, check out the complete guide to making Thai Coconut Curry Meatballs. Store your leftover Thai Coconut Curry Meatballs in an airtight container. Keep them in the fridge. They will stay fresh for up to three days. Make sure to let them cool down before sealing the container. To reheat, place the meatballs in a skillet. Add a splash of water or coconut milk to keep them moist. Heat over medium-low heat until warm. You can also use a microwave. Just cover the meatballs and heat them in short bursts. Stir occasionally to ensure even heating. If you have more meatballs than you can eat, freezing is a great option. Place the meatballs in a single layer on a baking tray. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. They will last for up to three months. To use, thaw overnight in the fridge before reheating. For more details, check out the Full Recipe. You can use almond milk or soy milk for a lighter option. If you want a richer taste, try heavy cream or a mix of half and half. You can also blend silken tofu with water for a creamy texture. Each substitute will change the flavor slightly, so pick what you like best. Yes, you can make these meatballs ahead of time. Form the meatballs and store them in an airtight container. Keep them in the fridge for up to a day. You can also freeze them for up to three months. Just thaw them before cooking. This saves time and makes meal prep easier. To make this recipe gluten-free, swap regular breadcrumbs for gluten-free ones. Check your curry paste and fish sauce for gluten-free labels. Most brands are safe, but it’s good to confirm. With these simple swaps, you can enjoy the dish without gluten. Serve these meatballs with jasmine rice for a classic choice. You can also try quinoa for a healthy twist. A fresh cucumber salad adds a nice crunch. Steamed broccoli or green beans work well too. These sides enhance the meal and make it even more delicious. For the full recipe, check out the section above! Thai Coconut Curry Meatballs are a delicious dish. We explored the key ingredients needed, like meat and spices. Then, I shared steps to make juicy meatballs and rich sauce. Tips helped ensure great taste, while variations offered exciting options. Storage advice means your leftovers stay fresh. Remember, this dish is versatile and easy to adapt. Enjoy making and sharing it with friends and family. Dive into this tasty adventure and impress your loved ones with your cooking skills.

Thai Coconut Curry Meatballs

Savor the flavors of Thailand with these delicious Thai Coconut Curry Meatballs! This easy recipe combines tender meatballs with a creamy coconut curry sauce and vibrant veggies for a meal everyone will love. Perfect for dinner or meal prep, these meatballs are not only tasty but also quick to make.Enjoy a taste of exotic cuisine right at home!
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Ingredients
  

1 lb ground chicken (or turkey)

1/2 cup breadcrumbs

1 egg

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon cilantro, chopped

Salt and pepper to taste

2 tablespoons olive oil

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce (or soy sauce for a vegetarian version)

1 tablespoon brown sugar

1 bell pepper, sliced

1 cup sugar snap peas or green beans

Fresh basil leaves for garnish

Lime wedges for serving

Instructions
 

In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, chopped cilantro, salt, and pepper. Mix until well combined.

    Form the mixture into small meatballs, about 1 inch in diameter. You should have around 24 meatballs.

      In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally until they are browned on all sides. Remove them from the skillet and set aside.

        In the same skillet, add the coconut milk, red curry paste, fish sauce, and brown sugar. Stir well to combine and bring to a simmer.

          Add the sliced bell pepper and sugar snap peas to the skillet. Cook for about 3-4 minutes until the vegetables are tender but still crisp.

            Gently return the meatballs to the skillet, spooning the sauce over them. Cover and let simmer for another 10 minutes, allowing the flavors to meld together.

              Taste and adjust seasoning if necessary.

                - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  Presentation Tips: Serve the meatballs and sauce over a bed of jasmine rice, and garnish with fresh basil leaves and lime wedges on the side for an extra burst of flavor. Enjoy your delightful Thai Coconut Curry Meatballs!