Red Curry Meatballs – Thai Fusion Comfort Food with Bold Flavor
Juicy, tender meatballs simmered in a rich Thai red curry coconut sauce—this recipe is a spicy, creamy twist on classic comfort food. Perfect served over rice or noodles, it’s easy to customize, quick to prep, and bursting with flavor.
Equipment
- Large mixing bowl
- Skillet or non-stick frying pan
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet (if baking)
- Blender or food processor (optional for homemade curry paste)
Ingredients
- For the Meatballs:
- 1 lb 450g ground pork (or chicken, turkey, beef, or plant-based)
- 1/4 cup breadcrumbs use gluten-free if needed
- 1 egg
- 2 cloves garlic finely minced
- 1 tbsp grated ginger
- 1 tbsp fish sauce or soy sauce
- 1 tbsp chopped cilantro or Thai basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Oil for cooking
- For the Red Curry Sauce:
- 2 tbsp Thai red curry paste
- 1 can 13.5 oz / 400ml full-fat coconut milk
- 1 tbsp fish sauce or soy sauce
- 1 tsp brown sugar
- Juice of 1/2 lime
- 1 tsp chili flakes optional for extra heat
- Fresh cilantro Thai basil, or scallions for garnish
- Lime wedges for serving
Instructions
- Make the Meatballs:
- In a large bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, fish/soy sauce, cilantro, salt, and pepper.
- Mix gently until just combined—avoid overmixing.
- Roll into 1–1.5 inch balls. Chill in the fridge for 10–15 minutes.
- Cook the Meatballs:
- Pan-Fry: Heat oil in a skillet over medium heat. Cook meatballs until golden brown on all sides (8–10 minutes). Set aside.
- Bake (Alternative): Bake at 400°F (200°C) for 15–18 minutes.
- Make the Curry Sauce:
- In the same skillet, sauté red curry paste in a bit of oil for 1–2 minutes until fragrant.
- Stir in coconut milk, fish sauce, sugar, and lime juice. Simmer for 3–4 minutes.
- Add cooked meatballs and simmer for another 5–7 minutes until coated and heated through.
- Serve:
- Serve over steamed jasmine rice, noodles, or cauliflower rice. Garnish with fresh herbs, chili, and lime wedges.
Notes
To make it vegan: use tofu or lentil-based meatballs and swap fish sauce for soy or tamari.
For a milder flavor, reduce the amount of red curry paste.
Add veggies like bell peppers, spinach, or shredded carrots to the sauce for extra nutrients.
Leftovers taste even better the next day!