Introducing a mouthwatering combination: Thai Meatballs with Coconut Curry Sauce. Inspired by my childhood memories of savoring IKEA's iconic meatballs and a deep appreciation for the creamy richness of Thai red curry, this dish combines the best of both worlds into an unforgettable dish.
Growing up, my taste buds were captivated by the affordability and deliciousness of IKEA meatballs whenever my parents made a visit to the store. And when it comes to Thai cuisine, nothing quite compares to the luxurious creaminess of red curry sauce - not too watery, not too concentrated, just perfect.
In crafting this recipe, I've taken a healthier approach by using turkey as the protein of choice. Pairing these succulent turkey meatballs with a luscious coconut curry sauce creates a blend of flavors that will ignite your taste buds. And to ensure every last drop of that delectable sauce is savored, serve it over a bed of steaming rice.
Not only is this dish so flavorful, but it's also incredibly easy to prepare. With just a few simple steps, you can recreate the magic of Thai cuisine in your own kitchen!
What is Curry Sauce?
Curry sauce is a flavorful sauce originating from South Asian cuisine, made with spices, herbs, onions, garlic, tomatoes, and often coconut milk. It varies from mild to spicy and can be creamy or robust. It's versatile, adding depth to dishes like meat, poultry, seafood, and vegetarian options.
Why you'll love this recipe
Thai meatballs with coconut curry sauce are just purely delicious! Imagine juicy turkey meatballs swimming in creamy, aromatic curry sauce. It's like a flavor explosion in every bite! Plus, using turkey makes it a healthier choice, and serving it with rice soaks up all that delicious sauce. Trust me, once you try it, you'll be hooked!
Ingredients
Meatballs
- Ground Pork or Turkey - Either works well in this recipe! If I am trying to be healthier, I choose ground turkey because it is leaner and absorbs so much flavor.
- Lemongrass - Earthy and citrusy flavors that adds so much depth to the meatballs.
- Garlic - A bit of acid here to create a blend of complex flavors.
- Ginger - Adds a fragrant zest to this dish.
- Lime juice - Provides a bright, citrusy flavor that balances the richness of the dish and adds a refreshing zing.
- Cilantro - Gives a unique depth to the flavor.
- Sugar - A bit of sweetness to balance the spicy and savory.
- Fish Sauce - Adds a unique depth of umami flavor with a salty and slightly fishy taste that enhances the overall savoriness of the dish without overpowering it.
- Egg - Binds the ingredients together, giving structure.
- Panko Breadcrumbs - I prefer Panko breadcrumbs because it is crispier and binds well with the turkey.
- Salt - Enhances flavor and seasoning.
- Black Pepper - Adds a subtle heat and depth to the meatballs.
Coconut Curry Sauce
- Onion - Adds slight sweetness and depth of flavor.
- Red Bell Pepper - Provides sweetness and a hint of smokiness.
- Ginger - Adds warmth and a spicy kick.
- Red Curry Paste - You can find these at any grocery store but they usually come in a small jar. This is the key ingredient for that easy and delicious curry sauce.
- Coconut Milk - Another key ingredient for the coconut curry sauce - Make sure to use full-fat version for extra creaminess.
- Fish Sauce - Adds umami richness and depth of flavor.
- Brown Sugar - Balances out the heat with a touch of sweetness.
- Corn Starch - adding a bit of water to corn starch creates a slurry that thickens the sauce
- Cilantro - Adds freshness and a pop of herbal flavor.
How to Make Thai Meatballs with Coconut Curry Sauce
- Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 tablespoon meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
- While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
- Serve meatballs with rice and top with chopped cilantro as a garnish.
Storage
I recommend eating this as fresh as possible to ensure you get freshest bite! You can store in the air-tight container for 2 days or freeze them for up to 6 months.
Ingredients
Meatballs
1 pound ground pork or turkey
2 tablespoon lemongrass, minced
3 cloves garlic, minced
1 tablespoon ginger, minced or grated
2 tablespoon lime juice
3 tablespoon cilantro, finely chopped
1 teaspoon sugar
2 tablespoon fish sauce
1 egg
½ cup panko breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
Coconut Curry Sauce
½ onion, diced
½ red bell pepper, diced
1 tablespoon ginger, minced
2 tablespoon red curry paste
1 cup full-fat coconut milk
1 cup low sodium chicken broth
2 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon cornstarch + 1 tablespoon water mixed together (cornstarch slurry)
Salt to taste
Chopped cilantro
Instructions
- Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 tablespoon meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
- While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucsent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
- Serve meatballs with rice and top with chopped cilantro as a garnish.
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