Basil Ginger Meatballs In Coconut Red Curry Sauce Recipe

These Basil Ginger Meatballs in Coconut Red Curry Sauce are a flavorful and aromatic dish that brings together the warmth of Asian spices with the comfort of tender meatballs. The creamy coconut red curry sauce complements the fragrant basil and ginger in the meatballs, creating a truly satisfying meal.

Why You’ll Love This Recipe

• Unique Flavor Combination: The blend of basil, ginger, and red curry creates a delightful fusion of flavors.
• Tender and Juicy Meatballs: Ground chicken meatballs are light and flavorful, cooked to perfection in the creamy curry sauce.
• Easy and Versatile: This recipe is easy to make and can be customized with your favorite vegetables and spices.

this Recipe

Ingredients

Here’s what you’ll need to make these delicious Basil Ginger Meatballs In Coconut Red Curry Sauce:

For the basil ginger meatballs:

• Ground chicken: 2 lbs, for a light and lean protein.
• Large eggs: 2, lightly beaten, to bind the meatballs.
• Plain panko breadcrumbs: ½ cup, for a light and crispy texture.
• Shallot: 1, finely diced, for a mild onion flavor.
• Ginger paste: 2 tablespoons, for a warm and spicy kick.
• Garlic paste: 1 tablespoon, for a pungent and aromatic flavor.
• Fresh chopped basil: ¼ cup, for a fresh and herbaceous note.
• Dried basil: 1 tablespoon, for a concentrated basil flavor.
• Ground allspice: 1 teaspoon, for a warm and sweet spice.
• Smoked paprika: 1 teaspoon, for a smoky and slightly sweet flavor.
• Kosher salt & fresh ground black pepper: To taste, to enhance the flavors.
• Olive oil: 2 tablespoons, plus more as needed, for browning the meatballs.

For the coconut red curry sauce:

• Red bell pepper: 1, sliced into strips, for a sweet and vibrant vegetable.
• Yellow bell pepper: 1, sliced into strips, for a sweet and vibrant vegetable.
• Yellow onion: ½ medium, sliced into half moons, for a savory base.
• Garlic paste: 1 tablespoon, for a pungent and aromatic flavor.
• Ginger paste: 1 teaspoon, for a warm and spicy kick.
• Dark brown sugar: 2 tablespoons, packed, for a touch of sweetness.
• Red curry paste (Maesri): 1 (4-ounce) can, for a spicy and aromatic curry base.
• Full-fat coconut milk: 1 (14-ounce) can, for a creamy and rich sauce.
• Chicken broth: 1 cup, for adding moisture and flavor to the sauce.
• Fish sauce: 1 tablespoon, for a savory and umami depth.
• Fresh lime juice: 1 tablespoon, plus lime wedges for squeezing, for a bright and citrusy flavor.
• Trimmed green beans: 1 cup, for a crisp and refreshing vegetable.
• Chopped scallions and/or fresh chopped cilantro: For garnishing (optional).
• Cooked jasmine rice: For serving.

How to Make Basil Ginger Meatballs In Coconut Red Curry Sauce

Step 1: Make Meatball Mixture

In a large bowl, combine ground chicken, eggs, breadcrumbs, shallot, ginger paste, garlic paste, chopped basil, dried basil, allspice, paprika, salt, and pepper. Mix until just combined.

Step 2: Shape Meatballs

Use a scoop to form golf ball-sized meatballs. Roll them smooth and place on a plate.

Step 3: Brown Meatballs

In a large skillet over medium heat, heat oil. Brown the meatballs on all sides, in batches, until a sear appears. Transfer to a plate.

Step 4: Build Red Curry Sauce

Add bell peppers and onion to the same skillet and cook until tender. Add garlic, ginger, brown sugar, and red curry paste. Cook until fragrant.

Step 5: Add Liquids

Stir in coconut milk, broth, fish sauce, and lime juice. Simmer for 5-7 minutes.

Step 6: Combine and Simmer

Reduce heat, add meatballs and green beans. Toss to coat. Simmer for 10-15 minutes until sauce thickens and meatballs are cooked.

Step 7: Serve

Serve over jasmine rice, garnished with scallions and/or cilantro, with lime wedges.

Pro Tips for Making the Recipe

• Gluten-Free Option: Use superfine almond flour instead of breadcrumbs for a gluten-free version.
• Don’t Overwork Meat: Avoid overmixing the meatball mixture to keep them tender.
• Curry Paste: Maesri Red Curry Paste is recommended for its flavor.

How to Serve

• Main Course: Serve over jasmine rice for a complete meal.
• Sides: Serve with naan or pita bread for dipping in the sauce.
• Garnish: Garnish with fresh herbs and lime wedges for added freshness.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat in a skillet over medium heat or in the microwave until warmed through.

FAQs

Can I use a different type of meat?
Yes, you can use ground turkey or pork instead of chicken.

Can I use different vegetables?
Yes, you can use other vegetables like broccoli, carrots, or snap peas.

Can I make this spicier?
Yes, you can add more red curry paste or a dash of cayenne pepper.

Can I freeze this dish?
Yes, you can freeze the cooked meatballs and sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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