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To make coconut curry meatballs, you need the following ingredients: - 1 pound ground chicken or turkey - 1/2 cup panko breadcrumbs - 1 large egg - 2 garlic cloves, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon fresh cilantro, chopped - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1/2 teaspoon red chili powder (adjust for spice) - Salt and pepper to taste - 1 can (13.5 oz) coconut milk - 1 tablespoon red curry paste - 1 tablespoon vegetable oil - 1 cup fresh spinach - Cooked jasmine rice (for serving) - Lime wedges (for garnish) Each ingredient plays a role in making these meatballs tasty and rich. The ground chicken or turkey gives the meatballs their base. The panko breadcrumbs keep them light. The egg acts as a binder. Garlic and ginger add depth and warmth to the mix. Fresh cilantro brings brightness, while spices like cumin and turmeric add warmth and color. Coconut milk gives the sauce its creamy texture. The red curry paste is key for flavor. Vegetable oil is essential for cooking. Fresh spinach adds a nice touch and color. Finally, jasmine rice serves as a perfect base, and lime wedges add a zing that enhances every bite. Gather these ingredients before you start cooking. It makes the process smoother and more enjoyable. From here, you can create a dish that is not only delicious but also easy to prepare. Enjoy the flavors of coconut curry meatballs! {{ingredient_image_1}} To start, you need to combine the ingredients properly. Take a large bowl and add these items: - 1 pound ground chicken (or turkey) - 1/2 cup panko breadcrumbs - 1 large egg - 2 minced garlic cloves - 1 tablespoon grated ginger - 1 tablespoon chopped fresh cilantro - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1/2 teaspoon red chili powder (adjust for spice) - Salt and pepper to taste Mix all these well. This mix forms the heart of your meatballs. Seasoning is important. It boosts flavor and makes each bite tasty. Next, preheat your oven to 400°F (200°C). This step ensures even cooking. While the oven heats, form the mixture into small meatballs, about 1 inch wide. Place them on a baking sheet lined with parchment paper. Bake them for about 20 minutes. They should be golden brown and cooked through. While the meatballs bake, it’s time to make the sauce. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 tablespoon of red curry paste and sauté for 1-2 minutes. This step brings out the flavors of the paste. Then, slowly stir in 1 can of coconut milk. Make sure the curry paste dissolves fully. Bring it to a gentle simmer. Once your meatballs are baked, carefully add them to the skillet with the coconut curry sauce. Let them simmer for 5-10 minutes. This helps the meatballs soak up all those great flavors. Just before serving, stir in 1 cup of fresh spinach. Cook for 1-2 minutes until it wilts. Serve your coconut curry meatballs over jasmine rice. Add lime wedges for a zesty touch. Enjoy! To make great meatballs, focus on texture. Use panko breadcrumbs for a light, fluffy feel. Mix the meat mixture gently. This keeps the meatballs tender. If you like spice, adjust the red chili powder. Start with a small amount. You can always add more later. Herbs and spices can improve your curry. Fresh cilantro adds a nice aroma. Consider using fresh lime zest for brightness. For cooking, sauté the red curry paste first. This step brings out its rich flavor. Stir in coconut milk slowly to mix well. Let the curry simmer gently. This helps the flavors blend beautifully. Garnishing makes your dish pop. Use lime wedges to add a fresh touch. Sprinkle extra cilantro on top for color. Serve the meatballs over a bed of jasmine rice. This makes a lovely plate. You can also add a few spinach leaves for a vibrant look. Pro Tips Use Fresh Ingredients: Fresh herbs and spices will enhance the flavor of your meatballs and curry sauce significantly. Adjust the Spice Level: Feel free to modify the amount of red chili powder based on your tolerance for heat; start small and add more as needed. Try Different Proteins: Ground beef or pork can be used in place of chicken or turkey for a richer flavor profile. Serve with Toppings: Consider adding toppings like chopped peanuts or additional cilantro for added texture and flavor. {{image_2}} You can switch the ground chicken for other meats. Ground turkey works well too. If you prefer beef, try using ground beef. Pork is also an option for a richer flavor. For a plant-based choice, use lentils or chickpeas. These options let you customize the meatballs based on your taste. To make this dish gluten-free, use gluten-free breadcrumbs. You can find these at most grocery stores. For a vegan or vegetarian version, replace meat with mashed chickpeas or tofu. Use ground flaxseed mixed with water as an egg substitute. This keeps the meatballs together and adds fiber. Different curry pastes can change the taste a lot. For a milder flavor, use yellow curry paste. For more heat, try green curry paste. You can also add more spices like coriander or cinnamon for depth. Adding veggies boosts nutrition. Try bell peppers, carrots, or peas. You can mix these in with the meatball mixture or add them to the sauce. This makes the dish colorful and healthy. After you enjoy your coconut curry meatballs, store the leftovers in an airtight container. This keeps them fresh in the fridge. They will last for about three to four days. Make sure to let the meatballs cool before sealing the container. This helps prevent moisture buildup. To freeze coconut curry meatballs, first, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about two hours until firm. After that, transfer them into a freezer-safe bag. Remove as much air as possible before sealing. They can stay fresh for up to three months. When you are ready to enjoy your frozen meatballs, there are a few good ways to reheat them. You can use the microwave, but the oven keeps them crispy. For the oven, preheat to 350°F (175°C). Place meatballs on a baking sheet and heat for about 15-20 minutes. You can also reheat them in the skillet with a little coconut milk for added flavor. This helps keep their texture and taste great! You can serve coconut curry meatballs with several tasty sides. Here are some great options: - Cooked jasmine rice - Quinoa or couscous - Naan bread or pita - A fresh green salad - Steamed vegetables - Chilled coconut water These sides complement the flavors of the meatballs and make a complete meal. Yes, you can switch meats in this recipe. Ground turkey or beef works well. You can even try ground pork or lamb for a different flavor. Just keep in mind that cooking times may change slightly based on the meat you choose. Coconut curry meatballs can last for up to four days in the fridge. Store them in an airtight container. Make sure to cool them down before you put them in the fridge. If you see any signs of spoilage, toss them out for safety. Coconut curry can be mild or spicy, depending on your taste. The red chili powder in this recipe adds heat. You can adjust the spice level by adding more or less chili powder. If you like it mild, start with just a pinch and taste along the way. You now have all the tools to create a delicious coconut curry meatballs dish. We covered the key ingredients and the simple steps to prepare the meal. Remember to balance your flavors and adjust your spice levels based on your taste. Experiment with different proteins and dietary needs, and don't forget about presentation for that extra touch. Using these tips, you can enjoy a hearty, flavorful meal any time. Start cooking today and share your tasty results!

Coconut Curry Meatballs

Delicious meatballs made with ground chicken and infused with coconut curry flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground chicken (or turkey)
  • 0.5 cup breadcrumbs (preferably panko)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 0.5 teaspoon red chili powder
  • to taste salt and pepper
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon vegetable oil
  • 1 cup spinach (fresh)
  • for serving cooked jasmine rice
  • for garnish lime wedges

Instructions
 

  • In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, grated ginger, chopped cilantro, ground cumin, turmeric, red chili powder, salt, and pepper. Mix until well combined.
  • Preheat your oven to 400°F (200°C).
  • Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
  • Bake the meatballs in the preheated oven for about 20 minutes or until they are cooked through and golden brown.
  • While the meatballs are baking, heat the vegetable oil in a large skillet over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
  • Slowly stir in the coconut milk, ensuring the curry paste is fully dissolved. Bring to a gentle simmer.
  • Once the meatballs are done, carefully add them to the skillet with the coconut curry sauce. Let them simmer for an additional 5-10 minutes, allowing the flavors to meld together.
  • Just before serving, stir in the fresh spinach and cook for 1-2 minutes until wilted.
  • Serve the coconut curry meatballs over jasmine rice and garnish with lime wedges for a zesty touch.

Notes

Adjust the spice level by modifying the amount of red chili powder.
Keyword chicken, coconut, curry, easy, meatballs