Description
This recipe features flavorful basil ginger meatballs cooked in a rich and creamy coconut red curry sauce, served over jasmine rice. The meatballs are made with ground chicken, fresh and dried basil, ginger, and aromatic spices, then browned and simmered in a vibrant Thai-inspired coconut curry with bell peppers, green beans, and a hint of lime.
Ingredients
Scale
Basil Ginger Meatballs
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain panko breadcrumbs
- 1 shallot, finely diced
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- ¼ cup fresh chopped basil
- 1 tablespoon dried basil
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- Kosher salt & fresh ground black pepper, to taste
- 2 tablespoons olive oil, plus more as needed
Coconut Red Curry Sauce
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- ½ medium yellow onion, sliced into half moons
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoons packed dark brown sugar
- 1 (4-ounce) can red curry paste (recommended Maesri Red Curry Paste)
- 1 (14-ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice, plus lime wedges for squeezing
- 1 cup trimmed green beans
- Chopped scallions and/or fresh chopped cilantro, for garnishing (optional)
- Cooked jasmine rice, for serving
Instructions
- Make meatball mixture: In a large mixing bowl, combine ground chicken, eggs, breadcrumbs, shallot, ginger paste, garlic paste, chopped basil, dried basil, allspice, smoked paprika, and salt and pepper to taste. Mix gently until just combined, being careful not to overwork to keep meatballs tender.
- Shape meatballs: Use a medium spring-loaded scooper to portion the meat mixture into golf ball-sized balls. Roll each in your hands to form a smooth shape and place on a large plate or platter. Repeat until all meatballs are formed, about 20-23 meatballs total.
- Brown meatballs: Heat olive oil in a large deep nonstick skillet over medium heat. When oil shimmers, add meatballs in a single layer without overcrowding. Brown on one side for 3-4 minutes, then flip and brown the other side for 3-4 minutes. They may not be fully cooked yet. Transfer browned meatballs to a clean plate. Repeat with remaining meatballs, adding oil as needed.
- Build red curry sauce: In the same skillet, add bell peppers and onion; cook and stir often until tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, brown sugar, and red curry paste; cook until fragrant, 1-2 minutes.
- Add liquids and simmer sauce: Stir in coconut milk, chicken broth, fish sauce, and lime juice, scraping up any browned bits from the pan bottom. Bring sauce to a simmer, stirring occasionally, about 5-7 minutes.
- Cook meatballs with sauce & green beans: Reduce heat to low. Add the browned meatballs along with any collected juices and green beans. Gently toss to coat meatballs in sauce. Simmer gently for 10-15 minutes, swirling skillet occasionally. Sauce will reduce and thicken, meatballs finish cooking, and green beans become tender.
- Serve: Remove from heat. Serve meatballs and coconut red curry sauce over jasmine rice. Garnish with chopped scallions and/or chopped cilantro and lime wedges. Optionally serve with naan or pita bread to soak up sauce. Enjoy!
Notes
- For a gluten-free version, substitute panko breadcrumbs with superfine almond flour in a 1:1 ratio, spooned and leveled to avoid packing.
- Avoid overmixing the meat mixture to keep meatballs tender and juicy.
- If pan gets dry when browning meatballs, add a little more olive oil as needed.
- Maesri Red Curry Paste is recommended for authentic flavor but any good quality red curry paste will work.
- Read the full blog post for additional tips and tricks to perfect this dish.
- Sides like naan or pita bread are great for dipping into the flavorful curry sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
