Thai Curry Meatballs Recipe
User Reviews
4.9
Thai Curry Meatballs Recipe
Description
The recipe starts by blending aromatics including onion, ginger, garlic, fish sauce, soy sauce, and red Thai curry paste into a smooth paste that is mixed into the ground chicken to make the meatballs. These are then browned and cooked through in a pan with a small amount of neutral oil, developing a caramelized exterior. While the meatballs cook, a curry sauce is prepared by simmering coconut milk with almond butter, fish sauce, soy sauce, and additional red Thai curry paste to add richness and spice. The carrot noodles are briefly boiled just until tender and drained before plating. The dish is assembled by placing the carrot noodles on plates and topping with the meatballs and curry sauce. The curry sauce’s almond butter adds a creamy texture and depth, while the carrot noodles offer a fresh, light contrast to the spiced meatballs. The recipe allows adjusting the curry paste amount to control the heat and flavor intensity.
This meal is suitable for serving as a distinct entree with a vibrant balance of flavors and textures, highlighting Thai curry influences in a homemade format.
Ingredients
The Meatballs
- ½ medium onion chopped
- 1 inch ginger peeled, piece
- 3 cloves garlic
- 1 tablespoon fish sauce gluten-free or coco aminos if needed, each
- 1 tablespoon red Thai curry paste
- 1 tablespoon soy sauce
- 1 lb ground chicken
- neutral cooking oil for the pan, generic cooking oil
The Curry Sauce
- 1 ounce coconut milk can
- 1 tablespoon fish sauce gluten-free or coco aminos if needed, each
- 1 tablespoon soy sauce gluten-free or coco aminos if needed, each
- 1-3 tablespoons red Thai curry paste depending how flavorful or spicy you like it
- ¼ cup almond butter
The Carrot Noodles
- 10 large carrot cut into strips with a julienne peeler or spiralized
Instructions
- Put a large pot of water on to boil. Add the onion, ginger, garlic, soy sauce, fish sauce, and curry paste to a small food processor and blend until smooth. Transfer the paste to a large bowl, add the chicken, and mix well. Divide into 16 meatballs.
- Heat a splash of oil in a large frying pan over medium heat. Add the meatballs, brown them on all sides, and let them cook through.
- While the meatballs are cooking, add all the curry sauce ingredients to a small pot over medium-high heat. Bring to a simmer so the sauce thickens and then remove the pot from the heat.
- When the pot of water begins to boil, add the carrot noodles. Let them cook for 4-5 minutes, or just until they soften. Drain the pot and divide the noodles between 4 plates. Top with the meatballs and the curry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 360kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1404mg | 59% |
| Potassium | 1366mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 31254IU | 625% |
| Vitamin C | 13mg | 14% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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