Basil Ginger Chicken Meatballs in Coconut Red Curry Sauce Recipe

Introduction

These Basil Ginger Meatballs in Coconut Red Curry Sauce combine fragrant herbs and warming spices with a creamy, flavorful sauce. Perfect over jasmine rice, this dish brings a vibrant, comforting taste of Thai-inspired cuisine to your table.

Ingredients

• 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
• 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 (we love Maesri Red Curry Paste for this recipe!)
• 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

1. Step 1: In a large mixing bowl, combine the ground chicken, eggs, breadcrumbs, shallot, 2 tablespoons ginger paste, 1 tablespoon garlic paste, fresh and dried basil, allspice, smoked paprika, and salt & pepper to taste. Mix gently until just combined to avoid tough meatballs.
2. Step 2: Use a medium spring-loaded scooper or spoon to scoop the mixture into golf ball-sized meatballs. Roll each between your palms to form a smooth shape. Place the meatballs on a large plate or platter. You should have about 20–23 meatballs.
3. Step 3: Heat 2 tablespoons olive oil in a deep, large nonstick skillet over medium heat. Once shimmering, add meatballs in a single layer without overcrowding. Brown them on the bottom for 3–4 minutes, then turn carefully to brown the other side for another 3–4 minutes. They don’t need to be fully cooked now. Transfer browned meatballs to a clean plate and repeat with any remaining meatballs, adding oil if needed.
4. Step 4: In the same skillet, add the sliced red and yellow bell peppers and onion. Cook, stirring often, until tender and translucent, about 5–7 minutes.
5. Step 5: Add 1 tablespoon garlic paste, 1 teaspoon ginger paste, brown sugar, and red curry paste to the vegetables. Cook for 1–2 minutes until fragrant.
6. Step 6: Stir in the coconut milk, chicken broth, fish sauce, and lime juice. Scrape the bottom of the pan to loosen any browned bits. Bring the sauce to a simmer, stirring occasionally, for about 5–7 minutes.
7. Step 7: Reduce heat to low. Return the browned meatballs along with any collected juices to the skillet. Add the trimmed green beans and gently toss to coat everything in the sauce.
8. Step 8: Let the meatballs and green beans simmer in the sauce for 10–15 minutes, swirling the skillet occasionally. The sauce will thicken slightly, meatballs will finish cooking, and green beans will become tender. Remove from heat.
9. Step 9: Serve the meatballs and sauce over fluffy jasmine rice. Garnish with chopped scallions and/or cilantro and lime wedges for squeezing, if desired. Naan or pita bread is also excellent for dipping into the coconut curry sauce. Enjoy!

Tips & Variations

• Use ground turkey or pork instead of chicken for a different flavor.
• Add a splash of lime juice at the end to brighten the sauce even more.
• For a spicier kick, increase the red curry paste or add sliced fresh chilies.
• Panko breadcrumbs keep the meatballs light; avoid overmixing the meat to ensure tenderness.
• Try substituting green beans with snap peas or asparagus for variety.

Storage

Store leftover meatballs and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can shape the meatballs and keep them refrigerated for a few hours before cooking. For longer storage, freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag.

What can I use if I don’t have fresh basil?

Dried basil can be used, but fresh basil adds brighter flavor. If you only have dried, slightly reduce the quantity as it’s more concentrated.

Basil Ginger Chicken Meatballs in Coconut Red Curry Sauce Recipe

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★★★★★

4.8 from 77 reviews

These Basil Ginger Meatballs in Coconut Red Curry Sauce feature tender ground chicken meatballs infused with fragrant basil and warm spices, simmered in a rich and creamy red curry coconut sauce with bell peppers, onions, and green beans. Served over fluffy jasmine rice and garnished with fresh herbs and lime, this dish offers a perfect blend of savory, sweet, and tangy flavors, making it a comforting and exotic meal.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 20–23 meatballs, serves 6-8 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

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

Vegetables & Sauce

• 2 tablespoons olive oil, plus more as needed
• 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 (Maesri Red Curry Paste recommended)
• 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

1. Make meatball mixture: In a large mixing bowl, combine ground chicken, eggs, panko breadcrumbs, finely diced shallot, ginger paste, garlic paste, fresh and dried basil, allspice, smoked paprika, and kosher salt and freshly ground black pepper to taste. Mix gently until just combined to avoid tough meatballs.
2. Shape meatballs: Using a medium spring-loaded scooper, portion the mixture into golf ball-sized meatballs. Roll each meatball gently between your palms until smooth and place them on a large plate. You should have approximately 20-23 meatballs.
3. Brown meatballs: Heat 2 tablespoons of olive oil in a large deep nonstick skillet over medium heat until shimmering. Add meatballs in a single layer without overcrowding. Brown the meatballs on one side for 3-4 minutes, then turn and brown the other side for 3-4 minutes. Transfer browned meatballs to a clean plate. Repeat for remaining meatballs, adding oil if needed.
4. Cook vegetables and build sauce: In the same skillet, add sliced red and yellow bell peppers and onion. Cook over medium heat, stirring often, until tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, brown sugar, and red curry paste, stirring and cooking for 1-2 minutes until fragrant.
5. Add liquids and simmer sauce: Stir in the coconut milk, chicken broth, fish sauce, and lime juice, scraping any browned bits off the pan bottom. Bring the sauce to a gentle simmer, stirring occasionally, for about 5-7 minutes to meld flavors.
6. Combine meatballs and green beans: Lower heat to the lowest setting. Add browned meatballs along with any juices, and green beans to the sauce. Gently toss to coat. Let simmer gently for 10-15 minutes, occasionally swirling the skillet, until meatballs are cooked through, sauce has thickened slightly, and green beans are tender.
7. Serve: Remove from heat. Serve the meatballs and coconut red curry sauce over fluffy jasmine rice. Garnish with chopped scallions, fresh cilantro, and lime wedges. Optionally, serve with naan or pita bread to mop up the sauce. Enjoy!

Notes

• Do not overwork the meatball mixture to keep them tender and juicy.
• Work in batches when browning meatballs to prevent overcrowding and ensure even searing.
• The meatballs finish cooking in the simmered sauce, so slight undercooking during browning is okay.
• Use full-fat coconut milk for a richer, creamier sauce.
• Adjust curry paste quantity based on your heat preference.
• Garnishes like cilantro and scallions add a fresh brightness; lime wedges add acidity.

Keywords: basil ginger meatballs, coconut red curry sauce, Thai curry meatballs, chicken meatballs curry, coconut milk curry, easy Thai recipe