Description
These Basil Ginger Meatballs in Coconut Red Curry Sauce feature juicy chicken meatballs infused with aromatic basil and ginger, simmered in a rich and flavorful coconut red curry sauce with bell peppers and green beans. Served over fluffy jasmine rice, this dish combines vibrant Thai-inspired flavors with comforting textures for a delicious meal.
Ingredients
Scale
For the 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
For the 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
- 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 the ground chicken, eggs, breadcrumbs, shallot, ginger paste, garlic paste, chopped basil, dried basil, allspice, paprika, and salt/pepper to taste. Mix gently until just combined to avoid tough meatballs.
- Shape meatballs: Use a medium spring-loaded scooper to portion the mixture into golf ball-sized meatballs. Roll each meatball smoothly in your palms and place on a large plate or platter. Repeat until you have about 20-23 meatballs.
- Brown meatballs: Heat oil in a deep large nonstick skillet over medium heat until shimmering. Add meatballs in batches without overcrowding. Brown on one side for 3-4 minutes until a nice sear forms. Turn carefully and brown the other side for another 3-4 minutes. Transfer browned meatballs to a clean plate. Add more oil if the pan looks dry before next batch.
- Build the red curry sauce: In the same pan, add the sliced bell peppers and onion. Cook, stirring often, until tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, brown sugar, and red curry paste and cook for 1-2 minutes until fragrant.
- Add liquids and simmer: Stir in coconut milk, chicken broth, fish sauce, and lime juice, scraping up any browned bits from the pan. Bring to a gentle simmer, stirring occasionally, for 5-7 minutes.
- Combine and finish cooking: Reduce heat to low and add the browned meatballs along with any collected juices and the trimmed green beans. Gently toss to coat with sauce and simmer for 10-15 minutes, swirling the pan occasionally, until the sauce thickens slightly, meatballs are cooked through, and green beans are tender.
- Serve: Spoon the meatballs and curry sauce over cooked jasmine rice. Garnish with chopped scallions and/or cilantro and lime wedges if desired. Serve with naan or pita bread on the side for sopping up the flavorful sauce.
Notes
- For a gluten-free version, substitute panko breadcrumbs with superfine almond flour using a 1:1 ratio, lightly spooned and leveled.
- Handle the meat mixture gently to avoid tough meatballs; do not overmix.
- If your skillet dries out during browning, add a little more oil to prevent sticking.
- Use full-fat coconut milk for a rich and creamy sauce; light coconut milk will thin the sauce.
- Adjust the amount of red curry paste to your preferred spice level; Maesri Red Curry Paste is recommended.
- Serve with jasmine rice and optional naan or pita bread to fully enjoy the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
