Thai-Inspired Coconut Curry Meatballs

Thai-Inspired Coconut Curry Meatballs

These Thai-Inspired Coconut Curry Meatballs are bursting with bold flavors from aromatic spices and a creamy coconut curry sauce. Perfect over rice or paired with steamed vegetables, they’re a delightful fusion dish for any occasion.

Ingredients:

Meatballs:

• 1 lb ground chicken or turkey

• 1/4 cup breadcrumbs

• 1 large egg

• 1 clove garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon chopped fresh cilantro

• 1 teaspoon red curry paste

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Coconut Curry Sauce:

• 1 cup coconut milk (unsweetened)

• 1 tablespoon red curry paste

• 1 teaspoon fish sauce (or soy sauce for a vegan option)

• 1 teaspoon lime juice

• 1/2 teaspoon sugar

• Optional: Sliced red chili or fresh cilantro for garnish

Kitchen Tools Needed:

• Air fryer

• Large mixing bowl

• Measuring cups and spoons

• Small saucepan

• Whisk or spoon

• Small scoop or spoon (for portioning meatballs)

Preparation Steps:

Mix the Meatball Ingredients:

1. In a large mixing bowl, combine ground chicken or turkey, breadcrumbs, egg, garlic, ginger, cilantro, red curry paste, salt, and black pepper.

2. Gently mix with your hands or a spatula until the ingredients are evenly combined. Avoid overmixing for tender meatballs.

Form the Meatballs:

1. Using a small scoop or your hands, roll the mixture into 1-inch meatballs.

2. Place the meatballs on a tray or plate, ensuring they don’t touch.

Air Frying Steps:

1. Preheat: Preheat your air fryer to 375°F for 3–5 minutes.

2. Load the Basket: Lightly spray the air fryer basket with cooking spray and arrange the meatballs in a single layer, leaving space between them. Cook in batches if necessary.

3. Cook the Meatballs: Air fry the meatballs at 375°F for 10–12 minutes, shaking the basket halfway through. Ensure the meatballs reach an internal temperature of 165°F.

Make the Coconut Curry Sauce:

1. In a small saucepan, combine coconut milk, red curry paste, fish sauce (or soy sauce), lime juice, and sugar.

2. Heat over medium heat, whisking until the curry paste is fully dissolved and the sauce is smooth.

3. Simmer for 3–5 minutes, stirring occasionally. Remove from heat.

Combine and Serve:

1. Once the meatballs are cooked, transfer them to the saucepan with the curry sauce and toss to coat.

2. Garnish with sliced red chili and fresh cilantro before serving.

Serving Suggestions:

• Serve over jasmine rice or rice noodles for a complete meal.

• Pair with steamed or stir-fried vegetables for a balanced dish.

• Enjoy as an appetizer with toothpicks and a side of curry sauce for dipping.

Tips for Success:

• Fresh Aromatics: Use freshly grated ginger and chopped cilantro for authentic Thai flavors.

• Adjust Spice Level: Add more or less red curry paste to suit your spice preference.

• Coconut Milk Tip: Use full-fat coconut milk for a richer, creamier sauce.

Nutrition Estimate (Per Serving):

• Calories: ~310

• Protein: ~22g

• Carbohydrates: ~10g

• Fat: ~20g

These Thai-Inspired Coconut Curry Meatballs are a flavorful and aromatic dish that’s sure to impress, whether for dinner or entertaining guests!