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A black bowl with rice topped with flavorful meatballs in Thai-style red curry sauce, garnished with chopped green herbs and pine nuts. A lime wedge is on the rice. Lime slices are on the side, along with a patterned napkin and utensils. Fresh basil leaves rest nearby on a marble surface.
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Thai-Style Red Curry Meatballs

These Thai-style red curry meatballs are flavorful, versatile, and easy to make your own. Whether you’re team air fryer, baked, or pan-seared, they’ll turn out tender and delicious every time. It’s the kind of dish that warms you up, fills you up, and impresses anyone at the table.
15 minutes
15 minutes
30 minutes
4 servings
Calories: 268kcal

Ingredients

For the Meatballs:

  • 1 lb ground chicken or turkey or plant-based alternative
  • 1/4 cup panko breadcrumbs
  • 1 serrano pepper minced
  • 2 cloves garlic grated
  • 1- inch piece fresh ginger grated
  • 1 green onion finely chopped
  • 1 tbsp Thai red curry paste
  • 1 tsp soy sauce
  • 1/2 tsp salt
  • 1 tbsp oil for cooking

For the Coconut Curry Sauce:

  • 1 tbsp oil
  • 2 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 2 tbsp Thai red curry paste
  • 1 can 13.5 oz full-fat coconut milk
  • 1 cup water
  • 1 tbsp soy sauce or tamari
  • 1/2 tsp brown sugar or maple syrup
  • 1/2 tbsp fresh lime juice

For serving

  • Zest of 1 lime
  • Chopped peanuts
  • Fresh cilantro and Thai basil
  • Lime juice

Instructions

Mix the Meatballs

  • In a bowl, mix the ground meat, breadcrumbs, serrano, garlic, ginger, green onion, curry paste, soy sauce, and salt until well combined. Form into 1-inch meatballs.
  • Air Fryer: Preheat air fryer to 400°F (200°C).Lightly grease the basket and air fry meatballs for 10–12 minutes, shaking halfway through, until golden and cooked through.
  • Brown the Meatballs: Heat 1 tbsp oil in a large skillet over medium heat. Sear the meatballs on all sides for 2–3 minutes until golden. Remove and set aside (they’ll finish cooking in the sauce).
  • Baked: Preheat oven to 400°F (200°C).Line a baking sheet with parchment paper. Place meatballs on the sheet and bake for 18–20 minutes, flipping halfway through, until browned and cooked through.

Build the Sauce

  • In the same skillet, add another tbsp of oil. Sauté the garlic and ginger for 1 minute. Stir in the red curry paste and cook for another 30 seconds until fragrant.
  • Pour in the coconut milk, water, soy sauce, brown sugar, lime juice, and lime zest. Stir to combine and bring to a simmer.
  • Return the meatballs to the skillet. Simmer gently for 10–12 minutes, or until cooked through and tender.

Garnish and Serve

  • Top with chopped peanuts, fresh cilantro, and Thai basil. Serve over steamed jasmine rice or noodles.

Notes

  • Don't overmix the meatball mixture — combine just until everything is incorporated. Overmixing can make the meatballs dense or tough.
  • Avoid overcooking. Whether pan-searing, baking, or air-frying, cook just until the meatballs are golden and firm. When simmered in the sauce, they’ll continue to cook slightly, keeping them tender and juicy.
  • Store in the fridge for 3 days, and reheat in the microwave. Adjust the seasoning before eating.
  • Add more veggies to the sauce: Add more vegetables to the sauce, broccoli, zucchini, snap peas or carrots will be great.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 7g | Protein: 21g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 726mg | Potassium: 654mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1817IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg
Course: Main
Cuisine: Thai
Keyword: curry
Author: Alejandra Graf
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