There is one thing that gets me about this recipe every time–the FLAVOR! These little Thai Green Curry Meatballs are bursting with bold flavor! I think that’s why I love Thai food so much, in general. It doesn’t matter what type of dish you’re eating–like these Thai chicken lettuce wraps, or spring roll bowls— it will have tons of flavor, it’s usually healthy and made with fresh ingredients.
This recipe starts with easy homemade meatballs.
Mix the rolled oats, egg, and milk together. Let is sit for a few minutes to allow everything to soak together and the oats to soften. You could also use breadcrumbs.
Add the ground turkey and other ingredients and stir everything to combine. You’ll be able to tell just by their smell, how amazing they are going to taste!
Cook them in a hot skillet, in batches, until they’re nice and brown on all sides. Then remove them to a plate while you mix the sauce ingredients together.
The sauce for these meatballs is really simple. You just need unsweetened coconut milk, curry paste, brown sugar, garlic, and salt and pepper. Taste the sauce. You may want to add more curry paste, if you’d like it spicier.
Add the meatballs back to the pan and simmer them in the sauce until they are cooked through. Add the lime juice.
Serve the meatballs over your favorite kind of rice. I prefer jasmine or basmati rice, but brown rice is also a great, healthier option. I garnish them with fresh Thai basil and chopped cilantro. YUM!
If you love Thai food, you may like:
Thai Green Curry Meatballs
For the meatballs:
- 3/4 cup old-fashioned rolled oats , or breadcrumbs
- 1 large egg
- 3 Tablespoons milk
- 1 pound lean ground turkey , or ground pork or chicken
- 1 1/2 teaspoons freshly grated ginger
- 1 1/2 teaspoons Thai green curry pastes
- 2 teaspoons fish sauce (optinal)
- 1/2 teaspoon granulated sugar
- 1/4 cup fresh cilantro , chopped
- 1/2 teaspoon salt
- 1 clove garlic , finely minced
- 2 green onions , minced
- 1 Tablespoon oil , vegetable or cannola
For the sauce:
- 17 ounces canned unsweetened coconut milk
- 1-3 Tablespoons Thai green curry pastes (*see note)
- 1 teaspoon light brown sugar
- 2 cloves garlic , minced
- juice from 2 limes
- salt and freshly ground black pepper , to taste
- steamed jasmine rice , brown rice, white rice, basmati rice
- fresh cilantro , chopped
- lime wedges
- Add the oats, egg and milk to a large mixing bowl. Mix together and set aside for 10 minutes.
- Add ground turkey, ginger, curry paste, fish sauce, sugar, cilantro, salt, garlic and green onions. Mix to combine.
- Scoop the meat mixture into balls, a little smaller than golf-ball size.
- In a large nonstick skillet, heat the vegetable oil over medium-high heat.
- When the oil is hot, place one layer of meatballs in the pan, leaving space between each-- I usually cook them in a few batches.
- Brown the meatballs, turning occasionally as they cook, until all sides are browned. They don't need to be cooked through, just browned on all sides.
- Remove the meatballs to a plate once they are browned. Use a paper towel to blot out any grease from the pan, without removing the browned bits from the bottom of the pan.
- Add coconut milk to the pan, scraping up those browned bits as your stir. Add green curry paste, brown sugar and garlic, stirring to combine.
- Add the meatballs back to the skillet. Simmer them in the sauce until cooked through, about 7-10 minutes.
- Stir in the lime juice. Add salt and pepper to taste. Serve over hot, cooked rice.
*Nutritional label does not include rice.
I originally shared this recipe in February 2014. Updated January 2018.
Adapted from Mel’s Kitchen Cafe