These simple and easy Thai Green Curry Meatballs are busting with flavor and completely addicting. It’s an added bonus that they’re healthy, and made with fresh ingredients.
If you love Thai food, make sure to check out my popular Pad Thai and Thai Basil Beef or Thai Chicken Lettuce Wraps!
Thai Green Curry Meatballs made with ground turkey, served over brown rice.

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.

Process photos for making Thai green curry meatballs with ground turkey, oats, egg, and spices.

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!

Overhead photos of raw turkey meatballs, lined on a plate, and then added and browned in hot skillet.

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.

Side by side process photos of the sauce for green curry meatballs, using coconut milk, and the meatballs added to the skillet.

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.

Thai green curry meatballs in a skillet with a coconut milk sauce.

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:
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Recipe

Thai Green Curry Meatballs made with ground turkey, served over brown rice.
Prep 20 mins
Cook 15 mins
Total 35 mins
Add to Meal Plan

Ingredients
  

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

For serving:

  • steamed jasmine rice , brown rice, white rice, basmati rice
  • fresh cilantro , chopped
  • lime wedges

Instructions
 

  • 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.

Notes

*I like the Mae Ploy brand of curry paste best. You can use any brand, but you may want to adjust the amount you add to the recipe depending on how spicy your brand of curry paste is! For example, the Thai Kitchen brand is pretty mild and the Mae Ploy brand is spicier.

Nutrition

Calories: 184kcalCarbohydrates: 11gProtein: 24gFat: 4gSaturated Fat: 1gCholesterol: 83mgSodium: 488mgPotassium: 348mgFiber: 1gSugar: 2gVitamin A: 1045IUVitamin C: 2.2mgCalcium: 36mgIron: 1.5mg

Did You Make This Recipe?

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*Nutritional label does not include rice.

I originally shared this recipe in February 2014. Updated January 2018.

Adapted from Mel’s Kitchen Cafe

 

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RATE this recipe and COMMENT below! I would love to hear your experience.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Made these with my husband last night and they were delicious! We found this from your “Weekly Meal Plan (39)” and are now super excited for the rest of the meals. This recipe was fast, easy, and tasty. It’s definitely joining our regular dinner rotation dishes. Thank you for sharing!

  2. 5 stars
    Oh my goodness, this was a great recipe! I made this for meal prep lunches and can’t wait for the next few days! I froze half of the meatballs for future use and added spinach while the meatballs were simmering in the sauce for the added veggie. This recipe is definitely going in the regular rotation–many thanks for sharing!

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