Thai Green Curry Meatballs
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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
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.
*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.
Calories: 184kcal | Carbohydrates: 11g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 488mg | Potassium: 348mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 2.2mg | Calcium: 36mg | Iron: 1.5mg