Thai Red Curry Meatballs

Name: Thai Red Curry Meatballs with Coconut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb ground turkey; 2 tbsp lemongrass, minced; 2 tbsp ginger, minced and divided; 2 tbsp garlic, minced and divided; 2 tbsp fish sauce, divided; 1 large egg; 1/2 cup panko breadcrumbs; 1 tbsp vegetable oil; 1/2 medium yellow onion, diced; 1/2 red bell pepper, diced; 2 tbsp red curry paste; 1 can (13.5 oz) full-fat coconut milk; 1 cup chicken broth; 1 tbsp brown sugar; 1 tbsp cornstarch; 2 tbsp water; Cooked jasmine rice, for serving; Sliced green onions, for garnish

Thai red curry meatballs are seasoned ground turkey meatballs braised in a fragrant coconut red curry sauce with lemongrass, ginger, and garlic. This quick weeknight meal comes together in under 30 minutes and pairs perfectly over rice.

🌍Thai 🏷️Thai meatballs 🏷️Red curry 🏷️Coconut milk 🏷️Ground turkey Lemongrass

🏷️

🏷️Easy recipe

-0:00

hermanathomeonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by hermanathome

-0:00

hermanathomeonTikTok

Ingredients

1 lb ground turkey
2 tbsp lemongrass, minced
2 tbsp ginger, minced and divided
2 tbsp garlic, minced and divided
2 tbsp fish sauce, divided
1 large egg
1/2 cup panko breadcrumbs
1 tbsp vegetable oil
1/2 medium yellow onion, diced
1/2 red bell pepper, diced
2 tbsp red curry paste
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1 tbsp brown sugar
1 tbsp cornstarch
2 tbsp water
Cooked jasmine rice, for servingoptional
Sliced green onions, for garnishoptional

18 Ingredients

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Instructions

1
In a large bowl, combine ground turkey, minced lemongrass, half of the minced ginger and garlic (1 tbsp each), half of the fish sauce (1 tbsp), egg, and panko breadcrumbs.
2
Mix with your hands until just combined, then shape into golf ball-sized meatballs.
3
Heat vegetable oil in a large skillet over medium-high heat. Sear the meatballs on all sides until golden brown. Remove from the skillet and set aside.
4
In the same skillet, add the diced onion and red bell pepper. Sauté for 2-3 minutes until softened.
5
Add the remaining minced ginger and garlic and cook for another minute until fragrant.
6
Stir in the red curry paste and cook for one minute.
7
Pour in the coconut milk, chicken broth, the remaining fish sauce, and brown sugar. Stir to combine.
8
In a small bowl, whisk together cornstarch and water to create a slurry. Pour the slurry into the sauce and stir until it begins to thicken.
9
Return the seared meatballs to the skillet.
10
Simmer for 5-7 minutes, until the meatballs are cooked through and the sauce has thickened to your liking.
11
Serve the meatballs and curry sauce over cooked rice and garnish with sliced green onions.

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Tips & Notes

Pro tips

Don't overmix the meatball mixture—combine just until the ingredients are evenly distributed to avoid dense, tough meatballs.
Brown the meatballs briefly in oil before simmering to build flavor and help them hold their shape in the curry sauce.
Simmer gently rather than boiling; vigorous heat can break down the meatballs and make the sauce separate.
Taste and adjust fish sauce, lime juice, or curry paste at the end—these seasonings are key to balancing the creaminess.

Substitutions

ground turkey → ground chicken or ground pork (maintains texture and cooks at same rate)
panko breadcrumbs → regular breadcrumbs or crushed crackers (slightly denser texture)
fish sauce → soy sauce or tamari (less pungent, slightly less authentic flavor)
red bell pepper → snap peas or green bell pepper (similar texture, milder sweetness)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently over medium heat with a splash of water or coconut milk to restore the sauce consistency.

Common Questions

Can I make these meatballs ahead of time?

Yes. Form the meatballs and refrigerate up to 24 hours before cooking, or freeze for up to 3 months. Cook from frozen, adding 5–10 minutes to simmering time.