Thai Meatball Curry Recipe for a Thai Red Curry with Tender Meatballs and Fragrant Basil

5 from 1 vote

Thai Meatball Curry Recipe for a Thai Red Curry with Tender Meatballs and Fragrant Basil

This Thai meatball curry recipe makes a Thai red curry with tender meatballs flavoured with Thai spices and fresh herbs, and garnished with fresh fragrant Thai basil and coriander, red chillies, and crunchy fried shallots. While the red Thai curry is traditional, the soft succulent meatballs are a not-so-traditional addition, but they’re incredibly delicious all the same.

Prep Time15

Cook Time30

Course: Dinner, Lunch

Cuisine: Thai

Servings:

Calories: 1217kcal

Author: Lara Dunston

Ingredients

Meatballs

4 tbsp soybean oil or other neutral cooking oil
120 g onion finely diced
1 400 ml can coconut cream
1 slice white bread
400 g minced pork or chicken
1 tsp Thai red curry paste – or Massaman curry paste
1 clove garlic minced
1 small knob fresh ginger peeled and minced
1 tbsp fish sauce
1 tsp sugar
3 tbsp mixed fresh herbs finely chopped – fresh basil, coriander (cilantro).

Curry

1 tbsp soybean oil or other neutral cooking oil
4 tbsp Thai red curry paste – or Massaman curry paste
500 ml chicken stock – homemade (see our recipe) or use store-bought
1 tbsp fish sauce – or salt to taste
1 tsp sugar – optional

Garnish

1 long red chilli sliced
2 tbsp fresh basil and coriander
1 tsp crispy fried shallots

Instructions

In a frying pan over medium-high, heat one tablespoon of soybean oil or other neutral cooking oil until shimmering, then fry the finely diced onion until soft and fragrant, transfer to a small bowl and set aside to cool.
Scoop out the thick creamy coconut cream from the top of the can, transfer to a small bowl, and set aside. Then in a shallow dish, soak the slice of bread in enough of the thinner coconut cream so it’s covered, around 2-3 tablespoons.
In a large mixing bowl, combine the cooked diced onion, minced meat, coconut cream-soaked bread, teaspoon of curry paste (stir it into a little coconut cream so it distributes more evenly), minced garlic and ginger, fish sauce, sugar and finely chopped fresh herbs.
Roll a teaspoon of the meatball mixture into a small meatball and microwave or fry until cooked to taste and, if needed, adjust the seasoning to suit your palate.
Use a tablespoon to scoop out some mixture and roll it between your two hands a few times to roughly form a 4cm ball. Set it down on a tray and repeat until you finish the mixture. You should end up with around 18 meatballs.
In a large flat round-bottomed wok or large pan, heat three tablespoons of soybean oil or other neutral cooking oil over medium heat under shimmering. Using tongs, transfer the meatballs to the pan so they’re not touching. You may have to fry them in two batches. Shallow-fry the meatballs, turning occasionally so all sides are brown, then transfer them to a clean tray.
When done, use a kitchen paper towel to wipe out the wok or pan, heat another tablespoon of soybean oil or other neutral cooking oil over medium heat under shimmering, then add the curry paste and fry for a minute or so until fragrant. Pour in the coconut cream and stock, stir to combine well and bring to a simmer.
Add the meatballs to the curry and leave to simmer for 15 minutes to ensure the meatballs and fully cooked. The longer you leave them to simmer in the curry, the softer and more succulent they’ll become.
When ready to eat, transfer to a serving bowl and garnish with fresh herbs and chillies, and serve with steamed jasmine rice – or distribute cooked rice noodles between individual bowls and top with curry, meatballs and fresh herbs, chillies and crispy fried shallots.

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