Thai Red Curry Meatballs Recipe – Beef, Basil & Coconut Milk

Last Updated on 6 months ago by Neha Deshmukh

Thai Red Curry Meatballs Recipe – Beef, Basil & Coconut Milk

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that pack a flavour punch but aren’t too complicated. Well, let me introduce you to my Thai Red Curry Meatballs. They’re a delightful fusion of comforting meatballs and the vibrant, aromatic flavours of Thai red curry. I first made these when I was craving something a little different, and they’ve been a family favourite ever since!

Why You’ll Love This Recipe

These aren’t your average meatballs. The combination of tender beef, fragrant Thai basil, and a creamy coconut curry sauce is seriously addictive. It’s a relatively quick meal to put together – perfect for a weeknight – but feels special enough for guests. Plus, the aroma while it’s simmering? Divine! You’ll love how easily the flavours come together.

Ingredients

Here’s what you’ll need to make these delicious Thai Red Curry Meatballs:

• 1 pound ground beef (about 450g)
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 3 Thai bird’s eye chilies, finely chopped (adjust to your spice preference!)
• Handful of Thai basil leaves, chopped
• ½ – 1 teaspoon salt
• 1 tablespoon fish sauce
• 1 teaspoon coconut sugar
• 3 tablespoons red onion, finely chopped
• 1 tablespoon Thai red curry paste
• 2 eggs
• 2 tablespoons oil
• 1 red onion, chopped
• 1 inch ginger, minced
• 4 garlic cloves, minced
• 1-2 Thai bird’s eye chilies, finely chopped
• 2 tablespoons Thai red curry paste
• 1 can (400ml) unsweetened full-fat coconut milk
• Salt and pepper to taste
• Lime wedges, for serving

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your meatballs are amazing:

Ground Beef Selection

I prefer using a blend that’s around 80% lean and 20% fat. This keeps the meatballs juicy and tender. You can definitely use leaner beef if you prefer, but you might want to add a little extra oil to the meatball mixture.

Thai Basil Varieties

Thai basil has a slightly anise-like flavour that’s different from Italian basil. It’s what really gives this dish its authentic Thai taste. If you can’t find it, Italian basil will work in a pinch, but it won’t be quite the same.

Understanding Thai Red Curry Paste

Thai red curry paste can vary in heat level depending on the brand. Start with 1 tablespoon and taste as you go – you can always add more!

Coconut Sugar vs. Other Sweeteners

Coconut sugar adds a subtle caramel flavour that complements the curry beautifully. Brown sugar is a good substitute if you don’t have coconut sugar on hand.

Fish Sauce: The Umami Factor

Don’t be scared of fish sauce! It adds a wonderful savoury, umami flavour that’s essential to Thai cuisine. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the ground beef, minced garlic, grated ginger, chopped chilies, chopped Thai basil, salt, fish sauce, coconut sugar, chopped red onion, Thai red curry paste, and eggs.
2. Get your hands in there and mix everything really well. You want it all nicely combined.
3. Now, shape the mixture into small meatballs – about 1 inch in diameter.
4. Heat the oil in a large pan or skillet over medium heat.
5. Carefully add the meatballs to the pan and shallow fry them until they’re golden brown on all sides. Don’t overcrowd the pan; work in batches if necessary.
6. Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.
7. In the same pan, sauté the chopped red onion with a pinch of salt until it’s golden and softened.
8. Add the minced ginger, garlic, and chilies and cook for about a minute until fragrant.
9. Stir in the Thai red curry paste and cook for another minute, allowing the flavours to bloom.
10. Pour in the coconut milk and simmer for 2-3 minutes, stirring occasionally, to let the flavours meld together.
11. Gently return the meatballs to the pan.
12. Reduce the heat to low, cover, and simmer for about 10 minutes, or until the curry has thickened slightly and the meatballs are heated through.
13. Season with salt and pepper to taste.

Expert Tips

• Don’t overmix the meatball mixture, or they’ll become tough.
• For extra flavour, marinate the meatballs in the curry paste mixture for 30 minutes before frying.
• If the curry gets too thick, add a splash of water or coconut milk.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Substitute the ground beef with plant-based ground meat. Use soy sauce or a vegan fish sauce alternative instead of fish sauce.

Gluten-Free Adaptation

Ensure your Thai red curry paste is gluten-free. Most are, but it’s always best to check the label.

Spice Level Adjustment

Adjust the number of chilies to control the heat. Remove the seeds for a milder flavour. My friend, Sarah, always adds an extra chili – she loves it spicy!

Festival/Celebration Adaptations (Songkran, etc.)

During Songkran (Thai New Year), I like to serve these with extra lime and a sprinkle of toasted coconut flakes for a festive touch.

Serving Suggestions

Serve these Thai Red Curry Meatballs hot with a side of fluffy jasmine rice or your favourite noodles. A squeeze of fresh lime juice over the top brightens up the flavours beautifully. A sprinkle of extra Thai basil is always a good idea too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually gets even better the next day!

FAQs

Let’s answer some common questions:

Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and store them in the fridge for up to 24 hours before frying.

What is a good substitute for fish sauce?
Soy sauce with a tiny pinch of sugar can work in a pinch, but it won’t have the same depth of flavour.

How can I adjust the heat level of this dish?
Reduce or increase the number of chilies, or remove the seeds from the chilies for a milder flavour.

What type of rice or noodles pair best with this curry?
Jasmine rice is a classic choice. Rice noodles or egg noodles also work wonderfully.

Can I use ground chicken or pork instead of beef?
Yes, you can! Ground chicken or pork will both work well in this recipe.

What is the best way to store leftover meatballs and curry?
Store in an airtight container in the refrigerator for up to 3 days.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it!