Description
These Coconut Curry Meatballs combine juicy ground beef seasoned with fresh ginger and garlic, simmered in a rich and creamy coconut milk curry sauce infused with red curry paste, lime, and fish sauce. The dish is enhanced with sautéed bell pepper and onion, garnished with fresh basil, cilantro, and toasted coconut for a vibrant, flavorful meal perfect for a weeknight dinner.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 tablespoon fresh ginger, divided
- 4 cloves garlic, minced, divided
- ½ teaspoon kosher salt
Curry Sauce & Vegetables
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 tablespoons red curry paste
- 1 lime, juiced
- 2 teaspoons fish sauce
- 1 can (13.5 ounces) coconut milk
Garnish
- ¼ cup fresh basil, chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons toasted coconut
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef with half of the minced garlic, half of the grated fresh ginger, and kosher salt. Mix until all ingredients are evenly incorporated. Shape the mixture into evenly sized meatballs.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the pan and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion and green bell pepper. Cook until softened, about 5 minutes. Add the remaining garlic and ginger; sauté for an additional minute until fragrant.
- Add the Curry Paste: Stir in the red curry paste, cooking for 1-2 minutes to release its flavors and aromas.
- Make the Coconut Curry Sauce: Pour in the coconut milk, lime juice, and fish sauce. Stir well to combine and bring the sauce to a gentle simmer.
- Simmer Meatballs in Sauce: Return the meatballs to the skillet, spooning some sauce over them. Let simmer for 5-7 minutes so the meatballs absorb the curry flavors and the sauce slightly thickens.
- Finish and Garnish: Remove from heat and stir in the chopped fresh basil and cilantro. Sprinkle toasted coconut on top before serving to add a crunchy, nutty texture.
Notes
- Make sure not to overcrowd the pan when browning meatballs to ensure even cooking.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adjust the amount of red curry paste according to your preferred spice level.
- To toast coconut, heat it in a dry skillet over medium heat, stirring frequently until golden brown.
- Serve with steamed jasmine rice or naan bread to soak up the flavorful curry sauce.
Keywords: coconut curry meatballs, ground beef curry, Thai curry recipe, easy meatballs, coconut milk curry