Creamy Coconut Curry Meatballs with Basil, Cilantro, and Toasted Coconut Recipe
These Coconut Curry Meatballs combine juicy ground beef meatballs with a rich and aromatic coconut curry sauce. Infused with fresh ginger, garlic, and red curry paste, the dish is vibrant and flavorful. Finished with fresh herbs and toasted coconut, it’s a comforting yet exotic meal that’s perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 tablespoon fresh ginger, divided
- 2 cloves garlic, minced, divided
- ½ teaspoon kosher salt
Curry Sauce
- 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 1 tablespoon of freshly grated ginger, 2 cloves of minced garlic, and ½ teaspoon kosher salt. Mix well to evenly incorporate the seasonings. Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Remove the meatballs from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced onion and green bell pepper. Sauté over medium heat until softened and fragrant, about 5 minutes. Add the remaining 1 teaspoon fresh ginger and 2 cloves minced garlic to the skillet and cook for an additional 1 minute until aromatic.
- Add Curry Paste and Liquids: Stir in the 2 tablespoons of red curry paste and cook for 1 minute to release the flavors. Pour in the can of coconut milk, lime juice, and 2 teaspoons fish sauce. Stir well to combine and bring the sauce to a gentle simmer.
- Simmer Meatballs in Curry Sauce: Return the cooked meatballs to the skillet, spooning the sauce over them. Simmer for about 5 to 7 minutes, allowing the flavors to meld and the meatballs to heat through.
- Garnish and Serve: Remove from heat and stir in the chopped fresh basil and cilantro. Sprinkle toasted coconut over the top before serving. Serve hot over rice or your favorite side.
Notes
- Use ground beef with about 15% fat for best flavor and moisture.
- Adjust the amount of red curry paste according to your preferred spice level.
- To toast coconut, spread shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to avoid burning.
- Fresh herbs add brightness; feel free to substitute with mint or parsley if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: coconut curry meatballs, ground beef curry, Thai curry meatballs, coconut milk curry, easy curry recipe