Description
Delight in these flavorful Basil Ginger Meatballs simmered in a rich Coconut Red Curry Sauce. Made with ground chicken, aromatic herbs, and warming spices, these meatballs are seared to perfection and cooked in a creamy red curry sauce with bell peppers, green beans, and a hint of lime. Served over jasmine rice, this dish offers a vibrant fusion of Thai-inspired flavors that make for an irresistible dinner.
Ingredients
Scale
Basil Ginger Meatballs
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain panko breadcrumbs
- 1 shallot, finely diced
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- ¼ cup fresh chopped basil
- 1 tablespoon dried basil
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- Kosher salt & fresh ground black pepper, to taste
- 2 tablespoons olive oil, plus more as needed
Coconut Red Curry Sauce
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- ½ medium yellow onion, sliced into half moons
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoons packed dark brown sugar
- 1 (4-ounce) can red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice, plus lime wedges for squeezing
- 1 cup trimmed green beans
- Chopped scallions and/or fresh chopped cilantro, for garnishing (optional)
- Cooked jasmine rice, for serving
Instructions
- Make meatball mixture: In a large mixing bowl, combine the ground chicken, eggs, breadcrumbs, shallot, ginger paste, garlic paste, chopped basil, dried basil, allspice, paprika, and salt and pepper to taste. Mix just until combined, being careful not to overwork the mixture to avoid tough meatballs.
- Shape meatballs: Use a medium spring-loaded scooper to portion the mixture into golf ball-sized meatballs. Roll each in your palm to form a smooth shape and place on a plate or platter. Repeat until all meatballs are formed, yielding about 20-23 meatballs.
- Brown meatballs: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Once shimmering, add meatballs in a single layer, avoiding overcrowding. Brown for 3-4 minutes on one side, then flip and brown another 3-4 minutes. Meatballs may be slightly undercooked; they will finish cooking in the sauce. Transfer browned meatballs to a clean plate. Repeat with remaining meatballs, adding more oil if needed.
- Build the red curry sauce: In the same skillet, add bell peppers and onion. Cook, stirring often, until tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, brown sugar, and red curry paste, cooking until fragrant, about 1-2 minutes.
- Add liquids and simmer: Stir in coconut milk, chicken broth, fish sauce, and lime juice, scraping any browned bits from the pan. Bring sauce to a simmer, stirring occasionally, about 5-7 minutes.
- Combine meatballs and green beans: Reduce heat to low. Add browned meatballs with any collected juices and green beans to the sauce. Gently toss to coat. Let simmer uncovered for 10-15 minutes, swirling skillet every few minutes, until sauce thickens slightly, meatballs finish cooking, and green beans are tender.
- Serve: Remove from heat and serve meatballs and curry sauce over steamed jasmine rice. Garnish with chopped scallions and/or cilantro and lime wedges. Optionally serve with naan or pita to soak up the sauce. Enjoy your flavorful meal!
Notes
- For a gluten-free option, substitute the panko breadcrumbs with superfine almond flour using a 1:1 ratio; spoon and level the flour for accuracy.
- Do not overmix the meatball mixture to keep the texture tender.
- If you don't have fresh basil, increase the dried basil slightly but fresh is recommended for best flavor.
- If pan gets dry during browning, add a small amount of olive oil as needed.
- Adjust the red curry paste amount based on your preferred spice level.
- Leftover meatballs and sauce store well in the refrigerator for up to 3 days and freeze for longer storage.
- Always taste the sauce before serving and adjust salt or lime juice to balance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 22 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg
