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Thai Red Curry Meatballs with Mango and Basil Recipe

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These Thai Meatballs are a flavorful and aromatic dish featuring tender ground turkey meatballs baked to perfection and simmered in a rich, creamy Thai red curry coconut sauce. Enhanced with fresh herbs, lime, and a spicy mango topping, this recipe offers a perfect balance of heat, sweetness, and freshness, served over steamed rice for a complete meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Meatballs

  • 1 large egg
  • 1 clove garlic, minced or grated
  • 1 teaspoon ginger paste or finely minced ginger
  • 2 teaspoons low-sodium soy sauce
  • 1 pound ground turkey or chicken
  • ½ cup plain breadcrumbs
  • 2 green onions, thinly sliced

Curry Sauce

  • 1 tablespoon extra virgin olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 can (14 ounces) full-fat coconut milk
  • 2-3 tablespoons Thai red curry paste (adjust based on spice preference)
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons ginger paste or finely minced ginger
  • Large handful baby spinach
  • 1 tablespoon lime juice
  • ¼ cup fresh cilantro and/or basil, roughly chopped

Spicy Mango Topping

  • 1 fresh mango, diced
  • 1 serrano pepper, seeded and minced
  • 1 lime, zested and juiced

To Serve

  • Steamed rice
  • Lime wedges

Instructions

  1. Preheat Oven: Set your oven to 450 degrees Fahrenheit to prepare for baking the meatballs.
  2. Mix Meatball Ingredients: In a large bowl, whisk together the egg, garlic, ginger, and soy sauce. Add the ground turkey, breadcrumbs, and thinly sliced green onions, mixing gently until just combined to avoid tough meatballs.
  3. Form and Bake Meatballs: Shape the mixture into tablespoon-sized meatballs, making approximately 15-20. Place them evenly spaced on a baking sheet and bake for 15-20 minutes until fully cooked through and lightly browned.
  4. Prepare Curry Base: While meatballs bake, heat olive oil in a large skillet over medium heat. Add minced shallot and garlic, cooking until translucent and fragrant, about 2-3 minutes.
  5. Simmer Sauce and Meatballs: Stir in coconut milk, Thai red curry paste, soy sauce, and ginger paste. Bring this mixture to a simmer. Add the baked meatballs to the skillet and simmer for about 5 minutes, allowing the meatballs to absorb the flavorful sauce.
  6. Finish Curry Sauce: Remove the skillet from the heat and stir in fresh baby spinach, lime juice, and chopped cilantro or basil. Taste and adjust seasoning with salt and pepper as desired.
  7. Make Mango Topping: In a small bowl, combine diced mango, minced serrano pepper, lime zest, and lime juice to create a fresh, spicy topping.
  8. Serve: Spoon the meatballs and curry sauce over bowls of steamed rice, topping each serving with the spicy mango mixture. Garnish with additional lime wedges as preferred.

Notes

  • For less spice, reduce the amount of Thai red curry paste and omit the serrano pepper or use a milder chili.
  • Ground chicken or turkey can be substituted interchangeably based on preference.
  • Ensure meatballs are not overmixed to keep them tender and juicy.
  • Use low-sodium soy sauce to control salt content in the dish.
  • Fresh herbs like cilantro and basil add brightness; feel free to use one or both according to taste.
  • The mango topping adds a sweet and spicy contrast—do not skip it!
  • Serving with steamed jasmine rice complements the rich curry sauce perfectly.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Thai
  • Diet: Low Fat

Find it online: https://avascooking.com/thai-red-curry-meatballs-with-mango-and-basil-recipe/