Best 3 Thai Green Curry Meatballs Recipes

Thai green curry meatballs are a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. Originating from the vibrant culinary traditions of Thailand, this dish combines the aromatic flavors of green curry paste with the tender texture of meatballs. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the process of creating a delectable dish that will tantalize your taste buds and transport you to the heart of Thailand.

Check out the recipes below so you can choose the best recipe for yourself!

THAI GREEN CURRY MEATBALLS WITH ZOODLES

Thai Green Curry Meatballs with Zoodles image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
3 tablespoons Thai green curry paste
Two 13.5-ounce cans coconut milk
One 14-ounce bag plain frozen meatballs, thawed
Kosher salt and freshly ground black pepper
Two 16-ounce packages fresh zucchini noodles (zoodles)
1 red Thai bird chile, sliced very thin on the bias
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2 teaspoons toasted black sesame seeds
2 teaspoons toasted white sesame seeds
1 lime, cut into wedges

Steps:

Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.

SUNNY'S EASY COCONUT GREEN CURRY MEATBALLS

Sunny's Easy Coconut Green Curry Meatballs image

Provided by Sunny Anderson

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 4

Ingredients

1 cup green curry paste
4 cups coconut milk
1 1/2 cups finely chopped fresh cilantro
28 to 34 ounces cooked meatballs (about 60 meatballs)

Steps:

Add the curry paste to a slow cooker on low and slowly whisk in the coconut milk and 1 cup of the cilantro. Add the meatballs and cook until the sauce thickens slightly and the meatballs are heated through, 1 to 2 hours. When ready to serve, garnish with the remaining 1/2 cup cilantro.

THAI GREEN CURRY MEATBALLS

Thai Green Curry Meatballs image

Make a statement for dinner with the bold flavors of these Thai-inspired pork meatballs. I love Thai ingredients and decided to combine them together with pork to make these juicy meatballs that taste like they've been simmering for hours. Serve over rice or noodles and garnish with minced scallions. Increase the red pepper flakes for an extra kick!

Provided by France C

Categories World Cuisine Recipes Asian

Time 55m

Yield 6

Number Of Ingredients 19

Ingredients

1 pound ground pork
½ cup rolled oats
1 small carrot, cut into 1-inch chunks
2 tablespoons water
2 teaspoons fish sauce
3 cloves garlic, minced
2 teaspoons lemongrass paste
1 teaspoon minced fresh ginger root
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 egg, lightly beaten
1 tablespoon coconut oil
1 (14 ounce) can unsweetened coconut milk
2 tablespoons green curry paste
1 tablespoon brown sugar
1 teaspoon fish sauce
salt to taste
1 tablespoon lime juice
¼ cup cilantro, minced

Steps:

Place pork in a medium bowl.
Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 11.9 g, Cholesterol 80 mg, Fat 31.2 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 18.9 g, Sodium 564.6 mg, Sugar 2.9 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will result in a more delicious curry. Look for high-quality coconut milk, green curry paste, and vegetables.
Don't be afraid to adjust the heat level: Green curry paste can vary in spiciness, so taste it before adding it to the curry. You can always add more paste if you want it spicier.
Cook the meatballs thoroughly: To ensure that the meatballs are cooked through, cook them over medium heat until they are browned on all sides and cooked through in the center.
Serve with your favorite sides: Thai green curry meatballs can be served with a variety of sides, such as rice, noodles, or vegetables. Some popular choices include jasmine rice, sticky rice, or vermicelli noodles.

Conclusion:

Thai green curry meatballs are a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying curry that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give Thai green curry meatballs a try!