Thai Meatballs in Creamy Coconut Sauce

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It has been a very different summer this year. Heavy showers and thunderstorms have been lashing Germany in recent weeks, and with this kind of weather, I have been incessantly craving spicy food of late. It is no secret that nothing can satisfy my soul as much as a good bowl of thick, creamy curry, especially in this brisk weather.

Oven-baked, soft, and juicy meatballs dunked in a hot piping, creamy coconut milk sauce, this Thai dish is sure to have you coming back again and again.


This is a winning, vibrant, healthy dinner for any night of the week that can be made with minimal effort! Not only are these Thai-inspired meatballs delicious, but they are also dairy-free and Paleo compliant.


If you are fond of Thai flavours, don't forget to check my Thai Basil Chicken and Thai Fish Cakes

These meatballs are packed full of ginger, garlic, and red curry paste, and that makes them a great appetizer served on their own. Plus, they’re perfect for making and freezing ahead!

My favorite way to serve these meatballs and the sauce is over white rice and lots of fresh herbs. But, if you’re trying to keep this low carb/paleo-friendly, then serve this over a bed of cauliflower rice to soak up all the extra flavor.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Creamy Tomato Spinach Pasta Thai Meatballs in Creamy Coconut Sauce
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 5 servings
Calories per serving: 338kcal




Ingredients:
  • 450 g ground chicken
  • 1 large egg
  • 1 cup breadcrumbs
  • 3-4 cloves garlic pressed
  • 2 tbsp grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp red curry paste
  • 1 tsp salt
  • 1 teaspoon freshly ground black pepper

    • For the Curry Sauce
  • 1 tbsp oil
  • 1 red bell pepper sliced
  • 1 medium sized onion sliced
  • 2 tbsp red curry paste
  • 1 can full-fat unsweetened coconut milk
  • Chopped cilantro for garnishing
  • 1/4 cup roasted peanuts chopped for garnishing

Instructions:
  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. Combine all meatball ingredients in a large bowl and, using your clean hands, mix well to blend.
  3. Take a spoonful of mixture and roll it between your palms to create a meatball. Repeat with remaining mixture and arrange the meatballs on the prepared baking sheet.
  4. Bake for 15 minutes, or until cooked through.
  5. While the meatballs are baking, prepare the sauce. In a large skillet, heat the oil over medium high heat. Add the onions, the ginger, and the red bell pepper and cook for 3-4 minutes, stirring often.
  6. Then add the red curry paste and cook for another 2-3 minutes.
  7. Add the coconut milk, mix well and bring to a boil. Reduce the heat and allow the sauce to simmer for 8-10 minutes.
  8. As soon as the meatballs are done baking, add them to the curry sauce. Let it simmer for a few more minutes so that the meatballs get soft and moist.
  9. Season with salt and pepper to taste and garnish with fresh cilantro and chopped peanuts.

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