Description
This recipe for Basil Ginger Meatballs in Coconut Red Curry Sauce offers a flavorful and aromatic dish featuring tender ground chicken meatballs infused with fresh basil and ginger, simmered in a rich and creamy coconut red curry sauce with colorful bell peppers and green beans. Served over jasmine rice, it's a comforting and exotic meal perfect for 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 (Maesri Red Curry Paste recommended)
- 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 serving
- 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, smoked paprika, and salt and pepper to taste. Mix gently just until combined, avoiding overworking the mixture to prevent tough meatballs.
- Shape meatballs: Set aside a large plate or platter. Using a medium spring-loaded scooper, scoop out the mixture into golf ball-sized portions. Roll each portion gently in your palms to form smooth, round meatballs. Place formed meatballs on the plate. You should have about 20-23 meatballs.
- Brown meatballs: Heat 2 tablespoons of olive oil in a large, deep nonstick skillet over medium heat until shimmering. Add meatballs in a single layer without overcrowding. Brown on one side for 3-4 minutes until a nice sear forms, then turn and brown on the other side for another 3-4 minutes. The meatballs may be partially cooked. Transfer browned meatballs to a plate. Repeat for remaining meatballs, adding more oil if necessary.
- Build the red curry sauce: In the same pan, add bell peppers and onion; sauté, stirring often, until tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, brown sugar, and red curry paste, cooking for 1-2 minutes until fragrant.
- Add liquids and simmer: Stir in coconut milk, chicken broth, fish sauce, and lime juice, scraping up any browned bits from the pan bottom. Bring sauce to a simmer, stirring occasionally, for 5-7 minutes.
- Combine and simmer: Lower heat to the lowest setting. Add browned meatballs with any juices and green beans to the sauce. Gently toss to coat. Simmer gently for 10-15 minutes, swirling pan every few minutes. Sauce will reduce, meatballs finish cooking, and green beans become tender.
- Serve: Remove from heat and serve the meatballs and coconut red curry sauce over cooked jasmine rice. Garnish with chopped scallions and/or cilantro, and lime wedges for squeezing. Optional: Serve with naan or pita bread to soak up extra sauce. Enjoy!
Notes
- For a gluten-free version, substitute panko breadcrumbs with superfine almond flour using a 1:1 ratio. Spoon and level the flour instead of packing it into the measuring cup.
- Avoid overmixing the meatball mixture to keep meatballs tender and juicy.
- Use Maesri Red Curry Paste or a similar quality red curry paste for authentic flavor.
- Adjust spice level by adding more or less red curry paste according to preference.
- Leftover meatballs and sauce keep well refrigerated for up to 3 days and reheat gently on stovetop.
- Be careful not to overcrowd the pan when browning meatballs to ensure even searing.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
