Imagine a dish that fills your home with the warm, spicy aroma of curry while delivering a creamy, savory experience in every bite. Creamy coconut curry meatballs are the ultimate comfort food, blending the rich flavors of red curry and coconut milk with the tenderness of ground chicken meatballs. Whether you’re looking for a quick dinner fix or an impressive meal for guests, this recipe is sure to be a hit.

Why You’ll Love This Recipe

This dish is:

• Easy to make: With simple steps and common ingredients, you’ll have dinner ready in no time.
• Bursting with flavor: A combination of basil, ginger, garlic, and curry paste creates a depth of flavor that’s irresistible.
• Versatile: Serve it with rice, noodles, or crusty bread—whatever suits your fancy.
• Nutritious: Packed with protein, veggies, and healthy fats, it’s a balanced meal.

Ingredients You’ll Need

For the Meatballs

Ingredient	Quantity
Large egg	1
Ground chicken	1 lb.
Fresh basil, chopped	¼ cup, plus more for topping
Scallions, thinly sliced	2, divided
Red serrano chile, finely chopped	1, divided
Garlic, finely chopped	6 cloves, divided
Ginger, finely chopped	2-inch piece, divided
Red curry paste	1 Tbsp.
Fish sauce	2 tsp.
Reduced-sodium soy sauce	2 tsp., divided
Kosher salt	To taste

For the Sauce

Ingredient	Quantity
Neutral oil	2 Tbsp.
Carrot, peeled and grated	1 medium
Ground coriander	½ tsp.
Chicken broth	½ cup
Coconut milk	14 oz. can
Honey	2 tsp.
Frozen spinach, thawed	10 oz.
Fresh lime juice	1 Tbsp.

To Serve

Ingredient	Quantity
Cooked white rice	As needed
Fresh basil	For garnish

How to Make Creamy Coconut Curry Meatballs

Step 1: Prepare the Meatball Mixture

1. In a large bowl, combine the egg, ground chicken, basil, half the scallions, half the chile, half the garlic, half the ginger, and 1 Tbsp. of curry paste.
2. Add the fish sauce, 1 tsp. soy sauce, and a pinch of salt. Mix until well combined.
3. Scoop the mixture into 18 portions (about 2 Tbsp. each) and place on a parchment-lined baking sheet. Freeze for 5-10 minutes to firm up.
4. Roll the portions into uniform balls and freeze for another 5 minutes.

Step 2: Cook the Meatballs

1. Heat the oil in a large skillet over medium heat. Swirl to coat the pan.
2. Arrange the meatballs in a single layer and cook, turning occasionally, until browned on all sides and an instant-read thermometer registers 165°F (about 8 minutes).
3. Transfer the meatballs to a plate and set aside.

Step 3: Prepare the Sauce

1. Reduce the heat to medium-low. Add the grated carrot to the skillet and cook, stirring occasionally, until softened (about 5 minutes).
2. Increase the heat to medium and add the remaining scallions, chile, garlic, and ginger. Cook, stirring frequently, until fragrant (1-2 minutes).
3. Add the coriander and remaining 2 Tbsp. of curry paste. Cook for 2-3 minutes, stirring frequently, until the paste darkens slightly.
4. Deglaze the pan with chicken broth, scraping up any browned bits.
5. Stir in the coconut milk and honey. Bring to a simmer and cook for about 5 minutes, until the sauce thickens slightly.

Step 4: Finish the Dish

1. Stir in the thawed spinach, lime juice, and remaining 1 tsp. soy sauce.
2. Return the meatballs to the skillet, spooning the sauce over them to coat. Heat through for 2-3 minutes.
3. Garnish with fresh basil and serve with cooked white rice.

Tips for Success

Perfecting the Meatballs

• Use wet hands to shape the meatballs to prevent sticking.
• Don’t overcrowd the skillet; cook in batches if necessary.

Customizing the Recipe

• Substitute ground turkey or pork for the chicken.
• Add vegetables like bell peppers or snap peas for extra crunch.

Making It Ahead

• Prepare the meatballs and sauce separately. Store in the refrigerator for up to 2 days. Combine and heat before serving.

Nutritional Information

Nutrient	Amount per Serving
Calories	320
Protein	25g
Total Fat	18g
Saturated Fat	10g
Cholesterol	85mg
Sodium	580mg
Carbohydrates	16g
Fiber	2g
Sugar	5g

Frequently Asked Questions (FAQs)

1. Can I make this recipe dairy-free?

Yes, the recipe is naturally dairy-free thanks to the use of coconut milk.

2. Can I freeze the meatballs?

Absolutely! Freeze the raw or cooked meatballs in an airtight container for up to 3 months.

3. What can I use instead of red curry paste?

You can substitute with yellow or green curry paste for a different flavor profile.

4. How do I reheat leftovers?

Reheat gently on the stovetop over medium heat, adding a splash of chicken broth if needed to loosen the sauce.

5. Can I use fresh spinach instead of frozen?

Yes, simply chop the fresh spinach and add it to the sauce. Cook until wilted.

6. What’s the best way to serve this dish?

Serve with steamed rice, naan bread, or even over noodles for a hearty meal.

Conclusion

Creamy coconut curry meatballs are more than just a meal—they’re a flavorful adventure that you can create in your own kitchen. This recipe combines simplicity with sophistication, offering a dish that’s both comforting and impressive. Whether it’s a busy weeknight or a special dinner, this dish has got you covered.

Ready to give it a try? Gather your ingredients and experience the magic of creamy coconut curry meatballs today!

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