Description
A flavorful recipe for basil ginger meatballs simmered in a rich coconut red curry sauce, served over jasmine rice. The dish features tender ground chicken meatballs infused with fresh and dried basil, ginger, and aromatic spices, complemented by a vibrant curry sauce made with bell peppers, coconut milk, and green beans. Perfect for a satisfying and exotic 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
- 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 squeezing
- 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, paprika, and salt/pepper to taste. Mix until just combined, being careful not to overwork the mixture to avoid tough meatballs.
- Shape meatballs: Set aside a large plate or platter. Use a medium spring-loaded scooper to portion the mixture into golf ball-sized meatballs. Roll each meatball gently in your hands until smooth and place on the plate. Repeat until all meatballs are formed, yielding about 20-23 meatballs.
- Brown meatballs: Heat olive oil in a large nonstick skillet over medium heat. Once shimmering, add meatballs in a single layer without overcrowding. Brown on one side for 3-4 minutes, then turn and brown on the other side for 3-4 minutes. Transfer browned meatballs to a clean plate. Repeat for remaining meatballs, adding oil if needed.
- Build the red curry sauce: In the same skillet, add bell peppers and onion. Cook, stirring frequently, until tender and translucent, about 5-7 minutes. Stir in garlic paste, ginger paste, brown sugar, and red curry paste, cooking until fragrant, about 1-2 minutes.
- Add liquids and simmer sauce: Pour in coconut milk, chicken broth, fish sauce, and fresh lime juice, scraping up browned bits from the pan. Bring the sauce to a simmer, stirring occasionally, about 5-7 minutes.
- Combine and cook meatballs: Lower heat to the lowest setting. Return meatballs and any collected juices to the skillet. Add trimmed green beans and gently toss to coat in sauce. Simmer gently for 10-15 minutes, swirling pan occasionally, allowing sauce to reduce and meatballs to fully cook. Green beans should be tender.
- Serve: Spoon meatballs and coconut red curry sauce over fluffy jasmine rice. Garnish with chopped scallions and/or cilantro, and offer lime wedges on the side. Naan or pita bread can be served alongside to soak up the sauce. Enjoy!
Notes
- For a gluten-free version, substitute panko breadcrumbs with superfine almond flour in a 1:1 ratio. Use a spoon or scoop to measure without packing flour down.
- Do not overmix meatball mixture to keep meatballs tender and juicy.
- Use Maesri Red Curry Paste or another quality brand for authentic flavor.
- Maintaining gentle simmer after adding meatballs ensures they cook through without drying out.
- Lime wedges and fresh herbs brighten the dish and add freshness.
- This recipe pairs well with jasmine rice and naan or pita bread for soaking up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 750 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: 110 mg
