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To make Thai green curry meatballs, gather these fresh ingredients: - 1 pound ground chicken or turkey - 1/4 cup breadcrumbs - 1 large egg - 2 tablespoons green curry paste - 1 tablespoon fish sauce - 1 tablespoon ginger, minced - 2 cloves garlic, minced - 1/4 cup fresh cilantro, chopped - 1 can (13.5 oz) coconut milk - 1 cup chicken broth - 1 bell pepper, sliced - 1 zucchini, sliced - 1 tablespoon lime juice - Salt and pepper to taste - Fresh basil leaves for garnish This recipe is great for many diets. It is gluten-free if you use gluten-free breadcrumbs. It is also dairy-free since it uses coconut milk. Always check labels to ensure no hidden gluten or dairy. Using fresh ingredients makes a big difference in flavor. Fresh garlic and ginger give a bright taste. They also add aroma that dried versions lack. Fresh herbs like cilantro and basil enhance the dish even more. If you must use dried ingredients, use less since they are stronger. But for the best taste, stick with fresh whenever you can! Start by gathering all your ingredients. In a large bowl, mix the ground chicken or turkey, breadcrumbs, egg, green curry paste, fish sauce, ginger, garlic, and cilantro. Add a pinch of salt and pepper for taste. Use your hands to blend everything well. Make sure it is fully combined. This step is key to tasty meatballs. Once mixed, shape the mixture into small meatballs, about one inch wide. You should get around 20 meatballs. Keep them uniform for even cooking. Heat a bit of oil in a large skillet over medium heat. Add the meatballs carefully to avoid splattering. Cook them for about five minutes. Turn them occasionally until they are brown on all sides. This browning gives them flavor. Once done, remove the meatballs from the skillet and set them aside. In the same skillet, add the remaining green curry paste. Cook it for about one minute until it smells good. Then, pour in the coconut milk and chicken broth. Stir to mix everything together. Bring the mixture to a simmer. Next, add the sliced bell pepper and zucchini to the sauce. Let them simmer for five minutes. This softens the veggies, making them tasty. After that, return the meatballs to the skillet. Let them cook in the sauce for an extra ten minutes, or until fully cooked. Before serving, stir in lime juice to brighten the flavor. Adjust with salt and pepper as needed. Enjoy your Thai green curry meatballs over jasmine rice or rice noodles. Garnish with fresh basil leaves for a beautiful touch. To make great meatballs, start with the right mix. Use one pound of ground chicken or turkey. This meat is lean, which helps keep the meatballs juicy. Add breadcrumbs to bind the mixture together. I recommend using about a 1/4 cup. Don't forget the egg. It helps the meatballs hold their shape. Mix the ingredients gently. Over-mixing can make them tough. Aim for a soft, slightly sticky mixture. Shape the meatballs to about one inch in diameter. This size cooks evenly and stays tender. Fresh herbs make a big difference in flavor. For this recipe, I love using cilantro. Chop about 1/4 cup and mix it in. It adds freshness and a nice touch. You can also add fresh basil as a garnish. This gives your dish a lovely aroma. If you want more flavor, try adding some minced green onion or parsley. One common mistake is not seasoning enough. Always add salt and pepper to your mixture. A pinch goes a long way. Another mistake is cooking the meatballs too long. Keep an eye on them while they simmer. Overcooking can lead to dry meatballs. Lastly, don’t skip the lime juice. It adds brightness to the dish. Make sure to stir it in just before serving. Enjoy your tasty Thai green curry meatballs! {{image_2}} You can swap ground chicken or turkey for other meats. Ground pork adds a nice flavor. You can also use beef or lamb for a richer taste. If you want something leaner, try ground turkey breast. Each meat brings its unique flavor to the dish. For a vegetarian version, use lentils or chickpeas. Mash them up and mix with breadcrumbs and spices. You can also use tofu for a vegan meatball. Crumble firm tofu and mix it with the same spices. These options keep the dish tasty and satisfying without meat. Feel free to change the veggies in this recipe. Broccoli or carrots work well in the curry. Snap peas or green beans add crunch and color. You can even toss in spinach for added greens. Each vegetable gives a new twist to the dish, making it fresh and fun. To store leftovers, let the dish cool down first. Then, place the meatballs and sauce in an airtight container. Make sure to cover it tightly. You can keep it in the fridge for up to three days. Always label the container with the date for safety. If you want to freeze the meatballs, shape them and cook them first. Let them cool completely. Then, layer them on a baking sheet. Freeze them for about one hour until firm. After that, transfer the meatballs to a freezer-safe bag. They can last for up to three months in the freezer. To reheat the meatballs, you have a few options. You can use the microwave. Place the meatballs in a bowl with a splash of sauce. Heat in short bursts, stirring until warm. You can also reheat them in a skillet. Add a little water or broth to the pan. Heat over low until warmed through. Enjoy your tasty leftovers! Yes, you can use store-bought meatballs. They save time and effort. Look for meatballs that are plain. Avoid ones with strong flavors. You can add them to the curry sauce as you would with homemade meatballs. Just make sure to heat them through. To spice up your meatballs, add more green curry paste. Start with an extra teaspoon. You can also add chopped fresh chili peppers. Thai bird's eye chilies work well. Mix them in with the meatball mix or the sauce. Adjust the heat level to your taste. Serve your meatballs with jasmine rice or rice noodles. Both soak up the sauce nicely. You can also pair them with fresh veggies or a light salad. For extra flavor, add lime wedges on the side. Enjoy your meal with fresh basil on top for a pop of color. In this blog post, we explored how to make Thai green curry meatballs. We covered the key ingredients, with options for dietary needs. You learned how to mix and cook the meatballs, and prepare a flavorful curry sauce. I shared tips for the perfect texture and ways to boost flavor. We also discussed variations, storage tips, and answered common questions. Making these meatballs at home opens doors to tasty meals. Enjoy experimenting with flavors and ingredients!

Thai Green Curry Meatballs

Discover the delicious flavors of Thai Green Curry Meatballs with this easy recipe! Made with ground chicken or turkey, fresh vegetables, and creamy coconut milk, these flavorful meatballs are perfect for dinner. Enjoy a burst of Thai spices and a touch of lime in every bite. Click through to explore the full recipe and bring this tantalizing dish to your table tonight! Perfect for both weeknight dinners and special occasions!
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Ingredients
  

1 pound ground chicken or turkey

1/4 cup breadcrumbs

1 large egg

2 tablespoons green curry paste

1 tablespoon fish sauce

1 tablespoon ginger, minced

2 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 bell pepper, sliced

1 zucchini, sliced

1 tablespoon lime juice

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, 1 tablespoon of green curry paste, fish sauce, ginger, garlic, cilantro, and a pinch of salt and pepper. Mix well until fully combined.

    Shape the mixture into small meatballs, about 1 inch in diameter. You should yield approximately 20 meatballs.

      In a large skillet, heat a bit of oil over medium heat. Add the meatballs and cook for about 5 minutes, turning occasionally, until they are browned on all sides. Remove from the skillet and set aside.

        In the same skillet, add the remaining green curry paste and cook for 1 minute until fragrant.

          Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.

            Add the sliced bell pepper and zucchini to the skillet. Simmer for 5 minutes until vegetables are tender.

              Return the meatballs to the skillet and let simmer in the sauce for an additional 10 minutes, or until they are cooked through.

                Stir in the lime juice before serving. Adjust seasoning with salt and pepper if needed.

                  Serve hot over jasmine rice or rice noodles, garnished with fresh basil leaves on top.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4