Description
These Basil Ginger Meatballs in Coconut Red Curry Sauce combine flavorful ground chicken meatballs infused with fresh and dried basil and spices, simmered in a rich, fragrant coconut red curry sauce with bell peppers and green beans. Served over jasmine rice, it's a comforting and aromatic dish perfect for dinner.
Ingredients
Scale
For the 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
For the 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 and pepper to taste. Mix until just combined, being careful not to overwork the mixture to prevent tough meatballs.
- Shape meatballs: Set aside a large plate or platter. Using a medium spring-loaded scooper, scoop the mixture into golf ball-sized meatballs. Roll each meatball gently in the palm of your hands to form a smooth shape. Place formed meatballs on the plate. Repeat until all meatballs are shaped, yielding about 20 to 23 meatballs.
- Brown meatballs: Heat olive oil in a large deep nonstick skillet over medium heat until shimmering. Add meatballs in a single layer without overcrowding the pan. Brown on one side about 3 to 4 minutes, then carefully turn and brown the other side for another 3 to 4 minutes. Use a slotted utensil to transfer meatballs to a clean plate. Repeat with the remaining meatballs, adding oil if needed.
- Build the red curry sauce: In the same skillet, add the sliced bell peppers and onion. Cook, stirring often, until tender and translucent, about 5 to 7 minutes. Add garlic paste, ginger paste, brown sugar, and red curry paste, cooking until fragrant about 1 to 2 minutes.
- Add liquids and simmer: Stir in coconut milk, chicken broth, fish sauce, and lime juice, scraping any browned bits from the skillet bottom. Bring the sauce to a simmer while stirring occasionally for about 5 to 7 minutes.
- Combine and finish cooking: Lower heat to the lowest setting. Add browned meatballs, any residual juices, and green beans to the sauce. Gently toss to coat and simmer for 10 to 15 minutes, swirling occasionally. The sauce will thicken slightly, the meatballs will finish cooking, and the green beans will become tender. Remove from heat.
- Serve: Serve the meatballs and red curry sauce over fluffy jasmine rice. Garnish with chopped scallions and/or fresh cilantro and lime wedges for squeezing if desired. Optionally serve with naan or pita bread to soak up the sauce. Enjoy!
Notes
- For a gluten-free option, substitute panko breadcrumbs with superfine almond flour using a 1:1 ratio but do not pack the flour tightly.
- Do not overmix meatball mixture to prevent tough meatballs.
- If the pan becomes dry during browning, add a small amount of olive oil as needed.
- Adjust fish sauce and lime juice to taste depending on preferred saltiness and acidity.
- This recipe yields about 20 to 23 meatballs, serving approximately 6 people.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 130 mg
