Thai Red Meatball Curry
743kcal
Ingredients
For the meatballs
- 1 tablespoon olive oil
- 200 g vegetarian meatballs
- 0.5 teaspoon garlic powder
- Salt and pepper
- 1 tablespoon soy sauce
- ½ lime juiced
- 1 tablespoon honey
- 0.5 teaspoon red chili flakes
For the curry
- 1 white onion sliced
- 1 red pepper sliced
- 2 tablespoon red curry paste
- 1 tablespoon garlic and ginger paste
- 400 g coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon light brown sugar
- ½ lime juiced
- Garnish: sliced spring onions cilantro, red pepper flakes, served with white rice
Method
- Glaze the meatballs: Heat the oil in a pan and add the vegetarian meatballs, cooking for a minute or two.1 tablespoon olive oil, 200 g vegetarian meatballs
- Add the seasonings, soy sauce, lime juice, and honey, and cook for 4-5 minutes, stirring often, until the meatballs are browned and covered in that sticky glaze. Add the red chili flakes, then remove the meatballs from the pan and set aside.0.5 teaspoon garlic powder, Salt and pepper, 1 tablespoon soy sauce, ½ lime, 1 tablespoon honey, 0.5 teaspoon red chili flakes
- In the same pan, add the sliced onion and pepper, cooking for 2-3 minutes.1 white onion, 1 red pepper
- Add the red curry paste and garlic and ginger paste, and stir into the vegetables for 1-2 minutes until fully combined.2 tablespoon red curry paste, 1 tablespoon garlic and ginger paste
- Add the coconut milk, soy sauce, light brown sugar, and lime juice, and bring to a gentle simmer.400 g coconut milk, 1 tablespoon soy sauce, 1 teaspoon light brown sugar, ½ lime
- Add the meatballs back to the pan and let the sauce simmer for 10 minutes, stirring occasionally, until the sauce is thick and creamy and the meatballs are cooked through.
- Serve the meatballs over warm white rice, garnished with sliced spring onions, cilantro, red chili flakes, and sesame seeds.Garnish: sliced spring onions
Nutrition
Calories743kcalCarbohydrates42gProtein26gFat57gSaturated Fat40gPolyunsaturated Fat5gMonounsaturated Fat8gSodium1537mgPotassium970mgFiber8gSugar18gVitamin A4392IUVitamin C93mgCalcium143mgIron10mg
Notes
- Glaze the meatballs first: This is the step that makes this recipe really special. The sticky honey-soy-lime coating caramelizes in the pan and gives each meatball extra flavor and texture before it goes into the curry. Don’t skip it if you can; it takes store-bought meatballs and really elevates them.
- Use full-fat coconut milk: This is non-negotiable for a rich, creamy curry sauce! Light coconut milk will give you a thin, watery result, which will still taste nice, but won’t have quite the same creamy texture.
- Cook the curry paste properly: Fry the red curry paste for a minute before adding the coconut milk. This blooms the spices and deepens the flavor - raw curry paste tastes flat by comparison.
- Don’t overcrowd the pan when glazing: If your pan is too small, the meatballs will steam instead of getting that sticky, caramelized coating. Work in batches if needed - but ideally, just use a big enough pan for the meatballs and curry sauce!