Description
These Basil Ginger Meatballs in Coconut Red Curry Sauce are a flavorful and aromatic dish combining tender ground chicken meatballs infused with fresh and dried basil, ginger, and spices, simmered in a rich coconut red curry sauce with bell peppers, green beans, and a hint of lime. Served over jasmine rice, this recipe offers a comforting and exotic meal 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 fresh basil, dried basil, allspice, smoked paprika, and salt and pepper to taste. Mix gently until just combined to avoid overworking the meat, which prevents tough meatballs.
- Shape meatballs: Set aside a large plate or platter. Using a medium spring-loaded scooper, portion mixture into golf ball-sized meatballs. Roll each meatball lightly in the palm of your hands until smooth. Place formed meatballs on the plate. Repeat until all meatballs are shaped, about 20-23 total.
- Brown meatballs: Heat 2 tablespoons olive oil in a deep, large nonstick skillet over medium heat until shimmering. Add the meatballs in a single layer without overcrowding. Brown on one side for 3-4 minutes until a sear forms, then carefully turn to brown the other side for another 3-4 minutes. They may not be fully cooked yet. Remove browned meatballs to a clean plate. Repeat with remaining meatballs, adding more oil if needed.
- Build the red curry sauce: In the same skillet, add the sliced red and yellow bell peppers and yellow onion. Cook, stirring often, until tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, dark brown sugar, and red curry paste; cook until fragrant, about 1-2 minutes.
- Simmer the sauce: Stir in coconut milk, chicken broth, fish sauce, and fresh lime juice, scraping up any browned bits from the skillet bottom. Bring to a simmer, stirring occasionally, for 5-7 minutes.
- Combine and finish cooking: Reduce heat to low. Return the browned 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 the skillet every few minutes until sauce reduces slightly, meatballs finish cooking, and green beans are tender. Remove from heat.
- Serve: Serve meatballs and coconut 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 for dipping.
Notes
- For a gluten-free version, substitute panko breadcrumbs with superfine almond flour using a 1:1 ratio; spoon and level the flour rather than packing it in.
- Do not overmix the meatball mixture to keep meatballs tender.
- Brown meatballs in batches to avoid overcrowding and get a good sear.
- If the skillet becomes dry during browning, add a little more olive oil as needed.
- Use full-fat coconut milk for a rich and creamy sauce.
- Adjust the amount of red curry paste for spice preference.
- Serve with jasmine rice to soak up the flavorful sauce.
- For extra flavor, garnish with fresh herbs and lime juice just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 22 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 130 mg
