Name: Curry Meatballs in Coconut Red Curry Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb lean ground meat of choice (turkey, chicken, or beef); 1 egg; 1/2 cup panko breadcrumbs (or gluten-free panko for a GF option); 1 teaspoon minced garlic; 1/2 teaspoon kosher salt; 2 teaspoons olive oil; 1 teaspoon olive oil; 1 red bell pepper, sliced (optional: 1-2 cups additional veggies such as onion, carrot, asparagus, or green beans); 1 (14.5 oz) can regular/full fat coconut milk; 1 tablespoon red curry paste; 2 teaspoons pure maple syrup; 2 teaspoons soy sauce (or tamari for GF); 1-2 teaspoons sriracha; 2 teaspoons minced garlic; 2 teaspoons minced ginger; Juice from 1 lime; 1/4 teaspoon kosher salt + more to taste; Jasmine rice; Optional toppings: Chopped cilantro and green onion

Print Recipe· 4.3 from 2 reviews

There’s something incredibly comforting and exciting about the Curry Meatballs in Coconut Red Curry Sauce Recipe that makes it an absolute favorite in my kitchen. This dish combines tender, savory meatballs with a rich, creamy coconut red curry sauce that bursts with vibrant spices and a hint of sweetness. Each bite delivers a harmony of flavors and textures that make weeknight dinners feel special without hours of effort. Trust me, once you try this recipe, it’ll be on repeat for good reason!

Ingredients You’ll Need

The image shows several bowls and plates on a white marbled surface, each holding different ingredients. At the top center, there is a white plate with a block of pale pink lean ground meat with a textured pattern. Below it, from left to right, there is a bowl of white rice, a small cup of dark red sriracha sauce, and a bowl with bright red and orange bell pepper strips. To the left of these, there is a small white jug of creamy white coconut milk. In the middle, there is a bowl filled with golden maple syrup. To the right, there is a clear bowl with dark red red curry paste. Below and to the left, a halved green lime sits next to a tan egg. Near the bottom left corner is a beige bowl with dark soy sauce. At the bottom center, a small clear container holds chunks of fresh ginger and garlic. To the right, a bowl is filled with light golden panko breadcrumbs. Finally, a small wooden bowl at the bottom right contains white salt. photo taken with an iphone --ar 4:5 --v 7

This recipe uses a handful of straightforward, everyday ingredients that come together to create an explosion of flavor and texture. Every ingredient plays a crucial role—from the juicy meatballs to the rich coconut sauce and the fresh touches that lift the dish.

Lean ground meat (1 lb): Choose turkey, chicken, or beef for juicy and flavorful meatballs.
Egg (1): Acts as the perfect binder to hold the meatballs together.
Panko breadcrumbs (1/2 cup): Adds lightness and a great texture to the meatballs; gluten-free options work great too.
Minced garlic (3 teaspoons total): Adds aromatic depth both in the meatballs and the sauce.
Kosher salt (about 3/4 teaspoon plus more): Enhances all the natural flavors in the dish.
Olive oil (3 teaspoons total): Used for searing the meatballs and sautéing the vegetables.
Red bell pepper (1, sliced): Provides vibrant color and a subtle sweetness to the curry sauce.
Full-fat coconut milk (1 can, 14.5 oz): Brings luscious creaminess and balances the spice in the sauce.
Red curry paste (1 tablespoon): The spicy, fragrant heart of the curry sauce.
Pure maple syrup (2 teaspoons): Adds a gentle sweetness to round out the flavors.
Soy sauce or tamari (2 teaspoons): Delivers savory umami depth, tamari is great for gluten-free diets.
Sriracha (1-2 teaspoons): For a little heat kick, adjust to your taste.
Minced ginger (2 teaspoons): Brings its fresh zing to brighten the sauce.
Juice of 1 lime: Adds a refreshing acidity that brightens the entire dish.
Jasmine rice (for serving): The perfect fragrant bed for soaking up the sauce.
Optional toppings – chopped cilantro and green onion: These fresh garnishes add color and lively flavor.

How to Make Curry Meatballs in Coconut Red Curry Sauce Recipe

Step 1: Prepare and Shape the Meatballs

Start by mixing the ground meat with egg, panko breadcrumbs, minced garlic, and kosher salt in a large bowl. This combination ensures tender, well-seasoned meatballs. Then, use a spoon or cookie scoop to shape around 18 to 20 small meatballs. Lightly flattening them helps them cook evenly and faster, which is a little trick I swear by!

Step 2: Sear the Meatballs

Heat olive oil in a large skillet over medium heat and add your meatballs in a single layer without touching. This is key for a nice sear on each side, locking in juices. Cook each side for about 4 to 5 minutes until golden brown and the meatballs are cooked through to 165 degrees. Once done, set them aside—don’t rush this step because those crusty edges add so much flavor!

Step 3: Build the Coconut Red Curry Sauce

In the same skillet, add the remaining olive oil and toss in the sliced red bell pepper. Pour in the coconut milk and stir in red curry paste, maple syrup, soy sauce, sriracha, the remaining garlic and ginger, lime juice, and a pinch of kosher salt. Stir this beautiful blend occasionally until the sauce just starts to boil, letting the flavors marry and the sauce thicken slightly.

Step 4: Simmer Meatballs in the Sauce

Return the meatballs to the skillet with the curry sauce, turning down the heat to low. Let everything simmer gently for about 10 minutes, stirring occasionally. This allows the meatballs to absorb those luscious curry flavors while the sauce reduces to a rich, vibrant consistency. It’s where the magic happens!

How to Serve Curry Meatballs in Coconut Red Curry Sauce Recipe

A clear glass bowl sits on a white marbled surface. Inside the bowl, there are four main layers: a raw pink ground meat layer formed into a thick square taking up most of the center, to the right of the meat is a large mound of light beige breadcrumbs with a crumbly texture, on top of the meat near the breadcrumb is a small dollop of pale yellow mustard, and to the left of the meat is a single raw egg with a bright yellow yolk and translucent whites surrounding it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped cilantro and green onions sprinkled on top add a burst of color and fresh herbal notes that perfectly complement the rich curry sauce. Don’t skip these if you can help it—they really lift the dish to the next level!

Side Dishes

Jasmine rice is an ideal partner here as it soaks up all the delicious sauce and provides a fragrant, fluffy base. For extra veggies, you can also serve this with steamed green beans, snap peas, or a simple cucumber salad to add crunch and freshness.

Creative Ways to Present

For a fun twist, serve the curry meatballs over cauliflower rice or inside warm pita pockets for a handheld delight. You could even arrange meatballs on skewers as an appetizer with the sauce for dipping. The possibilities to make this your own are endless and always delicious!

Make Ahead and Storage

Storing Leftovers

After cooking, let the meatballs in coconut red curry sauce cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days for quick and satisfying meals later in the week.

Freezing

This dish freezes beautifully! Place cooled meatballs and sauce in a freezer-safe container or zip-top bag. Freeze for up to 2 months. It’s a great way to have a flavorful meal on hand with minimal fuss.

Reheating

To reheat, gently warm the curry meatballs in a saucepan over low to medium heat, stirring frequently to prevent sticking. You can add a splash of coconut milk or water if the sauce has thickened too much in the fridge. Serve hot with freshly cooked rice.

FAQs

Can I use different types of meat for this recipe?

Absolutely! The recipe works wonderfully with turkey, chicken, or beef. Each brings a slightly different flavor and richness, so feel free to choose based on your preference.

Is red curry paste very spicy?

Red curry paste has a moderate heat level which can be adjusted by the amount you use. If you prefer milder dishes, start with less and add more sriracha or curry paste gradually to suit your taste.

Can I make this recipe gluten-free?

Yes! Use gluten-free panko breadcrumbs and tamari instead of soy sauce to keep this recipe gluten-free without sacrificing flavor or texture.

What can I substitute if I don’t have coconut milk?

Coconut milk is key for the creamy texture and signature flavor in this dish, but you can substitute with canned evaporated milk or a mix of cream and water in a pinch. The flavor will be less tropical but still tasty.

How do I know when the meatballs are cooked through?

The best way is to check that the internal temperature reaches 165 degrees Fahrenheit. They should be firm to the touch and no longer pink inside. Flattening them slightly helps speed cooking as well.

Final Thoughts

Trust me when I say the Curry Meatballs in Coconut Red Curry Sauce Recipe is a must-try if you love bold flavors and comforting meals. It’s easy enough for a weeknight yet special enough to impress anyone lucky enough to share it with you. Give it a try, and I promise it’ll become one of your favorite go-to dishes for a delicious dinner that brings everyone back for seconds.