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Thai Meatballs in a Tomato Coconut Curry Sauce

Rated as 4.5 out of 5 Stars
493

"These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. While not a true Thai curry, I love experimenting with Thai ingredients and reinventing dishes. Serve over jasmine rice or rice noodles."
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Ingredients

1 h 55 m servings 381
Original recipe yields 6 servings (36 meatballs)

Directions

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  1. Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
  2. Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
  3. Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
  4. In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
  5. Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
  6. Garnish with cilantro if desired.

Footnotes

  • Cook's Note:
  • The meatballs are also delicious made with ground chicken or turkey.
  • If you do not have an immersion blender, cool sauce slightly, then puree in batches in a blender.

Nutrition Facts


Per Serving: 381 calories; 29 8.8 22.1 73 716 Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

4.11.17 Made one change to this recipe, and that was I baked the meatballs instead of frying them. The meatballs were tender, and the fresh ginger root and lemon grass puree really popped. W...

Most helpful critical review

it is good recipe

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4.11.17 Made one change to this recipe, and that was I baked the meatballs instead of frying them. The meatballs were tender, and the fresh ginger root and lemon grass puree really popped. W...

What a meal! I have made this twice. The first time I used organic beef and found that the flavor was too strong. The second time I used veal and pork and the more delicate flavor of the meat al...

I made these last night, for dinner, tonight, and I am so happy I did! The fridge time for the completed dish really brought the flavors alive. The only change I made was to sub out another o...

I scaled this down to 5 servings using just over a lb of ground pork. That is a nice, light meat in this dish. I didn't have fresh cilantro, so I went with dried. Also, no peanut oil, so I used ...

I loved this recipe! It was easy to make and full of flavor. I didn't have any lemon grass paste, but it still tasted great!

I liked this a lot. I skipped the fish sauce (I'm pregnant & fish sauce is not my friend) and added soy sauce but not in a 1:1 ratio bc soy isn't as salty as fish sauce (to me; I use low-sodium ...

The meatballs had more flavor than the curry. Adding the lemongrass, cilantro, and fish sauce I think will do wonders to the curry. I also added zucchini and yellow squash for some more veggies....

it is good recipe