Our recipe for Thai meatballs with red curry and peanut sauce is super delicious and a bit different! It mixes spicy red curry with sweet and creamy peanut sauce to create a dish that really stands out. The meatballs turn out juicy and flavorful, and the sauce for them is just so good with a wonderful mix of flavors.
You will need
Meatballs
1 lbs ground turkey
1 tbsp lemongrass, pounded and very finely chopped (use the lower white part)
2 tsp ginger, peeled and finely chopped
4 cloves of garlic, grated
3 kaffir lime leaves, middle stem removed and very finely chopped
3 Thai bird’s eye chilies, seeds removed and finely chopped
¾ dl fresh coriander, both leaves and stems (not the roots), finely chopped
1 tsp palm sugar, finely chopped
1 tbsp fish sauce
¾ cup panko breadcrumbs
1 small egg
1 tsp baking soda
4 tbsp potato starch
2.6 oz butter + additional butter and canola oil for frying
Peanut and Curry Sauce
4 tbsp canola oil
2–3 tbsp red curry paste
1 ½ tbsp fish sauce
2 cups coconut milk
2 tbsp crunchy peanut butter
1 ½ tbsp palm sugar, finely chopped
Serving
2 tbsp Thai basil (sweet basil), chopped
How to make it
Meatballs
1. Prepare all the ingredients that need to be chopped and place them in a large bowl.
1 tbsp lemongrass, pounded and very finely chopped (use the lower white part)
2 tsp ginger, peeled and finely chopped
4 cloves of garlic, grated
3 kaffir lime leaves, middle stem removed and very finely chopped
3 Thai bird’s eye chilies, seeds removed and finely chopped
¾ dl fresh coriander, both leaves and stems (not the roots), finely chopped
1 tsp palm sugar, finely chopped
2. Add the remaining ingredients for the meatballs and mix well. Let the meatball mixture rest in the fridge for at least 1 hour, preferably longer.
1 lbs ground turkey
1 tbsp fish sauce
¾ cup panko breadcrumbs
1 small egg
1 tsp baking soda
4 tbsp potato starch
3. Preheat the oven to 300°F. When the oven is hot, place a tray with butter inside to melt and heat the tray.
2.6 oz butter
4. Scoop out ½ - 1 tbsp of the meatball mixture (depending on how large you want the meatballs) onto a tray or big plate. Wet your hands and roll the meatballs into round balls.
5. Heat a large frying pan and add butter and canola oil. When the butter stops sizzling, add the meatballs. Sauté them for a few minutes on medium heat until they develop a nice sear. Cook in batches until all meatballs are browned. They should not be fully cooked through.
Butter and canola oil for frying
6. Remove the baking sheet from the oven and place the meatballs on it. Bake them in the oven for approximately 30 minutes.
Peanut and curry sauce:
7. Use the same frying pan and the remaining oil and butter from frying the meatballs. Add a little more canola oil and heat the pan. Stir in red curry paste and cook over low heat for 3–4 minutes, while stirring.
4 tbsp canola oil
2–3 tbsp red curry paste
8. Add coconut milk and mix well. Bring to a boil and let it simmer for one minute.
2 cups coconut milk
9. Add fish sauce, crunchy peanut butter, and palm sugar. Mix well and cook for a few minutes.
½ tbsp fish sauce
2 tbsp crunchy peanut butter
1 ½ tbsp palm sugar, finely chopped
10. Taste and adjust the flavors if needed by adding more fish sauce or sugar.
11. Add the meatballs to the sauce and let them simmer in the sauce for about 5 minutes over low heat.
12. Serve the meatballs with the sauce on a serving platter and garnish with a little Thai basil.
2 tbsp Thai basil (sweet basil), chopped
Serve with jasmine rice and a side of vegetables or salad or as a tapas served on its own.
Tip 1: Save the upper, woody part of the lemongrass and put it in the freezer. Take it out and use it when you are going to cook Asian stock.
Tip 2: Make a large batch of meatballs and freeze without sauce.
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