Description
A flavorful and aromatic dish featuring tender basil ginger meatballs simmered in a rich coconut red curry sauce, served over fluffy jasmine rice. This recipe combines the warmth of spices with vibrant vegetables for a satisfying main course perfect for any dinner.
Ingredients
Scale
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
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 ground chicken, eggs, breadcrumbs, shallot, ginger paste, garlic paste, fresh chopped basil, dried basil, allspice, smoked paprika, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Shape meatballs: Use a medium spring-loaded scooper to scoop the mixture into golf ball-size portions. Roll each into a smooth ball with your hands and place on a large plate or platter. You should have about 20-23 meatballs.
- Brown meatballs: Heat olive oil in a large deep nonstick skillet over medium heat until shimmering. Add meatballs in a single layer without overcrowding. Brown on one side for 3-4 minutes, then turn and brown the other side for another 3-4 minutes. Transfer 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 sliced red and yellow bell peppers and onions. Cook, stirring often, until tender and translucent, about 5-7 minutes. Stir in garlic paste, ginger paste, brown sugar, and red curry paste, cooking 1-2 minutes until fragrant.
- Add liquids and simmer: Pour in coconut milk, chicken broth, fish sauce, and lime juice. Scrape up any browned bits from the pan bottom. Bring sauce to a simmer, stirring occasionally, for 5-7 minutes.
- Combine and finish cooking: Lower heat to the lowest setting. Add browned meatballs, any collected juices, and trimmed green beans to the sauce. Gently toss to coat. Simmer for 10-15 minutes, swirling the skillet occasionally, until meatballs are cooked through, sauce slightly reduced, and green beans tender.
- Serve: Serve meatballs and red curry sauce over jasmine rice. Garnish with chopped scallions and/or cilantro and lime wedges. Optionally, serve with naan or pita bread for dipping. Enjoy!
Notes
- For a gluten-free option, substitute panko breadcrumbs with superfine almond flour measured using the spoon-and-level method for a 1:1 ratio.
- Do not overmix the meatball mixture to keep meatballs tender.
- If your skillet gets dry while browning meatballs, add a little more olive oil as needed.
- Use full-fat coconut milk for the richest and creamiest sauce.
- Adjust red curry paste quantity to taste depending on spice preference.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
