🍽️ Introduction
This dish takes inspiration from Thai and Indian flavors, marrying spiced meatballs with a fragrant, creamy coconut curry sauce. The meatballs are tender and juicy, seasoned with garlic, ginger, and herbs, then simmered in a bold sauce made with curry paste, coconut milk, and a touch of lime for brightness. Served over your favorite noodles, it’s a bowl of comfort with a kick.
🛒 Ingredients
For the Meatballs:
- 500g (1 lb) ground beef, chicken, or pork (or a mix)
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, finely chopped
- 1 small red chili, finely chopped (optional, for heat)
- 1 tbsp soy sauce
- 1 tbsp fish sauce (optional but recommended)
- 1 egg
- 1/3 cup breadcrumbs
- Salt & pepper, to taste
- 2 tbsp oil (for frying)
For the Coconut Curry Sauce:
- 1 tbsp oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (adjust to spice preference)
- 400ml (1 can) coconut milk
- 1 tsp brown sugar
- 1 tbsp fish sauce or soy sauce
- Juice of 1 lime
- Fresh cilantro or Thai basil, for garnish
For the Noodles:
- 250g (8 oz) rice noodles or egg noodles
- Salt, for boiling water
- Optional: sesame oil or chili oil to toss
👨🍳 Instructions & Method
Step 1: Prepare the Meatballs
- Mix: In a large bowl, combine the ground meat, garlic, ginger, green onions, chili, soy sauce, fish sauce, egg, breadcrumbs, and a pinch of salt and pepper.
- Form: Use your hands to form into small meatballs (about the size of a golf ball).
- Cook: Heat oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides (about 5–6 minutes total). They don’t need to be fully cooked through at this stage. Set aside.
Step 2: Make the Coconut Curry Sauce
- Sauté Aromatics: In the same pan, add a little more oil if needed. Add onion and cook until softened, about 3 minutes. Add garlic and ginger, cook for another 1 minute.
- Add Curry Paste: Stir in the curry paste and cook for 1–2 minutes to release the flavor.
- Simmer: Pour in the coconut milk, then add brown sugar and fish sauce or soy sauce. Stir well and bring to a gentle simmer.
- Return Meatballs: Add the meatballs back to the pan and simmer for 10–12 minutes, or until cooked through and the sauce has thickened.
- Finish: Stir in lime juice to brighten the flavor. Taste and adjust salt, sugar, or lime to balance sweet, salty, and tangy.
Step 3: Cook the Noodles
- Boil Water: Bring a large pot of salted water to a boil.
- Cook Noodles: Add noodles and cook according to package instructions. Drain and rinse briefly under warm water to prevent sticking.
- Optional: Toss noodles with a bit of sesame oil or chili oil for added flavor.
🍜 To Serve
- Plate a generous mound of noodles in a bowl.
- Ladle the meatballs and coconut curry sauce over the top.
- Garnish with fresh cilantro, Thai basil, and extra chili slices if desired.
- Serve with lime wedges on the side.
🔥 Tips & Variations
- Vegan version: Use plant-based meatballs or tofu cubes and vegetable broth instead of fish sauce.
- Add veggies: Add bell peppers, spinach, or snap peas to the sauce when simmering.
- Make ahead: Meatballs can be shaped and refrigerated up to a day ahead, or frozen for later use.