Description
Mango Thai Red Curry Meatballs are a bold and tropical twist on your favorite curry dish. Juicy meatballs simmer in a creamy coconut curry sauce infused with Thai red curry paste and sweet mango purée. Served over jasmine rice, this dish brings a perfect balance of heat, sweetness, and comfort — all in one bowl.
Ingredients
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1 lb ground chicken or turkey
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1/4 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1 tsp grated ginger
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1/2 tsp salt
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1/4 tsp black pepper
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1 tbsp oil (for cooking)
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1 tbsp Thai red curry paste
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1 cup canned coconut milk (full-fat)
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1/2 cup mango purée (fresh or canned)
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1 tsp fish sauce or soy sauce
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1 tsp brown sugar (optional, to taste)
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Juice of 1/2 lime
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2 cups cooked jasmine rice
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Fresh cilantro and lime wedges for garnish
Instructions
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In a large bowl, mix ground meat, breadcrumbs, egg, garlic, ginger, salt, and pepper. Form into 12–14 meatballs.
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Heat oil in a skillet over medium heat. Add meatballs and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
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In the same skillet, add red curry paste and sauté for 1 minute until fragrant.
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Pour in coconut milk and stir until combined. Add mango purée, fish sauce, and brown sugar. Simmer for 3–4 minutes.
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Return meatballs to the skillet and simmer in the sauce for another 5–7 minutes.
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Finish with a squeeze of lime juice.
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Serve meatballs over jasmine rice, garnished with cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes