This Thai Green Curry with Meatballs is a warming, flavorful and tasty dish. It’s made using coconut milk, green curry paste and fresh spices and herbs. If looking for a great meal prep dish or a weekday meal this is it. This dish is easy to adapt according to preferences and what spices and ingredients you have at home.
Southeast Asian food has always had a special place in my heart. If I would have to choose one cuisine to eat for the rest of my life it would no doubt be the Southeast Asian. I love all the spices, vegetables and fresh herbs. For me Southeast Asian food refers to using lots of fresh and local ingredients, not making it too complicated, and letting the ingredients speak for themselves. The food has a lot of flavor, but without being complicated or hard to make. Most dishes are also easy to vary and adjust according to taste and food preferences. In this curry I have focused on using my favorite ingredients, such as: lemongrass, cilantro, lime, ginger, chili, bok choy and green curry paste, of course. A good balance of sweet, spicy, salty and sour and/or bitter is a good key rule when making south east Asian food to make sure you end up with a good tasting dish. So tasting tasting tasting is key when cooking south East Asian dishes (or any dish for that matter). I love mixing hot and spicy flavors such as ginger and chili with more fresh ones, like cilantro, lemongrass and lime, but also add some sweetness through coconut milk, sweet soy sauce or a bit of agave or honey. This thai green curry with meatballs is one of my favorite dishes that I keep on maying on repeat. I never get tired of it and it can easily be varied by using different types of vegetables, greens and proteins.
A few tips:
- Roll equally sized meatballs to make sure they have the same cooking time.
- I made my meatballs with minced meat, but you can also use chicken, turkey, fish or vegan mince. The cooking time will vary slightly depending on which one you use.
- Fry the meatballs until they have a nice golden brown surface, then bake in the oven for 12-16 minutes. Do not over bake the meatballs, you don’t want them to turn out dry.
- You can adapt the amount of green curry paste according to how spicy you prefer your curry.
- This dish is great to make in a big batch for meal prep purpose and eat through out the week.
- This Thai green curry is good to store in the fridge for up to five days.
Ingredients for this Thai Green Curry with Meatballs:
- Minced beef
- Egg
- Fish sauce
- Cilantro
- Garlic
- Lime
- Coconut milk
- Olive or Coconut oil
- Lemongrass
- Fresh ginger
- Green chili
- Bok choy
- Scallion
- Green curry paste
- Vegetable stock cube
- Sea salt
- Snow peas/sugar snaps
- Zucchini
- Parsley
Other recipes you might like:
- Asian Style Salmon Salad
- Poppy Seed Seared Tuna Bowl
- Asian Style Salad Cups with Shrimps
- Asian Style Tuna Steak (Paleo, Keto & Low Carb)
- Healthy Chicken Larb with Cauliflower Rice
Thai Green Curry with Meatballs (Gluten, Grain Free & Low Carb)
Ingredients
For the meatballs
- 500 g Miced beef
- 1 Egg
- 1/2 tbsp Fish sauce
- 2 tbsp Cilantro (optional) finely chopped
- 1 Galic clove minced
- 1 Lime zest
For the green curry
- 1 can Coconut milk (I used reduced fat)
- 1 tsp Olive or coconut oil
- 1-2 stalks Lemongrass (optional) thick part removed and bashed with a rolling pin
- 3 Garlic cloves chopped
- 1-2 cm Fresh ginger (depending on how spicy you like it) finely chopped
- 1/2-1 Green chili sliced
- 1 Bok Choy separated into seperate leafs
- 1-2 Scallions (both white and green parts) sliced
- 2 tbsp Green curry paste
- 1/2-1 Lime juiced
- 1/2 Vegetable stock cube
- Sea salt, to taste
- 6 Snowpeas or sugar snaps thinly sliced
- 1 Zucchini spiralized
- Parlsey, to top roughly chopped
Instructions
- Preheat the oven to 200 degrees Celsius.
- Combine the ingredients for the meatballs in a bowl. Roll into 8-12 meatballs depending on how big you prefer them.
- Place them on a parchment covered baking sheet and bake in the oven for 15 minutes.
- Preheat a nonstick pan over medium heat and add the olive or coconut oil.
- Fry the lemongrass, ginger and half of the sliced red chili for 1-2 minutes until it starts to get golden brown.
- Add the bok choy and fry for 2-3 minutes.
- Add half of the scallion and fry for another 1 minute.
- Add in the coconut milk, green curry, stock cube and lime juice and let it shimmer. Taste and season with sea salt.
- Add in the meatballs and let them simmer in the curry for a few minutes.
- Dived the spiratlized zucchini between bowls and top up with curry and meatballs.
- Top with the rest of the scallions, green chili, thinly sliced snowpeas/sugarnsaps and fresh parsley.
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