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This Thai Rooster Meatball Curry is a fast, one-pan dish that includes selfmade rooster meatballs simmered in a coconut milk purple curry sauce with recent veggies like bell pepper, zucchini, and spinach. It’s filled with Thai-inspired taste, comes collectively in 35 minutes, simple to customise, and ideal with rice, noodles, or low-carb sides.
Thai Rooster Meatballs Deserve a Spot in Your Dinner Rotation!
Crimson coconut curry is one among my all-time favourite methods to make dinner, and I’ve a number of well-liked purple curry recipes on my website—like salmon coconut curry, duck curry, and shrimp banana curry. Now, I’m excited so as to add these Thai rooster meatballs to the gathering, and I’m certain you’ll find it irresistible simply as a lot. It is dairy-free, gluten-free, high-in protein, and low-carb. Listed here are just a few different highlights:
- Selfmade Meatballs: I make the rooster meatballs from scratch with Thai flavors like purple curry paste, fish sauce, and Thai basil—they’re tender, juicy, and manner higher than something pre-made. However you’ll be able to actually use pre-made ones.
- Crisp Veggies: I sauté the bell pepper and zucchini individually, then add them on the finish in order that they keep crisp-tender as an alternative of getting soggy within the curry.
- One-Pot, 30-Minute Meal: This comes collectively in a single skillet in about half an hour—simple cleanup, huge taste, weeknight-friendly, and freezer-friendly!
- Tremendous Versatile: You need to use floor turkey as an alternative of rooster, toss in numerous veggies like snow peas or bok choy, and modify the warmth or sweetness relying on who you are cooking for. You may serve it with rice, noodles, or low-carb sides like quinoa, cauliflower “rice”, or spiralized zucchini (zoodles).
- Nice for Meal Prep: The flavors get even higher the following day. I typically make additional for lunches or freeze the meatballs to chop down on prep time later. I’ve received numerous ideas under on the best way to prep Thai rooster meatballs forward of time, plus the best way to retailer, freeze, and reheat them.
Storage Directions
- Fridge: Retailer the leftovers in an hermetic container for as much as 4 days.
- Freezing: Freeze cooked Thai rooster meatballs and sauce collectively or individually for as much as 2 months. For greatest texture, freeze with out the spinach and add recent when reheating.
- Reheating (Stovetop): Simmer over medium warmth till warmed via, stirring often. Tip: Add a splash of broth or coconut milk if the sauce thickens an excessive amount of after storing.
- Reheating (Microwave): Warmth in 1-minute intervals, stirring in between, till scorching.
Make-Forward Suggestions
- Put together and freeze uncooked meatballs individually for fast cooking later. Form the meatballs and place them on a baking sheet lined with parchment paper, ensuring they don’t contact one another. Freeze till strong, then switch them to a freezer-safe bag or container. This manner, they gained’t stick collectively, and you’ll prepare dinner them straight from frozen when prepared.
- You can also make the complete curry forward of time and retailer it individually from the meatballs—both within the fridge or freezer—leaving out the spinach till reheating to maintain it recent and vibrant.
- Alternatively, you’ll be able to put together the curry along with the cooked meatballs and retailer them as one dish, simply keep in mind so as to add recent spinach when reheating to take care of its texture and shade. Each strategies work nicely for meal prep and make weeknight dinners fast and simple.
- Different ideas: Portion into containers for straightforward meal prep—flavors enhance after a day or two. Use freezer-safe containers to maintain meals recent as much as 2 months.
Extra Thai-Impressed Recipes
Thai Rooster Meatballs
This Thai Rooster Meatball Curry is a fast, one-pan dish that includes selfmade rooster meatballs simmered in a coconut milk purple curry sauce with recent veggies like bell pepper, zucchini, and spinach. It’s filled with Thai-inspired taste, comes collectively in 35 minutes, simple to customise, and ideal with rice, noodles, or low-carb sides.
Components
For the Meatballs:
- 1 ½ lb floor rooster (680 g)
- 2 cloves garlic minced
- 1 small shallot finely minced
- 1 tablespoon fish sauce
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon purple curry paste
- ¼ cup panko or common breadcrumbs (use gluten-free crumbs for GF model)
- 1 tablespoon chopped Thai basil
- 1 medium egg
For the Curry:
- 1 tablespoon impartial cooking oil like avocado or coconut
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 2 tablespoons purple curry paste
- 14 oz unsweetened full-fat coconut milk (400 ml)
- ½ cup rooster broth (120 ml)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar or coconut sugar
- ½ medium lime juiced
- 1 small zucchini thinly sliced
- 1 medium purple bell pepper very thinly sliced
- 3 cups child spinach
- ¼ cup Thai basil leaves plus extra for garnish
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Directions
Make meatballs
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In a bowl, combine all meatball substances till simply mixed. Type into small meatballs (about 1 inch in diameter, about 27 meatballs). If the combination feels too sticky, moist your palms barely when shaping the meatballs.
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Warmth your forged iron skillet over medium warmth and add a drizzle of oil. Sear the meatballs in batches or unexpectedly till browned on all sides (about 6-8 minutes). They don’t should be totally cooked but. Take away and put aside.
Pre-cook the veggies
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Add thinly sliced bell pepper to the identical, now empty, skillet, and prepare dinner for about 2 minutes, often stirring, on medium warmth. Add sliced zucchini to the bell peppers and prepare dinner for two extra minutes. Take away the cooked bell pepper and zucchini to the plate.
Make purple curry sauce and assemble
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In the identical skillet, add just a little extra oil if wanted. Sauté garlic and ginger till aromatic (about 30 seconds). Stir within the purple curry paste and prepare dinner for 1 minute to deepen the flavour.
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Pour within the coconut milk and rooster broth, stirring to mix. Add fish sauce and brown or coconut sugar. Carry to a mild simmer.
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Return the meatballs to the skillet and let every thing simmer for 5-7 minutes till the meatballs are cooked via.
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Stir within the precooked purple bell peppers, zucchini and child spinach. Let the spinach wilt for about 1 minute. Squeeze within the lime juice and add Thai basil.
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Garnish with additional Thai basil. Serve scorching with jasmine rice or noodles.
Notes
- In case you prefer it spicier, add a chopped Thai chili or a bit of additional purple curry paste.
- You may swap floor rooster with floor turkey.
- Add snow peas, inexperienced beans, child corn, or bok choy as an alternative of spinach.
- For a low-carb model, serve with cauliflower rice or zucchini noodles as an alternative of jasmine rice.
Diet
Diet Info
Thai Rooster Meatballs
Quantity per Serving
% Day by day Worth*
* % Day by day Values are primarily based on a 2000 calorie food regimen.
Diet Disclaimer:
The dietary data on this web site is simply an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this website will not be assured. It shouldn't be used as an alternative to an expert nutritionist’s recommendation.
Find out how to Make Thai Meatballs (Step-by-Step)
Right here’s a fast step-by-step preview of the recipe with useful images! For the complete directions and particulars, scroll as much as the recipe card RIGHT ABOVE.
- Make meatballs: Combine meatball substances, type into small balls, and sear in a scorching skillet till browned however not totally cooked.
- Sauté veggies: Sauté bell pepper and zucchini in the identical skillet till tender, then put aside.
- Make curry sauce: Sauté garlic and ginger, add purple curry paste, and prepare dinner briefly. Stir in coconut milk, rooster broth, fish sauce, and sugar; simmer gently.
- Assemble: Return meatballs to the skillet and prepare dinner via. Add precooked veggies and spinach, wilt spinach, then end with lime juice and Thai basil.
- Serve garnished with additional basil alongside rice or noodles.
