About the Recipe
Thai Meatball Curry is your new weeknight hero — bold, comforting, and packed with Thai-inspired flavors. Juicy pork meatballs are seared to golden perfection, then simmered in a fragrant homemade curry paste made with ginger, chili, garlic, and creamy coconut milk. Served over sticky white rice and finished with fresh lime and coriander, this dish is a quick, satisfying Thai dinner that brings restaurant-quality flavor to your kitchen. Whether you're craving an easy Thai curry, a cozy one-pan meatball meal, or a flavorful coconut curry recipe — this one ticks all the boxes.
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Ingredients
These ingredients are for 2 servings, for customisable servings download the Quick Grub App!
For The Paste
20g white onion
⅓ garlic clove, chopped
½ tsp ginger, grated
¼ red chili pepper, chopped
⅓ tsp turmeric
⅓ tsp curry powder
Coriander (stems and leaves can be used here)
For The Meatballs
120g pork mince
⅓ garlic clove
½ tsp soy sauce
¼ egg
15g breadcrumbs
For The Rice
75g white rice
For Cooking
100ml coconut milk
Squeeze of lime
Salt and pepper to taste
For Serving
Chopped coriander
Preparation
For The Paste
Add all the paste ingredients to a blender and blend. I tend to leave mine a little lumpy to add texture, but if you prefer a smoother curry, blend until smooth.
If the ingredients aren’t blending, add a little coconut milk. (If batch-making, use a little oil instead — it's more shelf-stable.)
For The Meatballs
Mix together the meatball ingredients and form into three large balls per portion.
Heat a frying pan on medium heat and sear the meatballs, flipping only when the bottom is crispy and golden.
Sear all sides for about 7 minutes total. Remove and set aside; they’ll finish cooking in the curry later.
For Cooking The Curry
Add the paste to a pan and fry until fragrant and slightly darkened.
Whisk in the coconut milk, add the meatballs back in with a little water, and simmer while the rice cooks.
Season with salt and pepper. Finish with a squeeze of lime once the sauce has reduced and the meatballs are fully cooked.
For The Rice
Cook rice according to packet instructions. For stickier rice, use slightly more water and leave the lid off while cooking. Otherwise, follow the packet.
Plating
Plate the rice in a bowl with sauce and meatballs. Garnish with chopped coriander.
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