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Thai meatballs with red curry sauce

ChihYu Smith

Thai curry meatballs with homemade red curry paste and ground meat (turkey, chicken, beef, lamb, or pork), baked to juicy with creamy sauce.

Let’s get started!

Curry paste


Blend cilantro, shallot, carrot, basil, ginger, fish sauce, cumin, and coconut cream until a paste forms.

Form the meatballs


Shape the ground meat with herbs into 20 meatballs. Bake on the middle rack until cooked through but not dry.

Make the sauce


Combine the sauce ingredients and bring to a simmer until the sauce thickens to soup consistency.

Coat the meatballs


Add the meatballs to the saucepan and gently toss them in the sauce to coat. Simmer for 3 minutes. Garnish with lime juice and cilantro.

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