Thai-Style Green Curry Meatballs
Thai-Style Green Curry Meatballs
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Serving: 4
If you love Thai takeout as much as I do, you’ll love making this Thai-Style Green Curry Meatball dish at home—it’s super quick and easy! Serve with basmati rice. Recipe adapted from the original developed by Life with Fariha.
Note: Cook times suggested are based on a counter-top family-size air fryer**; times will vary with different appliances so always check for doneness with a reliable digital instant-read thermometer and texture cues and adjust cook time as necessary.
Ingredients
Meatballs
1 lb (500 g) Lean Ground Beef
2 tbsp (30 mL) cornstarch
1 tsp (5 mL) salt
2 tbsp (30 mL) Thai green curry paste
2 tsp (10 mL) garlic paste or grated garlic
2 tsp (10 mL) ginger paste or grated gingerroot
Curry
3 tbsp (45 mL) canola or sunflower oil
3 cloves garlic, sliced
2 tbsp (30 mL) Thai green curry paste
1 can (14 oz/398 mL) coconut milk
½ cup (125 mL) chicken broth
1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water
10 lime leaves (or 2 tsp/10 mL grated lime zest)
Half sweet green pepper, sliced
4 tsp (20 mL) packed brown sugar
Garnish
15 to 20 Thai basil leaves
2 tbsp (30 mL) crushed roasted peanuts
Lime slices
Directions
- Meatballs: Combine beef, cornstarch, salt, curry paste, garlic paste and ginger paste in a large bowl. Gently mix with a fork (careful no to over-mix).
- Roll meat mixture into twenty-four 1½-inch (4 cm) meatballs. Place on a plate.
- Place meatballs into the air fryer basket in batches as necessary, spacing them apart. Set temperature to 400°F (200°C) and set time for 10 minutes. Cook until browned. Transfer to clean plate.
- Curry: Meanwhile, heat oil over medium heat in a wok or deep skillet. Cook garlic, stirring, for 2 minutes; add green curry paste and cook, stirring, for 2 minutes. Add coconut milk, chicken stock, and boil for 5 minutes. Whisk in cornstarch mixture.
- Gently stir in meatballs with accumulated juices, lime leaves, green pepper and brown sugar. Simmer for 10 minutes, stirring occasionally, until curry is thickened and a digital instant-read thermometer inserted into several meatballs reads 160°F (71°C).
- Spoon into bowls and garnish with Thai basil, peanuts and lime slices.
Notes
**A Ninja Foodi 6-in-1 8 qt (7.6 L) 2-Basket model was used for testing.
