Thai Red Curry Meatball Bowls With Jasmine Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 1/2 cups jasmine rice + 2 1/4 cups water + 1/4 tsp salt
• 1 lb (450 g) ground pork (or chicken/turkey)
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tbsp chopped green onion, 2 tbsp chopped cilantro
• 1 tbsp grated fresh ginger, 2 cloves garlic, minced
• 1 tbsp red curry paste (for meatballs)
• 1 tsp fish sauce, 1 tsp soy sauce, 1/2 tsp salt, 1/2 tsp sugar
• 1 tbsp neutral oil
• 3 tbsp red curry paste (for sauce)
• 1 can (14 oz / 400 ml) full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp fish sauce, 2 tsp brown sugar, 1 tbsp lime juice
• 1 small onion, 1 red bell pepper, 1 cup snow peas or green beans
• 1/2 cup Thai basil or regular basil, extra cilantro
• Lime wedges, sliced red chili, crushed peanuts for serving (optional)

Do This

• 1. Rinse rice, then cook with water and salt: bring to a boil, cover, reduce to low, and cook 12 minutes; rest 10 minutes off heat, then fluff.
• 2. Mix ground pork, panko, egg, green onion, cilantro, ginger, garlic, 1 tbsp curry paste, fish sauce, soy sauce, salt, and sugar.
• 3. Shape into 18–20 meatballs (about 1 1/2 inches each).
• 4. Brown meatballs in oil over medium-high heat in a deep skillet or Dutch oven for 6–8 minutes; remove to a plate.
• 5. In the same pan, cook onion, then stir-fry 3 tbsp curry paste until fragrant. Add coconut milk and broth; simmer.
• 6. Add bell pepper and snow peas/green beans, fish sauce, brown sugar, and lime juice. Return meatballs and simmer 8–10 minutes, until cooked through (165°F / 74°C).
• 7. Spoon rice into bowls, top with meatballs and plenty of curry sauce. Garnish with basil, cilantro, lime wedges, chilies, and peanuts.

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Why You’ll Love This Recipe

• All the bold, fragrant flavors of Thai red curry in cozy, tender meatball form.
• Creamy coconut sauce that is spicy, savory, and just a bit sweet, perfect over fluffy jasmine rice.
• Made in one main pan plus a pot of rice, with approachable ingredients you can find in most grocery stores.
• Flexible heat level and protein swaps so you can tailor it to your taste and what you have on hand.

Grocery List

• Produce: Fresh ginger, garlic, green onions, cilantro, Thai basil or regular basil, 1 small yellow onion, 1 red bell pepper, 1 cup snow peas or green beans, 1 lime (plus extra if desired), fresh red chili (optional), carrots (optional for extra veg).
• Dairy: None (recipe is naturally dairy-free; just coconut milk).
• Pantry: Jasmine rice, canned full-fat coconut milk, low-sodium chicken broth, Thai red curry paste, fish sauce, soy sauce, brown sugar, panko breadcrumbs, neutral oil (canola, vegetable, or peanut), salt, black pepper, crushed peanuts (optional).

Full Ingredients

For the Jasmine Rice

• 1 1/2 cups jasmine rice, uncooked
• 2 1/4 cups water
• 1/4 teaspoon fine sea salt

For the Thai Red Curry Meatballs

• 1 lb (450 g) ground pork
  • Substitute: ground chicken or turkey if you prefer leaner.
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tablespoons finely chopped green onions
• 2 tablespoons finely chopped fresh cilantro (leaves and tender stems)
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon Thai red curry paste
• 1 teaspoon fish sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon fine sea salt (reduce to 1/4 teaspoon if using regular, not low-sodium, soy sauce)
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper

For the Red Curry Coconut Sauce

• 1 tablespoon neutral oil (canola, vegetable, or peanut)
• 1 small yellow onion, thinly sliced
• 3 tablespoons Thai red curry paste
  • Use 2 tablespoons for milder heat, up to 4 tablespoons for very spicy.
• 1 can (14 oz / 400 ml) full-fat coconut milk, well shaken
• 1 cup low-sodium chicken broth
• 1 red bell pepper, seeded and thinly sliced into strips
• 1 cup snow peas or trimmed green beans (cut into 1 1/2-inch pieces if using beans)
• 1 tablespoon fish sauce (plus more to taste)
• 2 teaspoons packed light brown sugar (or palm sugar)
• 1 tablespoon fresh lime juice (about 1/2 lime), plus extra wedges for serving
• 1–2 kaffir lime leaves, torn in half (optional but highly recommended)
• 1/2 cup loosely packed Thai basil leaves or regular sweet basil

For Serving and Garnish

• Cooked jasmine rice (from above)
• Extra chopped cilantro
• Extra Thai basil or basil leaves
• Fresh lime wedges
• Fresh red chili slices (Thai bird’s eye chili or red jalapeño), optional
• 2–3 tablespoons crushed roasted peanuts, optional

Step-by-Step Instructions

Step 1: Rinse and cook the jasmine rice

Place 1 1/2 cups jasmine rice in a fine-mesh strainer and rinse under cold running water for 30–60 seconds, swishing with your fingers, until the water runs mostly clear. This removes excess starch so the rice cooks up fluffy instead of gummy.

In a medium saucepan, combine the rinsed rice, 2 1/4 cups water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat. As soon as it reaches a steady boil, give it one quick stir, reduce the heat to low, cover tightly with a lid, and cook for 12 minutes without lifting the lid. After 12 minutes, turn off the heat and let the rice stand, still covered, for another 10 minutes to steam. Fluff with a fork just before serving.

Step 2: Mix the meatball mixture

While the rice cooks, make the meatballs. In a large mixing bowl, combine 1 lb ground pork, 1/3 cup panko breadcrumbs, 1 large egg, 2 tablespoons chopped green onions, 2 tablespoons chopped cilantro, 1 tablespoon grated ginger, and 2 minced garlic cloves.

Add 1 tablespoon red curry paste, 1 teaspoon fish sauce, 1 teaspoon soy sauce, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon black pepper. Use a fork or your hands to gently mix until everything is evenly combined. Try not to overwork the meat; mix just until the ingredients are evenly distributed. The mixture should be slightly sticky but hold together easily. If it feels very wet, add 1–2 tablespoons more panko; if it feels too dry, add 1–2 teaspoons water.

Step 3: Shape the meatballs

Line a plate or tray with parchment paper for the shaped meatballs. Lightly wet your hands to prevent sticking. Scoop about 2 tablespoons of the meat mixture for each meatball (you should get 18–20 meatballs) and roll gently between your palms to form balls about 1 1/2 inches in diameter.

Place the meatballs on the prepared plate or tray in a single layer. If you have time, refrigerate them for 10–15 minutes while you prep the vegetables. This short chill helps them firm up and hold their shape better when browning.

Step 4: Brown the meatballs

In a large deep skillet or Dutch oven, heat 1 tablespoon neutral oil over medium-high heat until shimmering but not smoking. Add the meatballs in a single layer without crowding (you may need to do this in two batches). Cook for 6–8 minutes, turning every 2 minutes, until nicely browned on most sides. They do not need to be fully cooked through yet; they will finish cooking in the sauce.

Transfer the browned meatballs to a clean plate, leaving any browned bits and a thin layer of fat in the pan. These browned bits will give the curry sauce extra flavor.

Step 5: Build the red curry sauce base

In the same pan over medium heat, add the sliced onion. If the pan seems dry, add an extra teaspoon of oil. Cook, stirring, for 3–4 minutes until the onion softens and begins to turn translucent.

Add 3 tablespoons red curry paste to the pan. Stir constantly for 1–2 minutes until very fragrant and slightly darkened. Toasting the paste in the fat blooms the spices and deepens the flavor.

Pour in the can of coconut milk and 1 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the optional torn kaffir lime leaves if using. Stir well to fully dissolve the curry paste. Bring the mixture to a gentle simmer over medium heat; this should take about 2–3 minutes.

Step 6: Simmer the meatballs and vegetables in the curry

Once the curry base is gently simmering, stir in the sliced red bell pepper and the snow peas or green beans. Add 1 tablespoon fish sauce, 2 teaspoons brown sugar, and 1 tablespoon lime juice. Taste the sauce and adjust the seasoning: add more fish sauce for saltiness, a pinch more sugar for balance, or an extra teaspoon of curry paste for more heat.

Carefully nestle the browned meatballs into the simmering sauce in a single layer. Reduce the heat to medium-low to maintain a gentle simmer and cook for 8–10 minutes, turning the meatballs once or twice, until they are cooked through. The internal temperature should reach 165°F (74°C) when tested with an instant-read thermometer inserted into the center of a meatball.

In the last 1–2 minutes of cooking, stir in the basil leaves so they wilt into the sauce. Remove and discard the kaffir lime leaves before serving (they are tough and not meant to be eaten).

Step 7: Build your bowls and garnish

Fluff the jasmine rice with a fork. Divide it evenly among 4 wide bowls. Spoon the meatballs and plenty of the red curry coconut sauce over each mound of rice, making sure each bowl gets a good mix of vegetables and sauce.

Top with extra cilantro and basil. Garnish with lime wedges, slices of fresh red chili for extra heat if you like it spicy, and a sprinkle of crushed peanuts for crunch. Serve immediately while everything is hot and fragrant, inviting everyone to squeeze lime over their bowls to brighten the flavors just before eating.

Pro Tips

• Do not overwork the meat: Mixing the meatball mixture too aggressively can make the texture dense. Combine just until the ingredients are evenly distributed for tender, juicy meatballs.
• Adjust the heat level with curry paste and fresh chilies: Different brands of Thai red curry paste vary in spiciness. Start with less if you are unsure, then whisk in up to 1–2 extra teaspoons at the simmering stage. Add fresh chili slices only at the end so you can control the spice level per bowl.
• Use full-fat coconut milk: Light coconut milk will make the sauce thinner and less luxurious. Full-fat gives the curry its rich, silky body and helps carry the spices.
• Brown, then simmer: Browning the meatballs first builds deep flavor and helps them hold together. Finished gently in the sauce, they stay moist instead of drying out.
• Cook the vegetables just until crisp-tender: Add the bell pepper and snow peas/green beans to the simmering sauce only for the last 8–10 minutes. They should still have bright color and a light crunch.

Variations

• Chicken or turkey meatball version: Swap the ground pork for ground chicken or turkey. Because they are leaner, avoid overcooking and consider adding 1 extra tablespoon of oil to the meat mixture to keep them juicy.
• Extra-veg curry bowl: Add sliced carrots, baby corn, or zucchini with the bell pepper for a more vegetable-forward bowl. Keep total vegetable volume to about 3–3 1/2 cups so the sauce stays rich and not overcrowded.
• Low-carb or lighter bowl: Serve the curry meatballs over cauliflower rice, steamed shredded cabbage, or sautéed greens instead of jasmine rice. The rich coconut curry still feels indulgent while cutting down on carbs.

Storage & Make-Ahead

Store leftover curry meatballs and sauce together in an airtight container in the refrigerator for up to 3–4 days. Store the cooked rice separately in another container for the best texture, also for up to 3–4 days. To reheat, warm the curry gently in a covered saucepan over low to medium-low heat, stirring occasionally, until hot and steaming (about 8–10 minutes). Add a splash of water or broth if the sauce has thickened too much in the fridge. Reheat rice in the microwave with a damp paper towel over the top, or steam gently on the stovetop with a tablespoon of water. To freeze, cool the curry completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. The meatball mixture can also be formed into raw meatballs and refrigerated for up to 24 hours before cooking, making dinner faster on busy nights.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including rice, using ground pork): about 850 calories, 38 g protein, 42 g fat, 76 g carbohydrates, 3–4 g fiber, 10 g sugar, and 1050 mg sodium. Values will vary based on exact brands of curry paste, coconut milk, and fish sauce, and on portion size of rice. Using ground chicken or turkey will reduce total fat and calories slightly.