This picture doesn’t do these justice, but trust me, they are DELICIOUS! I used grass-fed beef for mine, but you could easily substitute ground turkey, chicken or tofu. The original recipe calls for brown sugar, but I used a tiny bit of maple syrup instead. And it suggests serving over rice, but I served mine over steamed veggies. The sauce is so good, you can serve them over anything!
- 1 pound ground beef (or turkey, chicken, tofu)
- 2 cloves of garlic
- 2 tablespoons soy sauce (gluten-free)
- 1/4 cup of cilantro
- 1 tablespoon fish sauce (gluten-free)
- 1/4 teaspoon black pepper
- 4 tablespoons red curry paste
- 1 1/2 cups coconut milk (canned – not diluted)
- 1 tablespoon fish sauce
- 3 tablespoons brown sugar (or 1 tbsp. syrup)
- cooked rice (optional)
- To make the meatballs, combine beef, garlic, cilantro root, fish sauce, black pepper, and soy sauce in a medium bowl. Thoroughly mix together the ingredients. Shape the beef mixture into 1-inch balls (makes about 10-12 meatballs).
- In a medium sauce pan, fry up the red curry paste for 2 minutes until fragrant.
- Stir in the coconut milk, fish sauce and brown sugar.
- Drop in the meatballs into the curry broth and bring to a boil. Boil the meatballs for 10 minutes and reduce to medium high heat. When the meatballs are on medium high heat, let the curry sauce reduce down for about another 5-8 minutes.
- Serve the Thai meatballs in red curry sauce with rice.