Thai meatball coconut curry

  • Serves 4
  • Takes 30 min to make, 20 min to cook, plus chilling, freezing, defrosting and reheating
  • Easy
Make this double-up Thai curry dish and freeze half so it's ready to be popped in the oven for a quick dinner later on.

Nutritional info per serving

  • Calories723kcals
  • Fat47.8g (21.5g saturated)
  • Protein35.8g
  • Carbohydrates40.2g (4g sugar)
  • Salt0.6g
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  • 3 tbsp olive oil
  • 2 red peppers, sliced
  • 4-5 tbsp Penang curry paste (we used Thai Kitchen Penang Curry Paste, from Tesco and Waitrose)
  • 2 x 400ml cans coconut milk
  • 1 each large red and large green chillies, deseeded and finely shredded
  • 6 spring onions, thinly sliced
  • 2 lemongrass stalks, tough outer leaves removed and finely diced
  • Juice of 2 limes, plus lime wedges, to serve
  • 150g ground almonds
  • Steamed rice, to serve

For the meatballs

  • 1kg pork mince
  • 5 spring onions, finely diced
  • 1 large red chilli, deseeded and finely diced
  • 2 lemongrass stalks, tough outer leaves removed and finely diced
  • Bunch of fresh coriander, leaves finely chopped
  • 4cm piece fresh ginger, grated
  • Grated zest and juice of 2 limes
  • 1 medium free-range egg


  1. In a large bowl, mix the ingredients for the meatballs. Season and, with wet hands, form into about 40 walnut-size balls. Put on a large plate and chill for 15 minutes or until needed.
  2. Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs, in 2 batches, and fry for 10 minutes until cooked through and browned. Remove and set aside.
  3. In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute. Stir in the coconut milk, chillies, spring onions, lemongrass and lime juice. Gently simmer for a few minutes, then add the almonds and cook for a few minutes to warm through (add a little water if the curry sauce seems too thick).
  4. Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with coriander leaves and serve with rice and lime wedges.
  5. Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months. Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot. Serve as in step 4.
  • Thaw the curry for 24-48 hours in the fridge rather than at room temperature, for less moisture loss.

From August 2009

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  • "
    mas airal16:20 Jul 26 2015

    What’s the difference between red pepper en chili pepper?

    • user avatar"
      delicious. magazine12:14 Jul 28 2015

      Hi Mas, a red pepper (also known as a capsicum or bell pepper) is sweet and has no heat to it whereas a chilli pepper adds heat to a recipe – like in this recipe. Hope that helps

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