Best 6 Meatballs In Spicy Peanut Curry Sauce Recipes

**Tantalize your taste buds with a culinary journey to Thailand, where flavors dance and spices ignite in perfect harmony. Embark on a sensory adventure with our irresistible Meatballs in Spicy Peanut Curry Sauce, a dish that encapsulates the essence of Thai cuisine. Immerse yourself in a symphony of flavors, where tender meatballs, enveloped in a velvety peanut curry sauce, take center stage. Alongside this main attraction, discover a treasure trove of complementary recipes that elevate your dining experience. Delight in the vibrant Som Tum, a refreshing green papaya salad that adds a touch of zing and freshness. Complement your meal with Khao Neeo Mamuang, a classic combination of sweet mango and sticky rice, offering a harmonious balance of flavors. Prepare to be captivated by Pad See Ew, a stir-fried noodle dish exploding with the essence of Thailand. Last but not least, indulge in the aromatic Tom Kha Gai, a coconut-based soup brimming with fragrant lemongrass and galangal. Each recipe is a testament to the culinary artistry of Thailand, promising an unforgettable feast for your senses.**

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SKINNY THAI CHICKEN MEATBALLS WITH PEANUT SAUCE

Skinny Thai Chicken Meatballs with Peanut Sauce image

Skinny Thai Chicken Meatballs with Peanut Sauce - healthy baked chicken meatballs with Thai flavors. All smothered in a sweet and slightly spicy peanut sauce.

Provided by Joanna Cismaru

Categories Dinner Main Course

Time 45m

Number Of Ingredients 17

Ingredients

1 pound ground chicken
4 green onions (chopped)
¼ cup cilantro (chopped)
1 tablespoon fish sauce
1 tablespoon red curry paste
1 cup breadcrumbs
1 egg
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 tablespoon sesame oil
1 tablespoon red curry paste
14 ounce coconut milk ((1 can))
2 tablespoon peanut butter
1 tablespoon brown sugar
¼ teaspoon red pepper flakes
¼ teaspoon salt (or to taste)
¼ teaspoon pepper ( or to taste)

Steps:

Prep the oven and baking sheet: Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.
Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
Finish the dish: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro.
Serve: Serve with a side of mashed potatoes or rice.

Nutrition Facts : Calories 390 kcal, Carbohydrate 19 g, Protein 20 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 92 mg, Sodium 654 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

THAI MEATBALLS IN RED CURRY PEANUT SAUCE

Thai Meatballs In Red Curry Peanut Sauce image

Smothered in a rich and flavourful red curry, coconut, peanut sauce these fast and easy Thai Meatballs will leave you feeling warm and cozy.

Provided by Andrea Mut

Categories Main Course

Number Of Ingredients 20

Ingredients

900g/2lbs ground pork, turkey, chicken or a combination
1/2 cup fresh basil, finely chopped, reserve 1/4 cup for sauce
2 tbsp cilantro, finely chopped, plus 1/2 cup whole leaves for sauce
1 tbsp Thai red curry paste, plus more for sauce
1 tbsp fresh lime juice, plus more for sauce
2 tsp fish sauce, plus more for sauce
1 tbsp soy sauce, plus more for sauce
1/4 cup Thai red curry paste
2 cans coconut milk (400 ml/14 oz cans)
3/4 cup roasted, unsalted, peanuts ground or finely chopped
2 lime leaves (optional) or grated zest of one lime
1/2 cup chicken or vegetable stock
1/4 cup brown sugar
1/4 cup fish sauce
2 tbsp soy sauce
3 tbsp lime juice, plus lime wedges for garnish
1 red pepper, sliced
1 cup frozen green peas
1/2 cup cilantro leaves
1/4 cup fresh basil, chopped

Steps:

Preheat the oven to 450°F
In a large bowl, mix together all the ingredients for the meatballs and mix gently with your hands or a spoon.
Shape into approximately 1 tbsp sized balls and arrange on a parchment lined tray.
Bake in oven for 10 minutes or fry in batches in a skillet until browned. If oven baked they won't brown as much but you can cook them all at once to save time.
While the meatballs are baking or frying start the sauce by adding the red curry paste to a large saucepan or saute pan heated over medium-high heat. Stir and fry for one minute.
Add both cans of coconut milk, peanuts, baked or fried meat balls, and lime leaves, if using, or grated lime zest. Bring to a boil then turn down the heat and simmer for 5 minutes or until the sauce is thickened slightly.
Add the stock, brown sugar, fish sauce, soy sauce, lime juice, peas and red pepper slices. Let simmer 5 more minutes.
Remove from heat and add reserved basil and cilantro leaves. Serve with Jasmine rice or noodles of your choice and fresh lime wedges.

MEATBALLS IN SPICY PEANUT CURRY SAUCE

Meatballs in Spicy Peanut Curry Sauce image

Prepared by club member at December, 2012, meeting. This has a kick but the thick canned coconut milk tames the fire in the curry.

Provided by Club Recipes

Categories Meat Appetizers

Number Of Ingredients 11

Ingredients

1/2 c all purpose flour
kosher salt and freshly ground pepper
1 lb ground beef, medium lean (80 or 85%)
2 Tbsp vegetable oil; more if needed
4 clove garlic, coarsely chopped
1 Tbsp red curry paste; more to taste
1 c canned coconut milk (refrigerate the can, don't shake it, and use the thick cream from the top)
2 Tbsp chunky peanut butter
2 tsp fish sauce (nam pla); moe to taste
1 1/2 Tbsp sugar; more to taste
1 tsp chopped fresh mint or basil for garnish

Steps:

1. Put the flour on a plate. Sprinkle 1 1/2 teaspoon of salt and 1/4 teaspoon pepper on the beef and mix well. Shape the beef into small, firm balls about 1" in diameter; you'll get 32 to 40. Roll the meatballs in the flour, dusting off the excess.
2. Line a plate with paper towels. In a wok or frying pan, heat the oil on high until it's hot. Fry the garlic until browned, about 1 minute; remove the garlic and set aside. Add the meatballs (in batches, necessary) and sear them on high heat, stirring and tilting the pan, until they're browned evently and cooked through, about 5 minutes. Using a slotted spoon, transfer the meatballs to the paper-towel lined plate to drain.
3. If not oil remains in the pan, add another 2 teaspooons and fry the red paste so it realeases its aromas, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserve garlic and the cream of the coconut milk and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar or more curry paste to taste; the sauce shouldn't be too sweet.
4. Return the meatballs to the pan with the sauce and simmer over low heat until they're hot, about 2 minutes. Transfer to a serving dish and garnish with the mint or basil sprinkled on top.

MEATBALLS IN PEANUT CURRY SAUCE

Meatballs in Peanut Curry Sauce image

I generally don't care for cocktail meatballs, but these are pretty adicting and out of the ordinary. Love the sauce so much. From an old article in Fine Cooking.

Provided by P48422

Categories Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1 lb ground beef (80-85% lean)
2 tablespoons vegetable oil (more if needed)
4 cloves garlic, chopped
1 tablespoon red curry paste, to taste
1 cup coconut milk (refrigerate the can, don't shake it and use the cream at the top)
2 tablespoons chunky peanut butter
2 teaspoons fish sauce, to taste (nam pla)
1 1/2 tablespoons sugar, to taste
1 teaspoon chopped of fresh mint or 1 teaspoon basil (to garnish)

Steps:

Place the flour in a shallow dish.
Mix the beef with the salt and pepper and mix well.
Make small, 1-inch meatballs- you should get 32-40.
Toss in the flour, dusting off the excess.
Line a sheet pan with paper towels.
Heat up a wok or a large saute pan with the oil until hot.
Add the garlic and saute briefly, about a minute.
Remove and set aside.
Add the meatballs a few at a time and cook, turning them, until browned all over and cooked through, about 5 minutes.
Do not crowd the pan.
Transfer to the sheet pan to drain.
If no oil remains in the pan, add 2 tsp.
and fry the red curry paste for about 2 minutes to release the flavor, stirring constantly to prevent sticking.
Add the reserved garlic and the coconut milk, then stir in the peanut butter.
Cook and stir until the sauce smooths out, about 1 minute or 2.
Add the fish sauce and stir to combine.
Taste; adjust the seasonings with more fish sauce, curry paste and sugar, if desired- the sauce should not be very sweet.
Return the meatballs to the pan with the sauce and simmer over low heat for about 2 minutes to reheat.
Transfer to a serving dish and garnish with the mint or basil.

Nutrition Facts : Calories 362.4, Fat 26.7, SaturatedFat 12.6, Cholesterol 51.4, Sodium 819.6, Carbohydrate 14.1, Fiber 0.8, Sugar 3.7, Protein 17.4

AWARD WINNING MEATBALLS IN PEANUT SAUCE

Award Winning Meatballs in Peanut Sauce image

Marvel over these meatballs while watching (hopefully) Black Panther at the Oscars. The movie is taken place in a fictional African country. I came up with these tasty morsels using spices of the regions. Break out the fondue or wrap in lettuce. These will leave an impression just as the movie did! ;) Geniet!

Provided by Rita1652

Categories Meat

Time 45m

Yield 34 meatballs, 6-8 serving(s)

Number Of Ingredients 22

Ingredients

1 lb ground beef
1 cup seasoned breadcrumbs
1 cup half-and-half
1 large egg, beaten
3 tablespoons berbere, spice blend
2 tablespoons fresh minced parsley or 2 tablespoons cilantro
1/3 cup finely minced onion
1/3 cup flour
2 teaspoons paprika
2 tablespoons coconut oil or 2 tablespoons peanut oil
1/2 cup diced onion
1 teaspoon minced garlic
1 tablespoon minced crystallized ginger
1 cup diced tomato
1 tablespoon chili-garlic sauce
1/3 cup tomato paste
3 cups beef broth (use more to thin sauce if desired)
1/2 cup no sugar peanut butter
1/2 teaspoon saffron (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley

Steps:

Preheat oven to 350 degrees. Place bread crumbs in a large bowl top with 1/2 and 1/2 soak five minutes.
Add the rest of the meatball ingredients and mix well.
Make golf size balls.
Mix flour and paprika together.
Coat balls in flour mixture.
Place on a parchment lined cookie sheet and bake in preheated oven for 15 minutes.
Sauce:.
Meanwhile heat oil in a large pan.
Saute onions, garlic, ginger five minutes.
Add rest of sauce ingredients except parsley and simmer 5 minutes.
Add baked meatballs and simmer 5 minutes this sauce with extra broth or water.
Garnish with parsley.
Can be eaten with toothpicks or placed in lettuce as wraps.

MEATBALLS IN SPICY PEANUT CURRY SAUCE

Meatballs in Spicy Peanut Curry Sauce image

Categories Beef

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1-1/2 teaspoon Kosher salt
1/4 teaspoon Pepper
1 pound Ground beef, medium lean
2 tablespoons Vegetable oil
4 cloves garlic, coarsely chopped
2 tablespoon Red curry paste
1 cup coconut milk, refrigerate the can and use the cream
2 tablespoons chunky peanut butter
2 teaspoons fish sauce
1 1/2 tablespoons sugar
1 teaspoon Mint or basil, chopped

Steps:

Put the flour on a plate. Sprinkle salt and pepper on the beef and mix well. Shape into small, firm balls about 1" in diameter; you'll get 32-40. Roll the meatballs in the flour, dusting off the excess.
Line a plate with paper towels. In a wok or frying pan, heat the oil on high until it's hot. Fry the garlic until browned, about 1 minute; remove the garlic and set aside. Add the meatballs and sear them on high heat, stirring and tilting the pan, until they're browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the meatballs to the paper towel lined plate to drain.
If no oil remains in the pan, add another 2 tsps and fry the red curry paste so it releases its aroma, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserved garlic and the coconut cream and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar, or more curry paste to taste; the sauce shouldn't be too sweet.
Return the meatballs to the pan and cook over low heat about 2 minutes. Transfer to a serving dish and garnish with mint or basil sprinkled on top.

Tips:

Choose the Right Meat: Use ground chicken or turkey for a leaner option, or ground beef or pork for a richer flavor. You can also use a combination of meats for a more complex flavor.
Shape the Meatballs Evenly: Use a small cookie scoop or your hands to shape the meatballs into even-sized balls. This will help them cook evenly.
Brown the Meatballs Thoroughly: Before adding the meatballs to the sauce, brown them in a pan over medium heat until they are golden brown on all sides. This will help seal in the juices and flavor.
Use a Good Quality Peanut Butter: The peanut butter is a key ingredient in this dish, so use a good quality, natural peanut butter. Avoid peanut butter with added sugar or oils.
Add Some Heat: If you like spicy food, add a teaspoon or two of chili powder or cayenne pepper to the sauce. You can also add some chopped jalapeños or serrano peppers.
Serve with Rice or Noodles: Meatballs in spicy peanut curry sauce can be served over rice or noodles. Jasmine rice, basmati rice, or soba noodles are all good options.

Conclusion:

Meatballs in spicy peanut curry sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and juicy, and the sauce is creamy, flavorful, and slightly spicy. Serve this dish over rice or noodles for a complete meal. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and flavorful meal, give this recipe a try.