thai red curry meatballs thai red curry meatballs Israeli Kitchen You can control the heat in this dish by adjusting the amount of curry paste you use. (Photo: istetiana / Shutterstock)

Thai red curry meatballs

Awaken your taste buds with this spicy Thai classic.

Print
  • Yield: Serves 4
  • Prep time: 40 minutes
  • Cook time: 40 minutes

I’m not one for spicy food, but once in a while I’ll taste something so superb it’s worth lighting my mouth on fire. And being an Israeli, aka a "sabra," I’m supposed to be able to handle a little heat.

The good news is you can control the heat in this dish by adjusting the amount of curry paste you use, and sub part of it with tomato paste and another dash of cumin and/or coriander to preserve the authentic flavor. Just don’t tell anyone I suggested that.

Ingredients

  • 1 pound ground beef or turkey
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon dill
  • 1 teaspoon parsley
  • 1/2 cup bread crumbs
  • 1/2 onion, finely diced
  • 2 cups basmati rice
  • 1 onion, sliced
  • 2 zucchinis, sliced
  • 2 tablespoons Thai red curry paste*
  • 1 14-ounce can coconut milk (not light)
  • Salt and black pepper, to taste
  • 1/2 lemon
  • 6-8 fresh torn basil leaves, optional

Directions

Preheat oven to 350° F. Line baking sheet with parchment paper.

Cook rice according to package directions.

Mix all meatball ingredients thoroughly. Shape into balls and place on parchment paper leaving an inch of space between each one.

Bake for 15-17 minutes, or until thoroughly cooked (cut one in half and check for doneness).

While meatballs are baking, heat 1 tablespoon oil in a large frying pan.

Sauté onions and zucchini 5 minutes, or until golden.

Add meatballs, Thai red curry paste, coconut milk, salt and pepper. Cook 5 more minutes, or until sauce has thickened.

Turn off heat, squeeze lemon juice over meatballs and sauce, and serve with fresh basil and basmati rice.

* You can find Thai red curry paste in many supermarkets, but if not, here’s the recipe I used to create my own:

1/2 red onion
1/2 teaspoon cayenne pepper
4 cloves garlic, sliced
1-inch piece fresh ginger, peeled and sliced
3 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon coriander
2 tablespoons soy sauce
2 tablespoons chili powder
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2-3 tablespoons coconut milk

Blend all ingredients in high-powered blender until smooth. Will keep in refrigerator for about a week.

Related Topics: Meat and Poultry

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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