Easy Thai Coconut Curry Meatballs (Instant Pot Option)
RachelIngredients
- 1 ½ lb ground beef (ground chicken or turkey also work)
- 1/2 onion (minced)
- 3 garlic cloves (minced)
- 1/4 cup chopped Thai basil leaves (or regular basil)
- 1 tbsp grated ginger
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 2 tbsp tapioca starch (or arrowroot starch)
- 1 tbsp coconut oil (or your favorite cooking oil)
- 1/2 onion (diced)
- 4 garlic cloves (minced)
- 1 tbsp grated ginger
- 1 tbsp red curry paste
- 1 14-oz can of full-fat coconut milk
- 1 tbsp fish sauce (or more to taste)
- 2 tsp turmeric powder
- Lime wedges (to serve)
Instructions
Add all ingredients for the meatballs in a large bowl. Mix to combine. Shape in to approximately 28-30 golf-sized balls. Place in the refrigerator to firm up while you make the coconut curry sauce.
Skip to the Instant Pot Method if using the Instant Pot.
Heat coconut oil in a large skillet or a saucepan over medium high heat. Add diced onion and cook stirring for 3 minutes, or until translucent.
Add garlic, garlic, ginger, and red curry paste, and cook for 1 minute until fragrant. Stir in coconut milk, fish sauce, and turmeric powder.
Add the meatballs and let everything come to a boil. Lower the heat to simmer, cover, and cook for 10 minutes.
Open the lid and simmer for 5-10 minutes until the sauce reduces and thickens, spooning the sauce over the meatballs occasionally. Taste to add more fish sauce or salt.
Sprinkle with lime juice and chopped basil before serving. Instant Pot Method Turn Instant Pot on to Sauté. Once it indicates that it's "hot" add coconut oil. Add diced onion and cook stirring for 3 minutes, or until translucent. Turn off the Instant Pot, and stir in coconut milk, fish sauce, and turmeric powder. Add the meatballs into the sauce. Close the lid and make sure the pressure valve is set to sealing. Cook on MANUAL high for 5 minutes. Once it beeps to a finish, naturally release pressure for 10 minutes before opening the pressure valve manually. Open the lid and turn Instant Pot on to Sauté. Simmer for 5-10 minutes until the sauce reduces and thickens, spooning the sauce over the meatballs occasionally. Taste to add more fish sauce or salt.
Servings: 6