Red Thai meatball curry

Red Thai meatball curry

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(59 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
A colourful, zingy curry that the whole family will enjoy

Nutrition and extra info

Nutrition: per serving

  • kcal371
  • fat26g
  • saturates13g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein31g
  • salt0.79g
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  • 500g pack lean beef mince (10% fat)



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 2 red chillies, 1 chopped, 1 sliced
  • thumb-size piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp sunflower or vegetable oil
  • 1-1½ tbsp Thai red curry paste, depending on how spicy you like it
  • 400ml can reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 225g can bamboo shoots, drained
    Bamboo shoots

    Bamboo shoots

    bam-boo shoo-tz

    As expected, these are the very young shoots of many types of

  • 140g fine green beans, trimmed
  • juice 1 lime, plus extra wedges to serve



    The same shape, but smaller than…

  • 20g pack basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • basmati rice or rice noodles, to serve


  1. Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.

  2. Heat the oil in a large non-stick frying pan, then brown the meatballs for 5 mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.

  3. Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.

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Comments, questions and tips

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25th Feb, 2011
this sounds yummy..............although I will use Pataks extra hot curry paste instead of the Thai red, which I have done for other recipes and gives it the wow! factor.
20th Jan, 2011
Hi This is a great recipe, all the family enjoyed it, and it looks great too. Instead of low fat coconut milk I used full fat and it was lovely and creamy, a good balance for the chilli. Making again this Friday night much to the families delight !
19th Jan, 2011
A really delicious curry, though it needs quite a lot of red thai paste to give it the colour in the picture. I've made this several times, usually with chicken and it's really yummy.
5th Jan, 2011
Fantastic. Just made this swapping the bamboo shoots for baby sweetcorn cut in half length ways and the basil for coriander. Delicious and a doodle to prepare. Will definitely be enjoying this again
2nd Jan, 2011
I thought this was lovely! Very nice delicate flavours, and the lime juice really lifts it. I'd be tempted to use a teeny bit more ginger next time but that's honestly all I'd change. Definitely doing this again. Bf also enjoyed it and he's a real chilli freak.
2nd Jan, 2011
If only I'd read the comments on here before making this! Yup, it manages to combine spicy and bland, which is something of an achievement. Unfortunately I've got the other half of the meatballs in the freezer to use. Perhaps with a satay sauce?
10th Nov, 2010
I couldn't be bothered with making the meatballs from scratch so I used ready-made swedish meatballs. It was absolutely delicious! Im usally up for doing things from scratch but looking at the comments above I think ready made meatballs are the best option- tastier and easier!
7th Nov, 2010
I had ready made meatballs so I put the ginger in with the sauce, YUM!
14th Oct, 2010
ps. as comments said was watery didnt add water just the coconut milk.
14th Oct, 2010
was abit worried that i wasnt going to enjoy this after reading the comments but had already bought ingredients so went ahead with a few addaptions. Used fish sauce as recommended and spiced up the meatballs a bit really enjoyed it which as i was cooking for 1 and had to freeze the other portions was glad about. mine was quite hot, however i never seed my chillies as the seed is the hottest part enjoyed it and wasnt at all bland.


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