Red Thai meatball curry

Red Thai meatball curry

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Oct, 2010
My husband enjoyed this more than me. I also thought it was bland and uninteresting. Very disappointed.
9th Oct, 2010
Enjoyed this one, but I think I put in too much chilli as it came out very hot! It had a good taste, but I'd make sure you taste as you go along to adjust the heat.
28th Sep, 2010
Also found this a little bland and watery, meatballs were tasty though! Will up the curry paste and reduce the liquid next time!
27th Sep, 2010
Like some of the others here, my husband and I both found this a little bland. It was really disappointing as the smell was fantastic and seemed to suggest it would be super flavourful but unfortunately. I did like the meatballs (although husband wasn't so sure) but overall the lack of flavour let it down.
23rd Sep, 2010
I made this using green curry paste as that is what we had in the cupboard, I used over double the amount of curry paste and threw in some lemongrass. It was ok- I didn't have any basil so it was a little lacking there but I still didn't really rate it. My partner and friend liked it though.
23rd Sep, 2010
I was very tempted to try this recipe because I love Thai food and in the picture it looks really nice. However, I was a bit hesitant after reading all the comments. Still, I tried it with a few amendments and it was a huge success! I doubled the amount of Thai red curry and fried the meatballs with some onions as suggested by 'cupcake maker' above. Also, I added some leftover ginger to the coconut milk. Instead of beans I used sweet peppers and asparagus. Will try it again next time I'll have guests around :)
22nd Sep, 2010
Followed tips by Belkey, 2 tbsp of paste and added some stock instead of the water to give a little extra flavour. Result? An instant favourite! My girlfriend loves it and cant wait for me to make it for her again
22nd Sep, 2010
When I read this in the magazine I thought it looked great but then I had read these comments and was very unsure. Nevertheless, as i had already bought most of the ingredients I went ahead and made it but changed the recipe using other peoples feedback. For the meatballs I used 250g sausagemeat 250g mince beef. In addition I added dried cumin, corriander, chilli powder and fresh basil to the mix Once these had browned I then added to the pan with the oil, 1 chopped onion half a chilli, cumin, corrinader (fresh and dried) and a knob of butter to the pan and browned before adding the curry paste and then follwed the rest of the recipe. I served with noodles in big bowls and it tasted really good.
21st Sep, 2010
We followed the recipe (apart from the bamboo shoots, as I don't like them), and we really enjoyed it - it's gone into our book to do again!
20th Sep, 2010
I was planning on making this before I read the comments, so was a little unsure! We were cheating and used readymade meatballs so I browned these off initially and then sweated an onion and the chilli and ginger in a pan before adding the curry paste and a spoonful of flour to act as a thickener. I then added the coconut milk and water as stated and carried on with the recipe as suggested, only other addition was baby corn as well as green beans. Contrary to others, we all enjoyed it.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?