There’s something magical about the moment garlic, ginger, and red curry paste hit a hot pan—the kitchen fills with an aroma that instantly transports you to the bustling streets of Bangkok. These Red Curry Pork Meatballs with Basil are my go-to when I want big, bold Thai flavors without the fuss. Imagine tender, juicy pork meatballs swimming in a creamy coconut curry sauce, each bite punctuated by the fresh, peppery kiss of Thai basil. It’s comfort food with a kick, and it’s ready in under 45 minutes.
Why This Recipe Works
- Restaurant-quality flavor, home-cooked ease – No need for takeout when you can make this vibrant dish in your own kitchen.
- Customizable heat – Love it spicy? Add more curry paste. Prefer it mild? Dial it back. You’re in control.
- Meal-prep hero – These meatballs and sauce freeze beautifully, making future dinners a breeze.
The Story Behind the Sauce
Let’s talk about red curry paste (Nam Prik Gaeng Phet)—the soul of this dish. This fiery, fragrant blend of dried chilies, lemongrass, galangal, and shrimp paste is the backbone of Thai cuisine. It’s bold, complex, and utterly irresistible. Here, it transforms humble ground pork into something extraordinary, especially when paired with the bright, anise-like notes of fresh Thai basil.
Essential Ingredients & Tools
Ingredients for the Meatballs
- 1.5 lbs (680g) ground pork – Go for 80/20 fat—it keeps the meatballs juicy.
- ½ cup panko breadcrumbs – The secret to a tender texture.
- 1 large egg – Your binding agent.
- 1 tbsp red curry paste – The flavor powerhouse.
- 1 clove garlic, minced – Because everything’s better with garlic.
- 1 tsp grated ginger – Warm, spicy, and oh-so-aromatic.
- 1 tsp fish sauce – That umami punch you didn’t know you needed.
- ½ cup minced Thai basil – Fresh, fragrant, and non-negotiable.
Ingredients for the Sauce
- 2-3 tbsp red curry paste – Adjust to your heat preference.
- 1 can (13.5 oz) full-fat coconut milk – Creamy, rich, and dreamy.
- ½ cup chicken broth – Thins the sauce just enough.
- 2 tbsp fish sauce – More umami, please.
- 1 tbsp brown sugar – A touch of sweetness to balance the heat.
- 1-2 tbsp lime juice – Bright, tangy, and essential.
- 2 cloves garlic, minced – Because, again, garlic.
- 1 tbsp grated ginger – Double the ginger, double the flavor.
- ½ cup Thai basil leaves – The finishing touch.
Tools You’ll Need
- Large mixing bowl – For bringing the meatballs together.
- Skillet or Dutch oven – Your searing and simmering workhorse.
- Baking sheet (optional) – If you prefer baking the meatballs.
- Measuring tools – Precision is key for balanced flavors.
Serves: 4 | Prep: 20 min | Cook: 25 min | Total: 45 min
How to Make Red Curry Pork Meatballs with Basil
- Mix with Care
In a large bowl, gently combine the 1.5 lbs (680g) ground pork, ½ cup panko breadcrumbs, 1 large egg, 1 tbsp red curry paste, 1 clove garlic, minced, 1 tsp grated ginger, 1 tsp fish sauce, and ½ cup minced Thai basil. Here’s the trick: use your fingertips. Overmixing with a spoon can make the meatballs dense. The panko keeps them tender, while the egg binds everything without weighing them down. Roll into 1.5-inch balls (about 20-24 total)—this size ensures even cooking.
- Sear to Perfection
Heat 1 tbsp neutral oil (grapeseed or avocado works great) in a skillet over medium-high heat. Sear the meatballs in batches—crowding the pan steams them instead of giving them that gorgeous golden crust. Cook for 2-3 minutes per side, turning gently with tongs. They don’t need to be fully cooked yet; this step is all about building flavor. Transfer them to a plate and let them rest.
- Bloom the Curry Paste
In the same skillet, sauté the 2 cloves garlic, minced and 1 tbsp grated ginger for 30 seconds until fragrant. Add the 2-3 tbsp red curry paste and cook for 1-2 minutes, stirring constantly. This step—blooming—is crucial. It wakes up the spices, toasting them in the oil to release their full potential. If the paste sticks, deglaze with a splash of broth.
- Build the Sauce
Stir in the 1 can (13.5 oz) full-fat coconut milk, ½ cup chicken broth, 2 tbsp fish sauce, and 1 tbsp brown sugar. Scrape up any browned bits from the pan—those little flavor bombs are gold. Let the sauce simmer for 5 minutes to meld the flavors and thicken slightly. Taste and adjust: more fish sauce for saltiness, lime juice for brightness, or sugar to tame the heat.
- Simmer to Juicy Perfection
Return the meatballs to the sauce, spooning it over them. Cover and simmer on low heat for 12-15 minutes, or until the internal temperature hits 160°F (71°C). They’ll carry over to 165°F (74°C) as they rest, ensuring they’re safe to eat but still juicy.
- Finish with Freshness
Off the heat, stir in the 1-2 tbsp lime juice and ½ cup Thai basil leaves. The basil’s vibrant flavor fades if cooked too long, so adding it at the end preserves its magic. Serve over Jasmine Rice, garnished with extra basil leaves and a lime wedge.
Pro Technique
Blooming the Curry Paste
Don’t skip this step. Blooming the paste in oil unlocks its full potential, transforming it from sharp and raw to deep and aromatic. Watch for it to “break”—when the oils separate slightly and the color darkens. That’s your cue it’s ready.
Batch Searing for the Win
Patience pays off here. Cooking the meatballs in batches ensures each one gets that perfect sear. Keep the finished ones warm in a 200°F (93°C) oven while you work on the rest.
Chef’s Wisdom
The Overmixing Trap
Ground pork is forgiving, but overhandling it is a one-way ticket to tough meatballs. Mix just until combined—streaks of fat or herbs are fine. Think of it like handling biscuit dough: gentle is best.
Sauce Consistency
Too thin? Simmer uncovered for a few extra minutes. Too thick? Add broth 1 tbsp at a time. The ideal sauce should coat the back of a spoon but still pool slightly when drizzled.
Storage & Freshness Guide
Fridge-Friendly
Store leftovers in an airtight container for 3-4 days. The flavors deepen over time, making the next-day version even better. Reheat gently on the stove with a splash of broth to revive the sauce.
Freezer Magic
Freeze cooked meatballs and sauce separately in portion-sized containers for up to 3 months. Thaw overnight in the fridge, then reheat the sauce in a pan before adding the meatballs to prevent overcooking.
Keeping Basil Fresh
Thai basil wilts fast. Store stems in a glass of water (like flowers) at room temperature, loosely covered with a plastic bag. Change the water daily for up to 5 days of freshness.
Nutrition Profile
This dish is protein-packed and rich in healthy fats, thanks to the coconut milk. The herbs add a dose of antioxidants, making it as nourishing as it is delicious.
- Calories: 580
- Protein: 32g
- Carbs: 18g
- Fat: 42g
- Fiber: 2g
Ingredient Variations and Their Impact
- Ground Chicken
- Swap: Use ground chicken (thighs for moisture) for a leaner option.
- Upgrade: Add 1 tbsp grated coconut to the mix for extra richness.
- Green Curry Paste
- Swap: Green curry paste for a brighter, herbaceous heat.
- Upgrade: Stir in 1 tsp lemongrass paste for citrusy depth.
- Vegetarian Lentil Version
- Swap: Replace pork with 1.5 cups cooked lentils + 1 tbsp soy sauce.
- Upgrade: Add 1 tbsp miso paste to the sauce for umami richness.
- Turkey and Coconut
- Swap: Ground turkey works but needs 1 tbsp coconut oil to stay juicy.
- Upgrade: Toast 1 tbsp shredded coconut for a crunchy garnish.
- Tofu for Vegan
- Swap: Crumbled extra-firm tofu (pressed dry) mimics texture.
- Upgrade: Pan-fry tofu cubes separately for crispiness.
Perfect Pairings
Complementary Dishes
- Jasmine Rice: Its delicate floral scent is the perfect canvas for the rich sauce. For an extra layer of fragrance, cook the rice with a pandan leaf or a slice of ginger.
- Pickled Carrot and Daikon: The tangy crunch of quick-Pickled Vegetables cuts through the curry’s richness. Toss them in rice vinegar, sugar, and salt for 30 minutes before serving.
Drinks
- Thai Iced Tea: Creamy, sweet, and the ideal partner for spicy food. Brew strong black tea with star anise and cardamom for an authentic touch.
- Riesling: A slightly sweet white wine with apricot notes that complements the dish’s heat. Serve chilled for maximum refreshment.
Something Sweet
- Mango Sticky Rice: Tropical, creamy, and the perfect sweet ending. The coconut milk in the sticky rice echoes the curry’s flavors beautifully.
- Lemongrass Sorbet: Refreshing and palate-cleansing, with bright herbal notes that linger after the last bite.
FAQs
- Q: Can I bake the meatballs?
- A: Absolutely! Bake at 400°F (200°C) for 15-20 minutes, then simmer in the sauce.
- Q: How do I tone down the spice?
- A: Use less curry paste or add extra coconut milk to mellow the heat.
- Q: Can I prep this ahead?
- A: Yes! Mix the meatball ingredients up to 24 hours in advance, or freeze cooked portions for later.
Red Curry Pork Meatballs with Basil: A Taste of Thailand in Every Bite
Craving bold Thai flavors? Try my Red Curry Pork Meatballs with Basil recipe—tender meatballs in a creamy coconut curry sauce, ready in 45 minutes. Get the recipe now!
Ingredients
For the Meatballs
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1.5 lbs ground pork (680g)
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0.5 cup panko breadcrumbs
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1 large egg
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1 tbsp red curry paste
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1 clove garlic (minced)
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1 tsp grated ginger
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1 tsp fish sauce
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0.5 cup minced Thai basil
For the Sauce
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2-3 tbsp red curry paste
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1 can full-fat coconut milk (13.5 oz)
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0.5 cup chicken broth
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2 tbsp fish sauce
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1 tbsp brown sugar
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1-2 tbsp lime juice
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2 cloves garlic (minced)
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1 tbsp grated ginger
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0.5 cup Thai basil leaves
Instructions
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In a large bowl, gently combine all meatball ingredients. Roll into 1.5-inch balls.01
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Heat oil in a skillet over medium-high heat. Sear meatballs in batches for 2-3 minutes per side. Transfer to a plate.02
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In the same skillet, sauté garlic and ginger for 30 seconds. Add curry paste and cook for 1-2 minutes.03
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Stir in coconut milk, broth, fish sauce, and sugar. Simmer for 5 minutes.04
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Return meatballs to the sauce. Cover and simmer for 12-15 minutes.05
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Off heat, stir in lime juice and Thai basil. Serve over jasmine rice.06
