This Thai Red Curry Meatball Bake is packed full of flavour and easy enough to make on a weeknight after work.
You may have seen the viral Thai Red Curry Dumpling Traybakes doing the rounds on social media. Well we tried it and it wasn’t the best, so we created this delicious Thai Red Curry Meatball Bake!
It may look like a lot of effort, but honestly it comes together very quickly and is fantastic to throw in the oven to cook while you relax (or clean the kitchen).
I understand not everyone has the time or energy to make your own curry paste – but honestly it is worth it and isn’t as difficult as it seems… especially using a Thermomix.
If you have some of my Thai Red Curry Paste in the freezer already, this recipe uses approximately. 1/2 of 1 portion.
What you will need to make this Thai Red Curry Meatball Bake?
- shallots – the little brown onion ones (not the long green spring onions)
- garlic – fresh cloves are best but jarred garlic works
- ginger – the fresh root kind
- lemongrass – you can buy this at Asian supermarkets, in the fresh herb section of supermarkets and also in a jar
- Roasted Shrimp Paste – you can buy this at Asian supermarkets or the non-roasted kind at supermarkets is fine too. Replace with fish sauce or miso paste if needed.
- fresh coriander – you want 3 whole stems with root and leaves
- Dried red chillies – the bigger the dried chillies typically means the milder they are. Grab these from the Asian supermarket, the ones from Coles or Woolworths seem to be very hot!
- Double Makrut Leaf – also sold as lime leaves or in a jar as kaffir lime leaves
- sweet paprika
- cumin seeds
- turmeric powder
- chicken mince – you can change this to pork mince as well
- soy sauce, tamari or coconut aminos
- sesame oil
- breadcrumbs or almond flour
- rice wine vinegar
- coconut milk in a can
- coconut sugar or brown sugar
- bok choy or Asian greens of choice
What to serve this Meatball Bake with?
- steamed rice,
- cauliflower rice,
- your favourite noodles
- zoodles (zucchini made into noodles)
Can I change the vegetables or add more?
Feel free to change to a different Asian greef leafy vegetable or even green beans, broccolini, snow peas, cabbage, julienned carrot, red capsicum, zucchini – anything that cooks fast should work well.
This is a freezer friendly dinner and would be great for meal prep too.
If you love this Thermomix curry recipe, you may love these:
- Coconut Sriracha Fish with Coconut Rice
- Nyonya Chicken Curry
- SKINNYASIA: Thai Chilli Jam Chicken
- Slow Cooked Chinese Five Spice Beef Cheeks
- Thai Green Chicken Curry
- Thai Red Chicken Curry
- Thai Red Chicken Soup
Thai Red Curry Meatball Bake
Equipment
- metal baking dish
Ingredients
Paste:
- 30 g shallots - peeled (the small brown ones)
- 2 cloves garlic - peeled
- 10 g ginger - sliced into thin round coins
- 10 g lemongrass - white part only, roughly chopped
- 5 g roasted shrimp paste from supermarket - optional for vegetarian
- 3 coriander roots and stalks/leaves - approximately. 4 inch long
- 2 dried red chillies - for a milder curry deseed the chillies
- 1 double makrut lime leaf
- 1/4 tsp sweet paprika
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- 1/4 tsp turmeric
- 50 g water - optional to help process
Meatballs:
- 500 g chicken mince
- 15 g soy sauce - tamari or coconut aminos
- 5 g sesame oil
- 20 g breadcrumbs or almond flour - (gluten-free if required)
Curry sauce:
- 30 g soy sauce - tamari or coconut aminos
- 20 g rice wine vinegar
- 10 g sesame oil
- 400 g coconut milk - tinned
- 2 tsp coconut or brown sugar
- 2 bunches bok choy - chopped
To garnish:
- 20 g coriander - chopped
- 15 g chilli oil - optional
- 10 g sesame seeds - optional
Instructions
Thermo cooker + oven
- Preheat oven to 200°C or 400°F.
- Add paste ingredients to mixer bowl. Blend for 5 sec/speed 9/MC on. Scrape mixer bowl down and repeat 2–3 times until finely chopped. Set 1 Tbsp of paste aside for meatballs, retaining the rest in the mixer bowl.
- Add curry sauce ingredients, except bok choy, to mixer bowl. Mix for 40 sec/speed 9/MC on.
- Pour curry sauce into a large baking dish. Layer bok choy evenly over the top.
- Without washing the bowl, add meatball ingredients and retained 1 Tbsp of curry paste. Mix for 10 sec/reverse/speed 4/MC on.
- Roll mixture into small meatballs, approximately 25 g each. Place raw meatballs on top of bok choy. Bake for 20–25 min or until meatballs are cooked through. Internal temperature of meatballs above 74°C or 165°F. Garnish with coriander, sesame seeds and drizzle with chilli oil.
Conventional
- Preheat oven to 200°C or 400°F.
- Add paste ingredients to blender. Pulse, scrap down and repeat until finely chopped. Set 1 Tbsp of paste aside, keeping the rest in the blender.
- Add curry sauce ingredients, except bok choy, to blender, blend for 40 sec.
- Pour curry sauce into a large baking dish. Layer bok choy evenly over the top.
- Add meatball ingredients to a bowl with retained 1 Tbsp of curry paste. Mix until well combined
- Roll mixture into small meatballs, approximately 25 g each. Place raw meatballs on top of bok choy. Bake for 20–25 min or until meatballs are cooked through. Internal temperature above 74°C or 165°F. Garnish with coriander, sesame seeds and drizzle with chilli oil.
Notes
Nutrition
FAQs
Can I make this gluten-free?
Yes, you can use gluten-free breadcrumbs or almond flour.
Can I free this dish?
Absolutely, it will freeze well.
Can I make this into a dump bag?
Yes, but keep the meatballs separate. If the coconut milk sauce splits you can add some cornflour mixed with water to bring it back together.