These Thai coconut curry meatballs are simmered in the most flavorful sauce in the Instant Pot or on the stovetop. They are a delicious and quick meal that’s paleo, Whole30, and keto!
Of all the curry varieties out there, Thai coconut curry is my favorite. I like both red and green curry, and it’s what I get 90% of the time if I’m getting Thai food. I also love that the flavors are so easy to recreate at home using healthy ingredients, and these paleo curry meatballs are flavorful and taste so authentic.
Thai Coconut Curry Meatballs Recipe
These Thai curry meatballs are one of our favorite meals. Not only do they come together quickly for an easy weeknight dinner, you can even make them in the Instant Pot. Delicious and pleasantly spicy curry paste is used both in the sauce and in the red curry meatballs, and this really makes the authentic Thai flavors permeate throughout every bite. It’s a healthy and tasty, while being Whole30, paleo, and keto!
How to Make Instant Pot Thai Coconut Curry Meatballs
It’s so simple to make these easy Instant Pot meatballs. You don’t even have to brown the meatballs before cooking them in the sauce. They’ll still hold their shape and tasty fantastic.
- Make the paleo curry meatballs first by combining all the ingredients for them and shaping them into about 30 balls. Refrigerate to firm them up until they are ready to use.
- Heat oil in the SAUTÉ setting of the Instant Pot, then cook the onions. Then add garlic, ginger, and red curry paste to cook for a short time to release their aromatic flavors.
- Turn off the Instant Pot, add the rest of the ingredients for the sauce, then add the meatballs.
- Close the lid and cook for 5 minutes on MANUAL high, then naturally release pressure for 10 minutes.
- Remove the lid, then turn on the SAUTÉ setting to simmer the red curry meatballs and the sauce until reduced and thickened.
That’s it! Simple and easy Instant Pot meatballs.
For the stovetop method, the sautéing, simmering, and reducing are all done in a single saucepan and it’s quite simple as well!
What to Serve with These Thai Curry Meatballs
I usually love these Thai coconut curry meatballs with just plain white rice. If you are okay with gluten, they are fantastic with naan. However, if you want to keep them paleo, Whole30, and/or keto, you can always serve them with these veggies as sides:
- cauliflower rice
- steamed and sauteéd green beans
- roasted or steamed broccoli
- roasted or steamed cauliflower
- roasted potatoes
- roasted eggplants
- cucumber salad
You can experiment with various veggies. I’ve actually been testing out making grain free and paleo naan, so stay tuned for that recipe in the future!
Other recipes you might love…
- Paleo & Whole30 Sweet and Sour Meatballs
- Slow Cooker or Instant Pot Coconut Chicken Curry (Paleo, Whole30)
- Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)
- Curry Chicken Skewers
- Thai Green Curry Paleo Sheet Pan Chicken & Vegetables
Instant Pot Thai Coconut Curry Meatballs – Includes Stovetop Instructions (Paleo, Whole30, Keto)
Ingredients
Meatballs
- 1 1/2 lb ground beef
- 1/2 onion minced
- 3 garlic cloves minced
- 1/4 cup chopped packed basil leaves
- 1 tbsp grated ginger
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 2 tbsp tapioca starch
Coconut Curry Sauce
- 1 tbsp coconut oil or ghee
- 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 30 golf-sized balls.
- Place in the refrigerator to firm up while you make the coconut curry sauce.
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.
- Add garlic, garlic, ginger, and red curry paste, and cook for 1 minute until fragrant.
- 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.
- Sprinkle with lime juice and chopped basil before serving.
Stovetop Method
- Heat coconut oil in a large 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. Mix well.
- Add the meatballs and let everything come to a boil.
- Lower the heat to simmer, cover, and cook for 15 minutes.
- Open the lid, and simmer for 5-10 minutes until the sauce reduces and thickens.
- Sprinkle with lime juice and chopped basil before serving.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Red curry paste-based curries are one of my favorite comfort foods. It’s nice to have this meatball recipe, which is so economical and wholesome, and my family will love it! Thank you!!
This looks so good! I love food like this that’s cozy but also packed with flavor.
Mmmm! Every bite is so full of flavor! Love the delicious red curry!
These are the most delicious meatballs and curry! A perfect family dinner! So comforting!
Yum, I love the sauce and the Thai flavors! Perfect weeknight meal.
these look amazing and I’m definitely going to make them . . I need to first buy another bottle of fish sauce as I left mine sitting on the counter overnight last week, argh
I’ve been missing Thai food during the pandemic (since my fave restaurant hasn’t been doing takeout) and I think this is the perfect recipe for me to make at home to get my fix! Thanks for sharing.
This was absolutely amazing!! I’m not a big cauliflower rice lover so I had mine on roasted cauliflower instead. Husband had his on jasmine rice and said it was the best curry sauce he’s ever had. This is staying at the top of my recipe book for sure….hubby is already asking when I’m making it again!
Amazing!! So glad you enjoyed it!
This recipe was quick, easy, and delicious!! I luckily had everything I needed already in my kitchen! Thanks for an incredibly flavorful dish!
I actually don’t eat a lot of Thai curries, but I wanted to try something different and this worked out great. The sauce comes together really quickly and it goes well with cauli-rice. yum!