Easy Thai Coconut Curry Meatballs (Instant Pot Option)
These Thai coconut curry meatballs are rich, flavorful, and incredibly easy to make. Bursting with aromatic spices and simmered in a velvety coconut curry sauce, these meatballs are naturally gluten-free, paleo, and Whole30-approved. Whether you’re making them in the Instant Pot for a quick weeknight dinner or simmering them on the stovetop, they deliver restaurant-quality flavors with minimal effort.
Servings: 6 servings
Calories: 472kcal
Ingredients
Meatballs
- 1 ½ lb ground beef ground chicken or turkey also work
- 1/2 onion minced
- 3 garlic cloves minced
- 1/4 cup chopped Thai basil leaves or regular basil
- 1 tbsp grated ginger
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 2 tbsp tapioca starch or arrowroot starch
Coconut Curry Sauce
- 1 tbsp coconut oil or your favorite cooking oil
- 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.1 ½ lb ground beef, 1/2 onion, 3 garlic cloves, 1/4 cup chopped Thai basil leaves, 1 tbsp grated ginger, 1 tbsp red curry paste, 1 tbsp fish sauce, 2 tbsp tapioca starch
- Shape in to approximately 28-30 golf-sized balls. Place in the refrigerator to firm up while you make the coconut curry sauce. Skip to the Instant Pot Method if using the Instant Pot.
- Heat coconut oil in a large skillet or a saucepan over medium high heat. Add diced onion and cook stirring for 3 minutes, or until translucent.1 tbsp coconut oil, 1/2 onion
- Add garlic, garlic, ginger, and red curry paste, and cook for 1 minute until fragrant.4 garlic cloves, 1 tbsp grated ginger, 1 tbsp red curry paste
- Stir in coconut milk, fish sauce, and turmeric powder.1 14-oz can of full-fat coconut milk, 1 tbsp fish sauce, 2 tsp turmeric powder
- Add the meatballs and let everything come to a boil. Lower the heat to simmer, cover, and cook for 10 minutes.
- Open the lid and simmer for 5-10 minutes until the sauce reduces and thickens, spooning the sauce over the meatballs occasionally. Taste to add more fish sauce or salt.
- Sprinkle with lime juice and chopped basil before serving.Lime wedges
Instant Pot Method
- Turn Instant Pot on to Sauté. Once it indicates that it's "hot" add coconut oil.1 tbsp coconut oil
- Add diced onion and cook stirring for 3 minutes, or until translucent.1/2 onion
- Add garlic, garlic, ginger, and red curry paste, and cook for 1 minute until fragrant.4 garlic cloves, 1 tbsp grated ginger, 1 tbsp red curry paste
- Turn off the Instant Pot, and stir in coconut milk, fish sauce, and turmeric powder.1 14-oz can of full-fat coconut milk, 1 tbsp fish sauce, 2 tsp 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, spooning the sauce over the meatballs occasionally. Taste to add more fish sauce or salt.
- Sprinkle with lime juice and chopped basil before serving.
Video
Notes
- Avoid Overmixing: Gently combine the ingredients to keep the meatballs tender. Overmixing can result in dense meatballs.
- Chill Before Cooking: Refrigerate the meatballs to help them hold their shape during cooking.
- Adjust Spice Levels: Add extra Thai chilies or a pinch of cayenne if you prefer more heat.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled meatballs and sauce in a freezer-safe container for up to 3 months.
- Reheating: Reheat gently in the microwave or on the stovetop. Add a splash of coconut milk if the sauce thickens too much during storage.
Nutrition
Serving: 1serving - about 5 meatballs | Calories: 472kcal | Carbohydrates: 9g | Protein: 22g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 81mg | Sodium: 558mg | Potassium: 527mg | Fiber: 1g | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 5mg