Thai Green Curry Meatballs

If you’re a fan of curry but don’t like it too spicy, then our Thai Green Curry Meatballs are for you. They’re easy to prepare and can be served with rice, steamed vegetables or a leafy green salad.

Serves: Four
Time: 35 minutes



    • 1 onion, finely chopped
    • 750g chicken mince
    • 1/2 cup breadcrumbs
    • 1 egg
    • 1/4 cup coriander leaves, chopped
    • 1 1/2 tablespoons green curry paste
    • 2 tablespoons olive oil



    • 2-3 tablespoons green curry paste
    • 1 1/2 cups coconut milk
    • 4 lime leaves, shredded
    • 1 1/2 tablespoons fish sauce
    • 3 tablespoons sugar
    • 1/2 lime, juiced



Fry the onion in a little oil until soft. Cool then combine with remaining ingredients (except the oil) and roll into balls, around 5cm in circumference. Refrigerate for 20 minutes. Heat more oil in the frying pan and cook meatballs for about 10 minutes.

To make the sauce, simmer curry paste in a pan for one minute. Stir in coconut milk and lime leaves. Cook for four minutes until the sauce boils. Add fish sauce, sugar and meatballs. Cook for six to eight minutes, then add lime juice. Serve with rice, steamed vegetables or a leafy green salad.

Also read: Fragrant Thai Coconut King Prawn Curry

YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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