Meatballs with Red Thai Curry…. Aroi Mak Mak


I wanted to do something different with meatballs and yet something familiar…off I went looking for some ideas on the net…and after 2 hours of drooling and searching, went ahead with mixing a couple of recipes for making Meatballs with Red Thai Curry…it was just what we needed and perfect!

Meatballs with Red Thai Curry


  • Boiled noodles
  • Lemon juice, 1 tsp (optional)

For the meatballs:

  • Mince meat, 250 gm ( I used goat meat)
  • Onions, Grated, 1
  • Egg,1
  • Ginger Paste, ½ tsp
  • Garlic paste, ½ tsp
  • Bread Crumbs, 2 heaped tbsp
  • Red Thai curry paste, 1 heaped tbsp
  • Fish Sauce, 1 tsp (or light soy sauce)
  • Coriander leaves, finely chopped, ¼ cup
  • Red Chili paste, 1 tsp

For the sauce:

  • Oil, 1 tbsp
  • Red Thai curry paste, 2 tbsp
  • Sugar, 1 tsp
  • Fish sauce, 1 tsp (or light soy sauce)
  • Coconut Milk, thick, 300 ml


For the meatballs:

Whisk the egg in a mixing bowl lightly. Add the rest of the ingredients in the mixing bowl. Stir and mix well.

Oil your hands lightly and form the meatballs.

Place the meatballs on baking tray lined with foil. Cook in a preheated oven for about 30 minutes at 180 C or shallow fry in a pan till browned and completely cooked through.

For the Sauce:

Heat the oil in a pan and add the Red Thai curry paste.

Fry for a couple of minutes and add a tablespoon of coconut milk.

Fry for another minute and then add fish sauce, sugar, salt and rest of the coconut milk.

Add the meatballs and let the meatballs simmer in the sauce for about 10 minutes.

Add in the noodles and toss to mix.

Add the lemon juice just before serving.


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