Thai Green Curry Meatballs with Zoodles
This recipe delivers a quick and flavorful Thai Green Curry with meatballs served over fresh zucchini noodles. It's an easy, low-carb dish that combines aromatic green curry, creamy coconut milk, and tender meatballs with the light texture of zoodles, finished with fresh herbs and a squeeze of lime.
Equipment
- 1 Large Saucepan or Wide Pot For preparing the curry
- 1 Large Skillet or Pan For cooking the zucchini noodles
- 1 Chef's knife For slicing chile and lime, chopping herbs
- 1 Cutting Board For safe and efficient prep work
- 1 Ladle and Stirring Spoons For serving and stirring
Ingredients
Main
- 3 tablespoons vegetable oil
- 3 tablespoons Thai green curry paste
- Two 13.5-ounce cans coconut milk
- One 14-ounce bag plain frozen meatballs thawed
- Kosher salt and freshly ground black pepper
- Two 16-ounce packages fresh zucchini noodles zoodles
- 1 red Thai bird chile sliced very thin on the bias
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 2 teaspoons toasted black sesame seeds
- 2 teaspoons toasted white sesame seeds
- 1 lime cut into wedges
Instructions
- Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
- Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
- Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.
Notes
1. Blooming the curry paste in oil is crucial; it deepens the flavor profile significantly. Don't rush this step. 2. When simmering the coconut milk, maintain a gentle heat to prevent it from splitting, which can affect the texture and appearance of the curry. 3. For the zoodles, avoid overcooking them. You want them warmed through with some moisture evaporated, but still retaining a slight bite, not soggy. 4. Taste and adjust seasoning for the curry frequently; the balance of salty, sweet, sour, and spicy is key to Thai cuisine. 5. Fresh herbs and lime are essential garnishes, providing a vibrant freshness that contrasts beautifully with the rich curry.