Spicy Thai-Style Green Curry Meatball Stew

Serves: 4│45 min

This dish brings the vibrant, aromatic heat of a Thai kitchen to your dinner table. By simmering tender, ginger-infused meatballs in a rich coconut green curry broth, we capture that perfect balance of creamy, spicy, and sweet. The addition of sliced mushrooms and a drizzle of sweet chili sauce adds the layered complexity you expect from a high-end restaurant experience.

• Ingredients

  For the Meatballs

  • 450g (1 lb) ground pork or chicken

  • 50g (1/2 cup) panko breadcrumbs

  • 1 large egg

  • 15g (1 tbsp) fresh ginger, grated

  • 2 cloves garlic, minced

  • 5ml (1 tsp) fish sauce

  • 2g (1/2 tsp) black pepper

  For the Green Curry Broth

  • 45ml (3 tbsp) green curry paste

  • 800ml (2 cans / 27 oz) full-fat coconut milk

  • 250ml (1 cup) chicken stock

  • 200g (7 oz) button mushrooms, thinly sliced

  • 15ml (1 tbsp) brown sugar

  • 15ml (1 tbsp) lime juice

  • 30ml (2 tbsp) oil for searing

  Garnish & Finishing

  • 60ml (4 tbsp) sweet chili sauce

  • 1 large bunch fresh cilantro (coriander)

  • Steamed jasmine rice for serving

• Instructions

  1. Combine ground meat, panko, egg, ginger, garlic, fish sauce, and pepper in a large bowl.

  2. Mix gently by hand until just combined; do not overwork the meat.

  3. Form the mixture into 16–20 uniform meatballs, approximately 3cm (1.25 inches) wide.

  4. Heat oil in a large pot or Dutch oven over medium-high heat.

  5. Sear meatballs in batches until browned on all sides, then remove and set aside.

  6. In the same pot, add green curry paste and fry for 1 minute until fragrant.

  7. Slowly whisk in coconut milk and chicken stock, scraping up any browned bits.

  8. Add the sliced mushrooms and bring the liquid to a gentle simmer.

  9. Return meatballs to the pot and simmer for 10–12 minutes until cooked through.

  10. Stir in brown sugar and lime juice to balance the flavors.

  11. Ladle the stew into deep bowls over or alongside steamed jasmine rice.

  12. Drizzle each serving with a tablespoon of sweet chili sauce.

  13. Generously top with fresh cilantro leaves before serving.

  This stew hits all the right notes with that silky broth and the kick from the green curry paste. Since you mentioned the "secret" is that sweet chili sauce, don't be shy with the drizzle at the end!