Tender meatballs in a flavorful coconut red curry sauce. Perfect served as an appetizer or over rice or egg noodles as a main course.
Servings: 6main course servings
Author: Adapted from Lets Dish Slow Cooker Red Curry Meatballs
Ingredients
213.5 oz. cans coconut milk
2-3clovesgarlicminced
2-3tablespoonsred curry paste
1/4teaspoonground ginger
1teaspoonsalt
1/2teaspoonpepper
1/2teaspooncurry powder
1/8teaspooncayenne pepper
3tablespoonsflour
3-4dozen smallprecooked frozen meatballs (or see link in post for homemade meatballs)
1-2tablespoonslime juice
1/4cupchopped fresh cilantro
Hot cooked riceor egg noodles, optional
Instructions
Homemade Meatball Option:
Make meatballs from Swedish Meatball recipe (link provided in post), omitting the sugar, nutmeg and allspice from the meatballs. Instead of the Swedish Meatball sauce, make the Coconut Red Curry Sauce by combing coconut milk through cayene pepper in a medium sauce pan. Stir and bring to a low simmer over medium heat. Place flour in a small bowl. Ladle 3 to 4 tbsp. of coconut milk mixture from pan into bowl and stir to create a smooth paste. Whisk flour mixture into simmering sauce. Continue to cook for a few minutes, whisking occasionally, until thickened. Add lime juice.
Combine sauce with baked meatballs and stir to coat. Serve with rice or noodles. Or you can combine the sauce and meatballs and keep them warm in crockpot to serve as an appetizer. Sprinkle meatballs with chopped cilantro or basil to before serving.
Frozen Meatball Option:
Grease a slow cooker with cooking spray. Add coconut milk through cayenne. Whisk in flour.
Add meatballs and stir to combine with the sauce. Cover and cook on low for 5-6 hours.
Just before serving, stir in lime juice. Serve over hot cooked rice or egg noodles for a meal version or the meatballs on their own for an appetizer. Sprinkle with chopped cilantro or basil.