The way that the slightly sweet, creamy and tangy sauce coats the juicy meatballs and absorbs into the rice is so mouthwatering. I love a curry where you can adjust the spice level because sometimes I feel like having a milder curry with no heat at all! While it does take a little bit longer to prep meatballs (rather than using chunks of meat), the method is quite simple and the flavour will have you hooked! 😋
Curry Sauce
Thai Red Curry Paste – I like the Blue Dragon Red Thai curry paste for a bit of a spicy kick. If you’re looking form something with less heat, Waitrose (own brand) do a nice red Thai curry paste that’s mild in heat, but still very flavourful. Coconut Milk – Use full-fat coconut milk – so it doesn’t split during the cooking process (as can sometimes happen with low fat). Thai Basil – Thai basil is a variety of basil I love adding to curries. It has a very unique flavour profile which is more peppery with hints of mint and aniseed and is more spicy than sweet. You can usually find it in larger supermarkets with the other fresh herbs. Personally, my favourite way to serve this is with a large portion of coconut rice and a handsome drizzle of sweet chilli sauce! That sauce is an absolute show stopper and an amazing weeknight dinner! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Thai Basil Chicken
Thai Style Peanut Pork
Pad Thai
Chicken Panang Curry
Thai Red Chicken Curry
Thai Green Chicken Curry Recipe
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