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Thai Coconut Curry Meatballs


  • 1/2 lb bacon chopped into large pieces
  • 1/4 cup Thai red curry paste
  • 1/4 cup brown sugar
  • 1/4 cup fish sauce
  • 1 1/2 cans full-fat coconut milk
  • 1/2 pineapple peeled and cut into uniform chunks
  • 1 red bell pepper chopped
  • salt to taste
  • 2 lbs pre-cooked meatballs pork or beef, but chicken and turkey work great too * If you use frozen meatballs, make sure you thaw them first.
  • 1/4 cup thai basil chiffonade
  • Rice for serving*


  • In a large skillet, add chopped bacon, turn to medium heat, and fry until crispy. Remove bacon from the pan. Discard all but 2 tbsp bacon fat from the pan.
  • Add the red curry paste, brown sugar, and fish sauce to the hot bacon fat and cook for about 3 minutes.
  • Add coconut milk and bring to a simmer. Add cooked bacon, pineapple and red pepper to the pan and cook for about 5 minutes.
  • Add the meatballs and cook for another 10 minutes. You want to ensure the meatballs are heated through.
  • Remove from heat and sprinkle with thai basil. Serve with rice.


*for the rice, I recommend adding a splash of coconut milk, a stalk of lemongrass, a knob of ginger and a smashed garlic clove to the water while steaming.