Thai-Inspired Coconut Curry Meatballs (Crockpot Recipe)

There’s something deeply comforting about a slow-simmered curry that fills the house with warmth and spice, but let’s be honest, not all of us have hours to spend in the kitchen.  That’s why I love this Thai Red Curry Meatball recipe.  It’s my go-to when I want bold flavors without the fuss.  By using store-bought turkey meatballs and fragrant red curry paste, this dish delivers big taste with minimal effort.  And with the crockpot doing the heavy lifting, it’s the perfect hands-off dinner for busy weeknights or laid-back weekends.

While I usually opt for turkey to keep things lighter, you can easily substitute beef or chicken meatballs, depending on what you have in your freezer.  It’s adaptable, satisfying, and just the right balance of creamy, spicy, and savory.  Think of it as your weeknight kitchen passport to Thailand—with no plane ticket required.

Ingredients

Serves: 4–6 | Makes: 15–20 meatballs

 

Ingredients:

• 15–20 store-bought meatballs
• 4 tablespoons cooking oil
• 1 large onion, finely sliced
• 1 cup mixed bell peppers (red, green, yellow), sliced
• 1 tablespoon ginger-garlic paste
• 2 tablespoons red curry paste (store-bought)
• 1 tablespoon curry powder
• 1 cup water
• 1 cup coconut milk
• Salt, to taste
• Optional: sugar, to balance flavors
• Fresh cilantro, chopped (for garnish)

Directions:

1.    Sautéing the Aromatics:

2.    Heat oil in a skillet over medium heat.  Add the sliced onions, ginger-garlic paste, and red curry paste.  Cook for 5–7 minutes, stirring occasionally, until the onions are soft and the curry paste begins to release its aroma and oil.

3.    Adding Spices:

4.    Stir in the curry powder and cook for another 2–3 minutes to toast the spices.

5.    Making the Sauce:

6.    Pour in the water and coconut milk.  Stir well to combine and bring the mixture to a gentle boil. Season with salt to taste and add a pinch of sugar if desired.

7.    Assembling in the Crockpot:

8.    Place the meatballs at the bottom of the crockpot.  Pour the hot coconut curry sauce over the meatballs, ensuring they're mostly submerged.

9.    Slow Cooking:

10.                       Set the crockpot to low and cook for 5 to 6 hours.  This will allow the meatballs to soak up the curry flavor.

11.                       Adding Vegetables:

12.                       About 15 minutes before serving, add the sliced bell peppers to the crockpot.  Let them cook until just tender but still vibrant.

13.                       Serving:

14.                       Garnish with chopped cilantro and serve hot, accompanied by steamed rice or crusty bread.

 

Instant Pot Version

Ingredients: (same as original)

See above.

 

Directions:

1.    Sautéing Aromatics (Sauté Mode):

2.    Press Sauté on the Instant Pot.  Add oil, then sauté onions, ginger-garlic paste, and red curry paste for 3–5 minutes.  Stir in curry powder and cook another minute.

3.    Adding Liquid:

4.    Pour in water and coconut milk.  Stir to combine. Season with salt and sugar (if using).

5.    Adding Meatballs:

6.    Place meatballs directly into the sauce.  Gently stir to coat.

7.    Pressure Cooking:

8.    Seal the lid. Set to Manual/Pressure Cook on High Pressure for 5 minutes.

9.    Allow natural pressure release for 10 minutes, then quick release any remaining pressure.

10.                       Adding Bell Peppers (Sauté Mode):

11.                       Press Sauté again.  Add the bell peppers and simmer for 3–5 minutes until tender-crisp.

12.                       Serving:

13.                       Garnish with chopped cilantro and serve hot with rice or naan.

Stovetop Version There’s something deeply comforting about a slow-simmered curry that fills the house with warmth and spice, but let’s be honest, not all of us have hours to spend in the kitchen. That’s why I love this Thai Red Curry Meatball recipe site. It’s my go-to when I want bold flavors without the fuss. By using store-bought turkey meatballs and fragrant red curry paste, this dish delivers big taste with minimal effort.  And with the crockpot doing the heavy lifting, it’s the perfect hands-off dinner for busy weeknights or laid-back weekends.

While I usually opt for turkey to keep things lighter, you can easily substitute beef or chicken meatballs, depending on what you have in your freezer. It’s adaptable, satisfying, and just the right balance of creamy, spicy, and savory. Think of it as your weeknight kitchen passport to Thailand—with no plane ticket required.

Ingredients

Serves: 4–6 | Makes: 15–20 meatballs

 

Ingredients:

• 15–20 store-bought meatballs
• 4 tablespoons cooking oil
• 1 large onion, finely sliced
• 1 cup mixed bell peppers (red, green, yellow), sliced
• 1 tablespoon ginger-garlic paste
• 2 tablespoons red curry paste (store-bought)
• 1 tablespoon curry powder
• 1 cup water
• 1 cup coconut milk
• Salt, to taste
• Optional: sugar, to balance flavors
• Fresh cilantro, chopped (for garnish)

Directions:

1.    Sautéing the Aromatics:

2.    Heat oil in a skillet over medium heat.  Add the sliced onions, ginger-garlic paste, and red curry paste. Cook for 5–7 minutes, stirring occasionally, until the onions are soft and the curry paste begins to release its aroma and oil.

3.    Adding Spices:

4.    Stir in the curry powder and cook for another 2–3 minutes to toast the spices.

5.    Making the Sauce:

6.    Pour in the water and coconut milk.  Stir well to combine and bring the mixture to a gentle boil.  Season with salt to taste and add a pinch of sugar if desired.

7.    Assembling in the Crockpot:

8.    Place the meatballs at the bottom of the crockpot.  Pour the hot coconut curry sauce over the meatballs, ensuring they're mostly submerged.

9.    Slow Cooking:

10.                       Set the crockpot to low and cook for 5 to 6 hours.  This will allow the meatballs to soak up the curry flavor.

11.                       Adding Vegetables:

12.                       About 15 minutes before serving, add the sliced bell peppers to the crockpot. Let them cook until just tender but still vibrant.

13.                       Serving:

14.                       Garnish with chopped cilantro and serve hot, accompanied by steamed rice or crusty bread.

 

Instant Pot Version

Ingredients: (same as original)

See above.

 

Directions:

1.    Sautéing Aromatics (Sauté Mode):

2.    Press Sauté on the Instant Pot.  Add oil, then sauté onions, ginger-garlic paste, and red curry paste for 3–5 minutes.  Stir in curry powder and cook another minute.

3.    Adding Liquid:

4.    Pour in water and coconut milk. Stir to combine. Season with salt and sugar (if using).

5.    Adding Meatballs:

6.    Place meatballs directly into the sauce.  Gently stir to coat.

7.    Pressure Cooking:

8.    Seal the lid. Set to Manual/Pressure Cook on High Pressure for 5 minutes.

9.    Allow natural pressure release for 10 minutes, then quick release any remaining pressure.

10.                       Add Bell Peppers (Sauté Mode):

11.                       Press Sauté again.  Add the bell peppers and simmer for 3–5 minutes until tender-crisp.

12.                       Serving:

13.                       Garnish with chopped cilantro and serve hot with rice or naan.

Stovetop Version

Ingredients: (same as original)

Instructions:

1.    Sauté Aromatics:
In a large, deep skillet or pot, heat oil over medium heat. Add onions, ginger-garlic paste, and red curry paste. Cook for 5–7 minutes until onions are soft and curry paste is fragrant.

2.    Add Spices:
Stir in the curry powder and cook for another 2–3 minutes.

3.    Create the Sauce:
Add water and coconut milk. Stir well, bring to a gentle boil, and season with salt (and sugar if desired).

4.    Add Meatballs:
Gently place the store-bought meatballs into the sauce. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.

5.    Adding Bell Peppers:
In the last 5 minutes of cooking, add the sliced bell peppers. Simmer until just tender.

6.    Serving:
Garnish with chopped cilantro.  Serve hot with rice or bread.