I make Thai-Inspired Beef Meatballs in Coconut Mango Curry with Mushrooms when I want something comforting but full of bright, bold flavors. The juicy beef meatballs simmer in a creamy coconut curry that’s lightly sweet from mango and deeply savory from spices and mushrooms.
Why You’ll Love This Recipe
I love this recipe because it brings together sweet, savory, and creamy elements in one dish. The meatballs stay tender, the sauce is rich without being heavy, and the mango adds a subtle freshness that balances everything. I also like how impressive it feels while still being approachable for a weeknight meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground beef
egg
breadcrumbs
garlic, minced
fresh ginger, grated
salt
black pepper
olive oil
onion, chopped
mushrooms, sliced
red curry paste
coconut milk
mango chunks, fresh or frozen
beef broth or water
fish sauce or soy sauce
lime juice
brown sugar
fresh cilantro, optional
Directions
I start by mixing the ground beef with the egg, breadcrumbs, garlic, ginger, salt, and black pepper. I form the mixture into small meatballs.
I heat olive oil in a large skillet over medium heat and brown the meatballs on all sides. I remove them from the pan and set them aside.
In the same pan, I sauté the onion until soft, then add the mushrooms and cook until they release their moisture and turn golden. I stir in the red curry paste and let it cook briefly until fragrant.
I pour in the coconut milk, mango chunks, and broth, stirring everything together. I bring the sauce to a gentle simmer, then return the meatballs to the pan. I let everything simmer for about 15 minutes, until the meatballs are cooked through and the sauce thickens slightly.
I finish the curry with fish sauce, lime juice, and brown sugar, adjusting the balance to my taste before removing it from the heat.
Servings and Timing
I usually get 4 servings from this recipe.
Prep time: about 20 minutes
Cook time: about 25 minutes
Total time: about 45 minutes
Variations
I sometimes swap beef for ground chicken or turkey for a lighter version. When I want more heat, I add extra curry paste or sliced chili. I also like serving this curry with rice, rice noodles, or cauliflower rice depending on my mood.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much.
FAQs
Can I make the meatballs ahead of time?
I often form and brown the meatballs ahead, then finish cooking them in the sauce later.
Can I use frozen mango?
I use frozen mango regularly and add it straight to the sauce.
Is this curry very spicy?
I find it mildly spicy, but I adjust the curry paste to control the heat.
Can I freeze this dish?
I freeze it in portions, and it reheats well once thawed.
What mushrooms work best for this recipe?
I like cremini or button mushrooms, but shiitake adds great depth too.
Conclusion
I keep Thai-Inspired Beef Meatballs in Coconut Mango Curry with Mushrooms in my rotation because it’s rich, comforting, and full of personality. With tender meatballs, creamy curry, and a hint of sweetness, this recipe always gives me a meal that feels special and satisfying.
Print
Thai-Inspired Beef Meatballs in Coconut Mango Curry with Mushrooms
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Thai-Inspired
- Diet: Halal
Description
Juicy beef meatballs simmered in a creamy coconut curry with sweet mango and savory mushrooms, creating a bold, comforting Thai-inspired dish.
Ingredients
- 1 lb ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, chopped
- 8 oz mushrooms, sliced
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup mango chunks (fresh or frozen)
- 1/2 cup beef broth or water
- 1 tbsp fish sauce or soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- Optional: fresh cilantro, chopped
Instructions
- In a bowl, mix ground beef, egg, breadcrumbs, garlic, ginger, salt, and black pepper.
- Form the mixture into small meatballs.
- Heat olive oil in a large skillet over medium heat.
- Brown meatballs on all sides, then remove and set aside.
- In the same skillet, sauté the onion until soft.
- Add mushrooms and cook until they release moisture and turn golden.
- Stir in red curry paste and cook until fragrant.
- Pour in coconut milk, mango chunks, and broth, stirring to combine.
- Bring to a gentle simmer and return meatballs to the pan.
- Simmer for about 15 minutes, until meatballs are cooked through and sauce thickens slightly.
- Stir in fish sauce, lime juice, and brown sugar.
- Adjust seasoning, garnish with cilantro if desired, and serve warm.
Notes
- Frozen mango works well and can be added directly.
- Adjust curry paste to control spice level.
- Ground chicken or turkey can replace beef.
- Serve with rice, noodles, or cauliflower rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 11g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
