Thai Green Curry Meatballs with Zoodles

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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3 tablespoons vegetable oil

3 tablespoons Thai green curry paste 

Two 13.5-ounce cans coconut milk 

One 14-ounce bag plain frozen meatballs, thawed 

Kosher salt and freshly ground black pepper

Two 16-ounce packages fresh zucchini noodles (zoodles) 

1 red Thai bird chile, sliced very thin on the bias 

1/2 cup fresh basil leaves 

1/2 cup fresh cilantro leaves 

2 teaspoons toasted black sesame seeds 

2 teaspoons toasted white sesame seeds 

1 lime, cut into wedges


  1. Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
  2. Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
  3. Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.