Description
Thai Coconut Curry Chicken Meatballs are tender, juicy meatballs simmered in a creamy, spicy coconut curry sauce packed with bold Thai flavors. It’s the perfect cozy dinner with a touch of exotic flair.
Ingredients
- Ground Chicken: 500g (about 1 lb) – Lean and tender base for the meatballs.
- Panko Breadcrumbs: ½ cup – Helps bind and keep meatballs juicy.
- Egg: 1 large – For binding everything together.
- Garlic: 2 cloves, minced – Adds punch to the meatballs.
- Fresh Ginger: 1 teaspoon, grated – Zesty and warming.
- Salt: ½ teaspoon – Essential for seasoning.
- Coconut Oil or Vegetable Oil: 2 tablespoons – For browning meatballs.
- Red Curry Paste: 2 tablespoons – Base of the sauce; spicy and complex.
- Coconut Milk: 1 can (400ml) – Creates the creamy curry base.
- Chicken Broth: ½ cup – Thins and enriches the sauce.
- Fish Sauce: 1 tablespoon – Umami depth (or use soy sauce).
- Brown Sugar: 1 teaspoon – Balances the heat and acidity.
- Lime Juice: 1 tablespoon – Brightens the rich curry.
- Fresh Basil or Cilantro: for garnish – Adds freshness.
- Red Chili Slices: optional, for garnish – For color and extra heat.
- Cooked Jasmine Rice: for serving – Soaks up all that curry goodness.
Instructions
- Preheat Your Equipment: Heat a large skillet over medium heat and add coconut oil or vegetable oil.
- Combine Ingredients: In a bowl, mix ground chicken, panko, egg, garlic, ginger, and salt. Form into small meatballs, about 1 to 1.5 inches wide.
- Prepare Your Cooking Vessel: Place the meatballs in the skillet, spacing them out. Cook for 6–8 minutes, turning occasionally, until browned on all sides. Transfer to a plate.
- Assemble the Dish: In the same skillet, add red curry paste and stir for 1 minute until fragrant. Add coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
- Cook to Perfection: Bring the sauce to a simmer, then gently return the meatballs to the skillet. Cover and simmer for 10–12 minutes until meatballs are fully cooked and the sauce is thickened.
- Finishing Touches: Stir in lime juice and taste for seasoning. Garnish with basil or cilantro and red chili slices if desired.
- Serve and Enjoy: Spoon meatballs and curry over jasmine rice. Serve hot and enjoy every creamy, spicy bite.
Notes
- Use full-fat coconut milk for the creamiest results.
- Adjust spice by adding more or less curry paste.
- Add vegetables like bell pepper or spinach for extra color and nutrients.
- Chill meatball mixture before shaping for easier handling.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 860mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg