Description
A flavorful Coconut Curry Meatballs recipe featuring ground chicken simmered in a creamy, fragrant coconut milk and red curry sauce, finished with fresh lime juice and cilantro. Perfect for a comforting weeknight dinner served over rice.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- ¼ cup panko breadcrumbs
- 1 large egg
- 2 garlic cloves, grated
- 1½ tsp grated fresh ginger
- 2 tsp fish sauce (divided)
- ½ tsp kosher salt
Curry Sauce
- 1 tbsp neutral oil (such as vegetable or canola oil)
- 1 garlic clove, minced
- 1 tbsp grated fresh ginger
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp light brown sugar
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, panko breadcrumbs, egg, grated garlic (2 cloves), grated ginger (1½ tsp), 1 tsp fish sauce, and kosher salt. Mix gently until just combined without overmixing.
- Form Meatballs: Roll the mixture into 16 to 18 small meatballs, approximately 1 inch in diameter. Set them aside on a plate.
- Sear Meatballs: Heat neutral oil in a large skillet over medium-high heat. Cook the meatballs in batches for 2 to 3 minutes per side until golden brown on at least two sides. Transfer cooked meatballs to a plate.
- Sauté Aromatics: Reduce heat to medium. Add the remaining minced garlic and grated ginger to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add Curry Paste: Stir in the red curry paste and continue cooking for 1 minute to release its flavors.
- Create Sauce and Simmer: Pour in the coconut milk while scraping any browned bits from the pan. Add the remaining 1 tsp fish sauce and brown sugar, stirring to combine. Return the meatballs to the skillet and bring the mixture to a gentle simmer. Cook for 12 to 15 minutes, or until meatballs reach an internal temperature of 165°F (74°C).
- Finish and Serve: Remove the skillet from heat. Stir in lime juice and chopped cilantro. Serve the coconut curry meatballs hot over steamed rice or your preferred grain.
Notes
- Use full-fat coconut milk for the richest flavor and creaminess.
- If preferred, substitute ground turkey for ground chicken.
- Adjust red curry paste amount based on your spice preference.
- Ensure meatballs reach 165°F internally for safe consumption.
- Serve with steamed jasmine rice or cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: coconut curry meatballs, Thai curry meatballs, ground chicken curry, coconut milk recipe, red curry paste dish
