Description
This Thai Chicken Meatballs in Coconut Curry recipe combines tender, flavorful chicken meatballs with a rich and aromatic coconut curry sauce, infused with red curry paste, fresh ginger, garlic, and vibrant vegetables. Perfectly balanced with the sweetness of brown sugar and the tang of lime juice, this dish offers a delightful blend of textures and flavors that bring Thai cuisine to your dinner table.
Ingredients
Scale
For the Meatballs
- 1 lb (450g) ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp chopped fresh cilantro
- 2 green onions, finely chopped
- 1 tbsp vegetable oil (for frying)
For the Coconut Curry Sauce
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 tsp turmeric powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp lime juice
- ½ cup cherry tomatoes, halved
- ½ cup bell pepper, thinly sliced
- ½ cup carrots, julienned
- 1 tbsp fresh basil, chopped (for garnish)
- 1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, black pepper, chopped cilantro, and finely chopped green onions. Mix everything thoroughly until the ingredients are evenly incorporated. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Cook the Meatballs: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the meatballs in batches and sear them until golden brown on all sides, about 3-4 minutes per side. Remove meatballs from the skillet and set aside.
- Make the Coconut Curry Sauce: In the same skillet, add another tablespoon of vegetable oil. Sauté the finely chopped onion, minced garlic, and grated ginger until fragrant and soft, approximately 3-4 minutes. Stir in the red curry paste and turmeric powder and cook for 1 more minute to release the spices’ aromas.
- Add Liquids and Simmer: Pour in the coconut milk and chicken broth, stirring to combine with the curry paste mixture. Add fish sauce, brown sugar, and lime juice, stirring until the sugar dissolves. Bring the sauce to a gentle simmer.
- Add Vegetables and Meatballs: Add the halved cherry tomatoes, sliced bell peppers, and julienned carrots to the sauce. Return the seared meatballs to the skillet, ensuring they are submerged in the sauce. Simmer gently for 10-12 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Finish and Serve: Taste and adjust seasoning with extra fish sauce or lime juice if needed. Garnish with chopped fresh basil and cilantro. Serve the Thai chicken meatballs hot over steamed jasmine rice or with warm naan bread for a complete meal.
Notes
- Use ground chicken breast for leaner meatballs or a mixture of dark and white meat for more flavor.
- If panko breadcrumbs are unavailable, substitute with regular breadcrumbs or crushed crackers.
- For a spicier curry, increase the amount of red curry paste to 1½ tablespoons.
- To make this recipe gluten-free, use gluten-free soy sauce or tamari and ensure the fish sauce is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg
Keywords: Thai chicken meatballs, coconut curry, Thai curry recipe, easy dinner, chicken meatballs, coconut milk curry
