Description
Indulge in the vibrant flavors of Thai Chicken Meatballs in Coconut Curry, a dish that perfectly marries tender chicken meatballs with a rich and creamy coconut sauce. This easy-to-make recipe is a delightful choice for quick weeknight dinners or special occasions, offering an aromatic experience that’s sure to impress. The meatballs are infused with fresh herbs and spices, simmered in a luscious curry sauce that pairs beautifully with rice or noodles. Customize the dish by adjusting the spice level and enjoy a comforting meal that everyone will love.
Ingredients
Scale
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped
- 2 tablespoons cilantro, finely chopped
- 3 tablespoons Thai red curry paste
- 1 can (14 ounces) coconut milk
- ½ cup chicken broth
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, ginger, green onions, cilantro, soy sauce, salt, and pepper. Mix until just combined and form into 1-inch meatballs.
- Heat oil in a skillet over medium heat and cook meatballs until browned on all sides (about 6–8 minutes). Remove from the skillet.
- In the same skillet, sauté garlic and ginger briefly before adding red curry paste and cooking for another minute. Stir in coconut milk and chicken broth; simmer for 5 minutes.
- Return meatballs to the skillet and let them simmer in the curry sauce for about 10 minutes until fully cooked.
- Finish with lime juice and garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg