Description
Juicy chicken meatballs simmered in a rich and creamy Thai-inspired coconut curry sauce, infused with aromatic spices and herbs, served best with jasmine rice or naan.
Ingredients
- 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)
- 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
- In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, fish sauce, salt, black pepper, cilantro, and green onions. Mix until well combined.
- Shape into small 1-inch meatballs and place on a tray.
- Heat 1 tbsp vegetable oil in a skillet over medium heat. Sear meatballs for 3-4 minutes per side until golden-brown. Set aside.
- In the same skillet, heat 1 tbsp vegetable oil and sauté the onion for 2-3 minutes.
- Add garlic and ginger, cook 1 minute until fragrant.
- Stir in red curry paste and turmeric, cook for 1 minute.
- Pour in coconut milk and chicken broth, then add fish sauce, brown sugar, and lime juice. Stir to combine.
- Add cherry tomatoes, bell pepper, and carrots. Simmer for 5 minutes.
- Return meatballs to the skillet, submerging in the sauce. Cover and simmer on low for 10-12 minutes until meatballs are cooked through.
- Adjust seasoning with fish sauce, lime juice, or sugar. Garnish with fresh basil and cilantro. Serve hot with rice or naan.
Notes
- Use light coconut milk for a lower-fat version, though the sauce will be less creamy.
- Adjust red curry paste to control spice level.
- You can bake meatballs at 400°F (200°C) for 15-20 minutes instead of frying.
- Great for meal prep; meatballs and sauce can be made ahead and stored separately.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
