Description
These fragrant Thai coconut curry chicken meatballs are simmered in a creamy, aromatic coconut curry sauce and topped with fresh herbs and lime for a bright, flavorful meal. Serve with rice or noodles for a satisfying weeknight dinner.
Ingredients
Scale
- For the meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh basil
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 2 tablespoons coconut oil (for frying)
- For the curry sauce:
- 1 tablespoon coconut oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 can (14 oz/400 ml) full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 cup chopped fresh cilantro (for garnish)
- 1/4 cup chopped fresh basil (for garnish)
- Lime wedges (for serving)
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, panko, cilantro, basil, green onions, garlic, fish sauce, soy sauce, ginger, salt, pepper, and egg. Mix gently until just combined. Form into 1-inch meatballs.
- Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add meatballs in batches (do not overcrowd) and cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes). Transfer to a plate and set aside.
- Make the sauce: In the same skillet, reduce heat to medium. Add 1 tablespoon coconut oil, then cook onion until softened (about 3 minutes). Add garlic and ginger; cook 1 minute more. Stir in Thai red curry paste and cook for 30 seconds until fragrant.
- Pour in coconut milk and chicken broth, whisking to combine. Add fish sauce, brown sugar, and lime juice. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Return meatballs to the skillet, spooning sauce over them. Simmer for about 5 minutes, until meatballs are heated through and sauce has thickened to your liking.
- Serve meatballs and sauce over steamed jasmine rice or rice noodles. Garnish with fresh cilantro, basil, and lime wedges.
Notes
For a spicier curry, add more red curry paste (up to 3 tablespoons). You can substitute ground turkey or pork for the chicken. If the sauce is too thick, thin with additional chicken broth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 520
- Sugar: 8g
- Fat: 36g
- Carbohydrates: 18g
- Protein: 32g