Thai-Inspired Coconut Curry Chicken Meatballs

Juicy Thai-inspired coconut chicken meatballs simmered in a rich, creamy red curry coconut sauce made with ginger, garlic, lime, and coconut milk. Cozy, bold, and packed with flavor, this easy one-skillet dinner is perfect served over fluffy jasmine rice for a weeknight meal that's better than takeout.

Course Appetizer, dinner, Main Course

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 716kcal

Equipment

Large Mixing Bowl
Microplane or fine grater
Measuring Cups & Spoons
Large Skillet or Saute Pan with Lid
Wooden Spoon or Silicone Spatula
Tongs or Spatula
Cutting Board
Knives
Zester or microplane
Citrus Juicer
Rice Cooker or medium saucepan with lid

Ingredients

CHICKEN MEATBALLS

1 Pound Ground Chicken
1 Teaspoon Lemongrass finely chopped
1 Large Egg
½ Cup Breadcrumbs
2 Cloves Garlic grated
1 Tablespoon Fresh Ginger grated
1 Tablespoon Fish Sauce
1 Tablespoon Red Curry Paste
1 Handful Fresh Cilantro finely chopped
Salt & Freshly Ground Black Pepper

CURRY COCONUT SAUCE

1 Tablespoon Olive Oil
½ White Onion diced
400 ml Coconut Milk (1 x 400 ml can)
½ Can Coconut Cream
½ Cup Chicken Stock
½ Cup Red Curry Paste
1 Tablespoon Fresh Ginger grated
1 Tablespoon Fish Sauce
3 Tablespoons Brown Sugar
1 Bunch Green Onions whites and greens sliced
1 Red Bell Pepper thinly sliced
2 Cloves Garlic grated
1 Lime (zest and juice)
Fresh Cilantro chopped

TO SERVE

Cooked Jasmine Rice

GARNISH

Lime Wedges
Fresh Cilantro
Red Thai Chilies chopped

Instructions

In a large bowl, combine the ground chicken, lemongrass, egg, breadcrumbs, garlic, ginger, fish sauce, curry paste, and cilantro. Season with salt and pepper.
Gently mix until just combined—do not overwork the mixture.
Form into about 12 evenly sized meatballs. Place on a lined baking sheet and set aside in the fridge.
Heat a large skillet over medium heat with a drizzle of oil. Cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Remove and set aside.
In the same skillet, heat the olive oil. Add the diced onion and cook until soft and translucent, about 3–4 minutes.
Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the bell pepper and green onions, and simmer for 5–7 minutes. Add the curry paste and season.
Add the coconut milk, coconut cream, chicken stock, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
Return the meatballs to the skillet and simmer for another 5-8 minutes, spooning the sauce over them.
Finish with lime zest, lime juice, and fresh cilantro.
Serve the meatballs and curry sauce over jasmine rice. Garnish with lime wedges, cilantro, and chopped Thai chilies for heat.

Video

Nutrition