Description
Are you craving a dish that’s bursting with bold flavors, creamy textures, and a perfect balance of spice? Look no further than Thai Chicken Meatballs in Coconut Curry! This dish combines tender, juicy chicken meatballs with a rich, aromatic coconut curry sauce. Infused with Thai-inspired ingredients like lemongrass, ginger, and red curry paste, every bite offers a harmony of warmth and freshness.
Whether you’re preparing a cozy meal for your family or impressing guests with an exotic homemade dish, this recipe is sure to delight. Plus, it’s incredibly versatile—you can customize the spice level, add veggies, or even swap the protein to suit your preferences.
Now, let’s get cooking!
Ingredients
For the Chicken Meatballs:
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1 lb (450g) ground chicken
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½ cup panko breadcrumbs
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1 egg
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 tbsp soy sauce
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1 tbsp fish sauce
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½ tsp salt
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½ tsp black pepper
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1 tbsp chopped fresh cilantro
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2 green onions, finely chopped
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1 tbsp vegetable oil (for frying)
For the Coconut Curry Sauce:
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1 tbsp vegetable oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tbsp red curry paste
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1 tsp turmeric powder
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1 can (14 oz) coconut milk
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1 cup chicken broth
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1 tbsp fish sauce
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1 tbsp brown sugar
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1 tsp lime juice
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½ cup cherry tomatoes, halved
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½ cup bell pepper, thinly sliced
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½ cup carrots, julienned
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1 tbsp fresh basil, chopped (for garnish)
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1 tbsp fresh cilantro, chopped (for garnish)
Instructions
Step 1: Prepare the Meatballs
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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.
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Mix well until all ingredients are evenly distributed. Be careful not to overmix, as this can make the meatballs dense.
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Using your hands or a tablespoon, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or tray.
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Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer.
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Sear the meatballs for about 3-4 minutes on each side until they develop a golden-brown crust. They don’t need to be fully cooked at this stage.
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Transfer the meatballs to a plate and set aside.
Step 2: Make the Coconut Curry Sauce
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In the same skillet, add another tablespoon of vegetable oil. Sauté the onion for 2-3 minutes until translucent.
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Stir in the garlic and ginger, cooking for another minute until fragrant.
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Add the red curry paste and turmeric powder, stirring well to coat the aromatics in the spices. Cook for about 1 minute to enhance the flavors.
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Pour in the coconut milk and chicken broth, stirring to combine.
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Add the fish sauce, brown sugar, and lime juice, balancing the flavors between salty, sweet, and tangy.
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Toss in the cherry tomatoes, bell pepper, and carrots. Let the sauce simmer for 5 minutes, allowing the vegetables to soften slightly.
Step 3: Simmer the Meatballs
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Carefully return the meatballs to the skillet, ensuring they are submerged in the sauce.
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Cover and simmer on low heat for 10-12 minutes, or until the meatballs are fully cooked through (internal temperature should reach 165°F/75°C).
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Stir occasionally to ensure even cooking and to prevent the sauce from sticking.
Step 4: Serve and Garnish
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Taste the curry and adjust seasoning with additional fish sauce, lime juice, or a pinch of sugar if needed.
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Sprinkle fresh basil and cilantro over the top for an added burst of freshness.
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Serve hot with steamed jasmine rice or warm naan bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion (¼ of the dish)
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg