Description
If you’re craving a meal that’s both comforting and packed with bold flavors, these Thai Chicken Zucchini Meatballs in Coconut Curry are a must-try! This dish brings together juicy, tender chicken meatballs infused with Thai spices and shredded zucchini, simmered in a creamy, aromatic coconut curry sauce. The result? A rich, flavorful dish with a perfect balance of spice, creaminess, and freshness.
This recipe is easy to make, uses simple ingredients, and is naturally gluten-free and dairy-free. Whether you serve it with rice, noodles, or a low-carb alternative like cauliflower rice, it’s a dish that will leave everyone at the table satisfied.
Let’s dive into the details and learn how to make this delicious Thai-inspired meal!
Ingredients
For the Chicken Zucchini Meatballs:
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1 lb (450g) ground chicken
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1 small zucchini, grated (about ½ cup)
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¼ cup panko breadcrumbs (or almond flour for gluten-free)
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1 egg
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2 cloves garlic, minced
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1 tablespoon ginger, grated
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon fish sauce
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1 teaspoon red curry paste
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons chopped fresh cilantro
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1 tablespoon olive oil (for frying)
For the Coconut Curry Sauce:
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon ginger, grated
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2 tablespoons red curry paste
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1 can (14 oz) coconut milk
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½ cup chicken broth
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1 tablespoon soy sauce (or tamari)
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1 teaspoon fish sauce
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1 teaspoon lime juice
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1 teaspoon brown sugar or honey
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1 red bell pepper, sliced
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1 small carrot, julienned
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½ cup snap peas (optional)
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½ teaspoon chili flakes (optional, for spice)
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Fresh basil or cilantro, for garnish
For Serving:
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Steamed jasmine rice or cauliflower rice
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Lime wedges
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Chopped fresh cilantro
Instructions
Step 1: Prepare the Meatball Mixture
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In a large mixing bowl, combine the ground chicken, grated zucchini, breadcrumbs, egg, garlic, ginger, soy sauce, fish sauce, red curry paste, salt, pepper, and chopped cilantro.
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Mix everything well using your hands or a spoon until the ingredients are evenly distributed. The mixture will be slightly wet due to the zucchini.
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Wet your hands with a little water and roll the mixture into 1-inch meatballs. Place them on a plate or tray.
Step 2: Cook the Meatballs
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Heat 1 tablespoon of olive oil in a large skillet over medium heat.
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Add the meatballs in a single layer and cook for 3-4 minutes per side, until golden brown.
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Remove the meatballs from the skillet and set them aside. They don’t need to be fully cooked yet as they will finish cooking in the curry.
Step 3: Make the Coconut Curry Sauce
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In the same skillet, add 1 tablespoon olive oil and sauté the onion for 2-3 minutes until soft.
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Add the garlic, ginger, and red curry paste, stirring constantly for 1 minute to release the aromas.
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Pour in the coconut milk, chicken broth, soy sauce, fish sauce, lime juice, and brown sugar. Stir well to combine.
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Bring the sauce to a gentle simmer, then add the bell pepper, carrot, and snap peas. Let it cook for 5 minutes.
Step 4: Simmer the Meatballs in the Curry
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Return the meatballs to the skillet, making sure they are submerged in the sauce.
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Cover and let them simmer for 8-10 minutes, or until the meatballs are fully cooked (internal temperature of 165°F / 75°C).
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Taste the sauce and adjust seasoning if needed (add more soy sauce for saltiness, lime juice for acidity, or sugar for balance).
Step 5: Serve and Garnish
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Remove from heat and garnish with fresh basil or cilantro.
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Serve hot over steamed jasmine rice or cauliflower rice, with lime wedges on the side for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken Recipes
- Method: Baking, Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion (about 3-4 meatballs with sauce)
- Calories: ~380 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg