Description
Fragrant Thai Chicken Meatballs in a creamy coconut curry sauce combine tender meatballs with a rich, aromatic sauce that’s bursting with flavor. This comforting dish is easy to make and perfect for a weeknight dinner or a special occasion.
Ingredients
For the Chicken Meatballs:
1 lb (450g) ground chicken
2 cloves garlic, minced
1 tbsp grated ginger
2 green onions, finely chopped
2 tbsp chopped fresh cilantro
1 tbsp fish sauce
1 tsp soy sauce
½ tsp chili flakes (optional, for heat)
¼ cup breadcrumbs
1 egg
Salt and pepper, to taste
1 tbsp vegetable oil (for browning)
For the Coconut Curry Sauce:
1 tbsp red curry paste (adjust to taste)
1 can (13.5 oz / 400 ml) coconut milk
1 tbsp fish sauce
1 tsp brown sugar
Juice of ½ lime
½ cup chicken broth or water (optional, for a thinner sauce)
Fresh cilantro and sliced chili for garnish
Instructions
- In a large bowl, combine all the meatball ingredients (except the oil). Mix until just combined. With damp hands, form the mixture into 1 to 1½ inch balls.
- Heat the vegetable oil in a large skillet over medium heat. Brown the meatballs in batches, searing on all sides for about 5–6 minutes. They don’t need to be fully cooked, just browned. Transfer to a plate.
- In the same skillet, add a touch more oil if needed. Stir in the red curry paste and cook for 1–2 minutes until fragrant. Pour in the coconut milk and stir to blend. Add the fish sauce, brown sugar, and lime juice. Optionally, add chicken broth for a thinner sauce. Simmer for 2–3 minutes.
- Return the browned meatballs to the skillet. Cover and simmer for 10–12 minutes, or until the meatballs are cooked through.
- Garnish with fresh cilantro and sliced chili. Serve over jasmine rice, rice noodles, or cauliflower rice for a low-carb option.
Notes
- If you prefer more heat, increase the chili flakes in the meatballs or add more red curry paste to the sauce.
- For a vegetarian version, replace ground chicken with ground tofu or chickpeas.
- For a gluten-free option, use gluten-free breadcrumbs for the meatballs.
- If you prefer a richer sauce, use full-fat coconut milk. You can also thicken the sauce by simmering uncovered or using cornstarch.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
