Thai-Inspired Coconut Curry Chicken Meatballs
Thai-Inspired Coconut Curry Chicken Meatballs
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1 large egg
- 1/2 cup breadcrumbs
- 1 teaspoon lemongrass, finely chopped
- 2 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 handful fresh cilantro, finely chopped
- as needed salt
- as needed freshly ground black pepper
For the Curry Coconut Sauce & Assembly
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 red bell pepper, thinly sliced
- 1 bunch green onions, whites and greens sliced
- 2 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 1/2 cup red curry paste
- 400 ml coconut milk, 1 x 400 ml can
- 1/2 can coconut cream
- 1 tablespoon fish sauce
- 3 tablespoons brown sugar
- 1/2 cup chicken stock
- 1 lime, zest and juice
- as needed fresh cilantro, chopped, for garnish
- as needed jasmine rice, for serving
- as needed red chilies, optional, for garnish
- as needed salt
Instructions
- 1
In a large glass bowl, combine the ground chicken and large egg.
⏱️ 2 min
- 2
Add the breadcrumbs, finely chopped lemongrass, grated garlic, grated fresh ginger, red curry paste, fish sauce, finely chopped fresh cilantro, salt, and freshly ground black pepper to the bowl.
⏱️ 3 min
- 3
Wearing gloves, thoroughly mix all ingredients together by hand until well combined.
⏱️ 5 min
- 4
Form the mixture into individual meatballs and place them on a parchment-lined baking sheet.
⏱️ 10 min
- 5
Heat the olive oil in a large skillet on the stove over medium-high heat.
⏱️ 2 min
- 6
Add the prepared chicken meatballs to the hot skillet and brown them on all sides. Once browned, remove the meatballs from the pan and set aside.
⏱️ 8 min
- 7
To the same skillet, add the diced white onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 8
Add the thinly sliced red bell pepper and sliced green onions (whites and greens) to the skillet and continue to sauté for another 3-4 minutes.
⏱️ 4 min
- 9
Stir in the grated garlic and grated fresh ginger, cooking for another minute until fragrant.
⏱️ 1 min
- 10
Add the red curry paste to the skillet and mix well with the vegetables, cooking for 1 minute.
⏱️ 1 min
- 11
Pour in the coconut milk and coconut cream, stirring to combine.
⏱️ 2 min
- 12
Season the sauce with fish sauce, brown sugar, and a pinch of salt. Stir everything together.
⏱️ 2 min
- 13
Add the chicken stock to the sauce and mix well.
⏱️ 1 min
- 14
Return the browned meatballs to the skillet, nestling them into the curry coconut sauce.
⏱️ 1 min
- 15
Let the meatballs simmer in the sauce, uncovered, until cooked through and the sauce has slightly thickened, about 10-15 minutes.
⏱️ 15 min
- 16
Stir in some chopped fresh cilantro into the sauce.
⏱️ 1 min
- 17
Serve the Thai-inspired coconut curry chicken meatballs over a bed of jasmine rice.
⏱️ 1 min
- 18
Garnish with additional chopped fresh cilantro, lime zest, and sliced red chilies (if using). Squeeze the juice from the lime over the finished dish before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai-Inspired Coconut Curry Chicken Meatballs
For the Chicken Meatballs
- 1 pound ground chicken
- 1 large egg
- 1/2 cup breadcrumbs
- 1 teaspoon lemongrass, finely chopped
- 2 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 handful fresh cilantro, finely chopped
- as needed salt
- as needed freshly ground black pepper
For the Curry Coconut Sauce & Assembly
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 red bell pepper, thinly sliced
- 1 bunch green onions, whites and greens sliced
- 2 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 1/2 cup red curry paste
- 400 ml coconut milk, 1 x 400 ml can
- 1/2 can coconut cream
- 1 tablespoon fish sauce
- 3 tablespoons brown sugar
- 1/2 cup chicken stock
- 1 lime, zest and juice
- as needed fresh cilantro, chopped, for garnish
- as needed jasmine rice, for serving
- as needed red chilies, optional, for garnish
- as needed salt
Instructions
- 1
In a large glass bowl, combine the ground chicken and large egg.
⏱️ 2 min - 2
Add the breadcrumbs, finely chopped lemongrass, grated garlic, grated fresh ginger, red curry paste, fish sauce, finely chopped fresh cilantro, salt, and freshly ground black pepper to the bowl.
⏱️ 3 min - 3
Wearing gloves, thoroughly mix all ingredients together by hand until well combined.
⏱️ 5 min - 4
Form the mixture into individual meatballs and place them on a parchment-lined baking sheet.
⏱️ 10 min - 5
Heat the olive oil in a large skillet on the stove over medium-high heat.
⏱️ 2 min - 6
Add the prepared chicken meatballs to the hot skillet and brown them on all sides. Once browned, remove the meatballs from the pan and set aside.
⏱️ 8 min - 7
To the same skillet, add the diced white onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 8
Add the thinly sliced red bell pepper and sliced green onions (whites and greens) to the skillet and continue to sauté for another 3-4 minutes.
⏱️ 4 min - 9
Stir in the grated garlic and grated fresh ginger, cooking for another minute until fragrant.
⏱️ 1 min - 10
Add the red curry paste to the skillet and mix well with the vegetables, cooking for 1 minute.
⏱️ 1 min - 11
Pour in the coconut milk and coconut cream, stirring to combine.
⏱️ 2 min - 12
Season the sauce with fish sauce, brown sugar, and a pinch of salt. Stir everything together.
⏱️ 2 min - 13
Add the chicken stock to the sauce and mix well.
⏱️ 1 min - 14
Return the browned meatballs to the skillet, nestling them into the curry coconut sauce.
⏱️ 1 min - 15
Let the meatballs simmer in the sauce, uncovered, until cooked through and the sauce has slightly thickened, about 10-15 minutes.
⏱️ 15 min - 16
Stir in some chopped fresh cilantro into the sauce.
⏱️ 1 min - 17
Serve the Thai-inspired coconut curry chicken meatballs over a bed of jasmine rice.
⏱️ 1 min - 18
Garnish with additional chopped fresh cilantro, lime zest, and sliced red chilies (if using). Squeeze the juice from the lime over the finished dish before serving.
⏱️ 1 min