Name: Thai Chicken Meatballs in Coconut Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 lb ground chicken; 1/4 cup breadcrumbs; 1/4 cup chopped fresh cilantro; 1/4 cup chopped green onions; 1 egg; 2 cloves garlic, minced; 1 tsp ginger, grated; 1 tbsp soy sauce; 1 tsp fish sauce; 1/4 tsp red pepper flakes (optional, for spice); Salt and pepper to taste; 1 tbsp vegetable oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp red curry paste; 1 can (13.5 oz) coconut milk; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp brown sugar; 1 cup chicken broth; Fresh cilantro for garnish; Cooked jasmine rice, for serving

Introduction

These Thai Chicken Meatballs in Coconut Curry bring together tender, flavorful meatballs and a rich, fragrant coconut curry sauce. This dish is perfect for a comforting weeknight dinner served over jasmine rice. Simple to prepare and bursting with Thai-inspired flavors, it’s sure to become a family favorite.

The image shows a white bowl filled with a creamy orange curry sauce covering a base layer of white rice in the center. On top of the rice and partially in the sauce, there are seven browned meatballs with a slightly crispy texture. The dish is garnished with bright green cilantro leaves scattered across the top and around the bowl, along with slices of red chili peppers placed on and near the meatballs. The white marbled surface underneath the bowl contrasts softly with the vibrant colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup chopped fresh cilantro

1/4 cup chopped green onions

1 egg

2 cloves garlic, minced

1 tsp ginger, grated

1 tbsp soy sauce

1 tsp fish sauce

1/4 tsp red pepper flakes (optional, for spice)

Salt and pepper to taste

For the Coconut Curry Sauce:

1 tbsp vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 tbsp ginger, grated

1 tbsp red curry paste

1 can (13.5 oz) coconut milk

1 tbsp fish sauce

1 tbsp lime juice

1 tbsp brown sugar

1 cup chicken broth

Fresh cilantro for garnish

Cooked jasmine rice, for serving

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: In a large bowl, combine the ground chicken, breadcrumbs, chopped cilantro, green onions, egg, minced garlic, grated ginger, soy sauce, fish sauce, red pepper flakes, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Step 3: Using your hands, form the mixture into small meatballs about 1 inch in diameter, then place them on the prepared baking sheet.

Step 4: Bake the meatballs for 18-20 minutes, or until cooked through and lightly browned.

Step 5: While the meatballs bake, prepare the coconut curry sauce. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Step 6: Add the minced garlic, grated ginger, and red curry paste to the skillet. Cook, stirring constantly, for 2 minutes or until fragrant.

Step 7: Pour in the coconut milk, fish sauce, lime juice, brown sugar, and chicken broth. Stir well and bring to a gentle simmer.

Step 8: When meatballs are done, add them to the skillet with the coconut curry sauce. Let them simmer together for 5-7 minutes to soak up the flavors.

Step 9: Serve the meatballs and sauce over cooked jasmine rice. Garnish with fresh cilantro before serving.

Tips & Variations

For a spicier dish, increase the red pepper flakes or add a chopped fresh chili to the sauce.

You can substitute ground chicken with ground turkey or pork if preferred.

If you don’t have jasmine rice, basmati or any long-grain rice will work.

To make the dish gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.

For extra moisture in the meatballs, you can add a tablespoon of grated coconut or finely chopped bell pepper.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance and store them uncooked in the refrigerator for up to 24 hours. Alternatively, cook the meatballs and sauce ahead and reheat before serving.

What if I don’t have red curry paste?

If you don’t have red curry paste, you can substitute with Thai green curry paste or yellow curry paste, though the flavor will vary slightly. Another option is to use a combination of curry powder and a bit of chili paste for heat.