Description
These Thai Chicken Meatballs in Coconut Curry are a flavorful and comforting dish featuring tender chicken meatballs baked to perfection and simmered in a rich, aromatic coconut curry sauce. Served over jasmine rice and garnished with fresh cilantro, this recipe brings vibrant Thai flavors to your dinner table with a perfect balance of spicy, savory, and tangy notes.
Ingredients
Scale
For the Meatballs
- 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
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make the Meatball Mixture: 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 thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Using your hands, shape the mixture into small meatballs about 1 inch in diameter. Place the formed meatballs evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and have a light golden-brown color.
- Prepare the Coconut Curry Sauce: While the meatballs bake, heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, and red curry paste. Cook for an additional 2 minutes, stirring constantly until fragrant.
- Simmer the Sauce: Pour in the coconut milk, fish sauce, lime juice, brown sugar, and chicken broth. Stir well to combine and bring the sauce to a gentle simmer.
- Combine Meatballs and Sauce: Once the meatballs are done baking, add them directly into the simmering coconut curry sauce. Let them cook together for 5-7 minutes so the meatballs absorb the flavorful sauce.
- Serve: Spoon the meatballs and coconut curry sauce over cooked jasmine rice. Garnish with fresh cilantro before serving to enhance freshness and presentation.
Notes
- You can substitute ground turkey for chicken if preferred.
- Adjust red pepper flakes to control the spice level.
- Make sure not to overbake meatballs to keep them tender and juicy.
- For a gluten-free version, use gluten-free breadcrumbs and soy sauce alternatives.
- Leftover sauce and meatballs can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
Keywords: Thai chicken meatballs, coconut curry, chicken curry meatballs, baked meatballs, Thai cuisine, coconut milk curry, easy Thai dinner
