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Thai Chicken Meatballs in Coconut Curry

Thai Chicken Meatballs in Coconut Curry: A Creamy Delight

Discover the delightful blend of savory and creamy with these Thai Chicken Meatballs in Coconut Curry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Substitute ground turkey for a leaner option
  • 1 cup Panko Breadcrumbs Best not to substitute for optimal fluffiness
  • 1 large Egg Use a flax egg for a vegan alternative
  • 3 cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 2 tbsp Soy Sauce Switch to tamari for a gluten-free version
  • 1 tbsp Fish Sauce Can be replaced with soy sauce if avoiding fish
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 cup Fresh Cilantro Chopped, replace with parsley if desired
  • 2 stalks Green Onions Sliced
For the Curry Sauce
  • 1 medium Onion Diced
  • 2 tbsp Red Curry Paste Adjust to control spice level
  • 1 tsp Turmeric Powder Optional but suggested for health benefits
  • 1 can Coconut Milk Unsweetened
  • 1 cup Chicken Broth Use vegetable broth for a vegan option
  • 1 tbsp Brown Sugar Honey or agave syrup can substitute
  • 2 tbsp Lime Juice Lemon juice can be used as a substitute
  • 1 cup Cherry Tomatoes Halved
  • 1 medium Bell Pepper Diced
  • 1 cup Carrots Sliced
For Garnish
  • 1/4 cup Fresh Basil Chopped
  • 1/4 cup Fresh Cilantro Chopped, or substitute with mint or parsley

Equipment

  • Large Mixing Bowl
  • Skillet

Method
 

Directions
  1. In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated fresh ginger, soy sauce, fish sauce, salt, pepper, chopped cilantro, and sliced green onions. Gently mix until just combined, shaping into 1-inch meatballs.
  2. Heat a large skillet over medium heat with vegetable oil. Sear meatballs for 3-4 minutes on each side until golden brown. Remove from skillet.
  3. In the same skillet, add more oil if needed and sauté diced onion for 3-4 minutes until translucent. Add minced garlic and grated fresh ginger, cooking for another 1-2 minutes.
  4. Stir in red curry paste and turmeric powder, cooking for 1 minute until aromatic.
  5. Add coconut milk and chicken broth, stirring to combine. Incorporate fish sauce, brown sugar, and lime juice.
  6. Add cherry tomatoes, diced bell pepper, and sliced carrots to the sauce, letting it simmer for about 5 minutes.
  7. Return meatballs to the sauce, cover, and simmer for an additional 10-12 minutes until cooked through (internal temperature 165°F).
  8. Taste and adjust seasoning if necessary, then garnish with fresh basil and cilantro before serving with rice or naan.

Nutrition

Serving: 1meatballCalories: 210kcalCarbohydrates: 10gProtein: 15gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Let the dish sit for a few hours or overnight to enhance flavors. Always check the meatballs' internal temperature to ensure safe consumption.

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