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Thai Chicken Meatballs in Coconut Curry

Thai Chicken Meatballs in Coconut Curry
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Thai Chicken Meatballs in Coconut Curry delivers bold, authentic Thai flavors wrapped in tender chicken meatballs simmered in a creamy, spicy coconut curry sauce. This quick and easy dish combines fragrant herbs, aromatic spices, and a luscious coconut milk base to create a rich, balanced, and healthy meal perfect for weeknights or special occasions.

Ingredients

Scale

Meatballs

  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 ½ tbsp red curry paste
  • 1 large egg
  • ¼ cup panko breadcrumbs
  • 1 tbsp fish sauce
  • Pinch of salt

Curry Sauce

  • 1 small onion, diced
  • 1 tbsp red curry paste (additional)
  • 1 13.5 oz can coconut milk (full-fat recommended)
  • 1 tbsp fish sauce
  • ¼ cup water or broth (optional, to adjust consistency)

Finishing Touches

  • ¼ cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • Chili flakes or fresh chili (optional, to taste)

Garnishes (Optional)

  • Sliced green onions
  • Toasted sesame seeds or crushed peanuts
  • Wedges of lime

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken, minced garlic, grated ginger, red curry paste, egg, panko breadcrumbs, fish sauce, and a pinch of salt. Mix gently until all ingredients are just combined—avoid overmixing to keep meatballs tender.
  2. Shape and Brown the Meatballs: Form the mixture into golf ball-sized meatballs using your hands or a small scoop. Heat 1 tablespoon of oil in a skillet over medium heat and brown the meatballs on all sides until golden but not fully cooked, about 3-4 minutes per side.
  3. Make the Coconut Curry Sauce: In the same skillet, add diced onions and sauté until translucent. Stir in additional red curry paste and cook briefly to release its aroma. Pour in coconut milk, fish sauce, and water or broth if needed to reach desired consistency. Bring to a gentle simmer.
  4. Simmer Meatballs in Curry: Return the browned meatballs to the skillet, nestle them gently in the sauce, cover, and simmer for 10-15 minutes until meatballs are cooked through and sauce has thickened slightly.
  5. Finish with Fresh Herbs and Lime: Remove from heat and stir in freshly chopped cilantro and lime juice. Adjust seasoning with salt, fish sauce, or sugar as needed before serving.

Notes

  • Avoid overmixing the chicken to keep meatballs light and tender.
  • Start with less red curry paste and adjust to preferred spice level.
  • Use full-fat coconut milk for a richer sauce or light coconut milk to reduce calories.
  • Pre-browning the meatballs locks in juices and adds color.
  • Let meatballs rest covered off heat for a few minutes to absorb more curry flavor.
  • Substitute panko breadcrumbs with gluten-free breadcrumbs or ground almonds for gluten-free diet.
  • Vegetarian alternative: replace chicken with firm tofu mixed with breadcrumbs and Thai spices.
  • Low-carb option: use almond flour instead of panko and serve over cauliflower rice.
  • Add sliced bird’s eye chilis or hot chili paste for extra heat.
  • Garnish with toasted peanuts or fried shallots for added texture.

Nutrition

Keywords: Thai chicken meatballs, coconut curry, chicken curry, Thai curry, coconut milk recipe, spicy chicken meatballs, healthy Thai recipe

Find it online: https://mealsbysarah.com/thai-chicken-meatballs-in-coconut-curry/