Thai Chicken Meatballs in Coconut Curry Recipe
Delicious Thai Chicken Meatballs simmered in a rich and aromatic coconut curry sauce, featuring flavors of red curry, ginger, garlic, and fresh herbs. This comforting dish combines tender chicken meatballs with vibrant vegetables and fragrant spices, perfect for a flavorful dinner served over jasmine rice or with warm naan bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Meatballs
- 1 lb (450g) ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp chopped fresh cilantro
- 2 green onions, finely chopped
- 1 tbsp vegetable oil (for frying)
Curry Sauce
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 tsp turmeric powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp lime juice
- ½ cup cherry tomatoes, halved
- ½ cup bell pepper, thinly sliced
- ½ cup carrots, julienned
- 1 tbsp fresh basil, chopped (for garnish)
- 1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, black pepper, chopped cilantro, and finely chopped green onions. Mix gently until evenly combined, being careful not to overmix to avoid dense meatballs.
- Form Meatballs: Shape the mixture into small meatballs about 1 inch in diameter using your hands or a tablespoon. Arrange them on a plate or tray.
- Sear Meatballs: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add meatballs in a single layer and sear for 3-4 minutes on each side until they develop a golden-brown crust. They don’t need to be fully cooked at this point. Remove and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté finely chopped onion for 2-3 minutes until translucent. Add minced garlic and grated ginger and cook for another minute until fragrant.
- Add Spices and Liquids: Stir in red curry paste and turmeric powder, cooking for about 1 minute to release their flavors. Pour in coconut milk and chicken broth, stirring to combine.
- Season Sauce: Add fish sauce, brown sugar, and lime juice to balance salty, sweet, and tangy flavors. Stir well.
- Add Vegetables: Toss in cherry tomatoes, bell pepper slices, and julienned carrots. Let the sauce simmer gently for 5 minutes to soften the vegetables.
- Simmer Meatballs: Return the seared meatballs to the skillet, ensuring they are submerged in the curry sauce. Cover and simmer on low heat for 10-12 minutes until the meatballs are fully cooked (internal temperature of 165°F/75°C).
- Finish and Adjust: Stir occasionally to prevent sticking and ensure even cooking. Taste the curry and adjust seasoning with additional fish sauce, lime juice, or a pinch of sugar if desired.
- Garnish: Sprinkle chopped fresh basil and cilantro over the dish for a vibrant, fresh finish.
- Serve: Serve the Thai chicken meatballs hot with steamed jasmine rice or warm naan bread for a complete, satisfying meal.
Notes
- Do not overmix the meatball mixture to keep the texture light and tender.
- Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F (75°C).
- Adjust the level of red curry paste to your preferred spice tolerance.
- Leftover meatballs and curry sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Substitute ground chicken with ground turkey or pork if desired.
- For a gluten-free option, use gluten-free breadcrumbs instead of panko.
Keywords: Thai chicken meatballs, coconut curry, red curry paste, Asian meatballs, coconut milk curry, easy Thai dinner, ground chicken recipe
