Name: Thai Chicken Meatballs in Coconut Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

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Introduction

Thai Chicken Meatballs in Coconut Curry is a flavorful and comforting dish that combines tender chicken meatballs with a rich, aromatic coconut curry sauce. Perfect for weeknight dinners or entertaining, this recipe brings vibrant Thai flavors to your table effortlessly.

A white bowl filled with a creamy, orange curry sauce that has small drops of red oil scattered on the surface. In the center, there is a mound of white rice, topped with fresh green cilantro leaves and slices of red chili peppers. Surrounding the rice are six browned meatballs with a slightly charred crust, each garnished with chopped herbs and a thin slice of red chili. The dish appears vibrant with colors of orange, green, white, and red against the smooth surface of the curry sauce. The bowl sits on a white marbled texture. 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 the ingredients are combined.
Step 3: Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Step 4: Bake the meatballs in the preheated oven for 18-20 minutes or until they are cooked through and lightly browned.
Step 5: While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the vegetable oil 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, and cook for another 2 minutes, stirring constantly, until the mixture is fragrant.
Step 7: Pour in the coconut milk, fish sauce, lime juice, brown sugar, and chicken broth. Stir to combine and bring to a gentle simmer.
Step 8: Once the meatballs are done baking, add them to the coconut curry sauce, and let them simmer for 5-7 minutes to absorb the flavors.
Step 9: Serve the meatballs and coconut curry sauce over cooked jasmine rice, and garnish with fresh cilantro.

Tips & Variations

For extra flavor, chill the meatball mixture for 30 minutes before forming to help them hold together better.
Substitute ground chicken with ground turkey or pork for a different taste.
Add more red pepper flakes or a chopped fresh chili to the sauce for extra heat.
Use gluten-free breadcrumbs to make the recipe gluten-free.
Serve with steamed vegetables or a side salad to balance the meal.

Storage

Store leftover meatballs and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months and thaw overnight before reheating.

How to Serve

The image shows a white bowl filled with a bright orange creamy curry sauce as the base layer, scattered with small red chili oil droplets. On top of the curry, there is a mound of white steamed rice placed near the center. Surrounding and sitting partially on the rice are six browned meatballs with a crisp outside and bits of green herbs inside. Fresh green cilantro leaves are generously scattered over the meatballs, rice, and curry. Thin slices of red and green chili peppers are placed on and around the meatballs, adding a pop of color. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs up to a day in advance and keep them refrigerated before baking. This helps save time on busy days.

What can I use instead of red curry paste?

If you don’t have red curry paste, you can substitute with yellow curry paste or even a mild Thai chili paste, though the flavor will vary slightly.