Thai Chicken Meatballs in Coconut Curry Recipe
These Thai Chicken Meatballs in Coconut Curry offer a flavorful twist on traditional meatballs by incorporating aromatic herbs and spices into tender ground chicken. Baked to perfection and simmered in a rich, creamy coconut curry sauce, this dish delivers a perfect balance of spice, sweetness, and acidity. Served over fragrant jasmine rice and garnished with fresh cilantro, it’s a delicious and satisfying meal that brings the vibrant flavors of Thailand to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
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
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 and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Meatball Ingredients: In a large bowl, combine 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 well incorporated.
- Form Meatballs: Using your hands, shape the mixture into small meatballs roughly 1 inch in diameter. Arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the oven and bake for 18-20 minutes until meatballs are cooked through and lightly browned on the outside.
- Sauté Aromatics: While the meatballs bake, heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic, Ginger, and Curry Paste: Stir in minced garlic, grated ginger, and red curry paste. Cook for 2 minutes, stirring constantly, to release the flavors and aromas.
- Simmer Coconut Curry Sauce: Pour in 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 meatballs are done baking, transfer them into the simmering coconut curry sauce. Let them cook together for 5-7 minutes, allowing the meatballs to absorb the sauce flavors.
- Serve and Garnish: Serve the Thai chicken meatballs and coconut curry sauce over cooked jasmine rice. Garnish generously with fresh cilantro for a vibrant finish.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add fresh chilies to the meatball mixture.
- Ground chicken can be substituted with ground turkey or pork for variation.
- Ensure meatballs are uniform in size for even cooking.
- Jasmine rice pairs best with this curry, but feel free to use basmati or brown rice for a different texture.
- Make sure to simmer the meatballs in the sauce at the end to keep them juicy and infuse the curry flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Thai chicken meatballs, coconut curry, Thai curry sauce, baked meatballs, Asian chicken recipe, coconut milk curry
