Description
These Thai Chicken Meatballs in Coconut Curry offer a delicious fusion of tender, flavorful chicken meatballs simmered in a creamy, aromatic coconut milk curry with fresh vegetables and fragrant herbs. This comforting dish blends the savory umami of fish sauce and soy sauce with the vibrant flavors of red curry paste, ginger, and lime, making it a perfect weeknight meal that’s both satisfying and easy to prepare.
Ingredients
Units
Scale
Meatballs
- 1 lb (450g) ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh cilantro
- 2 green onions, finely chopped
- 1 tbsp vegetable oil (for frying)
Curry Sauce and Vegetables
- 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
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, thinly sliced
- 1/2 cup carrots, julienned
- 1 tbsp fresh basil, chopped (for garnish)
- 1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, fish sauce, salt, black pepper, cilantro, and green onions. Mix well until all ingredients are evenly distributed but avoid overmixing to keep the meatballs tender.
- Form the meatballs: Using your hands or a tablespoon, shape the mixture into small meatballs about 1 inch in diameter. Place them on a plate or tray ready for cooking.
- Sear the meatballs: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in a single layer. Cook for 3-4 minutes on each side until they develop a golden-brown crust. They don’t need to be fully cooked at this stage. Then transfer the meatballs to a plate and set aside.
- Sauté the aromatics: In the same skillet, add another tablespoon of vegetable oil. Sauté the chopped onion for 2-3 minutes until translucent, then add the minced garlic and grated ginger. Cook for an additional minute until fragrant.
- Add spices: Stir in the red curry paste and turmeric powder, coating the aromatics well. Cook for about 1 minute to release the flavors of the spices.
- Make the curry sauce: Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce, brown sugar, and lime juice to balance salty, sweet, and tangy flavors.
- Add vegetables: Toss in the cherry tomatoes, bell pepper, and julienned carrots. Let the sauce simmer for 5 minutes to allow the vegetables to soften slightly.
- Cook the meatballs in the curry: Carefully return the seared meatballs to the skillet, submerging them in the sauce. Cover and simmer on low heat for 10-12 minutes until the meatballs are fully cooked through and reach an internal temperature of 165°F (75°C). Stir occasionally to ensure even cooking and prevent sticking.
- Adjust seasonings and garnish: Taste the curry and adjust seasoning if needed with extra fish sauce, lime juice, or a pinch of sugar. Sprinkle fresh basil and cilantro over the top for a fresh burst of flavor.
- Serve: Serve the Thai chicken meatballs hot with steamed jasmine rice or warm naan bread for a complete and satisfying meal.
Notes
- Be careful not to overmix the meatball mixture to keep them tender and juicy.
- You can substitute ground chicken with ground turkey for a leaner option.
- Adjust the amount of red curry paste depending on your preferred spice level.
- For gluten-free, use gluten-free breadcrumbs or omit them entirely.
- Ensure meatballs reach an internal temperature of 165°F (75°C) for safe consumption.
- Leftover curry stores well in the fridge for up to 3 days and can be reheated gently on the stovetop.
