Thai Coconut Curry Chicken Meatballs

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These Thai Coconut Curry Chicken Meatballs are bursting with bold, aromatic flavors that transport you straight to the heart of Thailand. The tender chicken meatballs are perfectly seasoned with ginger, garlic, and a touch of lime, and they soak up all the goodness of the creamy coconut curry sauce, which is rich with hints of turmeric, curry paste, and a slight sweetness from the brown sugar.

  1. Ingredients:
  • 500g ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped cilantro
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)

For the Coconut Curry Sauce:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 can (400ml) coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili flakes (optional for extra spice)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Directions:

  1. In a large bowl, combine the ground chicken, breadcrumbs, cilantro, egg, garlic, ginger, soy sauce, lime juice, coriander, cumin, salt, and pepper. Mix well until all ingredients are fully incorporated.
  2. Roll the chicken mixture into small meatballs, about 1 1/2 inches in diameter, and set them aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 5-7 minutes, turning occasionally, until they are golden brown on all sides and cooked through. Remove the meatballs from the skillet and set aside.
  4. For the coconut curry sauce: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and red bell pepper and sauté for 3-4 minutes until softened.
  5. Stir in the coconut milk, red curry paste, fish sauce, brown sugar, turmeric, and chili flakes (if using). Bring to a simmer, stirring occasionally, for about 5-6 minutes until the sauce thickens slightly.
  6. Add the cooked meatballs back to the skillet and simmer in the curry sauce for an additional 5-7 minutes, allowing the meatballs to absorb the flavors of the sauce.
  7. Garnish with fresh cilantro and serve with lime wedges on the side.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 430 kcal | Servings: 4 servings

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