Thai Chicken Meatballs in Creamy Coconut Curry
Indulge in the vibrant flavors of Thai Chicken Meatballs in Creamy Coconut Curry, a dish that combines succulent ground chicken with aromatic spices and a rich, creamy sauce. Perfect for family dinners or cozy nights at home, these meatballs are easy to prepare and packed with deliciousness that will impress your guests. The bright notes of red curry paste meld beautifully with coconut milk, creating a comforting meal that can be served over rice or noodles, making it incredibly versatile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 green onions, finely chopped
- 1 tbsp red curry paste
- 1 tsp soy sauce
- 1 egg
- 1 tbsp cornstarch or panko breadcrumbs
- 1 tbsp cilantro, chopped
- Salt and pepper, to taste
- 1 can (14 oz) coconut milk (full-fat)
- 1 tsp brown sugar or honey
Instructions
- In a mixing bowl, combine ground chicken, minced garlic, grated ginger, chopped green onions, red curry paste, soy sauce, egg, cornstarch (or panko), cilantro, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Preheat your oven to 400°F (200°C) and bake the meatballs for 15-20 minutes until golden brown and cooked through.
- In a saucepan over medium heat, combine coconut milk and brown sugar (or honey). Allow to simmer for 5-10 minutes until slightly thickened.
- Once the meatballs are done baking, add them to the coconut curry sauce and stir gently to coat.
- Serve over jasmine rice or noodles and garnish with fresh cilantro if desired.
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 390
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg