Thai Chicken Meatballs in Creamy Coconut Curry
Indulge in the vibrant flavors of Thai Chicken Meatballs in Creamy Coconut Curry, a dish that brings together succulent chicken meatballs and a luxuriously creamy coconut sauce. Infused with aromatic spices like garlic, ginger, and red curry paste, this recipe is both easy to prepare and deeply satisfying. Perfect for weeknight dinners or special occasions, these meatballs can be served over rice, noodles, or even in refreshing lettuce wraps. Enjoy a comforting meal that’s not only delicious but also ideal for meal prep—these meatballs freeze beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- 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 with minced garlic, grated ginger, green onions, red curry paste, soy sauce, egg, cornstarch or panko breadcrumbs, chopped cilantro, salt, and pepper. Mix well.
- Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Heat oil in a skillet over medium heat and cook the meatballs until browned and cooked through (about 8-10 minutes). Remove from heat.
- In the same skillet, add coconut milk and brown sugar or honey; simmer gently.
- Return meatballs to the skillet and let them simmer in the sauce for an additional 5-7 minutes.
- Serve hot over rice or noodles with extra cilantro as garnish.
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg