Description
These Thai Chicken Meatballs in Coconut Curry Sauce offer a flavorful and comforting dish featuring tender chicken meatballs infused with aromatic Thai spices, simmered in a rich and creamy coconut curry sauce. Perfect for a quick weeknight dinner that brings authentic Thai flavors to your table.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp Thai red curry paste
- Salt and pepper, to taste
Curry Sauce
- 1 small yellow onion, diced
- 1 tbsp Thai red curry paste
- 2 cloves garlic, minced (remaining)
- 1 cup coconut milk
- 1-2 tbsp oil (vegetable or coconut oil)
- Fresh herbs (cilantro and green onions) for garnish
Instructions
- Combine Ingredients: In a mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, fish sauce, soy sauce, 1 tablespoon of Thai red curry paste, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the chicken mixture into small meatballs approximately 1 inch in diameter to ensure even cooking.
- Cook Meatballs: Heat oil in a skillet over medium heat. Add the meatballs and cook for about 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Remove meatballs and set aside.
- Sauté Aromatics: In the same skillet, add a bit more oil if needed and sauté the diced yellow onion until translucent. Stir in the remaining minced garlic and 1 tablespoon of red curry paste. Cook until fragrant, about 1-2 minutes.
- Simmer in Coconut Milk: Return the meatballs to the skillet. Pour in the coconut milk and gently simmer for 5 to 7 minutes, allowing the meatballs to soak up the curry flavor and heat through.
- Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro and green onions. Serve hot with steamed rice or noodles for a complete meal.
Notes
- Ensure meatballs are sized evenly to promote uniform cooking.
- Adjust the amount of red curry paste according to your preferred spice level.
- Use full-fat coconut milk for a richer, creamier sauce.
- Serve with jasmine rice or rice noodles to complement the curry flavors.
- Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
