Description
These Thai Chicken Meatballs in Coconut Curry are bright, creamy, and warming, featuring tender meatballs soaked in a silky coconut curry sauce.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup chopped cilantro
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 egg
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- Vegetable oil for frying
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, chopped cilantro, red curry paste, fish sauce, egg, and a pinch of salt and pepper. Mix until just combined — don’t overwork the meat.
- Shape the mixture into small, even meatballs (about 1 inch to 1.25 inches each) so they cook uniformly.
- In a separate small pot or saucepan, pour in the coconut milk. Stir in the lime juice and soy sauce until smooth. Warm the sauce gently over low heat and bring it to a gentle simmer while you cook the meatballs.
- Heat a thin layer of vegetable oil in a skillet over medium heat. When the oil shimmers, add the meatballs in a single layer without crowding. Turn them often so they brown evenly. Cook until browned on all sides and cooked through, about 8–10 minutes depending on size.
- Transfer the cooked meatballs into the simmering coconut sauce. Gently stir to coat each meatball in the curry. Let them warm together for 2–3 minutes so flavors meld.
- Serve warm over steamed rice, jasmine rice, or noodles and garnish with extra cilantro or a squeeze of lime.
Notes
For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 1g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg