Thai Chicken Meatballs in Coconut Curry
Tender chicken meatballs infused with vibrant flavors of lemongrass and ginger, swimming in a creamy coconut curry sauce.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Meatballs
- 1 lb ground chicken Tender and flavorful
- 1/4 cup breadcrumbs For binding and texture
- 1/4 cup chopped cilantro Bright and fresh
- 1 large egg To hold everything together
- 2 cloves garlic, minced Aromatic and bold
- 1 tsp salt To enhance flavor
- 1 tbsp fish sauce Adding depth
- 1 tbsp lemongrass, minced For a lemony zest
- 1 tsp grated ginger Bringing warmth
For the Curry Sauce
- 1 can (13.5 oz) coconut milk Creamy and rich
- 2 tbsp red curry paste Spicy and aromatic
- 1 cup chicken broth For a savory base
- 1 cup mixed vegetables (optional) Adding nutrition
For Serving
- to taste Fresh lime wedges For a zesty kick
Instructions
Preparation
- In a large bowl, combine the ground chicken, breadcrumbs, chopped cilantro, beaten egg, minced garlic, salt, fish sauce, lemongrass, and grated ginger. Mix everything until well incorporated, then form the mixture into meatballs.
Cooking the Curry
- Heat a large skillet over medium heat, adding the coconut milk and red curry paste. Stir until it blends perfectly.
- Carefully pour in the chicken broth and bring it back to a gentle simmer.
- Gently add the chicken meatballs to the curry sauce and cook for about 15 to 20 minutes until cooked through.
- If desired, toss in mixed vegetables and let them cook in the simmering sauce until tender.
Serving
- Serve the dish hot, garnished with fresh lime wedges.
Notes
Boost flavor with fresh herbs instead of dried spices. For added crunch, consider using fresh chili, bell peppers, or snap peas. You can bake the meatballs at 400°F for 20 minutes instead of cooking on the stovetop. Pair with jasmine rice or quinoa.