Thai Chicken Meatballs in Coconut Curry Sauce
Indulge in the delightful combination of flavors with Thai Chicken Meatballs in Coconut Curry Sauce. This dish features tender chicken meatballs simmered in a creamy coconut curry sauce enriched with aromatic spices and fresh herbs. Perfect for family dinners or impressing guests, this recipe is both simple and quick, taking about 30 minutes from kitchen to table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp red curry paste
- 1 tbsp green onions, finely chopped
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
- 1 tbsp neutral oil (for frying)
- 1 small yellow onion, diced
- 1 tbsp Thai red curry paste
- Coconut milk or broth of your choice
Instructions
- In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, red curry paste, green onions, cilantro, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs (about 1 inch) and set aside.
- Heat neutral oil in a frying pan over medium heat. Cook meatballs in batches for 5–7 minutes until golden brown and cooked through; remove from pan.
- In the same pan, sauté diced onion until translucent. Add minced garlic and cook for an additional minute before stirring in Thai red curry paste.
- Pour in coconut milk or broth and bring to a gentle boil. Return meatballs to the pan and simmer for about 10 minutes to meld flavors.
- Serve hot over rice or noodles garnished with extra cilantro if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 392
- Sugar: 3g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg