Thai Chicken Meatballs in Creamy Coconut Curry
Thai Chicken Meatballs in Creamy Coconut Curry is a delightful dish that will transport your taste buds straight to Thailand. These tender meatballs are infused with aromatic spices like ginger and garlic, complemented by a rich coconut curry sauce that adds creaminess and depth. Perfect for busy weeknights or special gatherings, this recipe is not only easy to make but also incredibly versatile. Serve these flavorful meatballs over rice, in lettuce wraps, or alongside fresh veggies for a nutritious meal everyone will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- 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, garlic, ginger, green onions, red curry paste, soy sauce, egg, cornstarch (or breadcrumbs), cilantro, salt, and pepper. Mix gently until just combined.
- Form the mixture into small meatballs (about 1 inch in diameter) and place on a baking sheet lined with parchment paper.
- Heat oil in a frying pan over medium heat. Cook meatballs until browned on all sides (about 5-7 minutes total).
- In a separate saucepan, combine coconut milk and brown sugar (or honey). Bring to a gentle simmer.
- Transfer cooked meatballs into the coconut curry sauce and let them simmer together for an additional 5 minutes before serving hot over rice or noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg