Tender Thai Chicken Meatballs Simmered in Creamy Coconut Curry

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb ground chicken

1/4 cup breadcrumbs

1 egg

2 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp fish sauce

1/4 cup green onions, finely chopped

2 tbsp chopped cilantro

Salt & pepper to taste

2 tbsp vegetable oil (for frying)

For the Coconut Curry Sauce:

1 tbsp vegetable oil

1 small onion, diced

2 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp red Thai curry paste

1 can (13.5 oz) coconut milk

1 tbsp fish sauce

1 tbsp lime juice

1 tsp sugar

Salt to taste

Fresh cilantro and lime wedges, for garnish

Steamed jasmine rice, for serving

 

Directions:

In a mixing bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, fish sauce, green onions, cilantro, salt, and pepper. Mix well and shape into 1-inch meatballs.

Heat vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5–6 minutes. Remove and set aside.

In the same skillet, add more oil if needed. Sauté onions until soft, then add garlic and ginger. Cook until fragrant, about 1 minute.

Stir in the red curry paste and cook for 1 minute more.

Pour in the coconut milk, fish sauce, lime juice, and sugar. Stir well and bring to a simmer.

Return the meatballs to the pan, cover, and simmer gently for 15–20 minutes, until meatballs are cooked through and the sauce has thickened slightly.

Garnish with chopped cilantro and serve hot with steamed jasmine rice and lime wedges.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 430 kcal | Servings: 4 servings