Fragrant Thai Chicken Meatballs in Coconut Curry Sauce
These moist chicken meatballs blend beautifully with a creamy coconut curry sauce, filled with warm spices and zesty lime, perfect for a weeknight meal.
Ingredients
For the meatballs
- 1 lb ground chicken Tender and juicy, providing a wholesome base.
- 1/4 cup breadcrumbs Adds texture and binds the meatballs.
- 1 large egg Acts as a binder.
- 2 cloves minced garlic Introduces a pungent aromatic undertone.
- 1 tablespoon grated fresh ginger Infuses warm, spicy complexity.
- 1 lime zested Brightens the dish with citrus aroma.
- 2 tablespoons chopped fresh cilantro Offers a refreshing herbal note.
- 1 tablespoon fish sauce Introduces a salty umami flavor.
- 1 teaspoon red curry paste For characteristic Thai heat.
- 1/2 teaspoon salt Enhances flavors.
- 1/4 teaspoon black pepper Provides gentle warmth.
For the curry sauce
- 1 tablespoon coconut oil Adds richness and tropical flavor.
- 1 can (13.5 oz) full-fat coconut milk Key for our curry sauce.
- 1/2 cup chicken broth For adjusting the sauce consistency.
- 1 tablespoon lime juice Amplifies the dish with tang.
- 1 red bell pepper thinly sliced Sweet and crunchy for texture.
- Fresh cilantro for garnish A finishing touch.
- Fresh basil for garnish Adds aromatic relief.
- Whole red chilies for garnish For extra spicy kick.
- Lime wedges for serving Extra zing when served.
- 2 cups cooked jasmine rice Perfect base for curry sauce.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, grated ginger, lime zest, chopped cilantro, fish sauce, red curry paste, salt, and black pepper. Mix until well combined.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Cooking
- Bake for 15-20 minutes until golden brown and cooked through.
- In a large skillet, heat coconut oil over medium heat. Add garlic and ginger; cook for 1-2 minutes until fragrant.
- Add red curry paste; cook for 1 minute to release flavor. Then pour in coconut milk and chicken broth, stirring until combined. Bring to a gentle simmer.
- Add sliced red bell pepper and cook for 5 minutes.
- Gently add cooked meatballs to the skillet with the sauce and simmer for 5 minutes.
- Stir in lime juice and adjust seasoning with salt and fish sauce.
- Serve meatballs and curry sauce over jasmine rice, garnished with cilantro, basil, whole red chilies, and lime wedges.
Notes
For deeper flavors, marinate the ground chicken mixture for at least 30 minutes. A smoother sauce can be achieved by blending the sauce ingredients before simmering. Adjust spice levels according to preference.