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Thai Chicken Meatballs in Coconut Curry

Thai Chicken Meatballs in Coconut Curry: Easy Exotic Comfort

Experience the delightful blend of comfort and exotic flavors with Thai Chicken Meatballs in Coconut Curry, ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Chicken
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 pound Ground Chicken Can substitute with turkey, pork, or beef.
  • 1/2 cup Breadcrumbs Helps keep meatballs tender.
  • 1/4 cup Fresh Cilantro Can use parsley as a substitute.
  • 2 stalks Green Onions Sliced; use scallions if needed.
  • 1 large Egg Acts as a binder; can skip if using extra breadcrumbs.
  • 3 cloves Garlic (minced) Fresh garlic recommended.
  • 1 tablespoon Ginger (grated) Ground ginger can substitute.
  • 2 tablespoons Soy Sauce Look for vegan alternatives if needed.
  • 1 tablespoon Fish Sauce Enhances umami; consider vegan options.
  • 1/2 teaspoon Red Pepper Flakes Optional for spice.
Coconut Curry Sauce
  • 1 tablespoon Vegetable Oil Any neutral oil works.
  • 1 medium Onion (finely chopped) Shallots are a good substitute.
  • 1 can Coconut Milk Essential for authentic flavor.
  • 2 tablespoons Brown Sugar Honey or maple syrup are good alternatives.
  • 1 cup Chicken Broth Use vegetable broth for a plant-based option.
  • 2 tablespoons Lime Juice Essential for brightness.
  • 2 tablespoons Fresh Cilantro (for garnish)

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Skillet
  • spatula

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground chicken, breadcrumbs, chopped cilantro, sliced green onions, egg, minced garlic, grated ginger, soy sauce, fish sauce, red pepper flakes, and a pinch of salt and pepper.
  3. Shape the mixture into 1-inch meatballs, placing them on the lined baking sheet with space in between.
  4. Transfer the baking sheet to the oven and bake for 18-20 minutes until golden brown.
  5. While the meatballs bake, heat vegetable oil in a skillet over medium heat.
  6. Sauté finely chopped onion for 3-4 minutes until translucent.
  7. Stir in minced garlic, grated ginger, and red curry paste, cooking for about 2 minutes.
  8. Pour in coconut milk, fish sauce, lime juice, and brown sugar, then add chicken broth and simmer.
  9. Once the meatballs are baked, transfer them to the simmering sauce for 5-7 minutes.
  10. Serve over jasmine rice and garnish with fresh cilantro.

Nutrition

Serving: 3meatballsCalories: 350kcalCarbohydrates: 18gProtein: 32gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Mix ingredients evenly for best flavor. Adjust spice levels as necessary based on preference. Leftovers can be stored for up to 3 days in the fridge.

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