Description
This recipe features flavorful Thai Chicken Meatballs simmered in a rich and creamy coconut curry sauce. Combining aromatic spices, tender ground chicken, and fresh herbs, this dish offers a perfect balance of savory and slightly spicy flavors. Ideal for a comforting weeknight dinner, these meatballs are cooked on the stovetop and served garnished with cilantro and green onions.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp Thai red curry paste (divided)
- Salt and pepper, to taste
Sauce and Garnish
- 1 small yellow onion, diced
- 1 tbsp oil (for cooking)
- 1 cup coconut milk
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, fish sauce, soy sauce, 1 tablespoon of red curry paste, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape the Meatballs: Form the mixture into small meatballs roughly 1 inch in diameter, ensuring they are uniform in size for even cooking.
- Brown the Meatballs: Heat oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides, about 8-10 minutes. Once browned, remove the meatballs from the skillet and set them aside.
- Sauté Onions and Curry Paste: In the same skillet, add more oil if needed and sauté the diced onion until translucent, about 3-4 minutes. Stir in the remaining garlic and the remaining tablespoon of red curry paste; cook until fragrant, approximately 1-2 minutes.
- Simmer in Coconut Curry Sauce: Return the browned meatballs to the skillet. Pour in the coconut milk and stir gently to coat the meatballs. Lower the heat and let everything simmer for 5-7 minutes until the meatballs are cooked through and the sauce has thickened slightly.
- Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro and sliced green onions before serving. Enjoy warm with steamed rice or noodles.
Notes
- You can substitute ground chicken with ground turkey or pork if preferred.
- If you like your curry spicier, add extra red curry paste or a dash of chili flakes.
- For a gluten-free option, replace panko breadcrumbs with gluten-free breadcrumbs or almond flour.
- Ensure meatballs are cooked through by checking the internal temperature reaches 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
