Description
Indulge in the rich and aromatic flavors of Thai Chicken Meatballs in Creamy Coconut Curry, a dish that brings comfort and delight to any dining experience. These tender meatballs, crafted from lean ground chicken, are infused with zesty ginger, fragrant garlic, and vibrant red curry paste. They swim in a luscious coconut milk sauce that adds both creaminess and depth of flavor. Perfect for busy weeknights or casual gatherings, this quick recipe is sure to impress your family and friends. Serve these delightful meatballs over fluffy rice or a bed of fresh noodles for a satisfying meal everyone will love.
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 panko breadcrumbs, cilantro, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs (about 1-inch in diameter) and place on a parchment-lined baking sheet.
- Preheat oven to 400°F (200°C) and bake meatballs for 15-20 minutes until golden brown.
- In a cooking pan over medium heat, combine coconut milk and brown sugar/honey. Simmer gently.
- Add baked meatballs to the simmering sauce and cook together for an additional 5 minutes.
- Serve hot over rice or noodles with extra cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 4 meatballs (160g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg