🥥 Introduction:
This dish combines juicy chicken meatballs infused with Thai herbs and spices, simmered gently in a luxurious coconut curry sauce. The result is a warm, comforting, and exotic meal with layers of flavor — spicy, sweet, savory, and creamy. Serve it with jasmine rice or rice noodles for a complete Thai-inspired experience.
🧄 Ingredients:
For the Chicken Meatballs:
- 1 lb (450g) ground chicken
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small shallot, finely chopped
- 2 tbsp chopped fresh cilantro (or Thai basil)
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1/2 tsp white pepper (or black pepper)
- 1/2 tsp red chili flakes (optional)
- 1/4 cup panko breadcrumbs
- 1 egg, lightly beaten
- 1 tbsp sesame oil (for searing)
For the Coconut Curry Sauce:
- 1 tbsp vegetable oil
- 1 tbsp red Thai curry paste (adjust to spice preference)
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1/2 cup chicken broth (or water)
- 1 tbsp fish sauce
- 1 tsp brown sugar (or palm sugar)
- 1/2 lime, juiced
- 1 tbsp chopped fresh Thai basil or cilantro (for garnish)
🍳 Instructions:
Step 1: Prepare the Chicken Meatballs
- In a large mixing bowl, combine ground chicken, garlic, ginger, shallot, cilantro, fish sauce, soy sauce, pepper, chili flakes, breadcrumbs, and the egg.
- Mix gently until just combined — do not overmix.
- Form into small meatballs (about 1 to 1.5 inches in diameter).
- Heat sesame oil in a large skillet over medium heat. Sear meatballs until golden brown on all sides (about 2–3 minutes per side). They don’t need to be cooked through — they’ll finish in the sauce. Remove and set aside.
Step 2: Make the Coconut Curry Sauce
- In the same skillet, reduce heat to medium and add vegetable oil.
- Add Thai red curry paste and sauté for 1–2 minutes until fragrant.
- Pour in coconut milk and chicken broth. Stir well to combine and bring to a gentle simmer.
- Add fish sauce and brown sugar. Stir and taste — adjust seasoning as needed (more curry paste for spice, more sugar for sweetness, etc.).
Step 3: Simmer Meatballs
- Return seared meatballs to the pan, nestling them into the sauce.
- Cover and simmer gently for 10–12 minutes, or until meatballs are cooked through and sauce has thickened slightly.
- Squeeze in lime juice and stir. Taste again and adjust seasoning if necessary.
Step 4: Serve
- Garnish with chopped fresh Thai basil or cilantro.
- Serve hot over steamed jasmine rice or with rice noodles.
- Optional: Add a wedge of lime and sliced red chilies for garnish.
🍽️ Serving Suggestions:
- For crunch: Serve with a quick cucumber salad on the side.
- Low-carb option: Serve over cauliflower rice or sautéed vegetables.
- Extra hearty: Add baby spinach or steamed veggies to the sauce for added nutrition.
📝 Tips & Variations:
- Ground turkey or pork can be substituted for chicken.
- Make it dairy-free & gluten-free: Ensure your curry paste, soy sauce, and fish sauce are gluten-free (some brands may contain gluten).
- Add veggies: Bell peppers, zucchini, or snap peas can be added to the sauce for color and crunch.