Fragrant Thai Chicken Meatballs Simmered in Creamy Coconut Curry Sauce

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🍽️ Introduction:

This dish combines the comforting texture of juicy chicken meatballs with the bold, fragrant flavors of Thai red curry and creamy coconut milk. Each bite is infused with lemongrass, ginger, garlic, and fresh herbs, making it an irresistible meal served over jasmine rice or rice noodles. Whether you’re a curry lover or a meatball fan, this recipe strikes the perfect balance between hearty and exotic.

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🛒 Ingredients:

For the Chicken Meatballs:

• 1 lb (450g) ground chicken (preferably dark meat)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lemongrass paste (or finely minced fresh lemongrass)
• 2 green onions, finely chopped
• 2 tbsp cilantro or Thai basil, finely chopped
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup panko breadcrumbs
• 1 egg, lightly beaten
• Salt & pepper to taste
• 1 tbsp oil (for searing)

For the Coconut Curry Sauce:

• 1 tbsp oil (coconut or vegetable)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste (adjust to heat preference)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp fish sauce
• 1 tsp brown sugar
• Juice of 1/2 lime
• 1/2 cup chicken broth or water (to thin, if needed)
• Fresh Thai basil or cilantro (for garnish)
• Optional: sliced red chili or chili flakes (for heat)

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🔪 Instructions & Method:

Step 1: Make the Chicken Meatballs

1. In a large bowl, combine all the meatball ingredients: ground chicken, garlic, ginger, lemongrass, green onions, herbs, fish sauce, soy sauce, sesame oil, panko, egg, salt, and pepper.
2. Mix gently with your hands or a spoon until just combined. Do not overmix.
3. With wet hands, form the mixture into 1 to 1.5-inch balls (about 16–20 meatballs).
4. Heat 1 tbsp oil in a large skillet or sauté pan over medium heat. Add meatballs in batches and sear until golden brown on all sides (about 6–8 minutes total). They don’t need to be fully cooked—they’ll finish cooking in the sauce.
5. Remove meatballs and set aside.

Step 2: Make the Coconut Curry Sauce

1. In the same pan, reduce heat slightly and add another tablespoon of oil if needed.
2. Add minced garlic and ginger; sauté until fragrant (about 30 seconds).
3. Stir in Thai red curry paste and cook for 1 minute to release its aromas.
4. Pour in the coconut milk and stir well to combine with the curry paste.
5. Add fish sauce, brown sugar, and lime juice. Simmer for 3–4 minutes.

Step 3: Simmer Meatballs in Curry Sauce

1. Return the seared meatballs to the pan with the sauce.
2. Cover and simmer gently for 10–12 minutes, or until meatballs are fully cooked through and infused with the curry flavor. Add a splash of broth or water if the sauce becomes too thick.
3. Taste and adjust seasoning—add more lime juice, fish sauce, or chili if desired.

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🍚 Serving Suggestions:

• Serve hot over steamed jasmine rice or coconut rice.
• Garnish with fresh Thai basil, chopped cilantro, and sliced red chili or lime wedges.
• A side of steamed vegetables (like bok choy or snap peas) pairs perfectly.

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📝 Tips & Variations:

• Protein Swap: Use ground turkey, pork, or a plant-based mince instead of chicken.
• Make it Creamier: Add a spoonful of peanut butter to the sauce for a nutty depth.
• Spice Level: Adjust curry paste and chili to your heat preference.
• Make Ahead: Meatballs and sauce can be made ahead and stored in the fridge for 2–3 days or frozen for up to 2 months.

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