🥥 Introduction:
This dish is a perfect harmony of East meets West — juicy, golden-browned chicken meatballs infused with ginger and garlic, nestled in a creamy Thai coconut curry sauce that’s aromatic, slightly spicy, and full of depth. It’s satisfying, packed with protein, and pairs beautifully with jasmine rice or noodles.
Whether you’re craving Thai flavors or simply looking for a fresh spin on meatballs, this is a winner.
🍗 Ingredients:
For the Chicken Meatballs:
- 500g (1 lb) ground chicken (or turkey)
- 1 egg
- 1/2 cup breadcrumbs (panko or regular)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional but recommended)
- 1/2 teaspoon ground turmeric (for the golden color)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil (for searing)
For the Creamy Thai Coconut Curry:
- 1 tablespoon oil (or use leftover oil from meatballs)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1–2 tablespoons Thai red curry paste (adjust heat to taste)
- 1 can (400ml/13.5 oz) coconut milk (full-fat for richness)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar or palm sugar
- Juice of 1/2 lime (plus wedges for serving)
- 1/2 cup chicken broth or water (adjust for desired sauce thickness)
Optional Add-ins:
- 1 red bell pepper, thinly sliced
- A handful of baby spinach or Thai basil
- Cooked jasmine rice or rice noodles, for serving
🍳 Instructions & Method:
Step 1: Make the Chicken Meatballs
- Combine meatball ingredients: In a large bowl, mix together ground chicken, egg, breadcrumbs, garlic, ginger, green onions, soy sauce, fish sauce, turmeric, salt, and pepper.
- Form meatballs: Roll into 1.5-inch balls (about the size of a golf ball).
- Sear meatballs: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the meatballs in batches (don’t overcrowd) and sear for about 5–6 minutes, turning occasionally, until golden brown on the outside. (They don’t have to be fully cooked through — they’ll finish in the sauce.)
- Set aside: Remove and place on a plate.
Step 2: Make the Coconut Curry
- Sauté aromatics: In the same skillet, add 1 tablespoon oil if needed. Sauté the garlic and ginger for 1–2 minutes until fragrant.
- Add curry paste: Stir in the Thai red curry paste and cook for 1–2 minutes until it darkens slightly and releases its oils.
- Pour in liquids: Add the coconut milk, fish sauce, brown sugar, lime juice, and chicken broth. Stir to combine.
- Simmer: Let the curry sauce simmer for 5 minutes to deepen the flavors.
- Add veggies (optional): Add bell peppers or spinach at this stage if using.
Step 3: Combine and Cook
- Return meatballs to sauce: Nestle the seared meatballs into the curry sauce.
- Simmer together: Cover and simmer for 10–12 minutes, until the meatballs are fully cooked through and juicy inside (internal temp 74°C / 165°F).
- Taste and adjust: Add more lime juice, salt, or a dash of sugar if needed. Add more broth if the sauce is too thick.
🍽️ Serving Suggestions:
- Serve hot over fluffy jasmine rice or rice noodles.
- Garnish with fresh cilantro, Thai basil, or a few slices of red chili for heat.
- Add a lime wedge on the side for extra zing.
✅ Tips & Substitutions:
- Make it creamier: Add a tablespoon of peanut butter for a thicker, richer sauce.
- Make it vegetarian: Substitute meatballs with tofu cubes or plant-based meatballs.
- Spice control: Use less red curry paste for milder curry or add a splash of coconut cream to mellow the heat.