Thai Coconut Curry Chicken Meatballs

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🛒 Ingredients

For the Chicken Meatballs

• 1 lb (450 g) ground chicken
• 1/4 cup breadcrumbs (panko works well)
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons green onions, finely sliced
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro

For the Coconut Curry Sauce

• 1 tablespoon coconut oil (or vegetable oil)
• 2 tablespoons Thai red curry paste
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or baby spinach (optional)

For Serving

• Cooked jasmine rice
• Fresh cilantro
• Lime wedges
• Sliced red chilies (optional)

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👩‍🍳 Instructions & Method

Step 1: Prepare the Meatballs

1. In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, fish sauce, salt, pepper, and cilantro.
2. Mix gently until just combined (do not overmix or meatballs may become tough).
3. Form into 1–1½ inch meatballs and place on a plate.

Step 2: Brown the Meatballs

1. Heat a large skillet over medium heat with a little oil.
2. Add the meatballs in batches, cooking for about 4–5 minutes, turning to brown on all sides.
3. They do not need to be fully cooked through at this stage. Remove and set aside.

Step 3: Make the Coconut Curry Sauce

1. In the same skillet, add coconut oil if needed.
2. Stir in the red curry paste and cook for 1–2 minutes until fragrant.
3. Add garlic and ginger; sauté for 30 seconds.
4. Pour in coconut milk and chicken broth, stirring to combine.
5. Add fish sauce and brown sugar. Bring to a gentle simmer.

Step 4: Simmer Everything Together

1. Return the meatballs to the skillet.
2. Add sliced bell pepper and snap peas (or spinach).
3. Simmer uncovered for 10–12 minutes, until meatballs are cooked through and sauce thickens slightly.
4. Stir in lime juice and adjust seasoning to taste.

Step 5: Serve

1. Spoon jasmine rice into bowls.
2. Top with meatballs and plenty of coconut curry sauce.
3. Garnish with fresh cilantro, red chilies, and lime wedges.

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🔥 Tips for Success

• For extra heat, add a pinch of crushed red pepper or a sliced Thai chili.
• If you prefer baking, cook meatballs at 400°F (200°C) for 15–18 minutes before adding to the sauce.
• The sauce thickens as it cools — add a splash of broth if reheating leftovers.

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