Description
These Thai Chicken Meatballs in Coconut Curry offer a delicious fusion of tender ground chicken meatballs simmered in a rich and aromatic coconut curry sauce, accented with red curry paste, fresh vegetables, and fragrant herbs. Served over jasmine rice, this easy-to-make dish is perfect for a flavorful weeknight dinner with a balance of savory, sweet, and tangy notes.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Curry Sauce and Vegetables
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
Garnish and Serving
- Fresh basil leaves, for garnish
- Cooked jasmine rice, for serving
Instructions
- Make the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, fish sauce, chopped cilantro, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to create a flavorful meatball mixture.
- Form the Meatballs: Shape the mixture into small, evenly sized meatballs about 1-inch in diameter for consistent cooking and presentation.
- Brown the Meatballs: Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs in batches if necessary to avoid overcrowding. Cook them until they are browned on all sides, approximately 5-7 minutes. Once browned, remove them from the skillet and set aside.
- Prepare the Curry Sauce: Using the same skillet, pour in the coconut milk. Add the red curry paste, brown sugar, lime juice, and soy sauce. Stir the mixture well and bring it to a gentle simmer to blend the flavors.
- Cook Vegetables in Curry: Add the thinly sliced red bell pepper and sugar snap peas to the simmering curry sauce. Cook for 3-4 minutes until the vegetables begin to soften but still maintain some crunch, which adds texture to the dish.
- Simmer Meatballs in Curry: Return the browned meatballs to the skillet, nestling them into the curry sauce. Spoon some of the sauce over the meatballs to coat them well. Let everything simmer together for about 5 minutes to ensure the meatballs are fully cooked through and the flavors marry.
- Serve and Garnish: Remove the skillet from heat. Garnish the curry and meatballs with fresh basil leaves for an aromatic finish. Serve the dish hot over cooked jasmine rice to soak up the savory coconut curry sauce.
Notes
- For spicier curry, increase the amount of red curry paste or add a pinch of chili flakes.
- Make sure not to overcrowd the skillet when browning meatballs to get a nice crust on each one.
- Breadcrumbs can be substituted with panko for a lighter texture or gluten-free breadcrumbs to accommodate dietary needs.
- If fresh basil is unavailable, Thai basil or cilantro can also be used as garnish.
- Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
