Description

Bold, creamy, and packed with flavor this one’s a weeknight winner!

Ingredients

1 lb ground chicken
1 small zucchini, shredded
2 green onions, finely chopped
2 shallots, finely chopped (divided)
2 cloves garlic, grated (divided)
1 red bell pepper, thinly sliced
2 teaspoons + 1 tablespoon grated ginger (divided)
1/4 teaspoon cayenne pepper
Black pepper, to taste
2 teaspoons + 3 tablespoons soy sauce or tamari (divided)
3 tablespoons olive oil (divided)
2 tablespoons salted butter
1–3 tablespoons Thai red curry paste (adjust spice to taste)
1 can (14 oz) coconut milk (full-fat for richness)
1/4 cup fresh cilantro, chopped
Fresh Thai basil, for serving
Lime wedges, for serving
Cooked jasmine rice, for serving

Instructions

Step 1: Make the Meatball Mixture

In a large mixing bowl, add the ground chicken, shredded zucchini, chopped green onions, 1 chopped shallot, 2 teaspoons grated ginger, 1 clove grated garlic, 1/4 teaspoon cayenne pepper, a pinch of black pepper, and 2 teaspoons soy sauce.

Use clean or lightly oiled hands to mix everything until just combined. Do not overwork the mixture—it should be sticky and soft, but still able to hold shape. The zucchini keeps the meatballs juicy and tender without the need for breadcrumbs or egg.

Step 2: Form the Chicken Meatballs

Using oiled hands or a small cookie scoop, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get approximately 20–24 meatballs depending on the size. Set them aside on a tray or plate while you heat the skillet.

Step 3: Sear the Meatballs

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches—don’t overcrowd the pan. Sear each meatball for 4–5 minutes, turning to brown all sides. They don’t need to cook through at this point; just get a nice golden crust. Remove the seared meatballs and set aside on a clean plate.

Step 4: Prepare the Curry Sauce

In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the remaining chopped shallot, 1 clove grated garlic, 1 tablespoon grated ginger, and sliced red bell pepper. Sauté for 2–3 minutes, until the vegetables are fragrant and starting to soften.

Now add the 2 tablespoons salted butter and stir in the Thai red curry paste (start with 1 tablespoon and increase to taste). Let the paste cook for 1–2 minutes to deepen in flavor and aroma.

Step 5: Simmer the Meatballs in Curry

Pour in the 14 oz can of coconut milk, followed by the remaining 3 tablespoons of soy sauce. Stir well to combine the curry paste and coconut milk into a smooth, vibrant sauce. Carefully return the meatballs to the pan, nestling them into the sauce.

Bring the mixture to a gentle simmer over medium heat. Let the meatballs simmer for 5–7 minutes, uncovered, until fully cooked through and infused with curry flavor.

Just before serving, stir in the chopped cilantro and adjust seasoning if needed.

Notes

Spice Level: Start with 1 tablespoon of curry paste and add more if you enjoy more heat. The coconut milk balances the spice, making it mellow but flavorful.
Meatball Texture Tip: The shredded zucchini adds moisture without breadcrumbs—don’t skip it.
Pan Tips: Use a large skillet with higher sides to help hold the curry sauce and meatballs without overflow.
Serving Suggestion: Serve hot over steamed jasmine rice, garnished with fresh basil and a squeeze of lime juice. Optional extras: a sprinkle of chili flakes or crushed peanuts for added crunch!

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner

Nutrition

Calories: 420 kcal
Sodium: 850mg
Protein: 26g

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