Description
This dish combines tender, juicy chicken meatballs with a rich, aromatic coconut curry sauce.
Ingredients
Scale
- For the Chicken Meatballs:
- 1 lb (450g) ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp chopped fresh cilantro
- 2 green onions, finely chopped
- 1 tbsp vegetable oil (for frying)
- For the Coconut Curry Sauce:
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 tsp turmeric powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp lime juice
- ½ cup cherry tomatoes, halved
- ½ cup bell pepper, thinly sliced
- ½ cup carrots, julienned
- 1 tbsp fresh basil, chopped (for garnish)
- 1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Begin by preparing the chicken meatballs. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, black pepper, chopped cilantro, and finely chopped green onions. Mix everything thoroughly but avoid over-mixing, as this can make the meatballs dense. Use your hands or a tablespoon to roll the mixture into small meatballs, around 1 inch in diameter. Lay them out on a plate or tray while you heat up your skillet.
- In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Once the oil is hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Sear the meatballs for about 3-4 minutes on each side until they develop a lovely golden-brown crust. Remember that you don’t need to cook them completely at this stage, as they will continue cooking in the curry later. Once they’re well browned, transfer the meatballs to a plate and set them aside.
- Using the same skillet, add another tablespoon of vegetable oil. Sauté the chopped onion for about 2-3 minutes until it becomes translucent. Then, add in the minced garlic and grated ginger, and cook for another minute until fragrant. Now, stir in the red curry paste and turmeric powder, coating the aromatics in the spices. Allow the mixture to cook for approximately 1 minute to enhance the flavors. Next, pour in the coconut milk and chicken broth while stirring to combine the ingredients smoothly.
- To balance the flavors, add the fish sauce, brown sugar, and lime juice to the sauce mixture. Finally, toss in the halved cherry tomatoes, thinly sliced bell pepper, and julienned carrots. Let the sauce simmer for about 5 minutes, allowing the vegetables to soften a bit while maintaining their texture. Carefully return the seared meatballs to the skillet, ensuring they are submerged in the delicious sauce. Cover and let it simmer on low heat for about 10-12 minutes or until the meatballs are fully cooked through (the internal temperature should reach 165°F/75°C). Stir occasionally to ensure that the meatballs cook evenly and the sauce doesn’t stick to the bottom of the pan.
- Before serving, taste the curry and adjust the seasoning by adding more fish sauce, lime juice, or a pinch of sugar if needed to achieve the perfect flavor balance. To elevate the dish further, sprinkle fresh basil and cilantro over the top for an extra burst of freshness. Serve the Thai Chicken Meatballs hot, accompanied by steamed jasmine rice or warm naan bread for a complete and satisfying meal.
Notes
For best results, avoid overworking the meatball mixture to keep them tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 900 mg
- Protein: 25 g