Description
This beautifully aromatic dish wraps juicy chicken meatballs in a velvety coconut curry sauce that tantalizes your taste buds with every bite.
Ingredients
Scale
- For the Meatballs:
- 1 pound ground chicken
- 1/2 cup shredded zucchini (about 1 small zucchini)
- 2 green onions, chopped
- 2 shallots, chopped
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 1/4 teaspoon cayenne pepper
- Black pepper, to taste
- 2 teaspoons tamari or soy sauce
- For the Coconut Curry:
- 3 tablespoons extra virgin olive oil, divided
- 1 red bell pepper, sliced
- 2 tablespoons salted butter
- 1–3 tablespoons Thai red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 3 tablespoons tamari or soy sauce
- 1 tablespoon grated ginger
- 1 clove garlic, grated
- 1 shallot, chopped
- 1/4 cup fresh cilantro, chopped
- For Serving:
- Fresh basil
- Lime wedges
- Cooked rice
- Additional green onions (optional)
Instructions
- Begin by making the chicken meatballs. Place the ground chicken in a large mixing bowl and add in shredded zucchini, chopped green onions, one chopped shallot, grated ginger, grated garlic, cayenne pepper, and tamari. Season with black pepper to your liking. Mix everything together gently using your hands until just combined—overmixing can lead to dense meatballs, so be careful. Once mixed, scoop tablespoon-sized portions and roll them into round meatballs. Set these aside on a plate while you heat up the skillet.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the meatballs to the skillet, ensuring they are spaced apart to allow them to brown evenly. Sear them for about 4-5 minutes, turning occasionally, until they achieve a beautiful golden-brown color on all sides. Once browned, transfer the meatballs to a plate and set aside while you prepare the curry.
- In the same skillet, add the remaining tablespoon of olive oil. Throw in the chopped shallot, ginger, and garlic, sautéing for about a minute until fragrant. Next, toss in the sliced red bell pepper, butter, and Thai red curry paste. Stir everything together and let it cook for about two minutes, allowing the flavors to meld. Once combined, pour in the can of coconut milk and the tamari, scraping up any browned bits from the bottom of the pan—these add immense flavor!
- Return the browned meatballs back into the skillet with the coconut curry sauce. Allow the sauce to come to a gentle simmer and let the meatballs cook in the sauce for about 5 minutes, ensuring they are fully cooked through. Check for seasoning and adjust as necessary; you may want to add more tamari or a touch more curry paste depending on your preference.
- Finally, stir in the freshly chopped cilantro just before serving. This step brightens the flavors and adds a refreshing contrast to the richness of the coconut milk. Now, your Thai Spiced Chicken Meatballs in Coconut Curry are ready to be plated.
Notes
The spiciness depends on the amount of cayenne and curry paste used. Start with a small amount and adjust based on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 30 g