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    You are at:Home » ALL RECIPES » Tender Thai Chicken Meatballs in Creamy Coconut Curry
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    Tender Thai Chicken Meatballs in Creamy Coconut Curry

    Master ChefBy Master Chef08/13/2025No Comments2 Mins Read
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    Tender Thai Chicken Meatballs in Creamy Coconut Curry
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    Tender Thai Chicken Meatballs in Creamy Coconut Curry

    Bring the flavors of Thailand to your kitchen with this irresistible Thai chicken meatball curry. Juicy, tender chicken meatballs are simmered in a fragrant coconut curry sauce infused with garlic, ginger, and aromatic spices. Perfect over jasmine rice or rice noodles, this quick and easy recipe is a weeknight dinner winner!

     

    Ingredients:

    For the Chicken Meatballs:

    1 lb (450 g) ground chicken

    1/4 cup breadcrumbs (panko or regular)

    1 large egg

    2 cloves garlic, minced

    1 tbsp fresh ginger, grated

    1 tbsp fish sauce (for authentic Thai flavor)

    1/4 cup green onions, finely chopped

    2 tbsp fresh cilantro, chopped

    Salt & black pepper, to taste

    2 tbsp vegetable oil, for frying

    For the Creamy Coconut Curry Sauce:

    1 tbsp vegetable oil

    1 small onion, diced

    2 cloves garlic, minced

    1 tbsp fresh ginger, grated

    2–3 tbsp red curry paste (adjust to spice preference)

    1 can (14 oz) full-fat coconut milk

    1 cup chicken broth

    1 tbsp fish sauce

    1 tbsp lime juice

    1 tsp brown sugar

    Fresh basil or cilantro, for garnish

     

    Instructions:

    1. Make the Meatballs In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, fish sauce, green onions, cilantro, salt, and pepper. Mix until just combined. Roll into 1-inch meatballs.

    2. Pan-Fry Heat vegetable oil in a large skillet over medium heat. Fry meatballs until golden brown on all sides (about 6–8 minutes). Remove and set aside.

    3. Prepare the Curry Base In the same skillet, add oil and sauté onion, garlic, and ginger until fragrant. Stir in red curry paste and cook for 1–2 minutes.

    4. Simmer the Sauce Pour in coconut milk, chicken broth, fish sauce, lime juice, and brown sugar. Stir well and bring to a gentle simmer.

    5. Add Meatballs Return the meatballs to the pan, cover, and let them simmer for 10 minutes until fully cooked and infused with curry flavor.

    6. Serve & Garnish Sprinkle with fresh basil or cilantro. Serve hot over steamed jasmine rice or rice noodles.

     

    Thai Chicken Curry, Chicken Meatballs, Coconut Curry, Easy Dinner Recipes

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