Thai Chicken Meatballs in Creamy Coconut Red Curry
These juicy Thai chicken meatballs are loaded with flavor and simmered in a rich, aromatic coconut red curry sauce. A perfect weeknight dinner or meal prep idea for lovers of bold Thai flavors! Pair it with steamed jasmine rice or noodles for a complete, mouthwatering meal.
Ingredients:
For the Thai Chicken Meatballs:
1 lb ground chicken
2 garlic cloves, minced
1 tablespoon freshly grated ginger
2 green onions, finely chopped
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
1/4 cup panko breadcrumbs
1 large egg
1 tablespoon chopped fresh cilantro
Salt and pepper to taste
For the Creamy Coconut Curry Sauce:
1 tablespoon Thai red curry paste
1 tablespoon olive oil or coconut oil
1 can (13.5 oz) full-fat coconut milk
1 teaspoon brown sugar (optional, to balance heat)
1 tablespoon fish sauce
Juice of 1/2 lime
Fresh basil or cilantro for garnish
Instructions:
1. In a large bowl, mix ground chicken, garlic, ginger, green onions, red curry paste, fish sauce, breadcrumbs, egg, cilantro, salt, and pepper. Shape into 1-inch meatballs.
2. Heat oil in a large skillet over medium heat. Sear the meatballs until golden brown on all sides and cooked through, about 7–10 minutes. Transfer to a plate.
3. In the same skillet, add 1 tablespoon red curry paste and sauté for 1 minute. Stir in coconut milk, fish sauce, brown sugar, and lime juice. Simmer gently for 5 minutes.
4. Return the meatballs to the skillet. Simmer for another 5–7 minutes until flavors meld and sauce thickens slightly.
5. Sprinkle with fresh cilantro or Thai basil and serve hot over rice or noodles.
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