Thai Spiced Chicken Meatballs in Creamy Coconut Curry
These Thai Spiced Chicken Meatballs in a creamy coconut curry are a delicious fusion of fresh herbs and bold spices. Juicy chicken meatballs with shredded zucchini add tenderness, while ginger, garlic, and Thai red curry paste pack a flavorful punch. The coconut milk brings a rich creaminess that balances the spices perfectly. Serve over rice, and garnish with fresh basil, cilantro, and lime wedges for a restaurant-quality meal at home. Perfect for anyone craving warm, comforting, and aromatic Thai flavors!
Ingredients:
For the Meatballs:
1 pound ground chicken
1/2 cup shredded zucchini (1 small zucchini)
2 green onions, chopped
2 shallots, chopped
2 tsp grated ginger
1 clove garlic, grated
1/4 tsp cayenne pepper
Black pepper, to taste
2 tsp tamari or soy sauce
For the Coconut Curry:
3 tbsp extra virgin olive oil, divided
1 red bell pepper, sliced
2 tbsp salted butter
1-3 tbsp Thai red curry paste (adjust for heat preference)
1 can (14 oz) coconut milk
3 tbsp tamari or soy sauce
1 tbsp grated ginger
1 clove garlic, grated
1 shallot, chopped
1/4 cup fresh cilantro, chopped
For Serving:
Fresh basil leaves
Lime wedges
Cooked rice
Additional green onions (optional)
Instructions:
1. Prepare the Meatballs: In a large bowl, combine ground chicken, shredded zucchini, chopped green onions, 1 chopped shallot, 2 tsp grated ginger, grated garlic, cayenne pepper, black pepper, and tamari or soy sauce. Mix well, then form into small, tablespoon-sized meatballs.
2. Sear the Meatballs: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the meatballs, turning occasionally, for about 4-5 minutes until browned on all sides. Transfer meatballs to a plate.
3. Make the Coconut Curry: In the same skillet, add the remaining 1 tbsp olive oil. Sauté the chopped shallot, grated garlic, and 1 tbsp grated ginger for about 1 minute until aromatic. Add red bell pepper slices, butter, and Thai red curry paste. Stir and cook for 2 more minutes until everything is well combined.
4. Simmer the Meatballs: Pour in the coconut milk and tamari or soy sauce, scraping up any browned bits from the pan. Let the sauce simmer, then add the meatballs. Cook for another 5 minutes until meatballs are fully cooked.
5. Finish with Fresh Herbs: Stir in chopped cilantro and taste to adjust seasoning as desired.
6. Serve: Serve the Thai chicken meatballs and creamy coconut curry over a bed of rice. Garnish with fresh basil, additional cilantro, green onions, and lime wedges for an extra pop of flavor!
Pro Tip: Adjust the amount of red curry paste for desired spiciness.