Description
Indulge in the vibrant flavors of Thai Chicken Meatballs in Coconut Curry, a dish that marries tender ground chicken with aromatic spices and a luscious coconut milk sauce. Each meatball is a burst of flavor, infused with fresh herbs and served over fluffy jasmine rice. Perfect for weeknight dinners or impressing guests at gatherings, this recipe is both simple and elegant, inviting you to explore the best of Thai cuisine right from your kitchen.
Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 3 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
Instructions
- In a large bowl, mix ground chicken, basil, cilantro, garlic, ginger, and red curry paste until well combined.
- Shape the mixture into meatballs about 1 inch in diameter.
- Heat oil in a skillet over medium heat and cook the meatballs until golden brown on all sides (about 5 minutes per side). Remove from skillet.
- In the same skillet, sauté additional garlic and ginger for about 30 seconds.
- Add coconut milk, soy sauce, and lime juice; stir until bubbling.
- Return meatballs to the skillet and simmer for about 15 minutes to meld flavors.
- Serve hot over jasmine rice or with naan bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 meatball (60g)
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: - For a vegetarian option, substitute ground chicken with firm tofu or tempeh. - Add vegetables like bell peppers or snap peas during cooking for extra nutrition. - When reheating leftovers, add a splash of coconut milk to maintain creaminess.