Thai Chicken Meatballs in Creamy Coconut Curry
Indulge in the vibrant and aromatic flavors of Thai Chicken Meatballs in Creamy Coconut Curry. This dish combines tender ground chicken meatballs with a rich, velvety coconut curry sauce that’s bursting with spices. Perfect for family dinners or cozy nights in, this recipe is not only easy to prepare but also customizable to suit your spice preference. Enjoy these delightful meatballs served over rice, noodles, or on their own, making it a versatile meal that satisfies any palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 green onions, finely chopped
- 1 tbsp red curry paste
- 1 tsp soy sauce
- 1 egg
- 1 can (14 oz) coconut milk (full-fat)
- Salt and pepper to taste
- 1 tbsp cornstarch or panko breadcrumbs
- 1 tbsp cilantro, chopped
- 1 tsp brown sugar or honey
Instructions
- In a mixing bowl, combine ground chicken with garlic, ginger, green onions, red curry paste, soy sauce, egg, cornstarch or panko breadcrumbs, cilantro, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet.
- Preheat oven to 400°F (200°C) and bake meatballs for approximately 20 minutes until cooked through.
- In a saucepan over medium heat, combine coconut milk and brown sugar/honey; stir gently until heated through.
- Add cooked meatballs to the coconut curry sauce and simmer for another 5-10 minutes to meld flavors.
- Serve hot over rice or noodles and garnish with fresh cilantro if desired.
Nutrition
- Serving Size: 3 meatballs with sauce (approximately 200g)
- Calories: 335
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg