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Thai Spiced Chicken Meatballs in Coconut Curry Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Description

These Thai Spiced Chicken Meatballs in Coconut Curry are a flavorful and aromatic dish combining tender chicken meatballs with a rich, creamy coconut curry sauce infused with red curry paste and fresh herbs. Perfectly balanced with a hint of spice and served over rice, this recipe offers a comforting yet vibrant meal that’s easy to prepare in just 35 minutes.

Ingredients

Chicken Meatballs

  • 1 pound ground chicken
  • 1/2 cup shredded zucchini (about 1 small zucchini)
  • 2 green onions, chopped
  • 2 shallots, chopped (divided: 1 for meatballs, 1 for curry)
  • 2 teaspoons grated ginger
  • 1 clove garlic, grated
  • 1/4 teaspoon cayenne pepper
  • Black pepper, to taste
  • 2 teaspoons tamari or soy sauce

For Cooking & Curry Sauce

  • 3 tablespoons extra virgin olive oil, divided
  • 1 red bell pepper, sliced
  • 2 tablespoons salted butter
  • 1-3 tablespoons Thai red curry paste (adjust to taste)
  • 1 can (14 oz) coconut milk
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon grated ginger
  • 1 clove garlic, grated
  • 1 shallot, chopped

Garnishes & Serving

  • 1/4 cup fresh cilantro, chopped
  • Fresh basil leaves
  • Lime wedges
  • Cooked rice
  • Additional green onions (optional)

Instructions

  1. Make the Chicken Meatballs: In a large bowl, combine the ground chicken, shredded zucchini, green onions, 1 chopped shallot, 2 teaspoons grated ginger, grated garlic, cayenne pepper, black pepper, and 2 teaspoons tamari or soy sauce. Mix thoroughly and form into tablespoon-sized meatballs. Set aside.
  2. Sear the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and sear for 4-5 minutes, turning occasionally until they are browned on all sides. Remove the meatballs from the skillet and place them on a plate.
  3. Prepare the Coconut Curry: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped shallot, grated garlic, and grated ginger for about 1 minute until fragrant. Add the sliced red bell pepper, butter, and Thai red curry paste. Cook for 2 minutes, stirring to combine all the ingredients well.
  4. Simmer the Meatballs: Pour in the coconut milk and 3 tablespoons tamari or soy sauce, scraping the bottom of the skillet to loosen any browned bits. Bring the sauce to a simmer, then carefully return the meatballs to the skillet. Cook the meatballs in the curry sauce for about 5 minutes, or until they are fully cooked through.
  5. Add Fresh Herbs: Stir the chopped fresh cilantro into the curry and meatballs. Taste and adjust seasoning if needed.
  6. Serve: Serve the Thai spiced chicken meatballs and coconut curry over cooked rice. Garnish with fresh basil leaves, additional cilantro, sliced green onions, and lime wedges to enhance the flavors.

Notes

  • You can adjust the amount of Thai red curry paste based on your preferred spice level.
  • Using ground chicken keeps the meatballs tender and moist; turkey or pork can be substituted if desired.
  • If you prefer a thicker curry sauce, allow the sauce to simmer a bit longer before adding the meatballs.
  • Serve with jasmine rice or sticky rice for an authentic Thai experience.
  • For a gluten-free option, ensure to use tamari instead of regular soy sauce.

Find it online: https://slsrecipes.com/thai-spiced-chicken-meatballs-in-coconut-curry-recipe/