Thai Spiced Chicken Meatballs in Coconut Curry
A vibrant dish featuring tender chicken meatballs in a rich and aromatic coconut curry that's perfect for family dinners and special occasions.
Servings: 4 servings
Calories: 470kcal
Ingredients
For the Meatballs
- 1 pound ground chicken Lean and versatile, perfect for creating succulent meatballs.
- 2 teaspoons tamari or soy sauce Adds an umami depth.
- 1 clove garlic, grated Enhances the dish's flavor.
- 1/2 cup shredded zucchini Incorporates veggies without compromising flavor.
- 2 green onions, chopped Adds a great textural contrast.
- 2 teaspoons grated ginger Adds a zesty warmth.
- 1/4 teaspoon cayenne pepper Provides a gentle kick.
- black pepper, to taste Classic seasoning.
For the Curry Sauce
- 1 can (14 oz) coconut milk Creamy base for the curry.
- 2 tablespoons salted butter Adds richness.
- 1 red bell pepper, sliced Contributes freshness.
- 1–3 tablespoons Thai red curry paste Packed with enticing flavors.
- 3 tablespoons tamari or soy sauce Enhances the dish's saltiness.
- 1 clove garlic, grated Brings in more aromatic goodness.
- 1 tablespoon grated ginger Ensures consistent flavor.
- 3 tablespoons extra virgin olive oil, divided For cooking.
- 1/4 cup chopped fresh cilantro Finishes the dish beautifully.
To Serve
- cooked rice Soaks up the sauce.
- fresh basil Adds a fragrant aroma.
- lime wedges For a zesty finish.
- extra green onions, optional
Instructions
Preparation of Meatballs
- In a mixing bowl, combine ground chicken, shredded zucchini, chopped green onions, grated shallot, grated ginger, grated garlic, cayenne pepper, black pepper, and tamari or soy sauce. Mix gently until well combined.
Cooking the Meatballs
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a skillet over medium-high heat and sear the meatballs for about 4–5 minutes, turning occasionally to brown evenly, then set aside.
Making the Curry Sauce
- In the same skillet, add remaining olive oil and sauté chopped shallot, grated garlic, and grated ginger for about 1 minute.
- Add sliced red bell pepper, salted butter, and Thai red curry paste. Stir for 2 minutes.
- Pour in coconut milk and remaining tamari or soy sauce, scraping browned bits from the bottom for flavor.
- Gently add seared meatballs back into the skillet and let simmer for about 5 minutes or until cooked through.
Finishing Touch
- Stir in chopped cilantro, adjust seasoning, and serve over cooked rice topped with fresh basil, extra cilantro, green onions, and lime wedges.
Notes
For extra flavor, consider marinating the meatball mixture for 30 minutes. Let the curry simmer longer for a thicker sauce. You can also swap herbs and add vegetables for variation.