Ingredients:
Chicken Meatballs:
1.1 lbs ground chicken
1 tsp grated ginger
1 tsp grated garlic
1 tsp low-sodium soy sauce
1/2 tsp sambal oelek or chili paste
1 egg yolk
2 tbsp cornstarch
1 tbsp chopped fresh cilantro
Thai Peanut Sauce:
2 tbsp vegetable oil
1 tbsp unsalted butter
5 cloves garlic, grated
2 tbsp grated ginger
1 bok choy, chopped
1 tbsp red curry paste
1 tsp sambal oelek or chili paste
1/2 cup chicken broth
1 can (15 oz) unsweetened coconut milk
1/2 cup creamy peanut butter
1 tsp honey
2 tbsp low-sodium soy sauce
1 tbsp fish sauce
Juice of 1/2 lime
Coconut Rice:
1 cup unsweetened coconut milk
1 cup chicken broth
1 cup jasmine rice
Toppings:
Toasted peanuts
Crispy fried onions
Chopped chives
Fresh cilantro
Sliced chili pepper
Directions:
In a large bowl, combine the ground chicken, grated ginger, grated garlic, soy sauce, sambal oelek, egg yolk, cornstarch, and chopped cilantro. Mix gently until just combined.
Shape the mixture into evenly sized meatballs, about 1 1/2 inches each.
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally until browned and cooked through. Transfer to a plate.
In the same skillet, melt the butter. Add the grated garlic and ginger and sauté for about 1 minute until fragrant.
Stir in the chopped bok choy, red curry paste, and sambal oelek. Cook for 2 to 3 minutes until the bok choy softens.
Pour in the chicken broth and coconut milk. Whisk in the peanut butter until smooth.
Add the honey, soy sauce, fish sauce, and lime juice. Simmer for 5 minutes until the sauce thickens slightly.
Return the cooked meatballs to the skillet and gently coat them in the peanut sauce. Simmer for another 5 minutes.
Meanwhile, combine the coconut milk, chicken broth, and jasmine rice in a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 18 minutes. Let rest for 5 minutes before fluffing with a fork.
Serve the coconut rice topped with the Thai chicken meatballs and generous spoonfuls of peanut sauce. Garnish with toasted peanuts, fried onions, chives, cilantro, and sliced chili peppers.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 715 kcal | Servings: 4 servings
Golden Thai Chicken Meatballs with Creamy Coconut Peanut Curry and Fragrant Coconut Jasmine Rice
This delicious Thai Chicken Meatballs Bowl is a comforting and flavorful meal that combines tender, juicy chicken meatballs with fluffy steamed white rice and fresh vegetables. The meatballs are perfectly seasoned with garlic, herbs, and aromatic spices, then pan-seared until they develop a beautiful golden-brown crust while remaining moist and juicy on the inside.
They are coated in a rich, creamy sweet chili sauce that blends savory, slightly spicy, and subtly sweet flavors into every bite.
Served alongside fragrant jasmine rice and crisp baby bok choy, this dish offers a wonderful balance of textures and tastes. Fresh cilantro and sliced red chilies add brightness, color, and a hint of heat, making the meal both visually appealing and incredibly satisfying.
The creamy sauce soaks into the rice, creating a comforting combination that's perfect for lunch or dinner.
Whether you're looking for a quick weeknight meal or an impressive dish to serve family and friends, these Thai-inspired chicken meatballs are an excellent choice. Packed with protein, fresh ingredients, and bold Asian-inspired flavors, this recipe is easy to prepare and delivers restaurant-quality taste right at home. Every bite is rich, creamy, savory, and irresistibly delicious, making it a recipe you'll want to enjoy again and again.