Thai Chicken Meatballs in Creamy Coconut Red Curry
Tender Chicken Meatballs in a Rich Coconut Curry Sauce
Bring authentic Thai-inspired flavors to your dinner table with these Thai Chicken Meatballs in Coconut Red Curry. Juicy homemade chicken meatballs are baked until golden, then gently simmered in a creamy coconut milk and red curry sauce infused with fresh garlic, ginger, lime juice, and aromatic herbs. Served over fluffy jasmine rice, this comforting one-pan meal is packed with bold flavors and colorful vegetables, making it perfect for weeknight dinners or special family meals.
Tender Thai Chicken Meatballs Simmered in a Fragrant Coconut Red Curry Sauce
Ingredients:
For the Chicken Meatballs:
- 1 lb (450g) ground chicken
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- 1 tablespoon Thai red curry paste
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coconut Curry:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 tablespoon fresh lime juice
- 1/4 cup fresh Thai basil or cilantro, chopped
- Lime wedges, for serving
- Cooked jasmine rice, for serving
Directions:
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, green onions, Thai Chicken red curry paste, cilantro, fish sauce, salt, and black pepper. Mix gently until just combined.
Shape the mixture into approximately 18-20 small meatballs and arrange them evenly on the prepared baking sheet.
Bake for 15-18 minutes, or until the meatballs are cooked through and lightly golden on the outside.
While the meatballs cook, heat the vegetable oil in a large skillet or deep sauté pan over medium heat.
Add the onion and cook for 2-3 minutes, until softened. Stir in the garlic, ginger, and Thai red curry paste and cook for 30 seconds, until fragrant.
Pour in the coconut milk and chicken broth. Add the fish sauce and brown sugar, stirring well to combine.
Add the sliced bell pepper and broccoli and simmer gently for 5-6 minutes, until the vegetables are slightly tender.
Carefully add the baked chicken meatballs to the coconut curry sauce. Simmer for another 5 minutes, gently spooning the sauce over the meatballs.
Stir in the fresh lime juice and Thai Chicken basil or cilantro. Taste and adjust the seasoning if needed.
Serve the meatballs and creamy coconut curry sauce over warm jasmine rice, garnished with fresh herbs and lime wedges.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 485 kcal | Servings: 4 servingsTender Thai Chicken Meatballs Simmered in a Fragrant Coconut Red Curry Sauce
Ingredients:
For the Chicken Meatballs:
- 1 lb (450g) ground chicken
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- 1 tablespoon Thai red curry paste
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coconut Curry:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 tablespoon fresh lime juice
- 1/4 cup fresh Thai basil or cilantro, chopped
- Lime wedges, for serving
- Cooked jasmine rice, for serving
Directions:
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, green onions,Thai Chicken red curry paste, cilantro, fish sauce, salt, and black pepper. Mix gently until just combined.
Shape the mixture into approximately 18-20 small meatballs and arrange them evenly on the prepared baking sheet.
Bake for 15-18 minutes, or until the meatballs are cooked through and lightly golden on the outside.
While the meatballs cook, heat the vegetable oil in a large skillet or deep sauté pan over medium heat.
Add the onion and cook for 2-3 minutes, until softened. Stir in the garlic, ginger, and Thai Chicken red curry paste and cook for 30 seconds, until fragrant.
Pour in the coconut milk and chicken broth. Add the fish sauce and brown sugar, stirring well to combine.
Add the sliced bell pepper and broccoli and simmer gently for 5-6 minutes, until the vegetables are slightly tender.
Carefully add the baked chicken meatballs to the coconut curry sauce. Simmer for another 5 minutes, gently spooning the sauce over the meatballs.
Stir in the fresh lime juice and Thai Chicken basil or cilantro. Taste and adjust the seasoning if needed.
Serve the meatballs and creamy coconut curry sauce over warm jasmine rice, garnished with fresh herbs and lime wedges.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 485 kcal | Servings: 4 servings