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Thai Chicken Meatballs in Coconut Curry

Thai Chicken Meatballs in Coconut Curry
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Experience the vibrant and aromatic flavors of Thai Chicken Meatballs simmered in a creamy coconut curry sauce. This quick and easy recipe combines tender ground chicken meatballs with authentic Thai herbs, spices, and a luscious coconut milk base, delivering a perfect balance of savory, sweet, and mildly spicy tastes ideal for weeknight dinners.

Ingredients

Scale

Meatballs

  • 1 lb ground chicken
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 green onions, chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon brown sugar

Curry Sauce

  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar

Finishing Herbs & Garnishes

  • 1/4 cup fresh Thai basil, chopped
  • 1/4 cup chopped cilantro
  • Additional lime juice to taste
  • Optional: thinly sliced red chilies for garnish

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken, minced garlic, grated ginger, chopped green onions, fish sauce, lime juice, and a pinch of brown sugar. Mix gently until just combined to ensure tender meatballs.
  2. Form and Brown the Meatballs: Shape the mixture into small bite-sized meatballs. Heat a skillet over medium heat with a bit of oil, then brown the meatballs on all sides until golden but not fully cooked through.
  3. Create the Coconut Curry Sauce: In the same skillet, add red curry paste and sauté for about one minute until fragrant. Pour in coconut milk and stir well to incorporate the paste completely. Season the sauce with fish sauce and brown sugar.
  4. Simmer Meatballs in Curry: Return the browned meatballs to the skillet and gently simmer in the coconut curry sauce for 10-15 minutes, allowing the meatballs to cook through and the flavors to meld.
  5. Add Fresh Herbs and Final Touches: Stir in freshly chopped Thai basil and cilantro for bright herbal notes. Taste and adjust seasoning with extra lime juice or fish sauce as needed before serving.

Notes

  • Don’t overmix the meatball mixture to keep meatballs tender, not dense.
  • Use fresh Thai basil and cilantro for optimal flavor and aroma.
  • Properly sear meatballs to build texture and flavor.
  • Start with less red curry paste and adjust spice level after tasting the sauce.
  • Serve immediately for best taste; leftovers reheat well with a splash of coconut milk.

Nutrition

Keywords: Thai chicken meatballs, coconut curry, quick dinner, gluten free, easy weeknight recipe, Thai cuisine, meatballs in curry

Find it online: https://mealsbymary.com/thai-chicken-meatballs-in-coconut-curry/