Aromatic Thai Chicken Meatballs in Creamy Coconut Red Curry
Main Dish • Chicken, Curry Paste, Herbs & Spices, Sauce, Vegetables
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Ingredients
- For the Meatballs
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp chopped cilantro
- 1 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 egg
- ½ cup breadcrumbs
- Salt & pepper to taste
- 1 tbsp oil (for searing)
- For the Coconut Curry Sauce
- 1 tbsp oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp brown sugar
- 1 tbsp fish sauce (or soy sauce for milder flavor)
- Juice of ½ lime
- ¼ cup water or chicken broth (to adjust consistency)
- For Serving & Garnish
- Cooked jasmine rice or basmati rice
- Fresh basil, chopped
- Fresh cilantro, chopped
- Lime wedges
- Whole red chilies (optional, for heat and presentation)
Directions
- Make the Meatballs: In a large bowl, mix ground chicken, garlic, ginger, cilantro, curry paste, fish sauce, egg, breadcrumbs, salt, and pepper until well combined. Form into 1-inch meatballs.
- Heat oil in a skillet over medium heat. Add meatballs and cook until browned on all sides and cooked through (about 8–10 minutes). Remove and set aside.
- Prepare the Sauce: In the same skillet, add oil, onion, and bell pepper. Sauté for 3–4 minutes until softened. Stir in curry paste and cook for 1 minute until fragrant.
- Add coconut milk, brown sugar, fish sauce, and lime juice. Stir well and bring to a gentle simmer.
- Add the cooked meatballs back into the sauce.
- Simmer for 5–7 minutes to let flavors meld. Add water or broth to loosen sauce if needed.
- Serve over fluffy rice, garnished with basil, cilantro, lime wedges, and red chilies.
