Coconut Curry Chicken Meatballs
Simmered in a rich and velvety coconut curry sauce, these Thai chicken meatballs are a heart-warming and healthy recipe that you can whip up in 30 minutes or less.
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Prep Time: 10 minutes -
Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 4 servings 1x -
Category: Main -
Method: Baked
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Cuisine: Thai
Category:
Method:
Cuisine:Ingredients
Meatballs:
- 1 pound ground chicken
- 2 cloves garlic, grated
- 3 green onions, finely chopped
- 2 tablespoons sesame oil or olive oil
- 2-3 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk, regular or lite
- 2 red bell peppers, thinly sliced
- 1-inch ginger root, grated
- 1 teaspoon fish sauce (optional)
- Salt
- Black pepper
To Serve (optional):
- Jasmine rice, cooked
- Cilantro, chopped
- Lime, cut into wedges
Instructions
- Preheat oven to 350°F.
- In a large bowl, add ground chicken, garlic, one green onion, and season with salt and pepper. Using your hands, mix the ingredients into the ground chicken until well combined.
- Coat your hands with a small drizzle of oil (this will help to stop the meat from sticking), scoop 1 tablespoon of the chicken mixture into your hands, roll into a ball and place on a large baking sheet. Continue until all of the ground chicken is gone, the mixture should make 16 meatballs.
- Once complete, transfer the baking sheet to the oven and bake for 15 minutes. While the meatballs are cooking, prepare the curry.
- In a large pan or skillet, on medium heat, warm 2 tablespoons of oil. Once warm, add remaining green onion, bell peppers and ginger root and allow to cook for 3-4 minutes until bell peppers are tender.
- Add curry paste, stir to combine with vegetable mixture and allow to heat about 1 minute until fragrant. (I added 3 tablespoons because I like it on the spicier side.) Add coconut milk and fish sauce (optional), stir to combine and bring to a simmer.
- Once the meatballs are done cooking, transfer the meatballs to the coconut curry sauce and allow to simmer for another 5 minutes. Season with salt to taste.
- To serve, fill bowls with cooked rice, top with coconut curry meatballs, fresh cilantro and a wedge of lime.
- These coconut curry chicken meatballs can also be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
Nutrition
- Serving Size: 4 meatballs
- Calories: 321 calories
- Sugar: 5 grams
- Fat: 22 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 21 grams
Find it online: https://kaynutrition.com/coconut-curry-chicken-meatballs/
