Thai Chicken Meatballs in Coconut Curry Recipe
These Thai Chicken Meatballs in Coconut Curry combine tender baked chicken meatballs with a fragrant, creamy coconut curry sauce. Infused with fresh herbs, red curry paste, and balanced with lime and brown sugar, this dish is a flavorful and comforting meal served over jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
For the Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1/4 tsp red pepper flakes (optional, for spice)
- Salt and pepper to taste
For the Coconut Curry Sauce
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 cup chicken broth
- Fresh cilantro for garnish
- Cooked jasmine rice, for serving
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix the meatball ingredients: In a large bowl, combine the ground chicken, breadcrumbs, chopped cilantro, green onions, egg, minced garlic, grated ginger, soy sauce, fish sauce, red pepper flakes, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the meatballs: Using your hands, shape the mixture into small meatballs approximately 1 inch in diameter, and place them evenly on the prepared baking sheet.
- Bake the meatballs: Bake the meatballs in the preheated oven for 18-20 minutes or until they are cooked through and lightly browned on the outside.
- Prepare the coconut curry sauce: While the meatballs bake, heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened.
- Add aromatics and curry paste: Stir in the minced garlic, grated ginger, and red curry paste, cooking for another 2 minutes while stirring regularly until fragrant.
- Simmer the curry sauce: Pour in the coconut milk, fish sauce, lime juice, brown sugar, and chicken broth. Stir to combine everything and bring the mixture to a gentle simmer.
- Combine meatballs and sauce: Once the meatballs are cooked, add them directly into the simmering coconut curry sauce. Let them simmer together for 5-7 minutes so the meatballs absorb the rich flavors.
- Serve: Serve the meatballs and coconut curry sauce over cooked jasmine rice, garnished with fresh cilantro for a fragrant and delicious meal.
Notes
- Red pepper flakes are optional; adjust according to your preferred spice level.
- Use gluten-free breadcrumbs to make the recipe gluten-free if needed.
- For a richer flavor, you can toast the breadcrumbs before adding to the meatball mix.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lower-carb version, serve without jasmine rice or substitute with cauliflower rice.
Keywords: Thai chicken meatballs, coconut curry sauce, baked meatballs, Thai curry, easy Thai dinner, weeknight meal
