Name: Thai Coconut Curry Chicken Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1.1 pounds ground chicken thighs; 2 tbsp corn starch; 1 egg yolk; 1 tbsp chopped cilantro; ½ tsp crushed red pepper flakes; ½ tsp garlic powder; ¼ tsp white pepper; 1 tbsp scallions, finely chopped; 1 tbsp low sodium soy sauce; 2 tbsp coconut oil; 2 tbsp Thai red curry paste; 2 tsp honey or brown sugar; 1 tbsp fish sauce; ½ tsp turmeric; ¼ tsp white pepper; 1 bruised lemongrass stalk; 2 garlic cloves, minced; 1 shallot, finely chopped; 1 tbsp grated ginger; 1 tsp sambal oelek; 1 can (400 ml/14 oz) unsweetened full-fat coconut milk; ½ cup low sodium chicken broth; 4 scallions, thinly sliced (for serving); Sesame oil (for drizzling); Chili peppers (optional, for garnish); Steamed rice or noodles (to serve); Black sesame and toasted cashews (for garnish)

Thai Coconut Curry Chicken Meatballs

Print Recipe

A comforting, flavorful dish combining juicy chicken meatballs with a rich coconut curry sauce, inspired by traditional Thai flavors.

Author: morgan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Searing and Simmering
Cuisine: Thai
Diet: Gluten-Free, Dairy-Free

Ingredients

Scale

1.1 pounds ground chicken thighs
2 tbsp corn starch
1 egg yolk
1 tbsp chopped cilantro
½ tsp crushed red pepper flakes
½ tsp garlic powder
¼ tsp white pepper
1 tbsp scallions, finely chopped
1 tbsp low sodium soy sauce
2 tbsp coconut oil
2 tbsp Thai red curry paste
2 tsp honey or brown sugar
1 tbsp fish sauce
½ tsp turmeric
¼ tsp white pepper
1 bruised lemongrass stalk
2 garlic cloves, minced
1 shallot, finely chopped
1 tbsp grated ginger
1 tsp sambal oelek
1 can (400 ml/14 oz) unsweetened full-fat coconut milk
½ cup low sodium chicken broth
4 scallions, thinly sliced (for serving)
Sesame oil (for drizzling)
Chili peppers (optional, for garnish)
Steamed rice or noodles (to serve)
Black sesame and toasted cashews (for garnish)

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Instructions

In a bowl, mix the ground chicken, corn starch, egg yolk, cilantro, chili flakes, scallions, garlic powder, white pepper, and soy sauce until just combined. Shape into 2-tablespoon-sized meatballs.
Heat coconut oil in a large skillet over medium heat and sear the meatballs for about 5 minutes, turning until golden brown.
Add minced garlic, ginger, and shallot; cook until fragrant (about 2 minutes). Stir in Thai red curry paste and turmeric.
Pour in coconut milk, chicken broth, soy sauce, fish sauce, sambal oelek, honey, lemongrass, and white pepper. Simmer until meatballs are cooked through (about 10-15 minutes).
Serve meatballs over cooked rice or noodles, garnishing with sesame oil, scallions, and optional chili peppers.

Notes

These meatballs can be made ahead and refrigerated. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 700mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg

Find it online: https://us.recipesfood.org/thai-coconut-curry-chicken-meatballs/