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Delicious Thai chicken meatballs simmering in creamy coconut curry sauce

Thai Chicken Meatballs in Coconut Curry

Delicious and comforting Thai chicken meatballs simmered in a rich coconut curry sauce, perfect for weeknights or potlucks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken Can substitute turkey
  • 1 tablespoon fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped Can substitute with basil or parsley if allergic
For the Sauce
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons red curry paste Start with less if you prefer milder flavors
  • 1 cup low-sodium chicken broth
  • 1 tablespoon fish sauce Adds depth to flavor
  • Neutral oil for browning vegetable or canola
For Serving

Method
 

Preparation
  1. In a large bowl, combine ground chicken, ginger, garlic, cilantro, salt, and pepper until just mixed.
  2. Shape the mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet.
Cooking
  1. In a skillet over medium heat, add oil and brown the meatballs for about 5-7 minutes until golden on all sides. Remove from skillet.
  2. In the same skillet, sauté red curry paste for one minute until fragrant. Add coconut milk and chicken broth; stir to combine.
  3. Return meatballs to the skillet and simmer for 15 minutes until cooked through and coated in sauce.
Serving
  1. Serve over rice or noodles and garnish with extra cilantro, lime wedges, and scallions.

Notes

These meatballs can be made ahead and refrigerated. They also taste better after sitting for a while. Browning the meatballs adds flavor and texture.