Thai Spiced Chicken Meatballs in Coconut Curry
A delightful combination of tender chicken meatballs in a rich coconut curry sauce, infused with vibrant Thai flavors, making it a perfect dish for family dinners or entertaining guests.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the meatballs
- 1 pound ground chicken Lean and tender, providing a fantastic base for the meatballs.
- 2 teaspoons tamari or soy sauce For added depth and umami.
- 1 clove garlic, grated Infusing a classic, pungent flavor.
- 1/2 cup shredded zucchini Adding moisture and nutrition while keeping the meatballs light.
- 2 pieces green onions, chopped Bringing a pop of freshness.
- 2 teaspoons grated ginger Offering a warm, zesty kick.
- 1/4 teaspoon cayenne pepper A hint of heat elevates the flavor.
- 2 pieces shallots, chopped Contributing sweetness and depth.
- black pepper, to taste Enhancing the overall seasoning.
For the curry sauce
- 1 can coconut milk (14 oz) The creamy backbone of the curry sauce.
- 2 tablespoons salted butter Enriching the sauce with a silky texture.
- 1 piece red bell pepper, sliced Adding color and sweetness.
- 1–3 tablespoons Thai red curry paste The heart of the curry flavor profile.
- 3 tablespoons tamari or soy sauce For a savory richness in the sauce.
- 1 clove garlic, grated Enhancing the curry with aromatic notes.
- 1 piece shallot, chopped Adding sweetness and balance.
- 1 tablespoon grated ginger Bringing warmth to the dish.
- 3 tablespoons extra virgin olive oil For cooking and flavor.
- 1/4 cup chopped fresh cilantro A fresh herb garnish that adds brightness.
For serving
- cooked rice To serve, absorbing the flavorful curry.
- fresh basil Optional, for extra freshness and flavor.
- lime wedges Brightening the dish with acidity.
- extra green onions Optional, to sprinkle on top for added crunch.
Instructions
Preparation
- In a mixing bowl, combine the ground chicken, zucchini, green onions, shallot, ginger, garlic, cayenne, black pepper, and tamari. Use your hands to mix thoroughly until all ingredients are evenly incorporated.
- Shape the mixture into small meatballs, about 1-2 inches in diameter, ensuring they are packed well for better cooking.
Cooking
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once heated, carefully add the meatballs, searing them for 4-5 minutes. Turn frequently, ensuring they are browned on all sides. Once seared, transfer them to a plate and set aside.
- In the same skillet, add the remaining olive oil. Sauté the shallot, garlic, and ginger for about 1 minute, stirring frequently to release their fragrant oils.
- Add the sliced red bell pepper, butter, and Thai red curry paste to the skillet. Cook for 2 minutes, stirring often to combine, allowing the flavors to meld beautifully.
- Pour in the coconut milk and the additional tamari, scraping the skillet to loosen any delicious browned bits from the bottom.
- Return the seared meatballs to the skillet and gently simmer for 5 minutes until cooked through and flavors intensify.
- Stir in the chopped cilantro and adjust seasoning as needed.
- Serve the meatballs over a bed of cooked rice, topping with additional basil, cilantro, green onions, and lime wedges for extra flair and flavor.
Notes
For extra spice, feel free to increase the cayenne pepper or add a splash of chili sauce. Incorporate other vegetables like snap peas, carrots, or baby corn into the curry for added texture and nutrition.