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Coconut Curry Chicken Meatballs Recipe

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4.2 from 82 reviews

These Coconut Curry Chicken Meatballs are a flavorful and comforting dish featuring tender ground chicken meatballs simmered in a creamy Thai red curry coconut sauce, complemented by broccoli and red bell pepper. Perfect served over steamed rice or rice noodles, this recipe balances fragrant spices, zesty lime, and fresh cilantro for an easy yet impressive meal.

Ingredients

Meatballs

  • 1 pound ground chicken, preferably 93% lean
  • 1/2 large shallot, minced
  • 2 cloves garlic, minced
  • 1 (1-inch) knob ginger, grated
  • 1 tablespoon Thai red curry paste
  • Kosher salt, to taste

Sauce and Vegetables

  • 1/2 large shallot, minced
  • 2 cloves garlic, minced
  • 1 (1-inch) knob ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 bunch baby broccoli or regular broccoli, chopped into bite-sized pieces
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 (15-ounce) can full-fat coconut milk
  • Zest and juice of 1 lime
  • 1/2 tablespoon fish sauce
  • Big handful of cilantro, roughly chopped
  • 1–2 tablespoons neutral cooking oil (such as canola or vegetable oil)

To Serve

  • Steamed rice or rice noodles

Instructions

  1. Preheat and prepare: If baking, preheat your oven to 400°F and line a baking sheet with parchment paper. If cooking stovetop, you can skip this step.
  2. Make the meatball mixture: In a medium bowl, combine ground chicken with half the minced shallot, half the minced garlic, half the grated ginger, 1 tablespoon red curry paste, and a generous pinch of kosher salt. Mix well by hand or with a large spoon until fully combined.
  3. Form meatballs: Scoop approximately 3 tablespoons of mixture and roll into meatballs. Place them evenly spaced on the prepared baking tray if using an oven; otherwise, set them on a plate for the stovetop method.
  4. Cook the meatballs: For oven method, bake meatballs for 20 minutes or until a meat thermometer reads 165°F inside. For stovetop method, heat oil in a large skillet over medium-high heat, add meatballs in batches without overcrowding, and cook 5–6 minutes per side until golden and cooked through (165°F internal temperature). Remove meatballs and set aside.
  5. Cook aromatics and vegetables: In a large skillet (reuse your meatball pan if stovetop), heat about 1 tablespoon oil over medium-high heat until shimmering. Add remaining garlic, ginger, and shallot, stir-fry for about 1 minute until fragrant. Then add the bell pepper and broccoli, stir-frying for 3–4 minutes until vegetables just start to soften.
  6. Make the sauce: Pour in the coconut milk, add remaining 3 tablespoons of Thai red curry paste, lime juice, and fish sauce. Stir everything together and bring to a gentle simmer for 1–2 minutes to meld the flavors and heat through.
  7. Combine and finish: Return the cooked meatballs to the skillet and stir gently to coat them in the curry sauce. Cook together for another minute until everything is hot.
  8. Garnish and serve: Sprinkle chopped cilantro over the top and serve immediately over steamed rice or cooked rice noodles to enjoy.

Notes

  • For leaner meatballs, choose 93% lean ground chicken to keep them moist yet healthy.
  • You can substitute baby broccoli with regular broccoli florets if preferred.
  • Adjust the amount of red curry paste based on your spice tolerance.
  • The meatballs can be cooked either in the oven or on the stovetop, depending on your preference or time constraints.
  • Serving over rice or rice noodles helps soak up the flavorful coconut curry sauce.

Find it online: https://flavorspath.com/coconut-curry-chicken-meatballs-recipe/