Description
Coconut Curry Chicken Meatballs are a delicious fusion of Thai-inspired flavors and wholesome comfort food. Tender chicken meatballs are simmered in a creamy coconut curry sauce infused with red curry paste, ginger, and garlic. Perfect for a cozy family meal or an impressive dinner for guests!
Ingredients
For the Meatballs
- 1 large egg
- 1 lb. ground chicken
- 1/4 cup chopped fresh basil
- 2 scallions, thinly sliced (divided)
- 1 red serrano chile, finely chopped (divided)
- 6 cloves garlic, finely chopped (divided)
- 1 (2″) piece ginger, peeled and finely chopped (divided)
- 1 Tbsp. red curry paste
- 2 tsp. fish sauce
- 1 tsp. reduced-sodium soy sauce
- Kosher salt
For the Curry Sauce
- 2 Tbsp. neutral oil
- 1 medium carrot, peeled and grated
- 1/2 tsp. ground coriander
- 1/2 cup low-sodium chicken broth
- 1 (14-oz.) can coconut milk
- 2 tsp. honey
- 10 oz. frozen spinach, thawed
- 1 Tbsp. fresh lime juice
- 1 tsp. reduced-sodium soy sauce
For Serving
- Cooked white rice
- Fresh basil for garnish
Instructions
- Prepare the Meatball Mixture:
In a large bowl, mix the egg, ground chicken, basil, half the scallions, half the chile, half the garlic, half the ginger, red curry paste, fish sauce, soy sauce, and a pinch of salt. - Shape and Chill:
Form the mixture into 18 meatballs (about 2 tablespoons each). Place them on a parchment-lined tray and chill in the freezer for 5–10 minutes. - Cook the Meatballs:
Heat oil in a skillet over medium heat. Cook the meatballs until browned on all sides and fully cooked (internal temp 165°F). Remove and set aside. - Prepare the Curry Sauce:
In the same skillet, sauté grated carrot with a pinch of salt for 5 minutes. Add the remaining scallions, chile, garlic, and ginger. Cook for 1–2 minutes. - Build the Sauce:
Stir in coriander and red curry paste, cooking until the paste darkens (2–3 minutes). Add chicken broth, coconut milk, and honey. Simmer for 5 minutes. - Finish the Dish:
Add spinach, lime juice, and soy sauce. Return meatballs to the skillet, spooning sauce over them. Heat through for 2–3 minutes. - Serve:
Serve meatballs over rice, garnished with fresh basil.
Notes
- For milder heat, reduce the amount of red curry paste or serrano chile.
- Chilling meatballs before cooking helps maintain their shape.
- To make it gluten-free, substitute tamari for soy sauce.
- Leftovers can be stored in the fridge for up to 2 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired