Description
Tender chicken meatballs simmered in a creamy Thai-inspired coconut curry sauce with garlic, ginger, lime, and fresh herbs. Cozy, flavorful, and perfect over warm jasmine rice.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil
- 2 tablespoons red curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh basil or extra cilantro, chopped
- 1 small green chili, sliced (optional)
- Cooked jasmine rice, for serving
Instructions
- In a large bowl, combine the ground chicken, panko breadcrumbs, egg, half of the garlic, half of the ginger, green onions, cilantro, salt, and black pepper. Mix gently until just combined, then shape into 16 to 18 meatballs.
- Heat the neutral oil in a large skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning gently, until lightly golden on most sides. Transfer to a plate.
- In the same skillet, add the remaining garlic and ginger. Stir in the red curry paste and cook for 30 seconds until fragrant.
- Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar until smooth.
- Return the meatballs to the skillet. Simmer gently for 8 to 10 minutes, until the meatballs are fully cooked and the sauce is slightly thickened.
- Remove from the heat and stir in the lime juice. Taste and adjust seasoning if needed.
- Garnish with basil or cilantro and sliced green chili, if using. Serve over cooked jasmine rice.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Do not overmix the meatball mixture or the texture can become dense.
- Keep the sauce at a gentle simmer to prevent the coconut milk from separating.
- A squeeze of extra lime at the table brightens the whole dish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 470
- Sugar: 4g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg
Keywords: creamy thai coconut chicken meatballs, chicken meatballs in coconut sauce, thai inspired chicken dinner, coconut curry meatballs, easy skillet chicken meatballs