Description
Delicious Thai-inspired coconut chicken meatballs cooked in a rich and creamy coconut curry sauce. These tender meatballs are infused with fresh ginger, garlic, and cilantro, then simmered in a flavorful coconut milk and red curry paste sauce. Perfect as a main course served over rice, quinoa, or sautéed greens, this recipe is easy to prepare and can be adapted to be gluten-free and dairy-free.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- ⅓ cup breadcrumbs (or almond flour for gluten-free)
- ¼ cup canned coconut milk
- 1 egg
- 2 tablespoons finely chopped cilantro
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon coconut oil (for cooking)
Sauce
- 1 cup canned coconut milk
- 1 tablespoon red curry paste (or to taste)
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- ½ teaspoon fish sauce or soy sauce (optional)
- Chopped cilantro and lime wedges for garnish
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground chicken, breadcrumbs (or almond flour), coconut milk, egg, cilantro, grated ginger, minced garlic, lime juice, salt, and black pepper. Mix gently until all ingredients are just combined, being careful not to overmix to keep the meatballs tender.
- Form the meatballs: Using damp hands, shape the mixture into 16 to 18 small meatballs, ensuring they are uniform in size for even cooking.
- Brown the meatballs: Heat the coconut oil in a large skillet over medium heat. Add the meatballs in batches, browning them evenly on all sides for about 6 to 8 minutes total. Remove the browned meatballs from the skillet and set aside.
- Prepare the sauce and cook meatballs: In the same skillet, whisk together coconut milk, red curry paste, lime juice, honey (or maple syrup), and fish sauce or soy sauce if using. Bring the mixture to a simmer. Return the browned meatballs to the pan, cover, and cook for 8 to 10 minutes until the meatballs are fully cooked through and the sauce has thickened slightly.
- Serve and garnish: Garnish the cooked meatballs with chopped cilantro and serve with rice, quinoa, or sautéed greens. Add lime wedges on the side for an extra burst of freshness.
Notes
- Adjust the spice level by increasing or reducing the amount of red curry paste according to your preference.
- For a dairy-free and gluten-free version, substitute breadcrumbs with almond flour and use coconut aminos instead of soy sauce.
- These meatballs freeze well, making them an excellent option for meal prep; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired, Fusion
