Description
These Thai Spiced Chicken Meatballs in Coconut Curry combine tender, flavorful chicken meatballs with a rich and aromatic coconut curry sauce. Enhanced with fresh herbs and a hint of spice from red curry paste and cayenne, this dish offers a vibrant fusion of Thai-inspired flavors, perfect for serving over steamed rice for a comforting and satisfying meal.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup shredded zucchini (about 1 small zucchini)
- 2 green onions, chopped
- 2 shallots, chopped (1 for meatballs, 1 for curry)
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 1/4 teaspoon cayenne pepper
- Black pepper, to taste
- 2 teaspoons tamari or soy sauce
Curry Sauce and Additional Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 red bell pepper, sliced
- 2 tablespoons salted butter
- 1-3 tablespoons Thai red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 3 tablespoons tamari or soy sauce
- 1 tablespoon grated ginger
- 1 clove garlic, grated
- 1 shallot, chopped
- 1/4 cup fresh cilantro, chopped
- Fresh basil, for garnish
- Lime wedges, for serving
- Cooked rice, for serving
- Additional green onions (optional, for garnish)
Instructions
- Make the Chicken Meatballs: In a large bowl, combine the ground chicken, shredded zucchini, green onions, 1 chopped shallot, 2 teaspoons grated ginger, 1 grated garlic clove, cayenne pepper, black pepper, and 2 teaspoons tamari or soy sauce. Mix until just combined, then form into tablespoon-sized meatballs. Set aside.
- Sear the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and sear them for 4 to 5 minutes, turning occasionally to brown on all sides. Once browned, transfer the meatballs to a plate and set aside.
- Prepare the Coconut Curry: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped shallot, grated garlic, and grated ginger for about 1 minute until fragrant. Add the sliced red bell pepper, salted butter, and 1 to 3 tablespoons of Thai red curry paste (adjust to your desired spice level). Cook for 2 minutes, stirring to combine the flavors.
- Simmer the Meatballs: Pour in the coconut milk and 3 tablespoons tamari or soy sauce, scraping the skillet to release any browned bits. Allow the sauce to come to a gentle simmer. Return the seared meatballs to the skillet and cook for an additional 5 minutes, or until the meatballs are cooked through and the flavors have melded.
- Add Fresh Herbs: Stir in the chopped cilantro and adjust seasoning with additional tamari, black pepper, or cayenne if desired.
- Serve: Serve the chicken meatballs and coconut curry sauce over cooked rice. Garnish with fresh basil leaves, additional chopped cilantro, sliced green onions if using, and lime wedges for squeezing over the dish.
Notes
- Adjust the amount of Thai red curry paste to control the spiciness of the curry.
- Ground chicken can be substituted with ground turkey for a leaner option.
- Ensure chicken meatballs reach an internal temperature of 165°F (74°C) for safety.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with jasmine or basmati rice for authentic texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
