Flavorful Thai Chicken Meatballs in Coconut Curry
Tender chicken meatballs in a fragrant coconut curry sauce, bursting with flavor and perfect for a comforting meal.
Ingredients
For the Meatballs
- 1 pound ground chicken Can substitute with ground turkey or beef (Halal-friendly).
- 1/4 cup breadcrumbs Ensure Halal-friendly.
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
For the Coconut Curry Sauce
- 1 can coconut milk (13.5 ounces)
- 2 tablespoons red curry paste Ensure Halal-friendly.
- 1 tablespoon soy sauce Or a Halal alternative.
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 cup vegetable stock
Instructions
Make the Meatballs
- In a large mixing bowl, combine the ground chicken, breadcrumbs, cilantro, garlic, ginger, salt, pepper, and coriander. Mix well until all ingredients are nicely incorporated.
- Roll the mixture into 1-inch meatballs.
Brown the Meatballs
- Heat a non-stick pan over medium heat. Lightly oil the pan and add the meatballs in batches.
- Cook for about 4-5 minutes per side until they’re golden brown. Remove and set aside.
Prepare the Sauce
- In the same pan, add the red curry paste. Cook for 30 seconds to release the flavor.
- Slowly pour in the coconut milk while stirring, followed by the soy sauce, brown sugar, lime juice, and vegetable stock. Mix well.
Simmer
- Return the meatballs to the sauce and let them simmer on low heat for about 10 minutes to meld the flavors.
Serve
- Serve the meatballs and sauce over steamed jasmine rice or your preferred side. Garnish with additional cilantro if desired.
Notes
If substituting ground chicken, try ground turkey or beef (ensure they are Halal). Avoid overcrowding the pan when browning the meatballs. Make sure to not overmix the meatball mixture for a tender bite. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently with a splash of coconut milk or water.