Thai Spiced Chicken Meatballs in Coconut Curry
A vibrant dish of tender chicken meatballs in a creamy coconut curry sauce, infused with aromatic spices and fresh vegetables, perfect for quick weeknight dinners or cozy gatherings.
Servings: 4 servings
Calories: 450kcal
Ingredients
Meatball Ingredients
- 1 pound ground chicken Lean protein option
- 2 teaspoons tamari or soy sauce For flavor
- 1 clove garlic, grated Aromatic base
- 1/2 cup shredded zucchini Vegetable filler
- 2 pieces green onions, chopped For freshness
- 2 teaspoons grated ginger Adds warmth
- 1/4 teaspoon cayenne pepper For heat
- 2 pieces shallots, chopped Aromatic ingredient
- to taste none black pepper For seasoning
Curry Sauce Ingredients
- 1 can coconut milk (14 oz) Creamy base
- 2 tablespoons salted butter For richness
- 1 piece red bell pepper, sliced Adds sweetness and color
- 1-3 tablespoons Thai red curry paste Adjust based on spice preference
- 3 tablespoons tamari or soy sauce For added depth of flavor
- 1 clove garlic, grated For aroma
- 1 piece shallot, chopped Adds sweetness
- 1 tablespoon grated ginger For warmth
- 3 tablespoons extra virgin olive oil, divided For cooking
Garnishes and Serving Suggestions
- 1/4 cup chopped fresh cilantro For fresh flavor
- none none cooked rice Base for serving
- none none fresh basil For garnish
- none none lime wedges To serve
- none none extra green onions (optional) For garnish
Instructions
Preparation
- In a large mixing bowl, combine the ground chicken with shredded zucchini, green onions, shallots, garlic, ginger, cayenne pepper, black pepper, and tamari or soy sauce. Use your hands to mix thoroughly until all ingredients are evenly distributed.
- Once the mixture is well combined, shape it into small meatballs about the size of golf balls. Set them aside on a plate.
Cooking
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches, searing them for about 4–5 minutes until they’re browned on all sides. Once they are nicely browned, remove them from the skillet and set them aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the shallots, garlic, and ginger for about 1 minute, until fragrant.
- Add the sliced red bell pepper, salted butter, and Thai red curry paste to the skillet. Cook for another 2 minutes, stirring frequently to combine the flavors.
- Pour in the coconut milk and the additional tamari or soy sauce, using a spatula to scrape the bottom of the skillet and loosen any browned bits that may have stuck.
- Return the meatballs back to the skillet and let them simmer gently in the curry sauce for about 5 minutes, or until they are cooked through.
- Finally, stir in the fresh chopped cilantro. Taste and adjust the seasoning if necessary.
Serving
- Serve over a fluffy bed of cooked rice, garnished with fresh basil, extra cilantro, chopped green onions, and lime wedges for a zesty finish.
Notes
Consider letting the meatballs rest for a few minutes after cooking to lock in flavors. Spice up the sauce with lime juice or additional cayenne for heat. Add toasted sesame seeds before serving for crunch. For sweetness, add a teaspoon of brown sugar to deepen flavor. Experiment with adding more veggies like spinach or broccoli.