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To make Thai chicken meatballs in coconut curry, you will need: - 1 lb (450g) ground chicken - 1/4 cup breadcrumbs - 1/4 cup fresh cilantro, finely chopped - 2 green onions, chopped - 1 tablespoon fish sauce - 1 tablespoon ginger, minced - 1 tablespoon garlic, minced - 1 teaspoon red curry paste - 1 can (14 oz) coconut milk - 1 tablespoon lime juice - 1 tablespoon soy sauce - 1 tablespoon brown sugar - 1 tablespoon vegetable oil - Salt and pepper to taste - Fresh basil leaves, for garnish You can swap ingredients based on what you have: - Use ground turkey instead of chicken for a leaner option. - Substitute breadcrumbs with crushed rice crackers for a gluten-free choice. - Fresh parsley can replace cilantro if you prefer a milder flavor. - Lime juice can be switched for lemon juice in a pinch. The key seasonings make the dish shine: - Fish sauce adds depth and umami flavor. - Red curry paste brings heat and spice. - Coconut milk gives a creamy texture and sweetness. - Soy sauce provides saltiness and richness. These ingredients work together to create a balanced and tasty dish. You can adjust the flavors to your liking, making this recipe fun and flexible! {{ingredient_image_1}} To start, grab a large bowl. Add 1 pound of ground chicken. Next, mix in 1/4 cup of breadcrumbs. Chop and add 1/4 cup of fresh cilantro and 2 green onions. Add 1 tablespoon of fish sauce, 1 tablespoon of minced ginger, and 1 tablespoon of minced garlic. For a kick, add 1 teaspoon of red curry paste. Season with salt and pepper. Use your hands to mix everything well until it sticks together. Now, it's time to shape the meatballs. Roll the mixture into small balls, about 1 to 1.5 inches wide. You should make around 16-20 meatballs. Next, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the meatballs for 5-7 minutes. Turn them often for even browning. They should be golden and cooked through. Once done, take them out of the skillet and set them aside. In the same skillet, you will make the sauce. Pour in one can of coconut milk. Add 1 tablespoon of lime juice, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar. Whisk it all together. Heat this mix until it simmers gently. The smell will be amazing! Now, return the cooked meatballs to the skillet. Make sure to coat each meatball in that rich coconut curry sauce. Let them simmer for about 5-10 minutes. This helps the meatballs soak up all the tasty flavors from the sauce. Before serving, taste the sauce and adjust the flavors if needed. Serve the meatballs over rice or noodles. For a nice touch, sprinkle fresh basil leaves on top. You can also add a lime wedge on the side for an extra burst of flavor. Enjoy your meal! To make great meatballs, use a light touch when mixing. Overworking the meat can make them tough. Here are some tips to ensure a tender bite: - Use cold ground chicken for better texture. - Mix ingredients gently until just combined. - Roll meatballs lightly, avoiding compression. - Cook in small batches to avoid steaming. The coconut curry sauce is key to this dish. Follow these ideas to boost its flavor: - Use fresh lime juice for bright acidity. - Add more red curry paste for heat. - Stir in fish sauce for depth and umami. - Consider adding a pinch of sugar to balance flavors. A beautiful dish makes food more enjoyable. Here’s how to plate your Thai chicken meatballs: - Serve in a deep bowl for a cozy feel. - Garnish with fresh basil leaves for color. - Add a lime wedge on the side for zest. - Drizzle extra coconut curry sauce on top for a glossy finish. Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and spices for the best flavor. Fresh cilantro and ginger can significantly enhance the taste of your meatballs and curry sauce. Adjust Spice Levels: If you prefer a spicier dish, feel free to add more red curry paste or a pinch of chili flakes to the meatball mixture or the curry sauce. Experiment with Proteins: Ground turkey or pork can be substituted for the chicken if you want to try different flavors and textures in your meatballs. Perfect the Cooking Time: Ensure the meatballs are cooked through by checking that they reach an internal temperature of 165°F (75°C) for safe consumption. {{image_2}} You can swap ground chicken for other meats. Ground turkey works well and tastes great. You can also use ground pork for a richer flavor. If you want a leaner choice, try ground beef. Each option gives a unique taste to your meatballs. To make this dish vegetarian, use plant-based ground meat. Brands like Beyond Meat or Impossible Foods are good choices. For a vegan option, you can use mashed chickpeas or lentils. They hold flavor well and give a nice texture. Don’t forget to replace fish sauce with soy sauce for a vegan-friendly meal. Get creative with flavors! Add diced bell peppers or carrots to the meatball mix. For a spicy kick, include more red curry paste or a dash of chili flakes. You can also stir in a splash of coconut aminos for a different taste. Fresh herbs like mint or basil can make your dish pop with freshness. After you enjoy your Thai chicken meatballs, store any leftovers in a tight container. Make sure to add some of the coconut curry sauce to keep them moist. Keep the container in the fridge. They will stay fresh for about 3 to 4 days. If you want to save some meatballs for later, freezing is a great option. Allow the meatballs to cool completely first. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They can last up to 3 months in the freezer. When you’re ready to eat your frozen meatballs, thaw them in the fridge overnight. For reheating, use a skillet on medium heat. Add a splash of coconut milk or water to keep them juicy. Heat until they are warmed through. You can also use a microwave, but be careful not to overcook them. Enjoy your meal! Yes, you can use ground turkey. It works well in this recipe. Turkey will give a slightly different taste but will still be delicious. Just keep an eye on the cooking time, as turkey may take a bit longer to cook through. To adjust the spice level, you can add more or less red curry paste. Start with a small amount, then taste and add more if you like it spicier. You can also add fresh chili or chili flakes for extra heat. These meatballs pair well with steamed rice or noodles. You can also serve them with a fresh salad or roasted vegetables. For a nice touch, add a squeeze of lime juice on top before serving. These meatballs last for about three to four days in the fridge. Make sure to store them in an airtight container to keep them fresh. Yes, you can make the meatballs ahead of time. Prepare and cook them, then let them cool. Store them in the fridge or freezer. Reheat them in the coconut curry sauce when you are ready to serve. You now have all you need to make delicious Thai chicken meatballs. We've covered the key ingredients, step-by-step instructions, and helpful cooking tips. You can even explore variations to suit your taste. Remember to store any leftovers properly, so nothing goes to waste. Enjoy experimenting with flavors and find the best pairings. Keep these instructions handy for a fun cooking experience. Dive in and enjoy every bite!

Thai Chicken Meatballs in Coconut Curry

Delicious chicken meatballs simmered in a rich coconut curry sauce, perfect served over rice or noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup fresh cilantro, finely chopped
  • 2 pieces green onions, chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon red curry paste
  • 1 can (14 oz) coconut milk
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large bowl, combine ground chicken, breadcrumbs, cilantro, green onions, fish sauce, ginger, garlic, red curry paste, salt, and pepper. Mix until well combined.
  • Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 16-20 meatballs.
  • In a large skillet or pan, heat vegetable oil over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
  • In the same skillet, add coconut milk, lime juice, soy sauce, and brown sugar. Whisk together and bring to a gentle simmer.
  • Add the cooked meatballs back to the skillet, coating them in the coconut curry sauce. Let them simmer in the sauce for 5-10 minutes, allowing the flavors to meld.
  • Taste and adjust seasonings, if necessary. Serve the meatballs and sauce over rice or noodles.

Notes

Serve in a deep bowl with fresh basil leaves and a lime wedge for extra flavor.
Keyword chicken, coconut, curry, meatballs