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Coconut Curry Chicken Meatballs

Juicy chicken meatballs simmered in a rich and creamy coconut curry sauce, served over jasmine rice.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb (450 g) ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons chopped cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • For the Coconut Curry Sauce:
  • 1 tablespoon butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • Fresh cilantro for garnish
  • Cooked jasmine rice for serving

Instructions

  1. In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, ginger, cilantro, salt, and black pepper until just mixed.
  2. Roll the mixture into evenly sized meatballs, about 1½ inches in diameter.
  3. Heat olive oil in a large skillet over medium heat and brown the meatballs for 6–8 minutes, turning occasionally. Remove and set aside.
  4. In the same skillet, melt the butter and sauté the onion for 3–4 minutes until softened.
  5. Add the garlic and ginger, cooking for another minute until fragrant.
  6. Stir in the curry paste, turmeric, and paprika, allowing the spices to bloom for 1 minute.
  7. Pour in the coconut milk, chicken broth, soy sauce, brown sugar, and lime juice. Stir well and bring to a gentle simmer.
  8. If desired, stir in the cornstarch slurry to create a thicker sauce.
  9. Return the meatballs to the skillet, cover, and simmer for 12–15 minutes until fully cooked and coated in the creamy curry sauce.
  10. Garnish generously with chopped cilantro and serve over fluffy jasmine rice.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 495 kcal