Ingredients
Scale
- For the Chicken Meatballs:
- 500 g (1 lb) ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- For the Coconut Curry Sauce:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
Instructions
- In a large bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, green onions, cilantro, fish sauce, soy sauce, salt, and pepper. Mix well.
- Form the mixture into small meatballs (about 1 inch in diameter).
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add 1 tablespoon oil. Sauté garlic and ginger for 1 minute until fragrant.
- Add Thai red curry paste and cook for 1 more minute.
- Pour in coconut milk (if using from full recipe), bring to a simmer.
- Return meatballs to the skillet, cover, and simmer for 10-12 minutes until cooked through.
- Garnish with fresh cilantro and serve over rice or noodles.