Ingredients
Scale
- 1 lb (450 g) ground chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon Thai red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon vegetable oil
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
Instructions
- In a large bowl, combine ground chicken, garlic, ginger, green onions, cilantro, 1 tablespoon red curry paste, 1 tablespoon fish sauce, soy sauce, 1 teaspoon brown sugar, panko breadcrumbs, and egg. Mix until well combined.
- Form the mixture into 1.5-inch meatballs (about 16-20 meatballs).
- Heat vegetable oil in a large skillet over medium-high heat. Add meatballs and cook until golden brown on all sides, about 6-8 minutes. Remove meatballs and set aside.
- In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon red curry paste and cook for 1 minute until fragrant.
- Pour in the coconut milk, remaining 1 tablespoon fish sauce, lime juice, and remaining 1 teaspoon brown sugar. Stir and bring to a gentle simmer.
- Return the meatballs to the skillet, spooning sauce over them. Simmer for 8-10 minutes until meatballs are cooked through and sauce has thickened slightly.
- Serve immediately over steamed rice or with naan bread. Garnish with additional cilantro if desired.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 485
- Sugar: 6g
- Fat: 34g
- Carbohydrates: 14g
- Protein: 28g