Ingredients
Scale
- For the Chicken Meatballs:
- 1½ lbs ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- For the Coconut Curry Sauce:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 red bell pepper, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- Juice of 1 lime
Instructions
- 1. In a large bowl, combine ground chicken, egg, panko breadcrumbs, minced garlic, grated ginger, sliced green onions, chopped cilantro, chopped basil, soy sauce, fish sauce, salt, and black pepper. Mix until well combined.
- 2. Form the mixture into 1½-inch meatballs.
- 3. Heat vegetable oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 6-8 minutes. Remove meatballs from skillet and set aside.
- 4. In the same skillet, add coconut oil. Sauté diced onion until translucent, about 3 minutes. Add minced garlic and grated ginger; cook for 1 minute more.
- 5. Stir in red curry paste and cook for 1 minute until fragrant.
- 6. Pour in coconut milk and chicken broth, stirring to combine. Add sliced red bell pepper, brown sugar, and fish sauce. Bring to a gentle simmer.
- 7. Return the meatballs to the skillet. Simmer for 10-12 minutes, until meatballs are cooked through and sauce has slightly thickened.
- 8. Remove from heat and stir in lime juice.
- 9. Serve immediately over fragrant jasmine rice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 18g
- Protein: 38g