Ingredients
Scale
- For the Chicken Meatballs:
- 1½ pounds ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon red curry paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil (for cooking)
- For the Peanut Sauce:
- ½ cup creamy peanut butter
- ¾ cup full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon red curry paste
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 2 tablespoons warm water (if needed)
- For Garnish:
- Chopped roasted peanuts
- Fresh cilantro
- Sliced green onions
- Lime wedges
- Cooked jasmine rice
Instructions
- In a large bowl, combine the ground chicken, egg, breadcrumbs, garlic, ginger, green onions, cilantro, soy sauce, sesame oil, red curry paste, salt, and pepper.
- Mix gently until just combined, then shape into 20–24 evenly sized meatballs.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the meatballs for 10–12 minutes, turning occasionally, until golden brown and fully cooked.
- In a saucepan, whisk together the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, curry paste, ginger, and garlic.
- Simmer over low heat for 3–5 minutes, stirring until smooth and creamy. Add warm water if a thinner sauce is desired.
- Add the cooked meatballs to the sauce and gently coat each one.
- Simmer for another 2–3 minutes until everything is heated through.
- Serve over steamed jasmine rice.
- Garnish with chopped peanuts, fresh cilantro, sliced green onions, and lime wedges before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 560 kcal