Ingredients
Scale
- For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 green onions, finely sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon red curry paste
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil, for cooking
- For the Coconut Curry Sauce
- 1 tablespoon neutral oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 to 3 tablespoons red curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 3/4 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Instructions
- 1. In a large bowl, combine ground chicken, panko, egg, garlic, ginger, green onions, cilantro, red curry paste, fish sauce, salt, and pepper. Mix until just combined.
- 2. Shape the mixture into 1-inch meatballs.
- 3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook meatballs until browned on all sides, about 5-7 minutes. Remove and set aside.
- 4. In the same skillet, add 1 tablespoon oil. Sauté onion until softened, about 3 minutes. Add garlic and ginger; cook 1 minute.
- 5. Stir in red curry paste and cook for 1 minute until fragrant.
- 6. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
- 7. Return meatballs to the skillet. Bring to a simmer, then reduce heat to medium-low. Cook for 10-12 minutes until meatballs are cooked through and sauce thickens slightly.
- 8. Serve garnished with fresh cilantro and lime wedges.
Notes
For extra heat, add a sliced red chili with the garlic and ginger. Meatballs can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 520
- Sugar: 8g
- Fat: 38g
- Carbohydrates: 18g
- Protein: 28g