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Golden Thai Coconut Curry Chicken Meatballs with Jasmine Rice, Sweet Peppers & Lime

Golden Thai coconut curry chicken meatballs served over jasmine rice with sweet peppers and lime.

Ingredients

Scale
  • 500 g ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon Thai yellow curry paste
  • 1 teaspoon fish sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 can (400 ml) full-fat coconut milk
  • 1 tablespoon Thai yellow curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chicken broth
  • 1 tablespoon fresh lime juice

Instructions

  1. In a large bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, cilantro, 1 tablespoon yellow curry paste, fish sauce, salt, and pepper. Mix well and form into 1-inch meatballs.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add meatballs and brown on all sides, about 5 minutes. Remove meatballs and set aside.
  3. In the same skillet, reduce heat to medium. Add remaining 1 tablespoon yellow curry paste and cook for 1 minute until fragrant.
  4. Pour in coconut milk, chicken broth, brown sugar, and fish sauce. Stir to combine, scraping up any browned bits from the bottom of the pan.
  5. Return meatballs to the skillet. Add sliced red bell pepper. Bring to a simmer and cook for 10-12 minutes until meatballs are cooked through and sauce has thickened slightly.
  6. Stir in fresh lime juice. Serve over jasmine rice.
  • Author: Chef Stella
  • Method: Main Course
  • Cuisine: Thai