Coconut Curry Chicken Meatballs Recipe

Introduction

Coconut Curry Chicken Meatballs are a flavorful and comforting dish that brings together tender chicken meatballs with a rich, creamy coconut curry sauce. This recipe offers a delightful balance of spice and sweetness, perfect for a satisfying weeknight dinner.

Ingredients

• 1 pound ground chicken
• 2 cloves garlic, grated
• 3 green onions, finely chopped
• 2 tablespoons sesame oil (or olive oil)
• 2–3 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk (regular or lite)
• 2 red bell peppers, thinly sliced
• 1-inch piece of ginger root, grated
• 1 teaspoon fish sauce (optional)
• Salt, to taste
• Black pepper, to taste
• For serving (optional): Cooked jasmine rice
• For serving (optional): Chopped cilantro
• For serving (optional): Lime wedges

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the ground chicken, grated garlic, one chopped green onion, and a pinch of salt and pepper. Mix well with your hands until evenly distributed.
3. Step 3: Lightly coat your hands with a bit of oil to prevent sticking. Scoop about 1 tablespoon of the chicken mixture and roll it into a ball. Place the meatballs on a large baking sheet. Repeat until all meatballs are formed (about 16 meatballs).
4. Step 4: Bake the meatballs in the oven for 15 minutes or until cooked through.
5. Step 5: While the meatballs bake, heat 2 tablespoons of oil in a large skillet over medium heat. Add the remaining chopped green onion, red bell peppers, and grated ginger. Sauté for 3-4 minutes until the peppers soften.
6. Step 6: Stir in the curry paste and cook for 1 minute until fragrant. For extra spice, use 3 tablespoons of curry paste.
7. Step 7: Pour in the coconut milk and add fish sauce if using. Stir and bring the sauce to a simmer.
8. Step 8: Transfer the baked meatballs to the skillet with the curry sauce. Let them simmer together for 5 minutes to absorb the flavors. Taste and adjust seasoning with salt if necessary.
9. Step 9: Serve the meatballs over cooked jasmine rice. Garnish with chopped cilantro and a wedge of lime, if desired.

Tips & Variations

• Use ground turkey or pork instead of chicken for a different flavor.
• Add chopped fresh chili or extra curry paste for more heat.
• For a thicker sauce, simmer a bit longer before adding the meatballs.
• Serve with steamed vegetables for a complete meal.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. For longer storage, freeze the cooked meatballs in sauce for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead. Store them covered in the refrigerator and bake just before serving.

Is fish sauce necessary for this recipe?

No, fish sauce is optional but adds depth and umami. You can skip it or substitute with soy sauce if preferred.

Coconut Curry Chicken Meatballs Recipe

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★★★★★

4.6 from 71 reviews

These Coconut Curry Chicken Meatballs are a flavorful and comforting dish featuring tender chicken meatballs baked to perfection and simmered in a rich, creamy Thai-inspired coconut curry sauce. Enhanced with red bell peppers, fresh ginger, and Thai red curry paste, this recipe brings a perfect balance of spicy, savory, and aromatic flavors. Served over jasmine rice and garnished with cilantro and lime wedges, it’s a delightful meal that’s both easy to prepare and satisfying.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings (approximately 16 meatballs) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound ground chicken
• 2 cloves garlic, grated
• 1 green onion, finely chopped (plus 2 more for the sauce)
• Pinch of salt
• Pinch of black pepper
• Oil for coating hands (sesame oil or olive oil recommended)

Coconut Curry Sauce

• 2 tablespoons sesame oil (or olive oil)
• 2 red bell peppers, thinly sliced
• 1-inch piece of ginger root, grated
• 2 tablespoons Thai red curry paste (or 3 tablespoons for extra spice)
• 1 can (14 oz) coconut milk (regular or lite)
• 1 teaspoon fish sauce (optional)
• Salt, to taste

For Serving (optional)

• Cooked jasmine rice
• Chopped fresh cilantro
• Lime wedges

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs.
2. Mix Meatball Ingredients: In a large bowl, combine the ground chicken, grated garlic, one chopped green onion, and a pinch of salt and pepper. Mix everything thoroughly by hand until evenly combined.
3. Form Meatballs: Lightly coat your hands with oil to prevent sticking. Scoop about 1 tablespoon of the mixture and roll it into a ball. Place each meatball onto a large baking sheet. Repeat until you have approximately 16 meatballs.
4. Bake Meatballs: Bake the meatballs in the preheated oven for 15 minutes or until they are cooked through and no longer pink inside.
5. Prepare the Coconut Curry Sauce: While the meatballs bake, heat 2 tablespoons of oil in a large skillet over medium heat. Add the remaining chopped green onions, thinly sliced red bell peppers, and grated ginger. Sauté for 3-4 minutes until the peppers soften.
6. Add Curry Paste and Coconut Milk: Stir in the Thai red curry paste and cook for about 1 minute until fragrant. Pour in the coconut milk and add the fish sauce if using. Stir well and bring the sauce to a gentle simmer.
7. Simmer Meatballs in Sauce: Transfer the baked meatballs into the skillet with the simmering coconut curry sauce. Let them cook together for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning with salt as needed.
8. Serve: Spoon cooked jasmine rice into bowls, top with the coconut curry chicken meatballs, and garnish with chopped cilantro and lime wedges for a fresh finish.

Notes

• You can adjust the heat level by using more or less Thai red curry paste.
• Fish sauce is optional but adds a depth of umami flavor typical of Thai cuisine.
• For a lighter dish, use lite coconut milk.
• These meatballs can be made ahead and reheated gently in the curry sauce.
• Serve with steamed jasmine rice to soak up the delicious sauce.

Keywords: Coconut curry, chicken meatballs, Thai curry, baked meatballs, coconut milk, ginger, red curry paste