Coconut Curry Chicken Meatballs Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs.
- 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.
- 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.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 minutes or until they are cooked through and no longer pink inside.
- 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.
- 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.
- 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.
- 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
