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Thai Red Curry Chicken Meatballs with Coconut Sauce

Enjoy the vibrant flavors of tender chicken meatballs infused with aromatic spices and creamy coconut sauce, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken Can substitute with ground turkey.
  • 1/2 cup breadcrumbs
  • 1/4 cup cilantro, chopped
  • 1 egg
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 stalk lemongrass, finely chopped
  • 1/4 tsp fish sauce Can substitute with soy sauce for a vegetarian option.
  • to taste salt and pepper
For the Coconut Sauce
  • 1 can coconut milk (13.5 oz)
  • 2 tbsp red curry paste
  • 1 tbsp lime juice
For Serving
  • Jasmine rice For serving.
  • Fresh herbs (like basil or cilantro) For garnish.
  • Lime wedges For serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped cilantro, egg, minced garlic, grated ginger, finely chopped lemongrass, fish sauce, salt, and pepper. Use your hands to mix until well blended.
  3. Form the mixture into bite-sized meatballs.
  4. Place the meatballs on a baking sheet lined with parchment paper.
Baking
  1. Bake for about 20 minutes, or until the meatballs are cooked through and slightly golden.
Coconut Sauce Preparation
  1. Meanwhile, in a saucepan over medium heat, combine the coconut milk and red curry paste. Stir until mixed and warmed through.
  2. Add lime juice and adjust seasoning as needed.
Serving
  1. Serve the meatballs over fluffy jasmine rice, pouring the coconut sauce on top.
  2. Garnish with fresh herbs and serve with lime wedges.

Notes

For smoother texture, don't overmix the meatball mix. Experiment with variations such as ground pork, added veggies, or brown rice.