Description
Thai Chicken Meatball Curry is a quick and flavorful dish featuring tender chicken meatballs simmered in a rich, creamy Thai curry sauce. Balanced with coconut milk, aromatic spices, and fresh herbs, this comforting and nutritious meal is perfect for weeknights and easily customizable to suit any spice preference or dietary need.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Pinch of salt
- ½ cup fresh Thai basil or cilantro, chopped (divided)
Curry Sauce
- 1 tbsp oil (vegetable or coconut oil)
- 2 tbsp red curry paste
- 2 cloves garlic, chopped
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
Vegetables
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
Finishing Touches and Serving
- 2 tbsp fresh lime juice
- Additional Thai basil or cilantro, for garnish
- Cooked jasmine rice, for serving
- Optional garnishes: chopped fresh cilantro, extra Thai basil leaves, thin slices of red chili
Instructions
- Prepare the Meatballs: In a medium bowl, combine ground chicken with minced garlic, grated ginger, a pinch of salt, and half of the chopped Thai basil or cilantro. Mix gently and form into small, even-sized meatballs about the size of a walnut.
- Brown the Meatballs: Heat a skillet over medium heat with a drizzle of oil. Carefully place the meatballs in the pan and cook until golden brown on all sides, about 5 to 7 minutes. Remove and set aside.
- Make the Curry Sauce: In the same pan, add a little more oil if needed and sauté the red curry paste along with chopped garlic and ginger until fragrant, about 1-2 minutes. Slowly stir in the coconut milk, fish sauce, and brown sugar, bringing the mixture to a gentle simmer.
- Combine Meatballs and Vegetables: Return the browned meatballs to the curry sauce along with sliced red bell peppers and green beans. Simmer everything together for about 10 minutes, until the veggies are tender and flavors meld beautifully.
- Finish with Fresh Herbs and Lime: Turn off the heat and stir in fresh lime juice along with the remaining Thai basil or cilantro. Give everything a final stir to combine that vibrant herbal freshness with the creamy curry.
Notes
- Don’t overmix the meatball mixture to keep meatballs tender and juicy.
- Simmer the curry sauce gently to develop rich flavors and avoid curdling the coconut milk.
- Adjust the spice level gradually by starting with less curry paste and adding more to taste.
- Always finish with fresh Thai basil or cilantro for maximum aroma and flavor.
- Ensure meatballs are browned and cooked through before adding to the curry to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg