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Thai Chicken Meatballs in Coconut Curry

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Indulge in the comforting flavors of Thai Chicken Meatballs in Coconut Curry. Tender chicken meatballs simmered in a rich, creamy coconut sauce infused with aromatic ginger and lemongrass create a delightful culinary experience. Perfect for weeknight dinners or impressing guests, this dish balances savory and sweet notes while delivering both nostalgia and exotic tastes. Serve it over jasmine rice or noodles for a meal that is sure to become a family favorite.

Ingredients

Scale
  • 1 lb lean ground chicken
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup fresh cilantro, chopped
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 tbsp red curry paste
  • Juice of 1 lime
  • Salt and pepper to taste
  • Oil for cooking

Instructions

  1. Prepare all ingredients by chopping and measuring them.
  2. In a bowl, mix ground chicken with garlic, ginger, cilantro, salt, and pepper until just combined.
  3. Wet your hands slightly and form the mixture into 1-inch meatballs; place them on a lined baking sheet.
  4. Heat oil in a skillet over medium heat and cook meatballs until golden brown on all sides (about 5 minutes).
  5. Remove meatballs from the pan; add coconut milk and red curry paste to the same skillet. Stir well and let simmer for 2 minutes.
  6. Return meatballs to the skillet; simmer in the curry sauce for an additional 10 minutes.
  7. Just before serving, drizzle lime juice into the sauce and stir to coat.
  8. Serve hot over jasmine rice or noodles, garnished with extra cilantro.

Nutrition

Keywords: - For added flavor, consider incorporating bell peppers or snap peas into the curry. - Substitute ground chicken with turkey or tofu for variations. - Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://cookingwithruth.com/savory-thai-chicken-meatballs-in-coconut-curry-recipe/