Thai Chicken Meatballs in Coconut Curry Sauce Recipe
These Thai Chicken Meatballs in Coconut Curry Sauce offer a flavorful twist on a classic comfort dish, combining tender chicken meatballs with a rich and aromatic coconut curry sauce infused with Thai red curry paste and fresh herbs. Perfect for a cozy dinner, this recipe balances savory, spicy, and creamy elements for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp Thai red curry paste
- Salt and pepper, to taste
Sauce
- 1 small yellow onion, diced
- 1–2 tbsp oil (vegetable or canola) for cooking
- 1 can (13.5 oz) coconut milk
- Additional garlic (amount not specified, estimated 1 clove minced)
- Fresh herbs: cilantro and green onions, for garnish
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, fish sauce, soy sauce, 2 tablespoons Thai red curry paste, salt, and pepper. Mix thoroughly until all ingredients are well combined and form a cohesive mixture.
- Shape the Meatballs: Form the mixture into small, evenly sized meatballs about 1 inch in diameter to ensure even cooking.
- Brown the Meatballs: Heat oil in a skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally so they brown evenly on all sides. Once browned and partially cooked, remove the meatballs from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add a little more oil if needed and sauté diced yellow onion over medium heat until translucent and soft. Add additional minced garlic and a spoonful of red curry paste, cooking until fragrant to build the flavor base for the sauce.
- Simmer Meatballs in Coconut Curry Sauce: Return the browned meatballs to the skillet with the sautéed aromatics. Pour in the coconut milk and stir gently to combine. Reduce heat to a simmer and let cook for 5-7 minutes, allowing the meatballs to cook through fully and the sauce to thicken slightly.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro and green onions, and serve hot with rice or noodles if desired.
Notes
- Using panko breadcrumbs helps keep the meatballs tender and light.
- Adjust the amount of red curry paste according to your preferred spice level.
- Coconut milk can be full-fat or light depending on desired richness.
- Ensure meatballs are cooked thoroughly; ground chicken should reach an internal temperature of 165°F (74°C).
- Serve alongside steamed jasmine rice or rice noodles to complete the meal.
Keywords: Thai chicken meatballs, coconut curry sauce, Thai red curry, quick Thai dinner, easy meatball recipe