Name: Thai Chicken Meatballs in Coconut Curry Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 lb (450g) ground chicken; ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp soy sauce; 1 tbsp fish sauce; ½ tsp salt; ½ tsp black pepper; 1 tbsp chopped fresh cilantro; 2 green onions, finely chopped; 1 tbsp vegetable oil (for frying meatballs); 1 tbsp vegetable oil (for curry); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp red curry paste; 1 tsp turmeric powder; 1 can (14 oz) coconut milk; 1 cup chicken broth; 1 tbsp fish sauce; 1 tbsp brown sugar; 1 tsp lime juice; ½ cup cherry tomatoes, halved; ½ cup bell pepper, thinly sliced; ½ cup carrots, julienned; 1 tbsp fresh basil, chopped (for garnish); 1 tbsp fresh cilantro, chopped (for garnish)

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Introduction

These Thai Chicken Meatballs in Coconut Curry offer a delightful blend of tender meatballs simmered in a rich, fragrant curry sauce. Perfectly balanced with sweet, salty, and tangy notes, this dish brings vibrant Thai flavors to your dinner table with ease.

The image shows a white bowl filled with a rich, orange curry sauce covering six browned meatballs garnished with fresh green herbs on top. On the left side inside the bowl is a portion of white rice with a few small green herb pieces mixed in. The curry has a smooth and creamy texture with some small red oil spots on the surface. The bowl is placed on a white marbled textured surface, and part of a wooden table can be seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground chicken
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp fish sauce
½ tsp salt
½ tsp black pepper
1 tbsp chopped fresh cilantro
2 green onions, finely chopped
1 tbsp vegetable oil (for frying)
1 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp red curry paste
1 tsp turmeric powder
1 can (14 oz) coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tbsp brown sugar
1 tsp lime juice
½ cup cherry tomatoes, halved
½ cup bell pepper, thinly sliced
½ cup carrots, julienned
1 tbsp fresh basil, chopped (for garnish)
1 tbsp fresh cilantro, chopped (for garnish)

Instructions

Step 1: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, black pepper, chopped cilantro, and green onions. Mix well until all ingredients are evenly distributed, being careful not to overmix.
Step 2: Shape the mixture into small meatballs about 1 inch in diameter using your hands or a tablespoon, then place them on a plate or tray.
Step 3: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the meatballs in a single layer and sear for 3-4 minutes on each side until golden-brown but not fully cooked. Transfer meatballs to a plate and set aside.
Step 4: In the same skillet, add another tablespoon of vegetable oil. Sauté the chopped onion for 2-3 minutes until translucent, then stir in the minced garlic and grated ginger, cooking for 1 more minute.
Step 5: Add the red curry paste and turmeric powder to the skillet, stirring well to coat the aromatics. Cook for about 1 minute to enhance the flavors.
Step 6: Pour in the coconut milk and chicken broth, stirring to combine. Add fish sauce, brown sugar, and lime juice, balancing the salty, sweet, and tangy flavors.
Step 7: Toss in cherry tomatoes, bell pepper, and julienned carrots. Let the sauce simmer for 5 minutes to slightly soften the vegetables.
Step 8: Carefully return the meatballs to the skillet, making sure they are submerged in the sauce. Cover and simmer on low heat for 10-12 minutes or until meatballs reach an internal temperature of 165°F (75°C).
Step 9: Stir occasionally during simmering to ensure even cooking and prevent the sauce from sticking. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar if needed.
Step 10: Sprinkle fresh basil and cilantro over the curry just before serving. Serve hot with steamed jasmine rice or warm naan bread.

Tips & Variations

For a spicier curry, add a small amount of chopped fresh chili or extra red curry paste when cooking the sauce.
Substitute ground chicken with ground turkey or pork for a different flavor profile.
Panko breadcrumbs help keep the meatballs light; avoid substituting with regular breadcrumbs unless moistened well.
Fresh herbs like Thai basil add authentic flavor; if unavailable, sweet basil works as a good substitute.

Storage

Store leftover meatballs and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

A black bowl holds a dish with two main layers; the base layer is creamy orange curry sauce with a smooth texture, topped by six round, browned meatballs scattered evenly, each covered partly with the sauce and sprinkled with fresh green cilantro leaves. One side of the bowl has a neat serving of fluffy, white rice placed in a mound, contrasting with the rich curry. Small drops of red oil float on the surface of the sauce, adding a touch of color. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of frying?

Yes, you can bake the meatballs at 400°F (200°C) for about 15-20 minutes, turning halfway through, until cooked through and slightly browned. Then proceed with the curry sauce as instructed.

Is this recipe gluten-free?

To make it gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.