Ingredients
Scale
-
- For the Chicken Meatballs:
- 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)
- For the Coconut Curry Sauce:
- 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
- Prepare the Meatballs: In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, fish sauce, salt, pepper, cilantro, and green onions. Form into 1-inch meatballs.
- Heat 1 tbsp oil in a skillet over medium heat. Sear meatballs for 3–4 minutes per side until golden brown. Remove and set aside.
- Make the Curry: In the same skillet, heat 1 tbsp oil. Sauté onion for 2–3 minutes, then add garlic and ginger. Stir in curry paste and turmeric and cook for 1 minute.
- Pour in coconut milk and broth. Add fish sauce, brown sugar, and lime juice. Stir to combine.
- Add tomatoes, bell pepper, and carrots. Simmer for 5 minutes to soften vegetables.
- Return meatballs to the skillet. Simmer on low, covered, for 10–12 minutes or until fully cooked through (165°F/75°C).
- Serve: Taste and adjust seasoning. Garnish with fresh basil and cilantro. Serve with jasmine rice or naan.
Notes
- Customize spice level by adjusting red curry paste.
- Swap chicken for turkey, shrimp, or tofu if preferred.
- Use full-fat coconut milk for a richer sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai