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–+ servings

Thai Curry Chicken Meatballs

These Thai Red Curry Chicken Meatballs are incredibly flavored with richness and depth, yet still feel light enough for a weeknight dinner. This recipe is balanced with protein and fiber, with veggies easily swapped out to your preference. This dish will surely become a favorite in your home, just like it has in mine!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Asian
Servings 2 servings

Ingredients
  

For the Meatballs

  • 1 lb ground chicken
  • ¼ cup panko breadcrumbs
  • 1 egg
  • 3 scallion whites thinly sliced (greens can be used for garnish)
  • 2 tablespoon chopped fresh cilantro
  • 1 tablespoon Thai red curry paste
  • 3 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • ½ lime lime zest (rest of the lime zest and juice is used in the curry)
  • 1 tablespoon olive oil for cooking

For the Curry Sauce

  • 1 tablespoon olive oil
  • ½ yellow onion thinly sliced
  • 2 bell peppers thinly sliced (one red, one yellow recommended)
  • 2 carrots julienned
  • 1 13.7 oz can coconut milk light or full fat is fine
  • 3 tablespoon Thai red curry paste
  • 1 tablespoon soy sauce
  • 2 teaspoon fish sauce
  • ½ lime lime zest
  • 2 teaspoon lime juice (juice from the one lime)

Serve with

  • 4 cups cooked white rice
  • Cilantro for garnish
  • Scallion greens for garnish

Instructions
 

  • Prepare the Meatballs: In a large bowl, combine the meatball ingredients together. Mix until well combined, using a spatula or your hands. Roll into 1- to 2-tablespoon-sized meatballs.
  • Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Sear until browned on all sides, about 15 minutes total. The meatballs do not need to be fully cooked through. Transfer to a plate and set aside.
  • Sauté the Vegetables: Add another tablespoon of olive oil to the same skillet. Stir in the onions, bell peppers, carrots, garlic, and ginger. Cook, stirring occasionally, for about 10 minutes, until the onions are translucent and the vegetables are tender.
  • Make the Curry Sauce: Into the skillet, pour in the coconut milk, Thai red curry paste, soy sauce, fish sauce, and lime zest. Stir to combine and bring to a gentle simmer.
  • Simmer the Meatballs: Return the meatballs (along with any juices on the plate) to the skillet. Reduce the heat to low and let simmer for at least 25 minutes, stirring occasionally to ensure the meatballs stay moist.
  • Finish & Serve: Stir in the lime juice just before serving. Serve over rice or noodles, garnished with scallion greens and cilantro leaves if desired. Enjoy!
Keyword asian-inspired, healthy, meatballs
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