Description
These savory coconut curry chicken meatballs are tender, juicy, and packed with bold flavors. Simmered in a creamy coconut curry sauce, they make the perfect comforting dinner or appetizer.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Coconut Curry Sauce:
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp turmeric powder
- 1 tbsp lime juice
- 1 tbsp cooking oil
Instructions
- Prepare the Meatballs: In a bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, curry powder, salt, and pepper. Mix well and shape into 1-inch meatballs.
- Cook the Meatballs: Heat cooking oil in a skillet over medium heat. Cook meatballs until golden brown on all sides and set aside.
- Make the Sauce: In the same skillet, add red curry paste and cook for 1-2 minutes. Stir in coconut milk, soy sauce, sugar, and turmeric. Simmer for 5 minutes.
- Simmer Together: Return the meatballs to the skillet and let them simmer in the sauce for 10-12 minutes until cooked through. Stir in lime juice before serving.
- Serve: Garnish with chopped cilantro and serve over rice or noodles.
Notes
- Make Ahead: The meatballs can be made ahead of time and refrigerated for up to 2 days before adding them to the sauce.
- Spice Level: Adjust the curry paste amount for more or less heat.
- Side Options: Serve with naan, steamed rice, or cauliflower rice for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g