Thai Curry Chicken Meatballs
The Thai red curry coconut milk sauce simmered with tender ground chicken meatballs in is an amazing asian-inspired meal. It's creamy, rich, sweet, sour, & mildly spicy. The one-pan recipe is simple to make, cooks in 30 minutes, & is loaded with so much flavor. (dairy-free, gluten-free, & low-carb)
Equipment
- large rimmed skillet
Ingredients
Chicken Meatballs
- 1 pound ground chicken
- 1 tablespoon tamari or soy sauce
- 1 teaspoon Thai red curry paste
- ⅓ cup green onion minced
- ⅓ cup bread crumbs regular or gluten-free
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
Thai Curry Sauce
- ½ medium onion sliced thin
- 1 yellow bell pepper sliced thin
- ¼ cup Thai red curry paste
- 4 cloves garlic minced
- 1 can full-fat coconut milk 14 ounces
- ½ cup chicken broth
- 1 tablespoon fish sauce
- ½ tablespoon lime juice
- ¼ cup Thai basil chopped
- ¼ cup cilantro chopped
- lime wedges for serving
Instructions
Chicken Meatballs
- In a medium mixing bowl combine all the ingredients for the chicken meatballs.1 pound ground chicken, 1 tablespoon tamari or soy sauce, 1 teaspoon Thai red curry paste, ⅓ cup green onion, ⅓ cup bread crumbs, ½ teaspoon black pepper, ½ teaspoon garlic powder
- Using your hands mix everything together thoroughly. Shape the mixture into 16 equal-sized round balls. Each will be about 1.5-2 tablespoons measured.
- In a large skillet add the olive oil and heat on medium-high, 6 is the setting that works best for me. Let the oil heat for 2-3 minutes.3 tablespoons olive oil
- Add the meatballs to the hot oil carefully. Let them cook on each side about 1-2 minutes, constantly rotating and turning with a spoon so that all sides get brown.
- After about 10 minutes each meatball should be done. The internal temperature for each needs to reach 165°F. Remove as they are done cooking and set aside on a plate.
Curry Sauce
- Reduce the heat of the pan to low, 2 is what I like to use for this next step. Using a slotting spoon, remove any bits from the oil from cooking the meatballs.
- To the oil, add the onions & bell peppers. Stir & cook for 5 minutes, just until softened.½ medium onion, 1 yellow bell pepper
- Add the garlic and curry paste to the skillet. Stir and cook for 2 minutes.¼ cup Thai red curry paste, 4 cloves garlic
- Deglaze the pan with the broth, fish sauce, & lime juice. Stir to combine and scrape up any bits from the pan.½ cup chicken broth, 1 tablespoon fish sauce, ½ tablespoon lime juice
- Add the coconut milk & turn the heat up to medium. Bring to a low simmer and add the meatballs back to the pan. Let the meatballs simmer in the sauce for 5 minutes to warm them back up & soak in some of the sauce.1 can full-fat coconut milk
- Remove from heat & top with fresh chopped herbs. Serve over rice or plain in bowl with wedges of lime.¼ cup Thai basil, ¼ cup cilantro, lime wedges
Notes
STORING & REHEATING:
- Store leftovers in the refrigerator for up to 4 days.
- Since this is non-dairy, it freezes well for up to a month. Defrost in the refrigerator for 48 hours before reheating.
- To reheat, place in a microwave-safe dish & heat for 1-2 minutes, depending on the amount.
- Use low-sodium soy sauce to cut down on the salt content.
- Use ground turkey, beef, or pork if chicken is not your thing.
- DO NOT substitute the curry or the coconut milk - it will not give the authentic Thai flavors (Indian curries are not the same)
- Fish allergy - omit the fish sauce & use additional soy sauce
- GLUTEN-FREE ; use gluten-free bread crumbs & tamari as a substitute for soy sauce.
Nutrition
Calories: 528kcalCarbohydrates: 17gProtein: 25gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 98mgSodium: 1222mgPotassium: 986mgFiber: 2gSugar: 3gVitamin A: 2838IUVitamin C: 62mgCalcium: 92mgIron: 6mg
Tried this recipe?Let us know how it was!
