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Thai Chicken Meatball Curry

Thai Chicken Meatball Curry
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This Thai Chicken Meatball Curry is a quick and easy one-pot meal combining juicy lean chicken meatballs with a rich and creamy red curry sauce made from coconut milk, fresh aromatics, and traditional Thai spices. Perfect for busy weeknights, it balances savory, sweet, and mildly spicy flavors, delivering authentic Thai taste with minimal effort and clean-up, served best over jasmine rice or cauliflower rice.

Ingredients

Scale

Meatballs

  • 1 lb lean ground chicken
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon fish sauce
  • Pinch of salt

Curry Sauce

  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice

Optional Vegetables

  • 1 cup bell peppers, sliced (optional)
  • 1 cup snap peas (optional)

For Serving

  • Cooked jasmine rice or cauliflower rice
  • Fresh cilantro leaves, for garnish
  • Fresh Thai basil, torn, for garnish
  • Lime wedges

Instructions

  1. Prepare the meatballs: In a mixing bowl, combine ground chicken with minced garlic, finely chopped ginger, fish sauce, and salt. Mix gently to keep the meatballs tender. Roll the mixture into small, even-sized balls for consistent cooking.
  2. Brown the meatballs: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs in batches and sear each side until golden brown but not fully cooked through. This will lock in the juices and add texture.
  3. Make the curry sauce: In the same pan, reduce the heat to medium-low and add red curry paste, remaining minced garlic, and ginger. Stir-fry until fragrant. Slowly pour in the coconut milk, stirring continuously to combine everything into a smooth curry base.
  4. Simmer the meatballs: Return the browned meatballs to the pan with the curry sauce. Cover and simmer gently for 15 minutes, allowing the meatballs to cook through and the flavors to meld beautifully.
  5. Add final touches: Stir in brown sugar and fresh lime juice to balance the heat and add brightness. Toss in any quick-cooking vegetables if using and cook for 2-3 minutes more until tender. Sprinkle fresh cilantro and Thai basil on top and serve hot with jasmine or cauliflower rice.

Notes

  • Use fresh garlic, ginger, and herbs for the best flavor.
  • Don’t overmix the meatball mixture to keep them tender.
  • Adjust the amount of red curry paste to control the spice level.
  • Simmer gently to prevent coconut milk from splitting and keep the sauce smooth.
  • Let the curry rest a few minutes after cooking to deepen the flavors.
  • Leftovers keep well refrigerated up to 3 days and freeze well for 2 months.
  • Reheat gently on low heat and add a splash of coconut milk if sauce thickens too much.

Nutrition

Keywords: Thai chicken curry, chicken meatballs, one-pot curry, quick Thai dinner, red curry, coconut milk curry

Find it online: https://homemademealz.com/thai-chicken-meatball-curry/