Name: Thai Chicken Meatballs in Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 lb ground chicken; 1/4 cup breadcrumbs; 1/4 cup finely chopped onion; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 tablespoon lemongrass, minced; 1 egg; Salt and pepper to taste; 2 tablespoons red curry paste; 1 can (13.5 oz) coconut milk; 1 tablespoon fish sauce; 1 tablespoon lime juice; Fresh cilantro for garnish

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Why Make This Recipe

Thai Chicken Meatballs in Coconut Curry is a delicious dish that brings a taste of Thailand to your kitchen. It’s simple to prepare, full of vibrant flavors, and perfect for weeknight dinners or special occasions. The combination of tender chicken meatballs and rich coconut curry makes this meal incredibly satisfying. Plus, it’s a great way to introduce new flavors and ingredients to your dinner table.

How to Make Thai Chicken Meatballs in Coconut Curry

Ingredients:

1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon lemongrass, minced
1 egg
Salt and pepper to taste
2 tablespoons red curry paste
1 can (13.5 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice
Fresh cilantro for garnish

Directions:

In a mixing bowl, combine ground chicken, breadcrumbs, chopped onion, garlic, ginger, lemongrass, egg, salt, and pepper. Form the mixture into meatballs.
In a large skillet, heat a small amount of oil over medium heat. Add the meatballs and cook until browned on all sides.
Remove the meatballs from the skillet and set them aside. In the same skillet, add coconut milk, red curry paste, fish sauce, and lime juice. Stir well to combine.
Return the meatballs to the skillet and simmer gently in the coconut curry sauce for about 15 minutes, until cooked through.
Serve hot, garnished with fresh cilantro.

How to Serve Thai Chicken Meatballs in Coconut Curry

Serve these flavorful meatballs over steamed rice or noodles to soak up the delicious coconut curry sauce. You can also add a side of steamed vegetables for a complete meal. Garnishing with fresh cilantro adds a refreshing touch.

How to Store Thai Chicken Meatballs in Coconut Curry

If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm them on the stove over low heat or in the microwave until heated through. You can also freeze the meatballs in the coconut curry sauce for up to three months. Thaw in the refrigerator before reheating.

Tips to Make Thai Chicken Meatballs in Coconut Curry

Make sure to finely chop the onion, garlic, ginger, and lemongrass to allow their flavors to blend nicely with the chicken.
For extra flavor, let the meatballs rest in the fridge for about 30 minutes before cooking.
Adjust the amount of red curry paste to suit your spice tolerance, adding more for a spicier dish or less for a milder flavor.

Variation

You can substitute ground chicken with turkey or pork if desired. For a vegetarian option, try using mashed tofu or a meat substitute mixed with the same spices and seasonings.

FAQs

1. Can I use store-bought curry paste?
Yes, using store-bought curry paste is a great time-saver. Just choose a brand you like and follow the same measurements in the recipe.

2. What can I serve with this dish?
Thai Chicken Meatballs in Coconut Curry pairs well with jasmine rice, coconut rice, or rice noodles. Steamed broccoli or bok choy can also complement the meal.

3. How can I make this dish spicier?
To add more heat, include extra red curry paste or chop up some fresh chilies and add them to the sauce while it simmers.