Thai Spiced Chicken Meatballs in Coconut Curry
A vibrant dish featuring tender chicken meatballs infused with aromatic spices, in a creamy coconut curry sauce that's both comforting and invigorating.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Meatballs
- 1 pound ground chicken Lean and juicy, this is the base that holds all the flavors together.
- 2 teaspoons tamari or soy sauce Adding a savory depth to the meatballs.
- 1 clove garlic, grated For a punch of aromatic flavor.
- 1/2 cup shredded zucchini Lends moisture and a subtle taste.
- 2 green onions, chopped Enhances freshness with each bite.
- 2 teaspoons grated ginger Offers warmth and a hint of spice.
- 1/4 teaspoon cayenne pepper For those who crave a touch of heat.
- 2 shallots, chopped Sweet and slightly tangy.
- Black pepper, to taste For seasoning.
For the Coconut Curry
- 1 can (14 oz) coconut milk Creamy and luscious, forms the heart of the curry.
- 2 tablespoons salted butter Adds richness and extra flavor.
- 1 red bell pepper, sliced For color and crunch.
- 1–3 tablespoons Thai red curry paste Adjust according to heat preference.
- 3 tablespoons tamari or soy sauce Further deepens the flavor profile.
- 1 clove garlic, grated For an additional layer of aromatic goodness.
- 1 tablespoon grated ginger For a kick of spice.
- 3 tablespoons extra virgin olive oil, divided For cooking and flavor.
- 1/4 cup chopped fresh cilantro Garnishing with fresh herb vibrancy.
- Cooked rice The perfect base for soaking up the curry.
- Fresh basil Aromatic and enhances the overall flavor.
- Lime wedges A zesty touch.
- Extra green onions, optional For added flair.
Instructions
Preparation
- In a mixing bowl, combine the ground chicken, shredded zucchini, chopped green onions, shallots, ginger, garlic, cayenne, black pepper, and tamari. Ensure all ingredients are mixed well, then shape the mixture into small meatballs.
Searing
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
- Once hot, add the meatballs, searing them for about 4-5 minutes while turning them to achieve even browning on all sides.
- Once golden, remove them from the skillet and set aside.
Cooking the Sauce
- In the same skillet, add the remaining olive oil and sauté shallots, garlic, and ginger for about a minute until they become fragrant and translucent.
- Toss in the sliced red bell pepper, followed by the butter and Thai red curry paste. Cook for around 2 minutes, stirring often.
- Pour in the coconut milk and additional tamari. Use a spatula to scrape the skillet, loosening any browned bits.
Final Assembly
- Return the seared meatballs to the skillet, gently nestling them into the sauce. Allow the mixture to simmer for approximately 5 minutes.
- Stir in the chopped cilantro, adjusting the seasoning to your preference.
Serving
- Dish up the meatballs and curry over a bed of cooked rice, garnishing with fresh basil, more cilantro, and green onions, alongside lime wedges for an extra zesty kick.
Notes
Use fresh, high-quality ingredients for the best flavor outcome. Refrigerating the meatball mixture for about 30 minutes helps bind the ingredients better. For more heat, consider adding a splash of sriracha to the curry.