Description
Delicious Thai spiced chicken meatballs simmered in a creamy coconut curry sauce, packed with flavor and served over rice. A perfect blend of spices and herbs that brings comfort and warmth to any meal.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup shredded zucchini (about 1 small zucchini)
- 2 green onions, chopped
- 2 shallots, chopped
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 1/4 teaspoon cayenne pepper
- Black pepper, to taste
- 2 teaspoons tamari or soy sauce
For the Coconut Curry:
- 3 tablespoons extra virgin olive oil, divided
- 1 red bell pepper, sliced
- 2 tablespoons salted butter
- 1–3 tablespoons Thai red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 3 tablespoons tamari or soy sauce
- 1 tablespoon grated ginger
- 1 clove garlic, grated
- 1 shallot, chopped
- 1/4 cup fresh cilantro, chopped
For Serving:
- Fresh basil
- Lime wedges
- Cooked rice
- Additional green onions (optional)
Instructions
- Make the Chicken Meatballs:
- In a large bowl, combine the ground chicken, shredded zucchini, green onions, 1 chopped shallot, 2 teaspoons grated ginger, grated garlic, cayenne pepper, black pepper, and tamari. Form into tablespoon-sized meatballs. Set aside.
- Sear the Meatballs:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the meatballs for 4-5 minutes, turning occasionally until browned. Transfer to a plate.
- Prepare the Coconut Curry:
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the shallot, garlic, and ginger for 1 minute until fragrant. Add the red bell pepper, butter, and Thai red curry paste, cooking for 2 minutes until combined.
- Simmer the Meatballs:
- Pour in the coconut milk and tamari, scraping up any browned bits. Let the sauce simmer, then add the meatballs. Cook for 5 minutes until fully cooked.
- Add Fresh Herbs:
- Stir in the chopped cilantro and adjust seasoning as needed.
- Serve:
- Serve the meatballs and coconut curry over rice. Garnish with fresh basil, cilantro, green onions, and lime wedges.
Notes
- Adjust the spiciness by varying the amount of Thai red curry paste.
- Feel free to add more vegetables like snap peas or broccoli for extra nutrition.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg