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For the meatballs, you need: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 2 green onions, finely chopped - 1 tablespoon red curry paste - 1 teaspoon fish sauce - 1 teaspoon lime juice - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 egg - Salt and pepper to taste These ingredients combine to create a juicy, flavorful meatball. The ground chicken is lean and takes on all the flavors you mix in. Breadcrumbs help keep them tender. For the sauce, you will need: - 1 can (14 oz) coconut milk - 1 tablespoon lime juice (for sauce) Coconut milk is rich and creamy. It pairs perfectly with the spices in the meatballs. The lime juice adds brightness and balance to the sauce. You should also have fresh herbs and seasoning on hand: - Fresh basil leaves, for garnish Basil adds a lovely aroma and flavor. It makes the dish look beautiful too! Always use fresh herbs for the best taste. When you gather all these ingredients, you will create a dish that is both savory and simple. Each element plays a key role in building the flavor in your Thai Red Curry Chicken Meatballs. {{ingredient_image_1}} To start, gather your ingredients. You will need one pound of ground chicken, half a cup of breadcrumbs, and some fresh cilantro. Chop a quarter cup of cilantro and two green onions. In a large bowl, mix the chicken, breadcrumbs, cilantro, and green onions. Add one tablespoon of red curry paste. Include one teaspoon of fish sauce and lime juice. Mince two cloves of garlic and grate one tablespoon of ginger. Add these to the bowl. Crack in one egg, then season with salt and pepper. Mix everything well until it is fully combined. This step creates a flavorful base for your meatballs. Next, form the mixture into meatballs. Aim for about one inch in diameter. You should have about 20 meatballs. Set them aside on a plate. Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs in small batches to avoid crowding. Brown the meatballs for five to seven minutes. Turn them occasionally until they are golden. Once cooked through, remove them from the skillet and set aside. This creates a nice crust and locks in flavors. In the same skillet, pour in a 14-ounce can of coconut milk. Bring it to a gentle simmer. Add one tablespoon of lime juice and a pinch of salt. Stir well to combine. Once the sauce is ready, add the meatballs back into the skillet. Gently coat each meatball in the coconut curry sauce. Let everything simmer for another five minutes. This allows the flavors to meld together beautifully. Taste the sauce and adjust the seasoning if needed. Now your Thai Red Curry Chicken Meatballs are ready to serve! Enjoy them over jasmine rice or noodles and garnish with fresh basil leaves. To shape meatballs, keep your hands wet. This stops the mixture from sticking. Use about one tablespoon of the meat mixture for each ball. Roll it gently but firmly. Aim for a size of one inch in diameter. This size cooks evenly and stays moist. If the meatballs are too big, they may not cook through. Balancing flavors is key. The red curry paste adds heat and depth. Use fish sauce for a salty kick. Lime juice brightens the dish. Always taste as you go. Adjust by adding more lime juice or salt if needed. Fresh cilantro adds a nice, herbal note. Don’t skip it! For the best texture, brown the meatballs on medium heat. This creates a nice crust. Cook them in batches to avoid steaming. After browning, let them simmer in the coconut milk. This keeps them juicy and allows flavors to meld. Avoid overcooking, as that can dry them out. Pro Tips Use Fresh Ingredients: Fresh herbs like cilantro and basil will enhance the flavor of your meatballs and sauce dramatically. Always opt for fresh over dried if possible. Adjust Spice Level: If you prefer a spicier dish, add extra red curry paste or fresh chili peppers to the meatball mixture or the sauce. Perfecting Meatballs: For consistently shaped meatballs, use a small ice cream scoop to portion the mixture before rolling them by hand. Serving Suggestions: These meatballs pair beautifully with jasmine rice or rice noodles; consider adding steamed vegetables for a complete meal. {{image_2}} If you have special dietary needs, you can easily adjust this recipe. Here are some ideas: - Ground Chicken: You can swap it for ground turkey or even tofu for a plant-based meal. - Breadcrumbs: Use gluten-free breadcrumbs or oats if you prefer. - Fish Sauce: Replace it with soy sauce or a vegan alternative. - Egg: For an egg-free option, use a flaxseed egg or applesauce. These swaps keep the dish tasty while meeting your needs. You can cook these meatballs in two main ways: baking or pan-frying. - Baking: Preheat your oven to 400°F. Place meatballs on a baking sheet and bake for 20 minutes. This method is healthier and easier. - Pan-frying: This method gives meatballs a nice brown color. Brown them on the stove in a skillet, as the recipe suggests. Both methods work well, so choose what you prefer! Thai Red Curry Chicken Meatballs shine when paired with the right sides. - Serve them over fragrant jasmine rice or rice noodles. - Add a side of steamed veggies like broccoli or snap peas for crunch. - Drizzle extra coconut sauce over your dish for added flavor. - Garnish with fresh basil leaves for a burst of freshness. These combinations make for a complete and satisfying meal. After enjoying your Thai red curry chicken meatballs, store the leftovers wisely. Let the meatballs cool down to room temperature. Then, place them in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. To keep the meatballs from drying out, add a little of the coconut curry sauce before sealing the container. This adds moisture and flavor when you reheat. If you want to save the meatballs for later, freezing is a great option. First, let the cooked meatballs cool completely. Next, arrange them on a baking sheet in a single layer. Freeze them for about an hour. This prevents them from sticking together. After they are frozen, transfer the meatballs to a freezer bag. Label the bag with the date. These can stay good in the freezer for up to three months. To reheat your meatballs, there are a few methods you can use. The microwave is quick but may dry them out. For the best results, use the stovetop. Heat a skillet over medium heat and add a splash of coconut milk or water. Add the meatballs and cover the skillet. Heat for about 5-7 minutes, turning them gently. This method keeps them moist and flavorful. You can also reheat them in the oven at 350°F for about 15 minutes. Enjoy your meatballs warm and ready to savor! To make Thai Red Curry Chicken Meatballs, start by mixing ground chicken with breadcrumbs, chopped cilantro, and green onions. Then, add red curry paste, fish sauce, lime juice, minced garlic, grated ginger, egg, salt, and pepper. Mix until everything blends well. Next, shape the mixture into meatballs, about one inch wide. Heat oil in a skillet and brown the meatballs for 5-7 minutes. After that, pour in coconut milk and simmer. Add the meatballs back, coat them in the sauce, and simmer for 5 more minutes. Yes, you can use other meats. Ground turkey or pork works well. If you want a different flavor, try ground beef or lamb. Each meat will give a unique taste. Just keep the same amounts. The cooking time may change slightly. Always ensure the meat reaches a safe temperature. To adjust the spice level, change the amount of red curry paste. For milder meatballs, use less paste. You can also add more coconut milk to soften the heat. If you want more spice, you can add chili flakes or fresh chilies. Always taste as you go to find the right balance for you. Thai red curry chicken meatballs are a tasty dish with bright flavors. We discussed the key ingredients and how to prepare them well. You learned about cooking meatballs, making the coconut sauce, and combining it all. I shared tips for shaping, flavoring, and cooking them just right. We also talked about variations, storage tips, and answered common questions. Enjoy making this dish your own. Use this knowledge to impress friends and family.

Thai Red Curry Chicken Meatballs

Delicious chicken meatballs infused with Thai red curry flavors, served in a creamy coconut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken
  • 0.5 cup breadcrumbs
  • 0.25 cup fresh cilantro, chopped
  • 2 pieces green onions, finely chopped
  • 1 tablespoon red curry paste
  • 1 teaspoon fish sauce
  • 1 teaspoon lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 piece egg
  • to taste salt and pepper
  • 1 can (14 oz) coconut milk
  • 1 tablespoon lime juice (for sauce)
  • for garnish fresh basil leaves

Instructions
 

  • In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped cilantro, green onions, red curry paste, fish sauce, lime juice, minced garlic, grated ginger, egg, salt, and pepper. Mix until all ingredients are well incorporated.
  • Using your hands, form the mixture into meatballs, about 1 inch in diameter. Set aside on a plate.
  • In a large skillet, heat a tablespoon of oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs for about 5-7 minutes, turning occasionally until they are golden and cooked through. Remove from the skillet and set aside.
  • In the same skillet, pour in the coconut milk and bring it to a gentle simmer. Stir in the lime juice and season with a pinch of salt.
  • Add the meatballs back into the skillet, gently coating them in the coconut curry sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
  • Taste and adjust seasoning if needed.
  • Serve the meatballs over jasmine rice or noodles, drizzle with the sauce, and garnish with fresh basil leaves.

Notes

Serve with jasmine rice or noodles for a complete meal.
Keyword chicken, coconut, curry, meatballs, Thai