Thai Coconut Curry Chicken Meatballs

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A little party for your palate! 🥥🍛🌶️ Bursting with flavor and drenched in creamy curry goodness.


For the Meatballs:

1 lb (450g) ground chicken
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon soy sauce
Salt and pepper, to taste
For the Curry:

1 tablespoon coconut oil
1 small onion, finely chopped
1 red bell pepper, diced
2 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1 lime
Fresh cilantro, for garnish
Red pepper flakes, for garnish


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, and soy sauce. Season with salt and pepper.

Roll the mixture into 1-inch meatballs and place them on the baking sheet.

Bake for 20 minutes or until the meatballs are cooked through.

While the meatballs are baking, heat coconut oil in a large skillet over medium heat. Add the onion and bell pepper and sauté until softened.

Stir in the curry paste and cook for 1 minute until fragrant.

Pour in the coconut milk, fish sauce, and brown sugar, and bring to a simmer.

Add the baked meatballs to the skillet, coating them with the curry sauce. Simmer for an additional 10 minutes.

Squeeze in the lime juice, and stir well.

Serve the meatballs and sauce garnished with fresh cilantro and a sprinkle of red pepper flakes.

Enjoy a rich and flavorful dish that combines the tender meatballs with the creamy, spicy curry sauce!

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