why make this recipe
Thai Chicken Meatball Curry is a delightful dish that combines the rich flavors of Thai cuisine with the comfort of hearty meatballs. It’s a great choice for family dinners or gatherings with friends. Not only is it packed with flavor, but it also comes together quickly, making it easy for anyone to prepare at home. Plus, it’s a fun way to enjoy a meal that brings the taste of Thailand to your table.
how to make Thai Chicken Meatball Curry
Ingredients
- 1/3 cup Panko Breadcrumbs
- 3 Tablespoons Coconut Milk
- 2 Tablespoons minced White Onion
- 2 teaspoons Fish Sauce
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 1 pound Ground Chicken
- 1 1/2 cup Coconut Milk, divided
- 3 Tablespoons Thai Red Curry Paste
- 2 cups Low-Sodium Chicken Stock
- 1/2 Red Bell Pepper, chopped
- 1 Tablespoon Fish Sauce
- 2 teaspoons Brown Sugar
- 1 Tablespoon Lime Juice
- Jasmine Rice or Coconut Rice, for serving
- 1/2 cup Roasted, Salted Peanuts, for topping
- Cilantro or Thai Basil leaves (optional)
Directions
- In a large bowl, combine the panko breadcrumbs, coconut milk, minced onion, fish sauce, salt, ground coriander, ground ginger, garlic powder, and black pepper. Mix well. Add the ground chicken and gently combine until mixed. Form into 1.5-inch meatballs and set aside.
- Heat a Dutch oven over medium heat. Pour in 1/2 cup of coconut milk and let it simmer, stirring constantly, until it reduces by half, about 5-6 minutes.
- Add the Thai red curry paste to the pan and sauté for 2-3 minutes until it smells fragrant.
- Carefully add the meatballs to the pan. Next, pour in the chicken stock and the remaining coconut milk.
- Once the mixture begins to simmer, add the chopped bell peppers, fish sauce, and brown sugar. Stir it all together.
- Let the curry simmer for about 10-15 minutes, stirring occasionally, until the meatballs are fully cooked.
- Remove the curry from heat and stir in lime juice. Adjust sweetness or saltiness to your liking.
- Serve the curry and meatballs over the cooked rice. Top with roasted peanuts and fresh cilantro or basil leaves if desired.
how to serve Thai Chicken Meatball Curry
Serve Thai Chicken Meatball Curry hot over a bed of jasmine rice or coconut rice. This dish pairs well with a side of steamed vegetables or a simple green salad. Don’t forget to sprinkle roasted peanuts and fresh herbs on top for extra flavor!
how to store Thai Chicken Meatball Curry
To store any leftovers, let the curry cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3 days. You can also freeze the curry in a freezer-safe container for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stovetop or in the microwave until warmed through.
tips to make Thai Chicken Meatball Curry
- Be careful not to overmix the meatball mixture; you want them to stay tender.
- Adjust the amount of Thai red curry paste based on how spicy you like your food.
- If you want extra veggies, feel free to add broccoli or snap peas while the curry simmers.
variation (if any)
You can swap the ground chicken for ground turkey or even plant-based meat alternatives for a lighter or vegetarian option. Feel free to use different vegetables based on your preference – zucchini or carrots would work well too.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the meatballs and curry sauce ahead of time. Simply store them in the refrigerator and cook them up when you’re ready to eat.
2. What can I use instead of coconut milk?
If you don’t have coconut milk, you can use heavy cream or a nut milk, although the flavor will differ.
3. How spicy is this dish?
The spice level can vary based on the curry paste you use. You can adjust it by using less paste if you prefer a milder flavor.
Thai Chicken Meatball Curry
Ingredients
Method
- In a large bowl, combine the panko breadcrumbs, coconut milk, minced onion, fish sauce, salt, ground coriander, ground ginger, garlic powder, and black pepper. Mix well.
- Add the ground chicken and gently combine until mixed. Form into 1.5-inch meatballs and set aside.
- Heat a Dutch oven over medium heat. Pour in 1/2 cup of coconut milk and let it simmer, stirring constantly, until it reduces by half, about 5-6 minutes.
- Add the Thai red curry paste to the pan and sauté for 2-3 minutes until it smells fragrant.
- Carefully add the meatballs to the pan. Next, pour in the chicken stock and the remaining coconut milk.
- Once the mixture begins to simmer, add the chopped bell peppers, fish sauce, and brown sugar. Stir it all together.
- Let the curry simmer for about 10-15 minutes, stirring occasionally, until the meatballs are fully cooked.
- Remove the curry from heat and stir in lime juice. Adjust sweetness or saltiness to your liking.
- Serve the curry and meatballs hot over a bed of jasmine rice or coconut rice. Top with roasted peanuts and fresh cilantro or basil leaves if desired.