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Thai Chicken Meatball Curry

A delightful dish that combines rich Thai flavors with hearty meatballs, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 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
For the curry
  • 1 1/2 cups 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)

Method
 

Preparation
  1. 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.
  2. Add the ground chicken and gently combine until mixed. Form into 1.5-inch meatballs and set aside.
Cooking
  1. 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.
  2. Add the Thai red curry paste to the pan and sauté for 2-3 minutes until it smells fragrant.
  3. Carefully add the meatballs to the pan. Next, pour in the chicken stock and the remaining coconut milk.
  4. Once the mixture begins to simmer, add the chopped bell peppers, fish sauce, and brown sugar. Stir it all together.
  5. Let the curry simmer for about 10-15 minutes, stirring occasionally, until the meatballs are fully cooked.
  6. Remove the curry from heat and stir in lime juice. Adjust sweetness or saltiness to your liking.
Serving
  1. 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.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the curry in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.