Description
A comforting dish of tender chicken meatballs in a rich and aromatic coconut curry sauce, perfect for special occasions or cozy weeknight dinners.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 cup chicken broth
- Fresh cilantro for garnish
Instructions
- In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently until just combined, avoiding overmixing to keep meatballs tender. Form into small meatballs, about 1 inch in diameter.
- Heat olive oil in a skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, around 8-10 minutes. Remove and set aside.
- In a separate pot, combine the coconut milk, red curry paste, soy sauce, and chicken broth. Bring to a simmer over medium heat, stirring until the curry paste is fully dissolved.
- Carefully add the browned meatballs to the coconut curry sauce. Allow to simmer gently for 10-15 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F).
- Garnish with fresh cilantro and serve the meatballs hot, offering them alongside jasmine rice or crusty bread for a complete meal.
Notes
Serve over rice or quinoa, and complement with coconut water or iced tea. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg