Thai Spiced Chicken Meatballs in Coconut Curry
Succulent chicken meatballs simmered in a rich, creamy coconut curry sauce, perfect for a quick weeknight dinner.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Meatballs
- 1 pound ground chicken Ensure the freshest quality for flavor.
- 2 teaspoons tamari or soy sauce Adds savory depth to the meatballs.
- 1 clove garlic, finely grated For a burst of flavor.
- 1/2 cup shredded zucchini Introduces moisture and nutrition.
- 2 green onions, chopped For freshness and crunch.
- 2 teaspoons grated ginger Offering a warm spice.
- 1/4 teaspoon cayenne pepper Adds a subtle kick.
- 2 shallots, chopped Adds sweetness.
- Black pepper, to taste Enhances overall seasoning.
For the Coconut Curry Sauce
- 1 can (14 oz) coconut milk The creaminess that ties all flavors together.
- 2 tablespoons salted butter For richness.
- 1 red bell pepper, sliced Vibrant in color and sweetness.
- 1-3 tablespoons Thai red curry paste For that essential spicy and aromatic flavor.
- 3 tablespoons tamari or soy sauce To enrich the curry sauce.
- 1 clove garlic, grated To layer flavors.
- 1 tablespoon grated ginger For extra warmth.
- 3 tablespoons extra virgin olive oil Used for cooking.
- 1/4 cup chopped fresh cilantro To garnish and add freshness.
To Serve
- Cooked rice The perfect base for the dish.
- Fresh basil For garnish and added fragrance.
- Lime wedges To brighten the flavors.
- Extra green onions (optional) To sprinkle on top for a finishing touch.
Instructions
Preparation
- Combine the ground chicken, shredded zucchini, chopped green onions, chopped shallot, grated ginger, minced garlic, cayenne pepper, black pepper, and 2 teaspoons of tamari in a large bowl.
- Mix everything thoroughly until well combined, then shape the mixture into small meatballs, about 1 inch in diameter.
Cooking
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Once hot, add the meatballs carefully, searing them for 4 to 5 minutes. Make sure to turn them occasionally, browning all sides for a delicious crust.
- Once browned, transfer the meatballs to a plate and set them aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped shallot, minced garlic, and grated ginger for about 1 minute, until fragrant.
- Add the sliced red bell pepper, salted butter, and Thai red curry paste to the skillet. Cook this mixture for approximately 2 minutes, stirring often to allow the flavors to meld.
- Pour in the coconut milk and the 3 tablespoons of tamari sauce to the skillet. Scrape the bottom of the pan to detach any browned bits, which will enhance the sauce's flavor.
- Gently return the meatballs to the skillet, allowing them to simmer in the coconut curry sauce for about 5 minutes, or until they are cooked through and absorb the delicious flavors of the sauce.
- Stir in the chopped cilantro and taste the sauce; adjust seasoning if necessary.
- Serve the fragrant meatballs over cooked rice, and top them generously with fresh basil, extra cilantro, and sliced green onions.
- Don’t forget the lime wedges on the side; a little squeeze brightens all the flavors!
Notes
For meal prep conveniences, portion the meatballs and sauce separately to reheat without compromising texture. Various substitutions can be made, including ground turkey or plant-based alternatives.