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Irresistible Coconut Curry Chicken Meatballs Recipe

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A comforting dish combining hearty chicken meatballs with a bold and creamy coconut curry sauce. Perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/3 cup breadcrumbs (use panko or gluten-free breadcrumbs as a substitute)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh cilantro (optional)
  • 1 tbsp olive oil or coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk (full-fat)
  • 1 cup chicken broth
  • 1 tbsp fish sauce (optional)
  • 1 tbsp soy sauce or tamari
  • 1 tsp sugar
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Steamed jasmine rice, noodles, or cauliflower rice
  • Fresh veggies like broccoli or snap peas

Instructions

  1. In a large mixing bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, cumin, paprika, salt, pepper, and cilantro. Mix gently until just combined.
  2. Using a small scoop or your hands, shape the mixture into golf ball-sized meatballs (about 16-18 meatballs).
  3. Heat olive oil or coconut oil in a large skillet over medium heat. Add the meatballs in batches, ensuring they don’t overcrowd the pan. Cook for about 2-3 minutes per side until golden brown. Remove from the pan and set aside.
  4. In the same skillet, add a little more oil if needed and sauté the onion until softened, about 3-4 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
  5. Add the red curry paste to the skillet and cook for 1-2 minutes to release its aroma. Gradually pour in the coconut milk and chicken broth, stirring well to combine.
  6. Season the sauce with fish sauce, soy sauce, sugar, and lime juice. Bring to a gentle simmer and let it cook for 5 minutes to thicken slightly.
  7. Return the meatballs to the skillet, nestling them into the sauce. Cover the skillet and let them simmer for about 10 minutes, ensuring they’re fully cooked and coated in the curry.
  8. Sprinkle fresh chopped cilantro over the dish and serve hot with steamed rice or noodles.

Notes

[‘Don’t overmix the meatball mixture to avoid dense meatballs.’, ‘Use fresh ginger, garlic, and lime juice for the best flavor.’, ‘Adjust the spice level by adding more or less red curry paste.’, ‘Cook meatballs in batches to ensure even browning.’, ‘Taste the sauce and adjust seasoning as needed.’]

Nutrition

Keywords: coconut curry, chicken meatballs, comfort food, easy dinner, gluten-free, healthy recipe

Find it online: https://yumnode.com/irresistible-coconut-curry-chicken-meatballs-recipe/