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Thai Chicken Meatball Curry

Thai Chicken Meatball Curry
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Thai Chicken Meatball Curry is a quick and easy weeknight dinner featuring tender chicken meatballs simmered in a rich, creamy, and aromatic Thai red curry sauce made with coconut milk, fresh herbs, and traditional Thai spices. This comforting dish balances mild heat with vibrant flavors and is perfect served over rice, noodles, or spiralized vegetables. It’s family-friendly, nourishing, and adaptable for various dietary preferences.

Ingredients

Scale

For the Meatballs

  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • Salt and pepper, to taste
  • 1 tbsp coconut milk (optional, for extra tenderness)

For the Curry Sauce

  • 1 tbsp vegetable oil, plus more if needed
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • ½ cup chopped onion
  • 2 tbsp red Thai curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • Juice of ½ lime
  • ¼ cup fresh basil or Thai basil, chopped

Instructions

  1. Prepare the Chicken Meatballs: In a bowl, combine ground chicken, minced garlic, chopped onion, salt, pepper, and a splash of coconut milk if using. Mix thoroughly until evenly combined. Form into small, bite-sized meatballs about 1 inch in diameter, ensuring they are compact but not overly packed.
  2. Brown the Meatballs: Heat vegetable oil in a large skillet over medium heat. Add meatballs in batches without overcrowding. Cook, turning occasionally, until golden brown and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside.
  3. Create the Curry Base: In the same skillet, add a bit more oil if needed. Sauté minced garlic, grated ginger, and chopped onions over medium-low heat until soft and fragrant, about 3-4 minutes. Stir in red Thai curry paste and cook for 1-2 minutes to release flavors.
  4. Simmer the Curry: Pour in coconut milk and stir well to combine with curry paste. Add fish sauce and brown sugar, then bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Combine Meatballs and Sauce: Return browned chicken meatballs to the skillet. Spoon curry sauce over the meatballs evenly and simmer together for an additional 5-7 minutes, allowing the meatballs to absorb the curry flavors.
  6. Finish with Fresh Herbs and Lime: Remove skillet from heat. Stir in freshly chopped basil and squeeze lime juice over the curry. Mix gently to brighten the dish and balance the creaminess.

Notes

  • Add a splash of coconut milk to the meatball mixture for extra moisture and tenderness.
  • Keep meatballs uniform in size to ensure even cooking.
  • Use high-quality Thai red curry paste for the most authentic flavor.
  • Taste the curry before serving and adjust sweetness, salt, or acidity as needed.
  • Simmer gently to maintain juiciness of meatballs and prevent curry from breaking.

Nutrition

Keywords: Thai chicken curry, chicken meatballs, Thai curry recipe, coconut milk curry, easy Thai dinner, weeknight curry, Thai red curry, family friendly curry

Find it online: https://sophiespace.com/thai-chicken-meatball-curry/