Description
Succulent Thai chicken meatballs infused with cilantro and lime, served in a creamy coconut curry sauce.
Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup chopped cilantro
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- Salt and pepper to taste
- Jasmine rice or noodles for serving
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground chicken with breadcrumbs, chopped cilantro, egg, minced garlic, grated ginger, soy sauce, lime juice, salt, and pepper. Mix gently and form into 1-inch meatballs.
- Heat a drizzle of oil in a skillet over medium heat and sear meatballs until golden brown, about 3–4 minutes per side.
- Create the coconut curry sauce by simmering coconut milk over medium heat with red curry paste and fish sauce until well combined.
- Add the browned meatballs to the sauce, cooking for 15–20 minutes until they are cooked through.
- Serve over jasmine rice or noodles, garnished with fresh cilantro.
Notes
For meal prep, refrigerator-friendly and can be frozen before cooking. Ensure not to overmix meatball mixture for tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg