Truthfully, this is easily one of the BEST new recipes we’ve tried in awhile. Healthy, super flavorful and simple. A great weeknight recipe that you can have zero guilt about–especially if you serve it over cauliflower rice (buttered cauliflower rice, of course). Ready in about 20-30 minutes, these Thai coconut curry chicken meatballs and sauce have now been put into our weekly rotation of easy, go-to dinner recipes. Leftovers are just as amazing the next day too. They’d also make a great party appetizer without the rice. Stick a toothpick in each meatball and serve alongside a bowl of the sauce for dipping!
Thai food is something I didn’t really grow up with, but as an adult, I can’t seem to get enough of it. I cheat a tiny bit in this recipe by utilizing an amazing jarred Thai red curry sauce by Dr. Foo’s instead of a homemade version. While it does come in a jar, it features all natural ingredients and is the best way to get the incredible flavors into this dish of sometimes hard to find ingredients like kaffir limes, galangal (similar to ginger), and lemongrass. Feel free to use your favorite brand of red curry sauce!
If you choose not to use the curry sauce, you can use red curry paste. But you’ll only need a few tablespoons of it.
THAI COCONUT CURRY CHICKEN MEATBALLS
- Inspired by Wholesome Delicious
- Yields: 4 servings (apprx. 16 meatballs)
For the meatballs:
- 1 lb. ground chicken
- 1/2 tsp. ground curry
- 1 1/2 tsp. fresh basil, torn
- 1/8 tsp. ground ginger
- 1/4 tsp. garlic powder
- 1/3 cup panko bread crumbs
- 1 egg
For the sauce:
- 2 Tbsp. coconut oil
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 garlic clove, minced
- 1 Tbsp. fresh ginger, grated
- 6 oz. Thai red curry sauce *I used Dr. Foo’s available at Tom Thumb and other major grocery chains OR 3 Tbsp. Thai red curry paste
- 1 14 oz. can full-fat coconut milk
- 1/4 tsp. sea salt
- 1/4 cup fresh basil, torn
- Optional: serve over cooked basmati rice or cooked cauliflower rice
- For the meatballs: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or aluminum foil sprayed with a bit of non-stick spray. In a medium mixing bowl, add your ground chicken, curry, basil, ginger, garlic powder, bread crumbs and egg. Mix together with your hands or with a wooden spoon until well-combined. Form the meatballs into 1 -1.5 inch diameter balls and place on the prepared baking sheet. Bake for 15 minutes.
- For the sauce: While meatballs are baking, you can make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add your chopped onion, bell pepper garlic and ginger. Cook for 5-7 minutes until the onions are soft and translucent; do not burn. Then stir in your Thai red curry sauce (or paste), can of coconut milk and salt. Reduce heat to medium low and simmer for 10 minutes. Taste and add salt as needed.
- After the sauce has simmered 10 minutes, add the baked meatballs to the sauce. Simmer together for another 5 minutes until the meatballs are fully done. At the end, sprinkle in the torn basil. Serve as is or over basmati rice or cauliflower rice.