Ingredients:

  • 500g ground chicken
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk green onion, thinly sliced
  • 1 red chili, finely chopped (optional)
  • 1/4 cup finely chopped fresh cilantro
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1-2 tbsp Thai red curry paste
  • 1 can (400ml) full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1/4 cup finely chopped fresh cilantro, for garnish
  • 1 red chili, thinly sliced, for garnish (optional)
  • Salt and black pepper to taste

Instructions:

  1. Combine all meatball ingredients in a large bowl. Gently mix until just combined, being careful not to overmix. Chill for 10 minutes to firm up.
  2. Roll the mixture into evenly sized meatballs (approx. 1-inch diameter).
  3. Heat oil in a large skillet over medium-high heat. Brown meatballs on all sides in batches. Remove from skillet and set aside. Don’t worry about cooking them through, just getting some color.
  4. Add more oil to the skillet if needed. Sauté onion until softened. Add garlic and ginger, cook until fragrant.
  5. Stir in the Thai red curry paste and cook for 1 minute to bloom the spices.
  6. Pour in coconut milk and chicken broth. Bring to a simmer.
  7. Gently add the browned meatballs to the simmering curry. Cover and cook until meatballs are cooked through and the sauce has thickened slightly. Ensure internal temperature of the meatballs reaches 165°F (74°C).
  8. Stir in brown sugar and lime juice. Season with salt and pepper to taste.
  9. Garnish with fresh cilantro and chili slices (if using). Serve hot.