Thai Chicken Meatballs in Coconut Curry
Recipe Introduction
Quick Hook
Fancy a trip to Thailand without leaving your kitchen? This recipe for Thai Chicken Meatballs in Coconut is calling your name.
Honestly, the creamy coconut curry with juicy chicken meatballs is a total flavor bomb.
Brief Overview
Although not from Thailand, this dish borrows the best flavours from Thai cuisine. This recipe is easy and takes less than an hour from start to finish.
This recipe yields four servings of delicious, comforting goodness.
Main Benefits
One of the best things about this recipe? It's packed with protein. Make Thai Chicken Meatballs in Coconut for an easy weeknight dinner , or just to treat yourself.
Honestly, what makes this Thai chicken meatballs recipe so special is the perfect balance of sweet, savory, and spicy.
Ready to look into In?
Right, let's talk ingredients. Don't worry, nothing too fancy. We're talking about simple, accessible stuff. You know? It's about creating delicious food without needing a Michelin star.
We will be working with Chicken Meatballs , and Coconut Curry Sauce .
Ingredients & Equipment for the Best Ever Thai Chicken Meatballs in Coconut
Right, let's talk grub! Before we dive into making these ridiculously tasty Thai Chicken Meatballs in Coconut , we need to gather our bits and bobs.
Honestly, it’s all pretty straightforward, and chances are you already have most of this kicking about in your kitchen. This recipe is one of my fave Easy Weeknight Dinners recipes.
Get ready for some Coconut Curry with Chicken and Rice
Main Ingredients for Thai Chicken Meatballs
Okay, here’s what you’ll need. No need to stress, it's dead easy.
- Ground Chicken: 500g (1.1 lbs) . Honestly, the fresher the better! Look for chicken that's pink and doesn't smell of anything. You know? Fresh! This is the base of your Chicken Meatballs .
- Soy Sauce: 2 tbsp (30 ml) . This gives it that umami kick.
- Fish Sauce: 1 tbsp (15 ml) . Don’t be scared! It smells a bit strong, but trust me, it adds the right amount of saltiness.
- Panko Breadcrumbs: 2 tbsp (30 ml) . These make the meatballs lovely and light.
- Egg: 1 large , lightly beaten. Binds everything together.
- Garlic: 2 cloves , minced (approx. 2 tsp). Can’t go wrong with garlic, can you?
- Ginger: 1 tbsp , grated (approx. 15 ml). Fresh is best here for that zing.
- Green Onion: 1 stalk , thinly sliced. Adds a bit of freshness.
- Red Chili: 1 , finely chopped (optional). Go easy if you're not a fan of spice!
- Cilantro: 1/4 cup , finely chopped. I know some people hate it, but I love it.
- Vegetable Oil: 1 tbsp (15 ml) , for browning.
Coconut Curry Goodness
This Coconut Curry Sauce makes the whole thing sing.
- Vegetable Oil: 1 tbsp (15 ml)
- Onion: 1 small , chopped.
- Garlic: 2 cloves , minced (approx. 2 tsp).
- Ginger: 1 tbsp , grated (approx. 15 ml).
- Thai Red Curry Paste: 1-2 tbsp . Honestly, this is all about personal taste. I like mine quite spicy. Try adding this to your Thai Inspired Meatballs for a spicy kick.
- Full Fat Coconut Milk: 1 can (400ml/13.5 oz) . Full fat is key for that creamy texture.
- Chicken Broth: 1/2 cup (120 ml) .
- Brown Sugar: 1 tbsp (15 ml) . Just a touch to balance the spice.
- Lime Juice: 1 tbsp (15 ml) . Adds a lovely zing.
- Cilantro: 1/4 cup , finely chopped, for garnish.
- Red Chili: Thinly sliced, for garnish (optional).
- Salt and black pepper to taste.
Seasoning Notes for your Thai Chicken Meatballs
This Thai Coconut Chicken Recipe is versatile. Play around with the spices!
For aromatics, fresh ginger and garlic are essential. Don't skimp on those! A good pinch of red pepper flakes will add heat.
If you don’t have fresh cilantro, basil works in a pinch, but it’s not quite the same. For a Red Curry Meatballs recipe that will impress your guests, look no further!
Equipment Needed
Keep it simple!
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Large skillet or wok with lid
- Spatula or wooden spoon
Don’t have a wok? A large frying pan will do just fine. No fancy equipment needed for these Chicken Meatballs in Coconut Milk
Now you're all set! Let's get cooking these tasty Thai Chicken Meatballs !
Thai Chicken Meatballs in Coconut Curry: Your New Fave Weeknight Dinner
Fancy a taste of Thailand without the airfare? These Thai Chicken Meatballs in Coconut Curry are about to become your new go-to.
Honestly, they are so easy to whip up after a long day. Plus, they're packed with flavour! Think ginger, garlic, chili, and creamy coconut milk all mingling together.
Forget boring Tuesday dinners! This Thai coconut chicken recipe will shake things up.
Prep Like a Pro: Mise en Place Magic
Before you even think about turning on the hob, let's get organised. This is called mise en place . It’s basically having all your ingredients prepped and ready to go.
Chop your onion. Mince your garlic. Grate the ginger. Measure out your sauces. See? Easy peasy! It honestly saves so much time in the long run.
Plus, you won't be scrambling around looking for soy sauce when you should be stirring the curry.
step-by-step to Meatball Nirvana
- Mix it Up: In a large bowl, combine 500g ground chicken , 2 tbsp soy sauce , 1 tbsp fish sauce , 2 tbsp panko breadcrumbs , 1 beaten egg , 2 cloves minced garlic , 1 tbsp grated ginger , 1 sliced green onion , 1 chopped red chili , and 1/4 cup chopped cilantro . Gently mix. Don't overmix!
- Chill Out: Pop that mixture in the fridge for 10 minutes . This helps the meatballs keep their shape.
- Roll with It: Roll the mixture into evenly sized, 1 inch meatballs.
- Brown Time: Heat 1 tbsp vegetable oil in a large skillet. Brown the meatballs on all sides. Don't cook them completely through just yet! Remove and set aside.
- Curry On: Sauté 1 chopped onion until soft. Add 2 cloves minced garlic and 1 tbsp grated ginger . Cook until fragrant. Stir in 1-2 tbsp Thai red curry paste and cook for 1 minute .
- Simmer Down: Pour in 1 can (400ml) full fat coconut milk and 1/2 cup chicken broth . Bring to a simmer.
- Meatball Bath: Gently add the browned Chicken Meatballs to the simmering curry. Cover and cook until the Chicken Meatballs in Coconut Milk are cooked through. This is normally around 165° F ( 74° C) .
- Sweet & Sour: Stir in 1 tbsp brown sugar and 1 tbsp lime juice . Season with salt and pepper to taste.
- Garnish and Serve: Garnish with fresh cilantro and chili slices. Serve hot over rice. You can use jasmine rice or cauliflower rice. This delicious coconut curry with chicken and rice will be ready in only 55 minutes .
Pro Tips for Thai Inspired Meatballs
Don't overmix the meatball mixture. Trust me, they get tough. Chill the meatballs before browning. It’s a total game changer for keeping them intact.
Oh, and taste the Coconut Curry Sauce at the end! Adjust the lime juice, brown sugar, and salt to your liking.
Spice it up with more red curry meatballs or some chilli flakes! You can make the Chicken Meatballs ahead of time and store them in the fridge until you're ready to cook them in the Coconut Curry .
This Easy Weeknight Dinners meal is a perfect blend of flavours and so easy to make. You might want to double the recipe.
This Thai Chicken Meatballs in Coconut is a delicious dish! The family will love it.
Recipe Notes: Making Your Thai Chicken Meatballs in Coconut Amazing!
Right, so you're about to whip up these awesome Thai Chicken Meatballs in Coconut Curry , yeah? Ace! Just a few notes to make sure they're absolutely banging.
Honestly, these are some of the best Easy Weeknight Dinners out there, so let's nail it!
Serving Up Style
Presentation is key, you know? Plating these Thai Chicken Meatballs is pretty simple, but a few touches make all the difference.
I usually serve mine in a bowl over fluffy jasmine rice. A sprinkle of fresh cilantro and a few slices of red chili on top? Chef's kiss! A side of steamed bok choy or even just some quick stir fried broccoli goes down a treat.
If you want to go full out, a little cucumber and peanut salad adds a nice fresh crunch. A chilled Singha beer or even a lime infused sparkling water keeps the palate happy.
Storage Secrets
So you've got leftovers? No worries! These Chicken Meatballs in Coconut Milk keep really well. Pop them in an airtight container in the fridge, and they'll be good for up to 3 days .
If you're thinking longer term, freezing is an option. Just let them cool completely, then freeze in a freezer safe container. They can hang out there for up to 2 months .
When you're ready to eat, defrost them overnight in the fridge. To reheat, just simmer them gently in a pan until heated through, or even microwave them if you're in a rush.
Honestly, even microwaved, they're still better than most takeaways! Make sure the Chicken Meatballs reach a safe internal temperature of 165° F ( 74° C) before you tuck in.
Remixing the Recipe
Fancy a change? No problem! Wanna make it veggie? Swap out the minced chicken for crumbled tofu or lentils works a charm! For that extra kick, throw in a bit more Red Curry Meatballs paste or a pinch of chili flakes.
If you're watching your sugar intake, try using coconut sugar instead of brown sugar. You know I sometimes use it and it goes pretty well.
Nutrition Nuggets
Okay, so these Thai Chicken Meatballs aren't exactly a salad, but they're not bad either! You're getting a good whack of protein from the chicken, which is great for keeping you full.
The coconut milk gives you some healthy fats, and the ginger and garlic are known for their health benefits. If you want to make them even healthier, use brown rice instead of white, and load up on the veggies.
It's a flavourful, fairly balanced meal. On average, each serving contains approximately 450 calories, 30g of protein, 25g of fat, 20g of carbohydrates, 2g of fiber, 8g of sugar, and 700mg of sodium .
Honestly, these Thai inspired meatballs are foolproof! Just have a go, and don't be afraid to experiment. You'll be chowing down on this Coconut Curry with Chicken and Rice in no time.
Happy cooking and enjoy these Chicken Meatballs .
Frequently Asked Questions
Can I make these Thai Chicken Meatballs in Coconut ahead of time? I'm a busy bee!
Absolutely, you can! The Thai Chicken Meatballs in Coconut curry tastes even better the next day as the flavors meld together. Just cook the meatballs and curry as directed, let it cool, and store it in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave, making sure the meatballs are heated through.
My family isn't a fan of spicy food. How can I adjust the heat in these Thai Chicken Meatballs in Coconut?
No worries, spice is entirely customisable like a "Great British Bake Off" showstopper! Start with a smaller amount of Thai red curry paste just 1 tablespoon should do the trick. You can also omit the red chili from the meatball mixture and garnish.
Taste as you go and add more curry paste or a pinch of red pepper flakes if you want to dial up the heat later on.
I'm trying to eat healthier. Are there any substitutions I can make to lighten up this Thai Chicken Meatballs in Coconut recipe?
Definitely! You can use ground chicken breast instead of ground chicken for a leaner option. Swap full fat coconut milk with light coconut milk to reduce the fat content, though it will result in a slightly thinner sauce. Serve over cauliflower rice instead of jasmine rice for a lower carb meal.
You could even sneak some finely grated veggies like zucchini into the meatball mixture!
Can I freeze these Thai Chicken Meatballs in Coconut curry?
Yes, you can! This dish freezes remarkably well. Let the cooked Thai Chicken Meatballs in Coconut curry cool completely, then transfer it to a freezer safe container or bag. It will keep well in the freezer for up to 2-3 months.
When ready to eat, thaw it overnight in the fridge and reheat thoroughly on the stovetop, adding a splash of broth or water if the sauce has thickened too much.
Help! My meatballs keep falling apart. What am I doing wrong when making these Thai Chicken Meatballs in Coconut?
A few things might be happening! Make sure you aren't overmixing the meatball mixture, as this can toughen the meat and make it crumbly. Also, be sure to chill the meatball mixture for at least 10 minutes before rolling. This helps them hold their shape.
If the mixture seems too wet, add a little more panko breadcrumbs, a tablespoon at a time.
What are some good side dishes to serve with these Thai Chicken Meatballs in Coconut? I'm having a dinner party!
For a proper "Come Dine With Me" experience, consider serving the meatballs with steamed jasmine rice or quinoa as a base. A refreshing cucumber salad with a peanut dressing complements the richness of the curry beautifully.
You could also add stir fried vegetables like bok choy or green beans for some extra greens and crunch.
Thai Chicken Meatballs In Coconut Curry
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 25g |
| Fiber | 2g |
