Craving Authentic Thai Flavors Try This Chicken Meatball Curry Recipe Now

Combine ground chicken with spices and shape into meatballs. Brown the meatballs, then simmer in a coconut milk-based curry sauce with vegetables. Finish with lime juice and basil, and serve over jasmine rice.

Mix ground chicken with breadcrumbs, cilantro, and spices, then shape into meatballs and cook until browned. Prepare a curry sauce by saut ing onions and red curry paste, then add coconut milk, fish sauce, and brown sugar. Simmer with vegetables and meatballs until tender. Finish with lime juice and basil. Serve over jasmine rice for a complete meal.

Ingredients:

For the Meatballs:

• 500g ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped cilantro
• 1/4 cup grated carrot
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 egg
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the Curry Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 tablespoon red curry paste
• 1 can (400ml) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• 1 tablespoon lime juice
• Fresh basil leaves for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Prepare the Meatballs:

• In a large bowl, combine the ground chicken, breadcrumbs, cilantro, grated carrot, fish sauce, soy sauce, grated ginger, minced garlic, egg, black pepper, and salt.
• Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.

2. Cook the Meatballs:

• Heat a large skillet over medium heat and add a little oil. Add the meatballs in batches and cook until they are browned on all sides and cooked through, about 8-10 minutes. Remove from skillet and set aside.

3. Make the Curry Sauce:

• In the same skillet, add vegetable oil and heat over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
• Stir in the red curry paste and cook for another minute until fragrant.

4. Add Coconut Milk and Simmer:

• Pour in the coconut milk and stir well to combine with the curry paste and onion.
• Add fish sauce and brown sugar, then bring the mixture to a simmer.

5. Add Vegetables and Meatballs:

• Add the sliced red bell pepper and snap peas (or green beans) to the sauce. Simmer for about 5 minutes until the vegetables are tender-crisp.
• Gently add the cooked meatballs to the curry and simmer for another 5 minutes, allowing the meatballs to heat through and absorb the flavors.

6. Finish and Serve:

• Stir in lime juice and taste for seasoning. Adjust with more fish sauce or sugar if needed.
• Garnish with fresh basil leaves before serving.

7. Serve:

• Serve the Thai Chicken Meatball Curry over cooked jasmine rice. Enjoy