Coconut Curry Chicken Meatballs
Rich, savory, and deeply comforting chicken meatballs simmered in a velvety Thai red curry and coconut milk sauce. A restaurant-quality dinner ready in just 25 minutes.
Ingredients
Meatballs
- 1 pound ground chicken Lean and fresh
- 4 green onions finely chopped
- 1 tbsp coconut aminos
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Curry Sauce
- 1 tbsp avocado or olive oil for sautéing
- 2 red bell peppers thinly sliced
- 3 tbsp Thai red curry paste
- 3 cloves garlic minced
- 2 tsp ground ginger or 2 tbsp fresh grated
- 13.5 oz coconut milk 1 can; light or full-fat
- 3 tbsp coconut aminos
- 1 tsp fish sauce optional but recommended
- 1 tsp toasted sesame oil
- 1/3 cup fresh cilantro leaves roughly chopped
- 1 lime juiced
Instructions
- In a large bowl, combine ground chicken, green onions, 1 tbsp coconut aminos, salt, and pepper. Mix with your hands just until combined; do not overmix.
- Roll the mixture into 1-inch meatballs (about 16-20 total). Use oil or water on your hands to prevent sticking.
- Heat oil in a large skillet over medium heat. Brown meatballs for 2 minutes per side to develop a crust. Remove to a plate (they will finish cooking later).
- In the same skillet, sauté red bell peppers for 3-4 minutes. Add garlic and ginger for 30 seconds, then stir in curry paste and toast for 1 minute.
- Pour in coconut milk, 3 tbsp coconut aminos, sesame oil, and fish sauce. Stir to scrape up brown bits and bring to a gentle simmer.
- Nestle meatballs back into the sauce. Simmer on medium-low for 5-7 minutes until cooked through and sauce has thickened.
- Turn off heat. Finish with lime juice and fresh cilantro. Serve over rice or noodles.
Notes
Pro Tip: Ground chicken is sticky, so lightly oiling your hands makes rolling much faster. For a low-carb option, serve over cauliflower rice. Leftovers keep well in the fridge for up to 4 days.