Description
Bring the flavors of the tropics to your table with these Creamy Coconut Curry Meatballs! Juicy chicken meatballs are simmered in a rich, aromatic coconut curry sauce bursting with the warmth of ginger, garlic, and curry paste. Perfect for weeknight dinners or impressing guests, this dish is a quick, flavorful crowd-pleaser.
Ingredients
For the Meatballs
- 1 large egg
- 1 lb. ground chicken
- ¼ cup fresh basil, chopped (plus extra for garnish)
- 2 scallions, thinly sliced (divided)
- 1 red serrano chile, finely chopped (divided)
- 6 cloves garlic, finely chopped (divided)
- 2-inch piece of ginger, finely chopped (divided)
- 1 Tbsp. red curry paste
- 2 tsp. fish sauce
- 2 tsp. reduced-sodium soy sauce (divided)
- Kosher salt (to taste)
For the Sauce
- 2 Tbsp. neutral oil (e.g., canola or vegetable oil)
- 1 medium carrot, peeled and grated
- ½ tsp. ground coriander
- ½ cup chicken broth
- 14 oz. can coconut milk
- 2 tsp. honey
- 10 oz. frozen spinach, thawed and squeezed dry
- 1 Tbsp. fresh lime juice
To Serve
- Cooked white rice
- Fresh basil for garnish
Instructions
Prepare the Meatballs
- In a large mixing bowl, combine the egg, ground chicken, chopped basil, half the scallions, half the serrano chile, half the garlic, half the ginger, 1 Tbsp. red curry paste, fish sauce, 1 tsp. soy sauce, and a pinch of salt.
- Mix until evenly combined. Form the mixture into 18 meatballs (about 2 Tbsp. each).
- Place the meatballs on a parchment-lined baking sheet and freeze for 10 minutes to firm up.
2. Cook the Meatballs
- Heat the oil in a large skillet over medium heat. Swirl to coat.
- Cook the meatballs in a single layer, turning occasionally, until browned on all sides and fully cooked (internal temperature of 165°F), about 8 minutes. Transfer to a plate and set aside.
3. Make the Sauce
- Reduce the heat to medium-low. Add the grated carrot to the skillet and cook for 5 minutes, stirring occasionally.
- Increase the heat to medium and add the remaining scallions, serrano chile, garlic, and ginger. Cook for 2 minutes, stirring frequently, until fragrant.
- Stir in the ground coriander and remaining 2 Tbsp. red curry paste. Cook for 2-3 minutes until the curry paste darkens slightly.
- Deglaze the skillet with chicken broth, scraping up any browned bits. Stir in the coconut milk and honey, and simmer for 5 minutes until slightly thickened.
4. Finish the Dish
- Add the thawed spinach, lime juice, and remaining 1 tsp. soy sauce to the sauce. Stir to combine.
- Return the meatballs to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to heat through.
- Garnish with fresh basil and serve over steamed white rice.
Notes
- Make Ahead: Prepare the meatballs and sauce separately. Refrigerate for up to 2 days and combine when ready to serve.
- Customize: Swap chicken for turkey or pork, and add your favorite veggies like bell peppers or snap peas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-Inspired