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Thai Curry Chicken Meatballs – Spicy, Creamy & Packed with Flavor

Thai Curry Chicken Meatballs

These Thai Curry Chicken Meatballs are juicy, flavorful, and simmered in a rich and creamy coconut curry sauce. Perfect served over rice or noodles for a delicious and comforting meal!
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Cuisine: Thai
Temps de préparation: 15 minutes
Temps de cuisson: 25 minutes
Temps total: 40 minutes
Servings: 4 Servings
Calories: 380kcal
Author: Hervé
Cost: $10-15

Equipment

  • Mixing bowl For preparing meatball mixture
  • Skillet or pan For browning and simmering meatballs
  • Baking sheet Optional, for baking meatballs instead of pan-frying
  • Parchment paper To prevent sticking
  • Wooden spoon For stirring sauce

Ingrédients

Meatballs

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs or panko
  • 1 egg beaten
  • 2 tbsp green onions finely chopped
  • 2 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 1 tbsp red curry paste
  • 1 tsp salt
  • 1/2 tsp black pepper

Curry Sauce

  • 1 tbsp olive oil
  • 1 red bell pepper thinly sliced
  • 1 tbsp red curry paste
  • 1 can coconut milk full-fat, 13.5 oz
  • 1 tbsp soy sauce
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp brown sugar
  • 1/4 cup fresh cilantro chopped, for garnish

Instructions

Prepare the Meatball Mixture

  • In a large mixing bowl, combine ground chicken, breadcrumbs, beaten egg, green onions, garlic, ginger, red curry paste, salt, and black pepper. Mix until well combined.
  • Shape the mixture into 1-inch meatballs and set aside.

Cook the Meatballs

  • Heat a skillet over medium heat and add 1 tablespoon of olive oil.
  • Add meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove from skillet and set aside.

Make the Curry Sauce

  • In the same skillet, add red bell pepper and sauté for 2 minutes.
  • Stir in red curry paste and cook for 1 minute until fragrant.
  • Pour in coconut milk, soy sauce, lime juice, and brown sugar. Stir well and let simmer for 5 minutes.

Simmer the Meatballs

  • Return meatballs to the skillet and coat them with the sauce. Simmer for 5 more minutes.

Serve

  • Garnish with fresh cilantro and serve warm over rice or noodles.

Nutrition

Calories: 380kcal | Carbohydrates: 20g | Protéines: 28g | Fat: 22g | Lipides saturés: 12g | Choléstérol: 85mg | Sodium: 780mg | Potassium: 600mg | Fibre: 4g | Sucre: 6g | Vitamine A: 1500IU | Vitamine C: 30mg | Calcium: 50mg | Fer: 3mg
Apports nutritionnels
Thai Curry Chicken Meatballs
Quantité par portion
Calories 380 Calories des lipides 198
% des apports journaliers*
Fat 22g34%
Lipides saturés 12g75%
Choléstérol 85mg28%
Sodium 780mg34%
Potassium 600mg17%
Carbohydrates 20g7%
Fibre 4g17%
Sucre 6g7%
Protéines 28g56%
Vitamine A 1500IU30%
Vitamine C 30mg36%
Calcium 50mg5%
Fer 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.