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Thai meatballs in coconut curry sauce

Juicy Thai chicken meatballs in flavour-packed coconut curry sauce. Perfect to serve over rice or noodles.
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 229kcal
Author Subhasmita

Ingredients

Thai Meatball

  • 500 grams Ground chicken
  • 1 egg
  • 1 teaspoons garlic minced or grated
  • 1 teaspoon ginger paste or finely minced ginger
  • 2 teaspoons low-sodium soy sauce
  • ¾ cup panko breadcrumbs
  • 2 tablespoons shallots chopped finely
  • ½ tablespoon chilli paste
  • ¼ cup cilantro chopped with

For Coconut curry sauce

  • 2 tablespoons neutral oil
  • ¼ cup shallot minced
  • 3 cloves garlic minced
  • 2 teaspoons ginger paste or finely minced ginger
  • 1 can 14 ounce full-fat coconut milk
  • 2 tablespoons Thai red curry paste depending on how spicy you like it
  • 1 tspn curry powder
  • 1 Tablespoons low-sodium soy sauce
  • 1 tbsp fish sauce
  • ½ tbsp light brown sugar
  • 1 Tablespoon lime juice
  • 2 braids eye chilli splitter
  • ½ tbsp lemongrass grated
  • ¼ cup fresh cilantro and/or basil roughly chopped along with stem

Instructions

  • In a large mixing bowl add all the ingredients mentioned for Thai meatballs. Mix just until incorporated. Take 1 - 1.5 tablespoons mixture in hand, gently roll in between palms into smooth balls. To prevent sticking the mixture, lightly wet your hand before shaping.
  • Heat 2-3 tablespoons of oil in a large skillet. Place the shaped meatballs in a single layer, placed a little apart. Let it cook undisturbed on low-medium heat for about 2-3 minutes. Flip and cook the rest of the sides for 1-minutes each. Meatballs should look light golden brown in color and firm. It's ok if it is a little undercooked in the center, as the meatballs will cook further while resting.
  • Keep the meatballs covered while resting to prevent from drying.
  • In the same skillet, heat 2 tablespoon oil. Cook shallots, minced ginger, and garlic for about 2 minutes.
  • To the above onion, ginger and garlic mix, add red curry paste and curry powder. saute for a minute.
  • Lower heat. Add grated lemon grass, coconut milk, brown sugar, salt, and fish sauce. Bring the coconut curry sauce to a simmer for 6-7 minutes.
  • Add fresh lemon juice, chopped cilantro, red Thai chili if using. Stir everything and check for seasoning.
  • Add in the cooked meatballs , pour over the coconut curry sauce and cook for 4-5 minutes on low heat.
  • Take off the heat and serve over rice.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 11g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 510mg | Potassium: 545mg | Fiber: 1g | Sugar: 3g | Vitamin A: 874IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg