Thai Red Curry Chicken Meatballs
- Tender chicken meatballs infused with aromatic red curry paste and coconut milk.
- A perfect balance of spicy, sweet, and tangy flavors in every bite.
- Serve over jasmine rice or noodles for a complete Thai-inspired meal.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Thai
Ingredients
Scale
- 1 pound ground chicken (93% lean)
- 2 tablespoons red curry paste
- 1 cup coconut milk (divided)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup shredded carrots
- 2 teaspoons lime juice
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced (optional)
- 1 tablespoon grated ginger (optional)
- 2 tablespoons vegetable oil, for cooking
- Lime wedges, for serving
- Jasmine rice or rice noodles, for serving
Instructions
- In a large mixing bowl, combine ground chicken, red curry paste, 1/4 cup coconut milk, fish sauce, brown sugar, shredded carrots, lime juice, and cilantro.
- Season with salt and pepper. If using, add garlic and ginger.
- Gently mix until all ingredients are evenly incorporated. Be careful not to overwork the mixture.
- With slightly dampened hands, form the mixture into meatballs about 1-inch in diameter.
- Heat oil in a large skillet over medium heat.
- Carefully place meatballs in the skillet, working in batches if necessary to avoid overcrowding.
- Cook meatballs for 8-10 minutes, turning occasionally until browned on all sides and cooked through to 165°F internal temperature.
- Optional: After meatballs are cooked, remove them to a plate. In the same skillet, add remaining coconut milk and simmer for 2-3 minutes. Return meatballs to the sauce to coat.
- Serve hot over jasmine rice or noodles, garnished with fresh cilantro and lime wedges.
Notes
- For spicier meatballs, increase the amount of red curry paste or add a minced Thai chili.
- To make ahead, you can form the meatballs and refrigerate for up to 24 hours before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving (about 5 meatballs)
- Calories: 325
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 10
- Carbohydrates: 12
- Fiber: 2
- Protein: 24
- Cholesterol: 95
Keywords: Thai Red Curry Chicken Meatballs, Thai curry chicken meatballs, red curry chicken recipe, spicy Thai meatballs, curry chicken appetizers