Description
This Chicken Meatball Curry is a flavorful and aromatic dish that combines tender chicken meatballs with a rich and creamy Thai curry sauce. Perfect served over rice with a squeeze of lime and fresh herbs on top!
Ingredients
Units
Scale
Chicken Meatballs:
- 500 g (1lb 2oz) minced (ground) chicken
- 1 tbsp sesame oil
- 1 medium egg
- 5 tbsp panko breadcrumbs
- 2 garlic cloves peeled and minced
- 1 tsp minced ginger
- 2 tsp lemongrass paste
- 1 red Thai chilli finely chopped (or for less heat use a Fresno or serrano chilli or leave out)
- 1/4 tsp salt
- 1/4 tsp white pepper
- 2 tbsp finely chopped coriander (cilantro)
Sauce:
- 1 tbsp oil
- 2 garlic cloves peeled and minced
- 1 tsp minced ginger
- 1 chicken stock cube crumbled
- 4 tbsp red Thai curry paste
- 400 ml (14oz) tin full-fat coconut milk
- 2 tsp fish sauce
- 1 tbsp light brown sugar
- 10 Thai basil leaves torn in half
- 1 tbsp fresh lime juice approx. the juice from half a lime
Instructions
- Prepare the Meatballs: Combine all meatball ingredients in a bowl, mix well, and refrigerate for 20 minutes.
- Form Meatballs: Shape mixture into walnut-sized meatballs.
- Brown Meatballs: Brown meatballs in a skillet for 6-8 minutes.
- Prepare Sauce: Cook garlic, ginger, stock cube, and curry paste. Add coconut milk, fish sauce, sugar, basil, and lime juice.
- Simmer: Coat meatballs with sauce and simmer for 5-6 minutes.
- Serve: Serve over rice with herbs, chillies, and lime wedges.
Notes
- Can be made ahead and refrigerated for up to two days.
- Leftovers can be frozen and reheated.
- Adjust curry paste for milder flavor.
- Coconut milk can be substituted with chicken stock and cream.
- Alternative options for lemongrass paste provided.
- Recipe can be scaled up or down with ingredient ratios maintained.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 5g
- Sodium: 817mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0.1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 149mg
