Description
These Coconut Thai Chicken Meatballs are tender, flavorful, and simmered in a creamy coconut red curry sauce. Served over steamed rice, they make a comforting and vibrant weeknight dinner.
Ingredients
- 500 g chicken or turkey mince
- 1 small courgette / zucchini, grated and well squeezed
- 1 medium carrot, grated
- 2 spring onions / scallions, finely sliced
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tsp chilli paste
- 1 tbsp soy sauce
- 1 large egg
- Juice of 1/2 lime
- 2 tbsp breadcrumbs
- 1/2 tsp salt
- 1 red bell pepper, thinly sliced
- 1 garlic clove, minced
- 1 tsp ginger paste
- 2 tbsp soy sauce
- 2 tbsp red Thai curry paste
- 1 can (400 ml) coconut milk
- Juice of 1/2 lime
- 120 ml chicken broth
- 1 tbsp honey
- 2 spring onions / scallions, sliced
- Small handful fresh coriander / cilantro, chopped
- Steamed rice, for serving
- Chopped cilantro, for garnish
- Sliced chilli, for garnish
Instructions
- Add the chicken or turkey mince, grated zucchini, grated carrot, spring onions, garlic, ginger paste, chilli paste, soy sauce, egg, lime juice, breadcrumbs, and salt to a large bowl. Mix gently until just combined.
- Divide the mixture into 12 to 15 equal portions and roll into meatballs.
- Heat a little oil in a large pan over medium heat. Cook the meatballs for about 10 minutes, turning occasionally, until golden brown. Remove from the pan and set aside.
- In the same pan, cook the sliced red bell pepper for 5 minutes until slightly softened.
- Add the garlic, ginger paste, soy sauce, coconut milk, red Thai curry paste, lime juice, chicken broth, and honey. Stir well and simmer over medium heat for 10 minutes.
- Stir in the spring onions and chopped coriander.
- Return the meatballs to the pan and simmer for another 10 minutes until the sauce thickens slightly and coats the meatballs.
- Serve hot over steamed rice and garnish with chopped cilantro and sliced chilli.
Notes
- Turkey mince can be used instead of chicken for a slightly leaner option.
- Adjust the chilli paste and sliced chilli to control the spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with jasmine rice or cauliflower rice for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 145 mg
