Our Thai Chicken Meatball Coconut Curry is creamy, spicy, and absolutely delicious – perfect for a weeknight dinner or a special treat! Tender chicken meatballs are simmered in a rich and fragrant coconut curry sauce, creating a dish that's bursting with bold Thai-inspired flavours. Serve it with steamed jasmine rice or your favourite greens for a meal that’s as comforting as it is impressive.
Ingredients:
500g chicken mince
1 free-range egg
1/2 cup breadcrumbs
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 teaspoon freshly grated ginger
1 clove garlic, finely chopped
Salt and pepper to taste
1 tablespoon coconut oil
1 onion, finely chopped
1 can (400ml) coconut milk
1/2 cup chicken stock
1 tablespoon lime juice
1 tablespoon brown sugar
1/4 cup fresh coriander, chopped
1/4 cup spring onions, sliced
Instructions:
In a large mixing bowl, combine chicken mince, egg, breadcrumbs, Thai red curry paste, fish sauce, ginger, garlic, salt, and pepper. Mix well and shape into small meatballs.
Heat the coconut oil in a large frying pan over medium heat. Add the meatballs and cook until golden brown on all sides (approximately 5–7 minutes). Remove from the pan and set aside.
In the same pan, sauté the onion until soft. Add the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer, then mix in the lime juice and brown sugar until dissolved.
Return the meatballs to the pan, cover, and let simmer for about 10 minutes, or until the meatballs are fully cooked through.
Sprinkle with fresh coriander and spring onions before serving. Enjoy these meatballs on their own or with steamed jasmine rice for a complete meal.
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