Fragrant Thai Chicken Meatballs Simmered in Creamy Coconut Curry Sauce

Here’s a recipe for Fragrant Thai Chicken Meatballs Simmered in Creamy Coconut Curry Sauce — a delicious, aromatic dish that blends tender chicken meatballs with a rich, creamy curry sauce.

Ingredients

For the Chicken Meatballs:

• 1 lb (450g) ground chicken (preferably thigh for juiciness)

• 2 cloves garlic, minced

• 1 small shallot, finely chopped

• 1/2-inch piece ginger, grated

• 1 red chili, finely chopped (optional, adjust to heat preference)

• 2 tablespoons fresh cilantro, chopped (plus extra for garnish)

• 1 tablespoon fish sauce

• 1 teaspoon soy sauce

• 1 teaspoon brown sugar

• 1/2 teaspoon ground white pepper (or black pepper)

• 1 egg, lightly beaten

• 1/4 cup panko breadcrumbs (or regular breadcrumbs)

For the Coconut Curry Sauce:

• 1 tablespoon vegetable oil (or coconut oil)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons Thai red curry paste (adjust for spice level)

• 1 can (13.5 oz/400 ml) coconut milk (full fat for creaminess)

• 1 tablespoon fish sauce

• 1 teaspoon brown sugar

• Juice of 1 lime

• Fresh Thai basil or cilantro leaves for garnish

• Optional: sliced red chili or chopped peanuts for garnish

Instructions

Step 1: Prepare the Meatballs

1. In a large bowl, combine ground chicken, minced garlic, chopped shallot, grated ginger, red chili, cilantro, fish sauce, soy sauce, brown sugar, pepper, beaten egg, and breadcrumbs.

2. Mix everything well with your hands or a spoon until fully combined.

3. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

4. Place the meatballs on a baking sheet or plate.

Step 2: Brown the Meatballs

1. Heat a large skillet over medium heat and add a little vegetable oil.

2. Add the meatballs in batches to avoid overcrowding. Brown them on all sides, about 3-4 minutes per side. They don’t need to be fully cooked yet, just nicely browned.

3. Remove the browned meatballs and set aside.

Step 3: Make the Coconut Curry Sauce

1. In the same skillet, add a bit more oil if needed.

2. Sauté the chopped onion over medium heat until softened, about 3-4 minutes.

3. Add minced garlic and grated ginger, sauté another 1-2 minutes until fragrant.

4. Stir in the Thai red curry paste, cooking for about 1 minute to release the flavors.

5. Pour in the coconut milk and stir to combine.

6. Add fish sauce and brown sugar, stir well.

7. Bring the sauce to a gentle simmer.

Step 4: Simmer Meatballs in Sauce

1. Carefully add the browned meatballs back into the skillet with the curry sauce.

2. Cover and simmer gently for 10-12 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

3. Taste and adjust seasoning with more fish sauce, lime juice, or sugar if needed.

Step 5: Serve

1. Garnish with fresh cilantro or Thai basil leaves.

2. Optionally, add sliced red chili or chopped peanuts on top for extra texture and heat.

3. Serve hot with steamed jasmine rice or rice noodles.

Tips:

• For an extra boost of flavor, you can add a splash of coconut cream for richness.

• If you want a milder curry, reduce the red curry paste or remove the chili from the meatballs.

• Leftovers taste great reheated and can be served as a flavorful lunch option.