Indulge in a delightful fusion of flavors with these Coconut Curry Chicken Meatballs! This dish combines tender, juicy chicken meatballs with a rich and creamy coconut curry sauce, creating a comforting and aromatic meal perfect for any occasion. Whether you’re serving it for a family dinner or impressing guests at a gathering, this recipe is sure to be a hit. Pair it with fluffy jasmine rice and fresh cilantro for a vibrant finish. Let’s dive into the ingredients and preparation steps to bring this delicious dish to your table.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 small onion, finely diced
- 1 tbsp soy sauce
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- Salt & pepper, to taste
- 2 tbsp olive oil (for frying)
For the Coconut Curry Sauce:
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste (or adjust to taste)
- 1 tbsp curry powder
- 1 tbsp tomato paste
- 1 tbsp fish sauce (optional)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Preparation
Step 1: Make the Meatballs
In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, finely diced onion, soy sauce, cumin, coriander, salt, and pepper. Mix until all ingredients are well incorporated. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Step 2: Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook them, turning occasionally, for about 8-10 minutes, or until they are golden brown and cooked through. You can check for doneness by cutting one open; the meat should be no longer pink. Remove the meatballs from the skillet and set them aside on a plate.
Step 3: Prepare the Coconut Curry Sauce
In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, making sure not to burn them. Stir in the red curry paste, curry powder, and tomato paste, allowing them to cook for another minute. This step helps to release the spices’ essential oils and intensify the flavor.
Step 4: Combine Ingredients
Slowly pour in the coconut milk, stirring to combine. Add the fish sauce (if using), soy sauce, brown sugar, and lime juice. Stir well and let the sauce simmer on low heat for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Step 5: Add Meatballs to Sauce
Return the cooked meatballs to the pan with the coconut curry sauce. Gently toss to coat the meatballs in the sauce, then let everything simmer together for an additional 5 minutes. This ensures the meatballs absorb some of the delicious curry flavors.
Variation
For a vegetarian version, substitute ground chicken with chickpeas or lentils, using the same spices to maintain the flavor profile. You can also add vegetables such as bell peppers, broccoli, or snap peas to the sauce for added nutrition and texture.
Cooking Note
If you prefer a spicier curry, increase the amount of red curry paste. Alternatively, you can add sliced fresh chili peppers when sautéing the garlic and ginger for an extra kick.
Serving Suggestions
Serve the Coconut Curry Chicken Meatballs over a generous bed of fluffy jasmine rice, allowing the sauce to seep into the grains. Garnish with freshly chopped cilantro for a burst of freshness. This dish pairs well with a side of steamed vegetables or a simple cucumber salad to balance the richness of the curry.
Tips
- Meal Prep: The meatballs can be made in advance and frozen. Just thaw and cook in the sauce when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Garnish: Feel free to add other garnishes like lime wedges or chopped peanuts for added flavor and crunch.
Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Nutritional Information
- Calories: ~450 kcal per serving
- Protein: 24g
- Sodium: 850mg (may vary depending on soy sauce and fish sauce used)
FAQs
Q: Can I use a different type of meat?
A: Yes, you can substitute ground turkey, beef, or even tofu for a vegetarian option.
Q: How spicy is this dish?
A: The spice level can be adjusted by varying the amount of red curry paste used. Start with less and add more to taste.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the meatballs and sauce ahead of time and combine them when you’re ready to serve.
Q: What can I serve with coconut curry chicken meatballs?
A: Serve with jasmine rice, quinoa, or even cauliflower rice for a low-carb option. Adding a fresh salad on the side complements the dish well.
Conclusion
These Coconut Curry Chicken Meatballs are a perfect blend of flavors that will transport your taste buds to a tropical paradise. With their succulent texture and aromatic coconut curry sauce, they are sure to become a favorite in your household. The dish is not only delicious but also versatile, allowing you to customize it to your liking. Whether you’re cooking for a family dinner or a special occasion, this recipe is a must-try that promises satisfaction in every bite. Enjoy your culinary adventure!
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Coconut Curry Chicken Meatballs
- Total Time: 35
Ingredients
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 small onion, finely diced
- 1 tbsp soy sauce
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- Salt & pepper, to taste
- 2 tbsp olive oil (for frying)
For the Coconut Curry Sauce:
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste (or adjust to taste)
- 1 tbsp curry powder
- 1 tbsp tomato paste
- 1 tbsp fish sauce (optional)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
Preparation
Step 1: Make the Meatballs
In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, finely diced onion, soy sauce, cumin, coriander, salt, and pepper. Mix until all ingredients are well incorporated. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Step 2: Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook them, turning occasionally, for about 8-10 minutes, or until they are golden brown and cooked through. You can check for doneness by cutting one open; the meat should be no longer pink. Remove the meatballs from the skillet and set them aside on a plate.
Step 3: Prepare the Coconut Curry Sauce
In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, making sure not to burn them. Stir in the red curry paste, curry powder, and tomato paste, allowing them to cook for another minute. This step helps to release the spices’ essential oils and intensify the flavor.
Step 4: Combine Ingredients
Slowly pour in the coconut milk, stirring to combine. Add the fish sauce (if using), soy sauce, brown sugar, and lime juice. Stir well and let the sauce simmer on low heat for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Step 5: Add Meatballs to Sauce
Return the cooked meatballs to the pan with the coconut curry sauce. Gently toss to coat the meatballs in the sauce, then let everything simmer together for an additional 5 minutes. This ensures the meatballs absorb some of the delicious curry flavors.
Notes
Cooking Note
If you prefer a spicier curry, increase the amount of red curry paste. Alternatively, you can add sliced fresh chili peppers when sautéing the garlic and ginger for an extra kick.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 450
- Sodium: 850mg
- Protein: 25g