Thai style juicy chicken meatballs in a coconut curry sauce. This one-pot dish is incredibly delicious. The meatballs are tender, herby with a garlic note. Coated with a rich, spicy coconut curry sauce and topped with fresh cilantro and roasted cashew nuts. It’s super easy to make. We cook the meatballs, add the sauce and cook everything in one pot to create a super flavorful meal. Enjoy served with naan, noodles, rice or cauliflower rice. —Anna Chwistek | Serving Dumplings
ground chicken thighs
each: crushed red pepper flakes, garlic powder
coconut curry sauce
red curry paste
garlic cloves, minced
shallot, finely chopped
can (14 oz) unsweetened coconut milk
low sodium chicken broth
scallions, thinly sliced
salt + black pepper
sesame oil, for serving
chili peppers, for serving, optional
black sesame and cashews, for sprinkling
In This Recipe
Add ground chicken to a bowl. Add corn starch, egg yolk, cilantro, chili flakes, scallions, garlic powder, white pepper and soy sauce. Mix until just combined. Coat your hands with olive oil. Roll the chicken into 2 tablespoon-size balls.
Heat a large skillet over medium heat and add coconut oil. Add the meatballs and sear until crisp, about 5 minutes, turning them 2-3 times.
Add garlic, ginger and shallot. Cook until fragrant, about 2 minutes. Stir in the red curry paste and turmeric. Add coconut milk, chicken broth, soy sauce, sambal, honey, lemon grass and white pepper. Simmer over medium heat until the meatballs are cooked through, 15 minutes. Stir in the scallions.
Meanwhile, cook rice or noodles in salted water, according to package directions.
Divide rice among bowls, top with meatballs and sauce. Sprinkle with sesame seeds, toasted cashews and scallions. Add some chili peppers if you like the extra heat. Drizzle with some sesame oil. Enjoy!