One-Pot Wonders

Thai Coconut Curry Chicken Meatballs

March 11, 2021
0 Stars
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 2
Author Notes

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

Ingredients
  • chicken meatballs
  • 1.1 pounds ground chicken thighs
  • 2 tablespoons corn starch
  • 1 egg yolk
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon each: crushed red pepper flakes, garlic powder
  • 1/4 teaspoon white pepper
  • 1 tablespoon scallions, chopped
  • 1 tablespoon soy sauce
  • coconut curry sauce
  • 3 tablespoons coconut oil
  • 2 tablespoons red curry paste
  • 2 teaspoons honey
  • 2 tablespoons soy sauce
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon white pepper
  • 1 lemon grass
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 tablespoon grated ginger
  • 1 teaspoon sambal sauce
  • 1 can (14 oz) unsweetened coconut milk
  • 1/2 cup low sodium chicken broth
  • 4 scallions, thinly sliced
  • salt + black pepper
  • sesame oil, for serving
  • chili peppers, for serving, optional
  • black sesame and cashews, for sprinkling
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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!

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