Coconut Curry Chicken Meatballs

Coconut Curry Chicken Meatballs is a dish that combines the essence of comfort food with a vibrant twist. It blends the rich traditions of Southeast Asian culinary artistry with the simplicity and warmth of home-cooked meals. The succulent chicken meatballs are the star of this dish, made from finely ground chicken thighs that ensure each meatball is moist, tender, and flavorful.

These are not ordinary meatballs but a canvas for a rich tapestry of flavors. Freshly grated turmeric and ginger lend their aromatic warmth and earthiness. At the same time, a touch of red curry paste introduces a complex and inviting flavor, with hints of lemongrass, galangal, and chili dancing on the palate. Cilantro adds a burst of freshness.

The meatballs are held together with breadcrumbs, eggs, and diced onion resulting in a tender texture that holds its shape beautifully. Baking these meatballs in the oven is an excellent idea because it allows them to develop a subtle golden crust while remaining juicy and evenly cooked throughout. There is no need for constant tending when baking them.

This dish stands out for its exceptional combination of meatballs and coconut curry sauce. The sauce is a rich and creamy blend that perfectly complements the meatballs. It’s made with a smooth and velvety coconut milk base that seamlessly merges with the robust flavors of red curry paste.

Fresh turmeric adds an earthy note, and fish sauce provides an umami depth subtly counterbalanced by the brown sugar’s sweetness. Including lime juice infuses the sauce with a bright acidity that cuts through the richness, elevating the dish to new heights of flavor. This sauce is a delicate balance of sweet, savory, and spicy elements.

Vegetables like sliced onions and bell peppers add texture and a pop of color, turning the sauce into a medley of flavors and textures pleasing to the eye and the palate. As the vegetables simmer in this fragrant sauce, they absorb its flavors, becoming more delectable.

Coconut Curry Chicken Meatballs are a versatile dish that transcends the boundaries of meal categories. They are perfect as the star of a cozy family dinner, a tantalizing option for a dinner party, or a comforting solo meal that soothes the soul. This dish pairs beautifully with a side of fluffy jasmine rice, which soaks up the rich sauce, or with a serving of noodles for a more filling option.

Coconut Curry Chicken Meatballs are a delightful combination of flavors and textures that will take you on a culinary adventure while providing comfort with familiar tastes and aromas. This dish demonstrates how simple ingredients can come together in perfect harmony to create a nourishing and enchanting meal. It is a testament to the power of combining flavors to create a wonderful and satisfying dining experience.

Coconut Curry Chicken Meatballs

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Southeast AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Coconut Curry Chicken Meatballs are tender, oven-baked chicken meatballs in a rich coconut curry sauce flavored with fresh turmeric, ginger, and cilantro for an exotic and comforting culinary experience.

Ingredients

• For the Chicken Meatballs

• 1 1/2 pounds boneless, skinless chicken thighs

• 1/2 cup breadcrumbs

• 1 small onion, diced

• 1 large egg

• 2 cloves of garlic, minced

• 1 tablespoon ginger, freshly grated

• 1 tablespoon turmeric, freshly grated

• 1 tablespoon red curry paste

• 1 tablespoon cilantro, freshly chopped

• to taste, salt and ground black pepper

• For the Coconut Curry Sauce

• 1 can (14 oounces) coconut milk

• 1 small onion, thinly sliced

• 1 small red bell pepper, thinly sliced

• 1 small green bell pepper, thinly sliced

• 2 tablespoons red curry paste

• 1 tablespoon turmeric, freshly grated

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 lime, juiced

• to taste, salt

Directions

• Grind Chicken:
  Trim any excess fat and chop the chicken thighs into smaller pieces. Pulse in a food processor until the chicken is evenly ground but retains some texture. Avoid overprocessing to keep the mix moist.
• Mix and Form Meatballs:
  Combine the ground chicken with breadcrumbs, egg, onion, garlic, ginger, turmeric, red curry paste, cilantro, salt, and ground black pepper. Mix well. Form into 1″ to 2″ meatballs and set aside.
• Preheat Oven:
  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
• Bake Meatballs:
  Bake in the preheated oven for about 25 minutes, or until the meatballs are golden brown on the outside and reach an internal temperature of 165°F (74°C), indicating they are fully cooked.
• Prepare Sauce:
  In a large skillet or saucepan, sauté the onion and bell peppers for about 2-3 minutes until softening. Stir in the red curry paste and grated turmeric, cooking for 1 to 2 minutes until aromatic. Add the coconut milk, fish sauce, and brown sugar, bringing the mixture to a simmer. Let the sauce simmer for 10 minutes to thicken slightly. Stir in the lime juice and salt to taste.
• Combine Meatballs and Sauce:
  Once the meatballs are baked, transfer them into the simmering sauce. Gently coat all the meatballs with the sauce and let them simmer together for a few minutes.
• Serve:
  Serve the meatballs and sauce hot. Garnish with additional cilantro and lime wedges as desired.

Notes

• If you prefer a thicker sauce, you can simmer it for a longer period before adding the meatballs, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) to the sauce and cook until thickened.
• These meatballs and sauce can be made ahead and refrigerated for a quick reheat during busy weeknights, making them a versatile and delicious option for meal planning.