Asian-Style Chicken Meatball Curry
A delightful and rich chicken meatball curry made with coconut milk and Thai red curry paste, perfect for any occasion.
Servings 4 servings
Calories 350kcal
Ingredients
For the meatballs
- 1 pound ground chicken Tender and moist, serves as the perfect base for meatballs.
- 1/2 cup shredded zucchini Adds moisture and subtle sweetness.
- 2 pieces green onions, chopped Lends a mild, oniony flavor and vibrant color.
- 2 pieces shallots, chopped Deepens flavor profile.
- 2 teaspoons grated ginger Brings a zesty and spicy kick.
- 2 cloves garlic, grated Enhances overall flavor.
- 1/4 teaspoon cayenne pepper Adds a hint of heat.
- to taste black pepper For subtle depth.
- 2 teaspoons tamari/soy sauce Provides umami flavor.
For the curry
- 3 tablespoons tamari/soy sauce For seasoning the meatballs and curry.
- 3 tablespoons extra virgin olive oil For sautéing meatballs.
- 1 piece red bell pepper, sliced Adds color and texture.
- 2 tablespoons salted butter Contributes richness.
- 1-3 tablespoons Thai red curry paste Key ingredient for Thai flavor.
- 1 can (14 oz) coconut milk Provides a creamy base.
- 1/4 cup fresh cilantro, chopped Adds freshness.
- as needed basil and lime for garnishing Enhances presentation.
Instructions
Preparation
- In a mixing bowl, combine ground chicken, shredded zucchini, chopped green onions, one shallot, two teaspoons of grated ginger, one clove of grated garlic, cayenne pepper, and two teaspoons of tamari sauce. Mix well.
- Form the mixture into tablespoon-sized meatballs.
Cooking
- Heat a large skillet over medium-high heat, and add two tablespoons of olive oil. Add meatballs and sear for about 4-5 minutes until golden and crispy. Remove and set aside.
- In the same skillet, add one tablespoon of olive oil, the remaining chopped shallot, one clove of grated garlic, remaining ginger, and sliced bell peppers. Add salted butter and Thai red curry paste; sauté for about 2 minutes.
- Stir in coconut milk and remaining tamari sauce. Allow to bubble gently, and return meatballs to skillet. Simmer until meatballs are cooked through, about 5 minutes.
- Stir in chopped cilantro just before serving.
- Serve over steamed rice, garnished with basil and lime wedges.
Notes
For juicier meatballs, don’t overmix the ground chicken mixture. Use fresh ingredients for maximum flavor. Adjust the amount of curry paste to your heat preference.