Thai Coconut Curry Chicken Meatballs
1 March 2023
Thai Coconut Curry Chicken Meatballs
Thai coconut curry chicken meatballs
This recipe for delicious Thai coconut curry chicken meatballs is simple enough for you to be able to cook & to enjoy mid-week. The effort versus reward is fabulous.
I hope this recipe gives you some lovely dinner inspiration this week.
Save this post & recipe for when you next need an answer to the question, “what the heck is for dinner?”.
You can substitute the chicken for free-range pork mince if you prefer or even use a combination of the two.
If you happen to have some kaffir lime leaves in the crisper or freezer, do add these in. Give them a scrunch in your hands to bruise them and release more flavour prior to adding them.
This recipe for Thai coconut curry chicken is a family favourite. It is a bowlful of comfort, and it is flavour-packed.
I hope you love it as much as we do.
Nellie
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Thai Coconut Curry Chicken Meatballs
Thai Coconut Curry Chicken Meatballs
Equipment
- 2 Heavy based frying pan
- 1 Cooking bowl
- 1 Spatula or cooking spoon
- 1 set of tongs
- Measuring spoons or scales
Ingredients
For the meatballs
- 500 g free range chicken mince (I like to get my mince from the butcher. The texture is generally coarser and better for rolling)
- 2 tablespoons of corn flour
- 1 egg
- 1 tablespoon of soy sauce or tamari for a gluten free option
- 1 tablespoon fish sauce
- 1 teaspoon of red curry paste
- 2 tablespoons of chopped coriander use Spring onions of you prefer
- Freshly cracked black pepper
For the sauce
- 80 ml olive oil or coconut oil
- 2 shallots finely sliced (or use half a red onion)
- 2 garlic cloves peeled and finely chopped or grated
- A thumb sized piece of ginger peeled and finely grated
- Additional 1-2 tablespoons of red curry paste to taste
- 2 tablespoons of brown sugar
- 400 ml coconut milk Full Fat
- 40 ml fish sauce
- 1 teaspoon of curry powder
- 100 ml of water
- 1 lime juice of
For serving
- Steamed rice or noodles
- Coriander use Spring onions of you prefer
- Slices of cucumber
Instructions
- In a cooking bowl, place the chicken mince, corn flour, egg, soy sauce, fish sauce, 1 teaspoon of red curry paste, coriander and freshly cracked black pepper. Stir to combine. Roll this mixture into balls that are approximately 2 tablespoons with of mixture. Popping in the fridge (if time allows) can help with the rolling.
- Place a heavy based frying pan over low-medium heat. Add half of the oil. Cook the shallots for five or so minutes, until they are soft and aromatic. Add the garlic and ginger and stir for a minute further.
- Add the additional 1-2 tablespoons of curry paste. Use 1 tablespoon if you would prefer to keep this dish especially mild. Otherwise go for 2 tablespoons of red curry paste. Stir to toast the paste for a minute to so. Add the sugar, coconut milk, fish sauce and curry powder. Add the water. Bring to a boil slowly to avoid the coconunut milk splitting. Reduce to a simmer & allow this to gently simmer as you brown the meatballs.
- Place another pan on medium heat. Add the remaining oil. Add the rolled meatballs to the pan. Cook for approximately five minutes & turn a couple of times during the cooking.
- Add the browned meatballs into the curry mixture and simmer for 10 minutes. Finish with the juice of a lime. Taste to see if your sauce needs adjusting and season accordingly.
- Serve with rice or noodles and slices of cucumber and coriander leaves.
Notes
- Good quality, coarse chicken mince will hold together very well, with the addition of the corn flour. If you have any issues with the balls holding together, it can possibly be the mince. To assist, make sure the mixture is well chilled before rolling. Popping it in the fridge for 20–30 minutes can help firm things up.
- Add a couple of scrunched-up kaffir lime leaves to the sauce if you have some in the fridge or freezer.
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If your coconut milk separates during cooking, try gently simmering the sauce over low to medium heat (rather than boiling). Use full-fat coconut milk and shake the can well before opening. If it does split, all is not lost - a splash of cream or a little cornflour mixed with water can help bring it back together.
Nutrition
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6 thoughts on “Thai Coconut Curry Chicken Meatballs”
This was absolutely delicious!
So great to hear Lisa. I’m thrilled you enjoyed it.
Taste is great but even though I added more cornflour, the balls did not stick together.
Hi Sue – Depending on the mince can effect rolling (sometimes). If it is a finer texture, some refrigeration time, before rolling, will certainly help.
Kindly – Nellie
Nellie, I’m making your meatballs (love the flavor) but the coconut milk is separating terribly. How to solve that please? K
Hi Kaye – I’m so glad you’re enjoying the flavour of the meatballs! Coconut milk can sometimes separate if it’s heated too quickly or if the brand used has a lower fat content. Here are a few tips that might help:
Try gently warming the sauce over low to medium heat rather than bringing it to a fast boil. A slow simmer helps the fats stay emulsified.
Make sure you’re using full-fat coconut milk (not “lite” coconut milk), as it’s less likely to split.
Give the can a good shake before opening, or stir it well if it’s already separated in the tin.
If you’d like an even silkier texture, you could try adding a splash of cream or a teaspoon of cornflour slurry at the end to help bring it back together.
I hope that helps & thank you again for trying the recipe!
Warmly,
Nellie x