Thai Coconut Curry Chicken Meatballs

This recipe is simple enough to enjoy mid-week, and it is delicious. The effort versus reward is also fabulous.

Thai coconut curry chicken meatballs. I hope this recipe gives you some lovely dinner inspiration this week.

5 from 3 votes

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Course: Dinner

Cuisine: Thai

Prep Time: 10

Cook Time: 20

Servings:

Calories: 609kcal

Author: Nellie Kerrison | Relish Mama

Cost: 15

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
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
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.
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 the boil and then 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

This recipe is simple enough to enjoy mid-week, and it is delicious. The effort versus reward is also fabulous.
Thai Coconut curry chicken meatballs. I hope this recipe gives you some lovely dinner inspiration this week.
Add a couple of scrunched-up kaffir lime leaves to the sauce if you have some in the fridge or freezer.

Nutrition