Thai Chicken Meatballs in Coconut Curry
Ingredients:
1 pound ground chicken
1/4 cup breadcrumbs
1/4 cup chopped fresh cilantro
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon red pepper flakes
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon soy sauce
1 cup chicken broth
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving
Directions:
In a large bowl, combine the ground chicken, breadcrumbs, cilantro, fish sauce, lime juice, garlic, ginger, and red pepper flakes. Season with salt and pepper. Mix until well combined, then shape the mixture into meatballs, about 1 inch in diameter.
In a large skillet over medium heat, add a bit of oil and cook the meatballs until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, add the coconut milk, red curry paste, brown sugar, soy sauce, and chicken broth. Stir to combine and bring to a simmer. Return the meatballs to the skillet and let them cook in the sauce for about 10-15 minutes, or until cooked through.
Serve the meatballs in the coconut curry sauce, garnished with fresh cilantro and lime wedges on the side.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings