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Thai Curry Chicken Meatballs

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These Thai Curry Chicken Meatballs are everything I want from a weeknight dinner. Tender chicken meatballs are gently simmered in a rich coconut curry sauce flavoured with Thai red curry paste, ginger and coconut milk. It’s comforting enough for a cosy evening at home, but equally impressive served to friends with coriander lime rice and plenty of steamed greens.

  • Author: zenak
  • Prep Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 4-6 1x

Ingredients

Scale

For the meatballs: 

  • 50g panko breadcrumbs
  • 2 tbsp good-quality coconut milk (70% or more coconut extract)
  • 1 large egg, beaten
  • 1 tbsp good-quality Thai red curry paste (see Notes below)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ½ tsp salt
  • 500g chicken mince
  • 2 echalion/banana shallots (or 1 onion), very finely chopped
  • vegetable oil (or any neutral oil), for shallow frying

For the sauce:

  • 1 heaped tbsp good-quality Thai red curry paste
  • 1 tsp ginger paste
  • 2 x 400ml tins good-quality coconut milk (minus the 2 tbsp used for the meatballs)
  • 1 tbsp fish sauce
  • 1 tsp palm sugar or light brown sugar
  • 1 tsp ground turmeric

Instructions

  1. In a large bowl, mix the panko, coconut milk, egg, Thai red curry paste, ginger, garlic and salt until a thick paste forms.
  2. Add the chicken mince and shallots, then use your hands to combine thoroughly (try not to overwork the mixture as this will result in dense meatballs). Roll the mixture into 20 balls and refrigerate for 15 to 30 minutes to firm up slightly.
  3. Heat a tablespoon or two of vegetable oil in a large sauté pan over medium-high heat. Sear the meatballs until golden on the top and bottom, around 1 minute per side, then transfer to a plate.
  4. Lower the heat to medium. Add the Thai red curry paste and ginger paste and stir-fry for 30 seconds to 1 minute, or until fragrant.
  5. Add the coconut milk, fish sauce, sugar and turmeric, stir to combine and bring to a gentle simmer. Cover, reduce the heat to low and simmer for 5 minutes.
  6. Add the meatballs to the sauce, turn the heat up to medium and bring back to a simmer. Cover again, reduce the heat to low and cook for 15 minutes, or until the meatballs are tender and cooked through.
  7. I like to serve these with coriander lime rice (cooked white jasmine rice tossed with finely chopped fresh coriander and lime zest) and steamed greens on the side.

Notes

Good-quality Thai curry pastes are made with fresh, natural ingredients like Thai chillies, lemongrass, galangal, lime leaves and shrimp paste. Where possible, opt for brands that use a high percentage of these ingredients and steer clear of those bulked out with additives or preservatives. I highly recommend Mae Ploy and Thai Taste.

Find it online: https://zenaskitchen.com/thai-curry-chicken-meatballs/

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