Thai Coconut Curry Chicken Meatballs

• 1 pound ground chicken
• 1/4 cup unsweetened coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped
• 1/4 teaspoon ground white pepper
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 stalk lemongrass, bruised and tied in a knot
• 3 kaffir lime leaves
• 1/2 cup bamboo shoots, sliced
• Fresh cilantro for garnish

Steps

1. 1 In a bowl, combine ground chicken, 1/4 cup coconut milk, 1 tablespoon curry paste, fish sauce, lime juice, garlic, cilantro, and white pepper. Mix gently.
2. 2 Form mixture into small meatballs, about 1 inch in diameter.
3. 3 Heat a large skillet over medium heat and add meatballs, cooking until browned on all sides.
4. 4 Remove meatballs and set aside.
5. 5 In the same skillet, add remaining curry paste, then pour in coconut milk and chicken broth.
6. 6 Add lemongrass and kaffir lime leaves, bring to a simmer.
7. 7 Return meatballs to the skillet, add bamboo shoots, and simmer for 10 minutes.
8. 8 Serve garnished with fresh cilantro.

Equipment

• Large skillet
• Measuring cups and spoons
• Wooden spoon

Variations

• Substitute chicken with turkey for a leaner option.
• Add Thai basil leaves for a fresh twist.

Substitutions

• If lemongrass is unavailable, use a teaspoon of lemon zest for a hint of citrus.

Pairings

• Pairs well with a crisp Thai iced tea or a light lager beer.

Nutrition

Tips

• For extra flavor, marinate the meatballs for 30 minutes before cooking.
• Adjust curry paste to taste if you prefer a milder or spicier dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of coconut milk.

Serving Suggestions

• Serve with steamed jasmine rice or a side of fresh cucumber salad.

FAQ