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This comforting coconut curry chicken dish comes together quickly with bold Thai flavors and simple ingredients. Juicy meatballs made from ground chicken are baked and then gently simmered in a creamy coconut curry sauce that’s rich with aromatic spices and fresh vegetables. Whether you're craving something cozy or need a fast dinner on a busy night this one delivers on both taste and ease.
I first made this during a chilly weeknight when I needed something fast and warm. Now it’s in constant rotation and even picky eaters clean their bowls.
Ingredients
- Ground chicken: juicy and lean perfect for meatballs
- Garlic: adds depth and aroma grated fresh for full flavor
- Green onions: bring light sharpness and color
- Sesame oil: enhances the sauce with a nutty warmth
- Thai red curry paste: packs a bold and spicy punch
- Coconut milk: makes the sauce rich and silky
- Red bell peppers: bring sweetness and texture
- Ginger: adds freshness and spice to balance the creaminess
- Fish sauce: for umami richness totally optional
- Salt and pepper: simple essentials for balanced taste
- Jasmine rice: perfect companion with its floral notes
- Fresh cilantro: for bright herby finish
- Lime wedges: add needed acidity to cut through the richness
Step-by-Step Instructions
- Prepare the Meatball Mix:
- In a large bowl mix ground chicken grated garlic chopped green onion and a good pinch of salt and pepper. Use your hands to evenly blend everything. This gives you better control of texture and makes sure no bite is bland.
- Shape the Meatballs:
- Lightly coat your hands with oil so the mixture doesn’t stick. Scoop about one tablespoon at a time and roll each into a ball. Line them up on a baking sheet with enough space between so they cook evenly.
- Bake the Meatballs:
- Preheat your oven to 350 degrees Fahrenheit and bake the meatballs for 15 minutes. They should be cooked through with a bit of golden color. This makes them firm enough to hold up in the sauce.
- Start the Curry Base:
- While the meatballs bake heat oil in a large skillet over medium. Add the rest of the green onions sliced bell peppers and grated ginger. Cook for about 3 to 4 minutes until the peppers are softened and fragrant.
- Build the Sauce:
- Stir in the red curry paste and let it sizzle for about one minute. This activates the spices and makes the flavor bloom. Then pour in the coconut milk and fish sauce if using. Stir well and bring it to a gentle simmer.
- Simmer the Meatballs:
- Transfer the baked meatballs into the simmering sauce and let everything cook together for another 5 minutes. This allows the sauce to seep into the meatballs making every bite rich and flavorful.
- Finish and Serve:
- Spoon the curry meatballs over warm jasmine rice. Top with chopped cilantro and a squeeze of lime for a burst of freshness. Serve immediately while everything is piping hot.
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The coconut milk is my favorite part of this dish. It creates a lush base that carries all the flavors without overpowering the ingredients. My youngest always asks for extra sauce on her rice which tells me it’s doing something right.
Storage Tips
These meatballs and sauce store well together. Place leftovers in an airtight container and refrigerate for up to five days. For longer storage freeze for up to three months and thaw overnight before reheating gently on the stove.
Ingredient Substitutions
You can swap ground chicken for ground turkey or even plant based meat for a vegetarian version. Olive oil works in place of sesame oil though you lose that hint of toastiness. If red curry paste is unavailable try yellow or green but start with less and taste as you go.
Serving Suggestions
Serve over white jasmine rice for the classic combo or try brown rice for a bit more texture. They also pair nicely with rice noodles or steamed cauliflower for a lower carb option. Add a quick cucumber salad on the side for contrast.
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Cultural Context
Inspired by Thai flavor profiles this dish blends homey comfort with Southeast Asian ingredients. Coconut curry is a staple in many regional Thai dishes and here it’s made more approachable through a familiar meatball format. It’s a bridge between everyday cooking and something special.
Frequently Asked Questions About Recipes
- → Can I use ground turkey instead of chicken?
Yes, ground turkey can be used as a substitute. Just ensure it’s not too lean to keep the meatballs moist and tender.
- → Is the dish very spicy?
The heat depends on the amount of curry paste used. Start with 2 tablespoons for a milder flavor and increase to 3 if you prefer more spice.
- → Can I make this ahead of time?
Absolutely. The meatballs and sauce can be prepared in advance and stored in the fridge for up to 5 days or frozen for longer storage.
- → What can I serve with these meatballs?
Jasmine rice is the most common pairing, but they also go well with brown rice, noodles, or even steamed vegetables for a lighter option.
- → Do I have to bake the meatballs?
Baking is a convenient method, but you can also pan-fry them until golden brown and fully cooked for added texture.