Coconut Curry Chicken Meatballs (Print Version)

Juicy chicken meatballs in rich coconut curry sauce, packed with Thai flavor. Quick and comforting weeknight dinner.

# Ingredients You'll Need:

→ For the Meatballs

01 - 1 pound ground chicken
02 - 2 cloves garlic, grated
03 - 3 green onions, finely chopped
04 - 2 tablespoons sesame oil or olive oil
05 - 2 to 3 tablespoons Thai red curry paste
06 - 1 can (14 oz) coconut milk, regular or lite
07 - 2 red bell peppers, thinly sliced
08 - 1-inch piece of ginger root, grated
09 - 1 teaspoon fish sauce, optional
10 - Salt, to taste
11 - Black pepper, to taste

→ For Serving (optional)

12 - Cooked jasmine rice
13 - Chopped cilantro
14 - Lime wedges

# Step-by-Step Instructions:

01 - Preheat your oven to 350°F (175°C).
02 - In a large bowl, combine the ground chicken, grated garlic, one chopped green onion, and a pinch of salt and pepper. Mix well with your hands until evenly combined.
03 - Lightly oil your hands to prevent sticking. Scoop about 1 tablespoon of the chicken mixture and roll into balls. Place on a large baking sheet. Repeat for all the mixture, forming about 16 meatballs.
04 - Bake meatballs for 15 minutes or until fully cooked through.
05 - While meatballs bake, heat 2 tablespoons of oil in a large skillet over medium heat. Add remaining chopped green onion, red bell peppers, and grated ginger. Sauté for 3 to 4 minutes until softened.
06 - Add curry paste and cook for 1 minute until aromatic. Pour in coconut milk and optional fish sauce. Stir and bring to a simmer.
07 - Transfer baked meatballs to skillet and simmer for 5 minutes to let flavors meld. Taste and adjust seasoning as needed.
08 - Spoon cooked jasmine rice into bowls, top with meatballs and sauce. Garnish with chopped cilantro and lime wedges.

# Extra Tips & Details:

01 - Meatballs can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.