The “Thai Red Curry Chicken Meatballs” recipe is a flavorful and quick option for a weeknight dinner, taking less than 35 minutes to prepare. This dish is not only low in carbs and calories but also serves as a fantastic appetizer for gatherings. The meatballs are made with ground chicken, enhanced with garlic, ginger, and cilantro for freshness, and bound together with panko breadcrumbs and egg. They are baked to perfection and then tossed in a homemade Thai red curry sauce, which is rich with coconut milk, spiced with red curry paste, and finished with a touch of lime juice for brightness. This recipe is versatile, allowing for substitutions such as ground turkey and adjustments to make it gluten-free or even more low-carb. It’s recommended to serve these meatballs over rice or with vegetables to complete the meal, making it a satisfying and delicious option for any day of the week.
Ingredients:
1 lb ground chicken
1 egg
1/2 cup breadcrumbs
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 teaspoon ginger, grated
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 tablespoon coconut oil
1 can (14 oz) coconut milk
1 red bell pepper, sliced
1/2 cup peas
Salt and pepper to taste
Directions:
In a large bowl, combine ground chicken, egg, breadcrumbs, Thai red curry paste, fish sauce, ginger, garlic, cilantro, salt, and pepper. Mix well.
Form the mixture into meatballs, about 1 inch in diameter.
Heat coconut oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes.
Pour coconut milk into the skillet, add sliced red bell pepper and peas. Bring to a simmer.
Reduce heat to low and cook for an additional 10-15 minutes, or until meatballs are cooked through and the sauce has thickened.
Serve hot, garnished with additional cilantro if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings