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- 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 1 tablespoon red curry paste - 1 tablespoon fish sauce - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1/2 cup chicken broth - 1 red bell pepper, sliced - 1 cup snap peas or green beans - Additional cilantro for garnish - Lime wedges for a zesty touch For the meatballs, you need ground chicken, breadcrumbs, and fresh cilantro. The red curry paste gives it a nice kick. Fish sauce adds depth, while garlic and onion powders give flavor. Don't forget salt and pepper to taste. For the sauce, coconut milk makes it creamy. More red curry paste gives it a bold flavor. Fish sauce and brown sugar balance the taste. Chicken broth keeps the sauce smooth. Sliced red bell pepper and snap peas add color and crunch. You can garnish the dish with more cilantro and lime wedges. This adds freshness and brightness to the meal. Enjoy the vibrant colors and flavors of your Thai Red Curry Chicken Meatballs! {{ingredient_image_1}} Start by gathering a large bowl. In this bowl, combine the ground chicken, breadcrumbs, and chopped cilantro. Next, add the red curry paste, fish sauce, garlic powder, onion powder, salt, and pepper. Mix everything together using your hands. Make sure all the ingredients blend well. You want the mixture to be smooth and easy to shape. Once your mixture is ready, it’s time to form the meatballs. Take small amounts of the mixture and roll them into balls about one inch wide. Place each meatball on a baking sheet lined with parchment paper. This will help them cook evenly. Preheat your oven to 400°F (200°C). Bake the meatballs for 15 to 20 minutes. They should be golden brown and fully cooked inside. While the meatballs bake, let’s make the sauce. Heat a large skillet over medium heat. Pour in the coconut milk and add more red curry paste. Then, stir in the fish sauce and brown sugar. Add the chicken broth next. Mix well and bring this to a gentle simmer. After the meatballs are done, it’s time to bring everything together. Carefully add the meatballs to the skillet with the curry sauce. Gently stir them to coat with the sauce. Heat for about 2 to 3 minutes. This will help the meatballs soak up the delicious flavors. Now, it’s time to serve! I recommend plating the meatballs over steamed jasmine rice or rice noodles. For a bright touch, add fresh cilantro and lime wedges on top. This makes the dish pop with color and flavor. Enjoy your tasty Thai Red Curry Chicken Meatballs! To get meatballs that are just right, follow these steps: - Mix Well: Combine all ingredients evenly. This helps meatballs hold together. - Size Matters: Make meatballs about one inch wide. This size cooks evenly. - Oven Temperature: Bake at 400°F (200°C) for 15-20 minutes. This gives them a nice brown color. - Check Doneness: Use a meat thermometer. The center should reach 165°F (74°C) for safety. Using fresh ingredients boosts flavor a lot. Here’s what to do: - Fresh Herbs: Add more cilantro for extra brightness. Fresh herbs make a big difference. - Veggies: Try bell peppers and snap peas. They add crunch and color. - Coconut Milk: Use full-fat coconut milk. It makes the sauce rich and creamy. - Lime Juice: A squeeze of lime brightens the dish. Add it right before serving for a fresh taste. Watch out for these common errors: - Overmixing: Don’t mix the meatball mixture too much. This can make them tough. - Skipping the Sauce: The sauce is key! Don’t skip it; it adds flavor and moisture. - Not Preheating: Always preheat your oven. This ensures even cooking. - Forgetting to Garnish: Garnish with cilantro and lime. It makes the dish look appealing and adds flavor. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of the meatballs and sauce, making your dish more vibrant and aromatic. Adjust Spice Level: If you prefer a milder curry, reduce the amount of red curry paste or add coconut milk to balance the heat. Meatball Texture: Make sure to not overmix the meatball mixture; this will help keep them tender and juicy after baking. Rest Before Serving: Allow the meatballs to rest in the sauce for a few minutes before serving to let the flavors meld together. {{image_2}} You can switch out ground chicken for other meats. Ground turkey works well and keeps it lean. You could also use beef or pork for a richer flavor. For a twist, try ground lamb. Each meat brings its own taste and texture to the dish. If you want a meat-free option, try plant-based proteins. Use lentils or chickpeas as a base. You can mash them and mix in breadcrumbs and spices. For an even simpler option, use store-bought veggie meatballs. Just make sure they are packed with flavor to match the sauce. Feel free to mix up the veggies in the sauce. You can add carrots, zucchini, or mushrooms. Each vegetable adds a unique taste and keeps the dish colorful. You can also use frozen vegetables for convenience. Just toss them in during the last few minutes of cooking. This keeps them fresh and bright. Store any leftover Thai red curry chicken meatballs in an airtight container. Keep them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat, place the meatballs in a skillet over medium heat. Add a splash of coconut milk or chicken broth to keep them moist. Stir occasionally until heated through. You can also use the microwave. Heat them in a bowl for about one to two minutes, checking every 30 seconds. For freezing, place the cooked meatballs in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer bag. You can store them for up to three months. To thaw, move the meatballs to the fridge overnight. Reheat them as mentioned earlier for the best taste. Thai red curry is a rich, flavorful dish made with red curry paste. It features coconut milk, which adds creaminess and sweetness. The blend of spices gives it a unique taste. You can find red curry in many Thai meals. It often includes vegetables and proteins, making it hearty and satisfying. Yes, you can use store-bought meatballs for this recipe. They save time and can taste good. Look for chicken meatballs to keep the flavors consistent. Just ensure they are cooked fully before adding them to the curry sauce. This method cuts down on prep time and still delivers great taste. You can serve these meatballs over steamed jasmine rice or rice noodles. Both options soak up the curry sauce well. You can also pair them with a fresh salad or steamed vegetables for a balanced meal. For a special touch, add lime wedges, cilantro, or chopped peanuts on top. This recipe has a mild to medium spice level. The red curry paste adds flavor without overwhelming heat. If you like it spicier, you can add more curry paste or fresh chili peppers. Always taste as you go to find the heat that works for you. Yes, you can make this dish ahead of time. Prepare the meatballs and sauce, then store them separately. You can keep them in the fridge for up to three days. When ready to eat, reheat the meatballs in the sauce on the stove. This can enhance the flavors, making it even more delicious! We explored how to make Thai Red Curry Meatballs with easy steps and tips. You learned about the key ingredients, cooking methods, and storage options. I shared ways to enhance flavor and offered meatball variations. With these tips, you can enjoy a tasty dish that's fun to make. Try it out and impress your friends and family with this delicious meal!

Thai Red Curry Chicken Meatballs

Delicious chicken meatballs infused with Thai red curry flavors, served in a creamy coconut sauce with vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 1 lb ground chicken
  • 0.25 cup breadcrumbs
  • 0.25 cup fresh cilantro, chopped
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 0.5 cup chicken broth
  • 1 medium red bell pepper, sliced
  • 1 cup snap peas or green beans

Instructions
 

  • In a large bowl, combine ground chicken, breadcrumbs, cilantro, red curry paste, fish sauce, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined.
  • Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
  • Preheat the oven to 400°F (200°C). Bake the meatballs for 15-20 minutes or until they are cooked through and golden brown.
  • While the meatballs are baking, heat a large skillet over medium heat. Add coconut milk, red curry paste, fish sauce, brown sugar, and chicken broth. Stir well to combine and bring to a gentle simmer.
  • Stir in sliced red bell pepper and snap peas or green beans. Cook for about 5-7 minutes, or until the vegetables are tender yet crisp.
  • Once the meatballs are done, add them to the skillet with the curry sauce. Gently stir to coat the meatballs in the sauce and heat everything through for another 2-3 minutes.
  • Remove from heat and serve hot over steamed jasmine rice or rice noodles.

Notes

Garnish with additional cilantro and lime wedges for a zesty touch. Serve in a shallow bowl to showcase the vibrant colors.
Keyword chicken, coconut, curry, meatballs, Thai