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Delicious Thai Chicken Meatballs with Creamy Coconut Sauce Recipe

Delicious Thai Chicken Meatballs with Creamy Coconut Sauce Recipe

This Delicious Thai Chicken Meatballs with Creamy Coconut Sauce Recipe brings restaurant-quality flavors to your home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 395
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • 2 teaspoon ginger grated
  • 1 Tablespoon soy sauce or tamari
  • 1 Tablespoon lime juice
  • 1 Tablespoon cilantro chopped
  • 1 Tablespoon green onions chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Sauce and Vegetables
  • 1 Tablespoon olive oil or avocado oil for cooking
  • ½ Tablespoon olive oil or avocado oil for sautéing
  • 1 small yellow onion or ½ large, sliced
  • 2 large carrots thinly sliced
  • 1 medium red bell pepper sliced
  • 1 cup snap peas sliced diagonally
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can coconut milk (13.5 oz)
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons Thai red curry paste
  • remaining Tablespoon lime juice from ingredient list
  • fresh cilantro chopped for serving
  • sliced green onions for serving

Equipment

  • large skillet
  • Mixing Bowl

Method
 

Cooking Meatballs
  1. In a bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and black pepper. Mix until well combined.
  2. Form the mixture into meatballs (about 1.5 inches in diameter).
  3. Heat 1 Tablespoon of oil in a large skillet over medium heat. Cook the meatballs until browned on all sides and cooked through, about 10-12 minutes. Remove meatballs from the skillet and set aside.
Cooking Vegetables and Sauce
  1. In the same skillet, add ½ Tablespoon of oil and sauté onion, carrots, and red bell pepper until tender, about 5-7 minutes.
  2. Add snap peas to the skillet and cook for an additional 2-3 minutes.
  3. Pour in the coconut milk, soy sauce, red curry paste, and remaining lime juice. Stir to combine and bring to a simmer.
  4. Return meatballs to the skillet and cook for 5 more minutes until heated through and flavors meld.
  5. Serve with fresh cilantro and sliced green onions on top.

Nutrition

Serving: 1meatballCalories: 395kcalCarbohydrates: 19gProtein: 26gFat: 24g

Notes

Feel free to swap the ground chicken for turkey or plant-based alternatives for a vegetarian version. Customize by adding your favorite vegetables to the meatball mixture.

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