Thai Curry Meatballs


Preparation20 minutes
Cook time20 minutes
ServingsServes 4


    For the meatballs:
  • 1 lb of Ground Chicken
  • 1 Egg
  • 1/2 cup of Breadcrumbs
  • 2 Cloves of Garlic, minced
  • 2 tsp of Grated Ginger
  • 2 tsp of Red Thai Curry Paste
  • 1 Tbsp of Soy Sauce
  • Salt, to taste
  • For the sauce:
  • 2 Tbsp of Light Olive Oil or any other neutral oil
  • 1 Small Yellow Onion, thinly sliced
  • 3 Cloves of Garlic, minced
  • 1 14 oz can of Full Fat Coconut Milk
  • 1 cup of Chicken Stock
  • 3 Tbsp of Thai Red Curry Paste
  • 1 Tbsp of Fish Sauce
  • Cilantro
  • Lime


    1) In a large bowl, mix together all the ingredients for the meatballs, form into small meatballs and set aside.

    2) Seat the meatballs in the oil in a large nonstick skillet just to sear on both sides, remove the meatballs to a plate and saute the onions and garlic in the same skillet until softened.

    3) Stir in the curry paste for a few seconds, add the stock, fish sauce and coconut milk, bring to a boil, add the seared meatballs back in, simmer on medium heat for about 15 minutes. Finish with cilantro and lime and serve over rice.

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