THAI RED CURRY CHICKEN MEATBALLS
PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins
Thai Red Curry Chicken Meatballs A quick weeknight dinner that takes less than 30 minutes to make.
Serves: 4
INGREDIENTS
Thai Red Curry Chicken Meatballs
- 16 ounces ground chicken
- ½ cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 whole egg
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 tablespoon cilantro, chopped
Thai curry sauce
- ½ tablespoon extra virgin olive oil
- 1 teaspoon ground ginger, minced
- 2 garlic cloves, minced
- 1-2 tablespoons concentrated red curry paste (depending on how spicy you want the sauce to be)
- ¾ cup coconut milk
- 1 teaspoon sriracha
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- ⅛ teaspoon red pepper flakes
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
INSTRUCTIONS
Thai Curry Chicken Meatballs
- Preheat oven to 400 degrees.
- Lightly grease a baking sheet with oil.
- In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix.
- Portion out 12 large meatballs. (Working with slightly wet hands helps the meatballs from sticking to your hands.)
- Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip half way through cooking.
- Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce.
- Garnish with extra cilantro if desired. Serve immediately.
- Note: If you are freezing the meatballs do not toss with sauce until ready to serve.
Thai curry sauce
- Heat oil in small saucepan.
- Add garlic and ginger and cook for 1 minute.
- Add in curry paste and cook for an additional minute.
- Whisk in coconut milk and continue whisking until thick. Take off the heat.
- Stir in Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice.
- Set aside until ready to toss with meatballs.
