Thai Chicken Meatballs in Coconut Chili Sauce Recipe
This Thai Chicken Meatballs recipe offers a flavorful twist on classic meatballs with the bold flavors of Thai red curry paste and fresh herbs. Served with a creamy coconut sauce infused with sweet chili and lime, these juicy chicken meatballs make a perfect appetizer or a main dish that’s both exotic and comforting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 20 meatballs, serving 4
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Ingredients
Main Meatball Mixture
- 1 lb ground chicken (use thigh for juicier texture)
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 0.5 cup panko breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 0.25 cup green onions, finely chopped
- 0.25 cup fresh cilantro, chopped
Coconut Sauce
- 0.5 cup coconut milk (full fat recommended)
- 2 tablespoons sweet chili sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon fish sauce
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, Thai red curry paste, fish sauce, panko breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, and cilantro. Mix thoroughly until all ingredients are well incorporated.
- Form the meatballs: Shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter to ensure even cooking.
- Cook the meatballs: Preheat a skillet over medium heat and add a small amount of oil. Cook the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, approximately 12-15 minutes depending on size.
- Make the coconut sauce: In a small saucepan, combine the coconut milk, sweet chili sauce, lime juice, and fish sauce. Heat over medium heat, stirring occasionally, until warmed through and slightly thickened, about 5 minutes.
- Toss meatballs in sauce: Once the meatballs are cooked, transfer them to the saucepan and gently coat them with the coconut sauce. Warm together for another 2 minutes to meld the flavors.
- Serve: Serve the chicken meatballs hot, garnished with extra chopped cilantro or green onions if desired. These pair perfectly with steamed jasmine rice or a light salad.
Notes
- Using ground chicken thigh meat keeps the meatballs juicier compared to breast meat.
- Panko breadcrumbs help maintain a tender texture without making meatballs dense.
- You can adjust the amount of red curry paste to increase or reduce spiciness.
- Make sure not to overmix the meatball mixture to keep them tender.
- These meatballs can be baked at 375°F for 20-25 minutes as an alternative cooking method.
