Thai Chicken Meatballs with Coconut-Peanut Curry
A delightful fusion of flavors, these tender chicken meatballs are bathed in a rich coconut-peanut curry sauce, making for a comforting meal that's easy to prepare.
Ingredients
For the Meatballs
- 1.1 lbs ground chicken Juicy and tender for meatballs
- 1 tsp grated ginger Provides warm aroma
- 1 tsp grated garlic Adds flavor depth
- 1 tsp low-sodium soy sauce
- 1/2 tsp sambal oelek For gentle heat
- 1 large egg yolk Binds ingredients
- 2 tbsp corn starch For meatball consistency
- 1 tbsp chopped cilantro Fresh herbal note
- 2 tbsp vegetable oil For frying
- 1 tbsp unsalted butter For rich flavor
For the Sauce
- 5 cloves grated garlic
- 2 tbsp grated ginger
- 1 cup chopped bok choy For veggie crunch
- 1 tbsp red curry paste Provides spice
- 1 tsp sambal oelek
- 1/2 cup chicken broth
- 1 15 oz can unsweetened coconut milk
- 1/2 cup peanut butter For creaminess
- 1 tsp honey Adds a hint of sweetness
- 2 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1/2 lime juiced For acidity
For Serving
- 1 cup cooked jasmine rice To serve with
- to taste toasted peanuts For garnish
- to taste fried onions For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, grated ginger, grated garlic, soy sauce, sambal oelek, egg yolk, corn starch, and chopped cilantro. Mix thoroughly until well combined.
- Form the mixture into meatballs and place them on a lined baking sheet.
Cooking the Meatballs
- Bake for 20-25 minutes, or until fully cooked and pleasantly browned.
Prepare the Sauce
- Heat 2 tbsp of vegetable oil and 1 tbsp of unsalted butter in a pan over medium heat.
- Add the grated garlic and ginger, stirring until fragrant, about 1 minute. Add the chopped bok choy and continue to sauté for another 2 minutes.
- Stir in the red curry paste and sambal oelek, allowing them to meld for 30 seconds.
Simmer the Sauce
- Pour in the chicken broth, coconut milk, and peanut butter, then mix in honey, soy sauce, fish sauce, and lime juice.
- Let the sauce simmer on low heat for 10-15 minutes until it thickens slightly.
Cook the Coconut Rice
- In a separate saucepan, combine the coconut milk, chicken broth, and jasmine rice.
- Bring to a boil, then reduce the heat to low and cover. Allow it to simmer for 15-20 minutes until the rice is tender and fluffy.
Serve
- Place a scoop of coconut rice on your plate and top it with the chicken meatballs.
- Drizzle with coconut-peanut curry sauce, and garnish with toasted peanuts and fried onions.
Notes
Allow meatballs to rest for a few minutes after baking for juicier results. Use fresh herbs for the best flavor. Customize the heat with sambal oelek to your preference.