🍛 Thai Green Curry Chicken Meatballs
📝 Ingredients:
↪️For the Meatballs:
◾️1 lb ground chicken
◾️1/4 cup breadcrumbs
◾️1 egg
◾️2 cloves garlic, minced
◾️1 tablespoon fresh ginger, grated
◾️2 green onions, finely chopped
◾️Salt and pepper to taste
↪️For the Curry Sauce:
◾️1 tablespoon coconut oil
◾️2 tablespoons Thai green curry paste
◾️1 can (14 oz) coconut milk
◾️1 cup chicken broth
◾️1 cup bell peppers, sliced
◾️1 cup zucchini, sliced
◾️1 tablespoon fish sauce
◾️1 tablespoon lime juice
◾️Fresh basil and cilantro for garnish
👨🍳 Directions:
✅️1. Make the Meatballs:
In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, green onions, salt, and pepper. Mix until well combined, then shape into small meatballs.
✅️2. Cook the Meatballs:
Heat a bit of oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to be fully cooked through). Remove and set aside.
✅️3. Make the Curry:
In the same skillet, heat the coconut oil and sauté the green curry paste for about 1 minute until fragrant. Stir in the coconut milk and chicken broth.
✅️4. Add the Vegetables:
Add the sliced bell peppers and zucchini. Simmer for 5 minutes.
✅️5. Finish the Dish:
Return the meatballs to the skillet. Add fish sauce and lime juice. Simmer everything together for another 10 minutes, or until the meatballs are fully cooked and the sauce thickens slightly.
✅️6. Serve:
Top with fresh basil and cilantro. Serve hot over jasmine rice or noodles.
⏱️ Timing:
🔹️Prep Time: 15 minutes
🔹️Cook Time: 25 minutes
🔹️Total Time: 40 minutes
🔹️Calories: Approx. 350 kcal per serving
Servings: 4
✅ 3 Pro Tips:
↪️1. Don’t overcook the meatballs – Just sear them lightly; they’ll finish cooking in the curry sauce, staying juicy and tender.
↪️2. Use high-quality green curry paste – It makes a huge difference. Look for Thai brands like Mae Ploy or Maesri.
↪️3. Add a touch of brown sugar (about 1/2 tsp) if you want to balance the heat with a hint of sweetness.
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