Description
Weeknight Coconut Curry Chicken Meatballs is a quick and easy recipe that delivers rich flavors in just 30 minutes.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs (preferably Panko)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- Cooked rice or quinoa, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the ground chicken, breadcrumbs, cilantro, ginger, garlic, soy sauce, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- Roll the mixture into meatballs, about 1 inch in size, and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 15 minutes or until they are cooked through and golden brown.
- While the meatballs are baking, get a skillet and add the coconut milk and red curry paste. Stir until well combined over medium heat.
- Let the sauce simmer for about 5 minutes, allowing it to thicken slightly. Stir in the lime juice for a fresh tang.
- Once the meatballs are done, add them to the skillet with the coconut curry sauce. Gently toss to ensure the meatballs are well coated in the sauce.
- Remove from heat and let it rest for a couple of minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking and Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Coconut Curry Chicken, Meatballs, Weeknight Dinner, Easy Recipe