Description
Tender chicken meatballs simmer in a luscious coconut curry studded with red curry paste, lime zest, and fragrant Thai basil. Each bite brings creamy richness, zesty lime, and herbal warmth.
Ingredients
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon lime zest
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon lime juice
- 2 tablespoons chopped Thai basil
Instructions
- In a large bowl, combine ground chicken, panko breadcrumbs, egg, red curry paste, fish sauce, minced garlic, minced ginger, lime zest, chopped fresh cilantro, salt, and pepper. Mix until well combined.
- Shape the mixture into 1 inch meatballs.
- Heat vegetable oil in a large skillet over medium heat and brown the meatballs on all sides for about 4 to 5 minutes.
- Pour coconut milk, fish sauce, and palm sugar into the skillet and stir to combine.
- Reduce heat to low and simmer the meatballs in the sauce for 8 to 10 minutes until cooked through and the sauce has thickened slightly.
- Stir in lime juice and chopped Thai basil just before serving.
Notes
- Use ground turkey instead of chicken for a leaner option.
- Adjust the amount of red curry paste to control the spice level.
- Serve with steamed jasmine rice or rice noodles.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.