Juicy Thai Chicken Meatballs in Creamy Red Coconut Curry with Rice
Ingredients:
For the Meatballs:
1 pound ground chicken
1/2 cup shredded zucchini (about 1 small zucchini)
2 green onions, chopped
2 shallots, chopped
2 teaspoons grated ginger
1 clove garlic, grated
1/4 teaspoon cayenne pepper
Black pepper, to taste
2 teaspoons tamari or soy sauce
For the Coconut Curry:
3 tablespoons extra virgin olive oil, divided
1 red bell pepper, sliced
2 tablespoons salted butter
1–3 tablespoons Thai red curry paste (adjust to taste)
1 (14 oz) can coconut milk
3 tablespoons tamari or soy sauce
1 tablespoon grated ginger
1 clove garlic, grated
1 shallot, chopped
1/4 cup fresh cilantro, chopped
For Serving:
Fresh basil
Lime wedges
Cooked rice
Additional green onions (optional)
Directions:
In a bowl, mix ground chicken, shredded zucchini, green onions, shallots, ginger, garlic, cayenne pepper, black pepper, and tamari. Form into small meatballs.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, about 10–12 minutes. Remove and set aside.
In the same skillet, add remaining 1 tablespoon olive oil. Sauté red bell pepper for 3–4 minutes.
Add butter, curry paste, ginger, garlic, and shallots. Sauté for 2–3 minutes until fragrant.
Pour in coconut milk and stir in tamari. Bring to a simmer and let cook for 5–7 minutes until slightly thickened.
Return the meatballs to the skillet. Simmer for another 5 minutes to let flavors meld.
Stir in chopped cilantro.
Serve meatballs and curry over cooked rice, garnished with fresh basil, green onions, and lime wedges.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 490 kcal | Servings: 4 servings
