Asian-Style Chicken Meatball Curry
A delightful fusion dish featuring tender chicken meatballs in a rich, creamy coconut milk sauce with the bold flavors of ginger, garlic, and Thai red curry paste, perfect for family dinners.
Ingredients
Meatball Ingredients
- 1 pound ground chicken A lean source of protein that perfectly absorbs the flavors.
- 1/2 cup shredded zucchini Adds moisture and nutrition.
- 2 green onions, chopped Provides a fresh hint of mild onion flavor.
- 2 shallots, chopped Infuses a slightly sweet and aromatic taste.
- 2 teaspoons grated ginger Provides the warm, zesty kick typical of Asian cuisine.
- 2 cloves garlic, grated Adds depth and a savory essence.
- 1/4 teaspoon cayenne pepper A touch of heat that complements the curry.
- to taste black pepper Enhancing the overall flavor profile.
- 2 teaspoons tamari/soy sauce For a salty, umami richness.
- 3 tablespoons extra virgin olive oil To give the meatballs a crispy exterior.
Sauce Ingredients
- 2 tablespoons salted butter To enrich the sauce.
- 1-3 tablespoons Thai red curry paste Brings the authentic curry flavor.
- 1 can (14 oz) coconut milk A creamy base that smooths out the spices.
- 1/4 cup fresh cilantro, chopped For a fresh, herbaceous finish.
Garnishes
- Basil For serving.
- Limes For serving.
Instructions
Preparation
- In a mixing bowl, combine ground chicken, shredded zucchini, chopped green onions, 1 chopped shallot, 2 teaspoons of ginger, 1 clove of grated garlic, cayenne pepper, a pinch of black pepper, and 2 teaspoons of tamari or soy sauce. Mix well.
- With oiled hands, form the mixture into tablespoon-sized meatballs.
Cooking
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the meatballs in a single layer and sear for 4-5 minutes until golden. Transfer to a plate.
- In the same skillet, add the remaining tablespoon of olive oil, the second chopped shallot, grated garlic, and remaining tablespoon of ginger. Stir in sliced red bell pepper, butter, and Thai red curry paste. Sauté for about 2 minutes.
- Pour in coconut milk and 3 tablespoons of tamari or soy sauce, bringing it to a simmer. Return seared meatballs to the skillet and let simmer for around 5 minutes.
- Just before serving, stir in chopped cilantro.
- Serve the meatball curry over rice, garnished with fresh lime wedges and basil.
Notes
Use fresh ingredients for better flavor. Spinach or bok choy can be added before serving. Don’t skimp on garnishes for presentation.