Thai Chicken Meatball Curry
Serve the with a side of garlic rice with a side of steamed broccoli for a full meal. Or, make a few batches as an appetizer for your next party. Just don't forget to serve them with the extra sauce - and maybe a little extra cilantro, if you love it as much as I do.
Servings: 8
Calories: 359kcal
Ingredients
Meatballs:
- 2 pounds lean ground chicken
- 3/4 cup Panko breadcrumbs
- 2 green onions finely chopped
- 2 teaspoons grated fresh ginger
- 1 garlic clove minced
- 2 teaspoons soy sauce
- 1 teaspoon coarse salt
Sauce:
- 1 15- ounce can full-fat coconut milk
- 1/4 cup natural peanut butter
- 3 tablespoons red curry paste
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 3 teaspoons grated ginger
- 2 garlic cloves minced
- 3 tablespoons fresh chopped cilantro
- 1 - 2 tablespoons Sriracha sauce
For garnish:
- Fresh cilantro
- Chopped peanuts
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper or non-stick aluminum foil.
- In a large mixing bowl, gently combine the meatball ingredients. Portion meatballs into 2-3 tablespoon sized balls and place on prepared baking sheet.
- Bake meatballs for 15 - 20 minutes, or until internal temperature reaches 165˚F.
- While the meatballs cook, heat a large skillet to medium. Add peanut butter and allow it to melt. Whisk in remaining sauce ingredients until smooth. Turn off heat until ready to use to prevent sauce from thickening (if needed, stir in water to thin sauce).
- Remove from oven and transfer to the skillet. Stir to coat the meatballs in sauce.
- Garnish with cilantro and chopped peanuts before serving.
Nutrition
Calories: 359kcal | Carbohydrates: 9g | Protein: 24g | Fat: 26g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 788mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg