Chicken Meatballs in Coconut Curry Sauce
These Chicken Meatballs in Coconut Curry Sauce combine tender, flavorful chicken meatballs simmered in a rich, fragrant coconut–red curry sauce with fresh vegetables. Serve over rice or with warm naan for a satisfying, family-friendly meal!
Ingredients
For the Chicken Meatballs:
- 1 lb 450g ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh cilantro chopped
- 2 green onions finely chopped
- 1 tbsp vegetable oil for frying
For the Coconut Curry Sauce:
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp red curry paste
- 1 tsp turmeric powder
- 1 can 14 oz coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp lime juice
- ½ cup cherry tomatoes halved
- ½ cup bell pepper thinly sliced
- ½ cup carrots julienned
- 1 tbsp fresh basil chopped (for garnish)
- 1 tbsp fresh cilantro chopped (for garnish)
Instructions
- Mix ground chicken, panko, egg, garlic, ginger, soy sauce, fish sauce, salt, pepper, cilantro, and green onions in a bowl.
- Shape into 1-inch meatballs.
- Heat oil in a skillet and sear meatballs for 3–4 minutes per side. Set aside.
- In the same skillet, sauté onion until soft.
- Add garlic, ginger, curry paste, and turmeric. Cook 1 minute.
- Stir in coconut milk, chicken broth, fish sauce, brown sugar, and lime juice.
- See full steps with tips & photos → https://mischacrossing.com/chicken-meatballs-in-coconut-curry-sauce/
Notes
- For a lighter version, use light coconut milk and reduce oil to 1 tsp.
- Swap chicken for ground turkey or pork if preferred.
- Leftovers keep in an airtight container in the fridge for up to 3 days; gently reheat on the stovetop.