Thai Red Curry Chicken Meatballs
The first time I made these, I dropped the raw meatballs straight into the simmering coconut milk to save a pan. They came out pale and kind of spongy, and two of them broke apart the moment I stirred. Now I brown them first in a hot skillet for about five minutes. They don’t need to cook through at that point. The sauce finishes them.
Curry paste is the other thing I watch. Jarred red curry pastes vary a lot in heat and salt, so I stir in the full 1/3 cup, taste once the lime goes in, and only then reach for more fish sauce. Wet hands help with the shaping, too, since ground chicken is sticky stuff. We eat it over jasmine rice with extra scallions, a lime wedge on the side and a cold ginger ale.
Tender Thai red curry chicken meatballs in a coconut sauce that turns brick orange and clings to every grain of rice. Strips of red bell pepper soften right in the pan. One skillet. Leftovers keep 3 days in the fridge, and honestly they're better on day two, once the sauce has thickened a little more.
Ingredients
Equipment
Method
- Rinse the rice in a fine sieve until the water runs almost clear. Put it in the saucepan with the water and a pinch of salt, bring to a boil, then cover, turn the heat to low and cook 15 minutes. Take it off the heat and leave it covered for 10 minutes while you make the meatballs.1 1/2 cups jasmine rice, 2 1/4 cups water
- Stir the fish sauce, garlic and ginger together in a small bowl. Spoon half of it into the mixing bowl for the meatballs and keep the other half for the sauce.1 1/2 tbsp fish sauce, 3 cloves garlic, 1 tbsp fresh ginger
- Add the ground chicken, the 2 sliced scallions, the egg and the panko to the mixing bowl. Mix gently with your hands until just combined. With wet hands, roll the mixture into 16 meatballs, about 1 1/2 inches across.1 lb ground chicken, 2 scallions, 1 large egg, 1/2 cup panko breadcrumbs
- Heat the oil in the skillet over medium-high heat. Brown the meatballs for 5 to 6 minutes, turning them so every side picks up color. They don't need to be cooked through yet. Transfer them to a plate.1 tbsp vegetable oil
- Lower the heat to medium. Add the curry paste and the rest of the aromatic mixture to the skillet and stir for about 1 minute, until it smells toasty and darkens slightly.1/3 cup Thai red curry paste
- Pour in the coconut milk and stock, scraping up the browned bits, then add the bell pepper strips. Bring to a simmer, return the meatballs and any juices, and cook 6 to 8 minutes, turning them once, until the sauce thickens slightly and the meatballs read 165°F inside.1 can full-fat coconut milk, 3/4 cup chicken stock, 1 medium red bell pepper
- Stir in the sugar and the juice of half the lime. Taste the sauce and adjust with a splash more fish sauce, sugar or lime until it's salty, sour and a little sweet.1 tsp granulated sugar, 1 lime
- Fluff the rice and spoon it into bowls. Add the meatballs and sauce alongside, then scatter the sliced scallions and sesame seeds over the top. Serve with the lime wedges.2 scallions, 1 tbsp toasted sesame seeds
Nutrition
Notes
Ground turkey works here without any other change. Shape the meatballs at about 1 inch if you want them to cook a few minutes faster. Same sauce, no meat: Easy Coconut Red Curry Vegetables.
You might also like our Easy Coconut Red Curry Vegetables.
