Coconut Curry Chicken Meatballs
A fusion dish combining homemade meatballs with the flavors of coconut curry, offering a comforting and filling meal suitable for any occasion.
Ingredients
Meatball Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro for mixing and garnishing
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil for frying
Curry Sauce Ingredients
- 1 can coconut milk (14 oz)
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Serving Accompaniments
- Cooked rice or noodles for serving
Instructions
Preparation
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped cilantro, beaten egg, minced garlic, grated ginger, salt, and black pepper. Mix thoroughly until well incorporated.
- Shape the mixture into meatballs, about one inch in diameter.
Cooking
- In a large skillet, heat the vegetable oil over medium heat.
- Add the meatballs to the skillet and sear on all sides until golden brown, about 5-7 minutes.
- In a separate bowl, whisk together the coconut milk, red curry paste, soy sauce, and lime juice until smooth.
- Pour the coconut curry mixture over the meatballs in the skillet. Reduce heat to low and let simmer for about 15-20 minutes, or until cooked through.
Serving
- Serve the meatballs over cooked rice or noodles. Garnish with extra chopped cilantro and a squeeze of fresh lime juice, if desired.
Notes
For variations, substitute ground chicken with turkey or a plant-based protein, and consider adding chopped vegetables for added nutrition. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.