I wrote the recipe for my red curry meatballs after checking out this version from Laura in the Kitchen. They were so delicious, I barely spoke to my husband while I ate them… and I made some of those yummy food noises I tend to make when something is so exceptionally tasty, there aren’t any words. If you have leftovers, it’s excellent the following day for lunch!
For other meatball ideas, try my Salisbury steak meatballs, turkey pesto meatballs, and Greek meatballs.
Prep Time 10-15 minutes
Cook Time 30 minutes
Serves 4-6 people
Ingredients
Meatballs
1 lb of ground chicken breast
1 egg
1/2 cup of breadcrumbs
2 cloves of garlic, minced
1/4 tsp ground ginger
2 tsp red Thai curry paste
1 tbsp low-sodium soy sauce
Sauce
2 tbsp canola oil
1 small yellow onion, thinly sliced
3 cloves of garlic, minced
1 14 oz can of full-fat coconut milk
1 cup of chicken stock
3 tbsp red Thai curry paste
1 tbsp of fish sauce
Cilantro (optional)
Lime (optional)
Preparation
In a large bowl, mix together all the ingredients for the meatballs, form into small meatballs, and set aside.
In a large nonstick skillet, warm up the canola oil over medium-high heat, then seat the meatballs in the oil just to sear on both sides. remove the meatballs to a plate and saute the onions and garlic in the same skillet until softened. Reduce heat to medium.
Stir in the curry paste for a few seconds, add the stock, fish sauce, and coconut milk, bring to a boil, add the seared meatballs back in, simmer on medium heat for about 15 minutes. Finish these red curry meatballs with cilantro and lime if you’d like, and serve over rice.