Description
- Discover how to make delicious Asian-Style Chicken Meatball Curry with a flavorful coconut sauce in just 35 minutes
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup shredded zucchini (about 1 small)
- 2 green onions, chopped
- 2 shallots, chopped
- 2 teaspoons + 1 tablespoon grated ginger
- 2 cloves garlic, grated
- 1/4 teaspoon cayenne pepper
- Black pepper to taste
- 2 teaspoons + 3 tablespoons tamari/soy sauce
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper, sliced
- 2 tablespoons salted butter
- 1–3 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1/4 cup fresh cilantro, chopped
- Basil and limes, for serving
Instructions
- In a mixing bowl, combine chicken, zucchini, green onions, 1 chopped shallot, 2 teaspoons ginger, 1 clove grated garlic, cayenne pepper, a pinch of black pepper, and 2 teaspoons tamari. Mix well. With oiled hands, form the mixture into tablespoon-sized meatballs.
- Heat a large skillet with 2 tablespoons olive oil over medium-high heat. Add meatballs and sear until crisp, about 4-5 minutes, turning occasionally. Transfer to a plate.
- In the same skillet, add 1 tablespoon olive oil, remaining shallot, garlic, 1 tablespoon ginger, bell peppers, butter, and curry paste. Sauté until fragrant, about 2 minutes. Stir in coconut milk and 3 tablespoons tamari, then return meatballs to skillet. Simmer until meatballs are fully cooked, about 5 minutes. Stir in chopped cilantro.
- Serve the meatball curry over rice with fresh lime, basil, and additional green onions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
Keywords: #asiancuisine #thaifood #coconutcurry #meatballs #healthyrecipes #easydinner #weeknightmeal #homemadecooking #flavorpacked #spicyfood #currynight #gingergarlic #zucchinirecipes #soysauce #foodie