Coconut Curry Chicken Meatballs (Printer-Friendly)
Fragrant curry chicken meatballs simmered in a creamy coconut sauce with herbs, spinach, and lime.
# The Ingredients You'll Need:
→ Meatballs
01 -
1 large egg
02 -
1 lb ground chicken
03 -
1/4 cup chopped fresh basil
04 -
2 scallions, thinly sliced, divided
05 -
1 red serrano chile, finely chopped, divided
06 -
6 cloves garlic, finely chopped, divided
07 -
1 (2-inch) piece ginger, peeled and finely chopped, divided
08 -
3 tablespoons red curry paste, divided
09 -
2 teaspoons fish sauce
10 -
2 teaspoons reduced-sodium soy sauce, divided
11 -
Kosher salt, to taste
→ Cooking
12 -
2 tablespoons neutral oil
13 -
1 medium carrot, peeled and grated
14 -
1/2 teaspoon ground coriander
15 -
1/2 cup low-sodium chicken broth
16 -
1 (14-ounce) can coconut milk
17 -
2 teaspoons honey
18 -
10 ounces frozen spinach, thawed
19 -
1 tablespoon fresh lime juice
20 -
Cooked white rice, for serving
# Step-by-Step Instructions:
01 -
In a large bowl, combine the egg, ground chicken, basil, half the scallions, half the chile, half the garlic, half the ginger, and 1 tablespoon curry paste. Add fish sauce and 1 teaspoon soy sauce, season with salt, and stir to mix evenly.
02 -
Form mixture into 18 portions, about 2 tablespoons each, and place on a parchment-lined baking sheet. Freeze for 5–10 minutes, then roll into uniform balls and freeze an additional 5 minutes.
03 -
Heat oil in a large skillet over medium heat and coat the pan. Arrange meatballs in a single layer and cook, turning occasionally, until browned on all sides and internal temperature reaches 165°F, about 8 minutes. Transfer to a plate.
04 -
Reduce heat to medium-low. Sauté grated carrot with a pinch of salt until slightly softened, about 5 minutes. Increase heat to medium, add remaining scallions, chile, garlic, and ginger. Cook until fragrant, 1–2 minutes. Stir in ground coriander and remaining curry paste; cook 2–3 minutes until paste darkens.
05 -
Deglaze pan with broth, then add coconut milk and honey. Simmer and stir occasionally until slightly thickened, about 5 minutes. Stir in spinach, lime juice, and remaining soy sauce. Return meatballs to the pan to heat through. Garnish with additional basil and serve with rice.
# Extra Tips:
01 -
Chilling the meatballs before cooking helps them hold their shape and brown evenly.