Thai Red Curry Chicken Meatballs Recipe

Thai red curry chicken meatballs served with white rice, coriander and fresh chilli.

Thai Red Curry Chicken Meatballs Recipe

These super simple Thai-influenced chicken meatballs are cooked in a delicious Thai red curry sauce, and they will go from your fridge to your table in under 45 minutes.

Course Main Course

Cuisine Anglo Thai

Keyword thai chicken curry meatballs, thai chicken meatballs, thai curry meatballs, thai red curry meatballs

Prep Time 15

Cook Time 27

Total Time 42

Servings Servings

Calories 795kcal

Author Brian Jones

Ingredients

For the Meatballs:

350 g Minced Chicken 12oz
1 Small-Medium Echalion or Banana Shallot 35g
1 teaspoon Thai Red Curry Paste 5-6g
1 tablespoon Coconut Cream
1 tablespoon Lemongrass Paste
1 teaspoon Fish Sauce
25 g Dried Breadcrumbs ¼ Cup

For the Red Curry Sauce:

175 ml Coconut Cream ¾ Cup
2 tablespoon Thai Red Curry Paste 35g
75 ml Chicken Stock ⅓ Cup
1 teaspoon Fish Sauce
1 teaspoon Light Brown Sugar
2 teaspoon Lime Juice
2 tablespoon Cooking Oil

Instructions

Cut the shallot in half, peel it and then dice it as finely as you can and add it to a bowl.
Add the minced chicken, red curry paste, coconut cream, lemongrass paste, fish sauce and dried breadcrumbs to the bowl and mix well.

Don't be afraid to add an extra tablespoon of breadcrumbs if your mix remains too wet.

Form the mix into 10 meatballs, approximately 35-40mm (1½") in diameter.

Wet hand helps with this process.

Heat a 28cm or 11" frying pan over a medium-high heat. When it is hot, add the oil, then the meatballs and cook until golden. This will take 10-12 minutes. Remove and set aside.

Do this carefully in order not to break up the meatballs, I use a combination of a small spatula and silicon kitchen tongs.

Add the coconut cream to the pan, followed by the red curry paste and cook it is nicely combined and beginning to thicken. This should take 3-4 minutes.
Add the chicken stock, fish sauce, light brown sugar and lime juice, stir to combine and have a taste. Add more lime juice, sugar and fish sauce to your tastes.
Return the meatballs to the pan, roll them around in the sauce and add a lid, cook for 12-15 minutes before serving.

Nutrition