Thai Chicken Meatballs in Creamy Coconut Curry Sauce

Ingredients

For the Meatballs:
1 lb ground chicken
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 green onions, finely sliced
1 egg
1/2 cup breadcrumbs
1 tbsp fish sauce
1/2 tsp salt
1/4 tsp black pepper

For the Coconut Curry Sauce:
1 tbsp olive oil or coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp red curry paste
1 can (14 oz) coconut milk
1 tbsp soy sauce or fish sauce
1 tsp brown sugar
Juice of 1/2 lime
Fresh cilantro or basil for garnish

Directions

Make the Meatballs: Mix ground chicken, garlic, ginger, green onions, egg, breadcrumbs, fish sauce, salt, and pepper in a bowl. Form into 1-inch meatballs.

Cook the Meatballs: In a skillet, heat a little oil and brown the meatballs on all sides (they don’t need to be cooked through yet). Remove and set aside.

Make the Sauce: In the same skillet, sauté onion and garlic until soft. Stir in curry paste and cook for 1 min. Add coconut milk, soy/fish sauce, sugar, and lime juice. Stir well.

Simmer Together: Return meatballs to the pan, cover, and simmer for 12–15 minutes until cooked through and the sauce thickens.

Serve: Garnish with cilantro or Thai basil. Serve over jasmine rice, cauliflower rice, or noodles.