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Meatballs in a skillet with coconut curry sauce.

Thai Chicken Meatballs

5 from 2 votes
Created by Mariam Ezzeddine
Thai ground chicken meatballs are made from scratch using lean ground chicken in less than 45 minutes. The sauce is made with coconut milk, so it’s creamy without being heavy. Enjoy coconut curry meatballs with rice for a delicious lunch or dinner or serve as an unexpected yet scrumptious party appetizer.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main Dish
Cuisine Asian, Thai
Servings 4

Ingredients

For the chicken

  • 1 lb ground chicken
  • 1 medium egg
  • ½ cup seasoned bread crumbs
  • 2 tablespoons cilantro chopped
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons oil

For the sauce

  • 1 tablespoon unsalted butter
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • 1 tablespoon red curry paste
  • ½ tablespoon sambal oelek
  • ½ tablespoon soy sauce
  • ½ cup chicken broth
  • 1 can 14 oz coconut milk
  • ½ cup peanut butter
  • 1 tablespoon fresh lime juice
  • Chopped cilantro to garnish
  • Chopped roasted peanuts to garnish
  • Lime wedges to serve

Instructions

  • In a large bowl, combine the meatball ingredients except for the oil. Mix it well until everything comes together.
  • With the help of an ice cream scooper, scoop the meatball mixture and roll it into a ball. Repeat the same with the remaining mixture.
  • Heat oil in a large skillet over medium flame. Add the meatballs and cook for 3-5 minutes until it's brown by rotating it for even cooking.
  • Remove the cooked meatballs onto a plate and set it aside.
  • To the same skillet, add the butter. Once the butter is melted, add garlic, ginger, red curry paste, and sambal, and cook for a minute.
  • Deglaze the skillet with chicken broth and stir in the soy sauce. Let it simmer for 2 minutes.
  • Pour the coconut milk and stir in the peanut butter. Bring the sauce to a boil and transfer the meatballs back to the skillet. Allow the meatballs to simmer in the sauce for 7-8 minutes until the sauce thickens.
  • Once done, garnish the Thai chicken meatballs with cilantro and peanuts.
  • Serve the meatballs over the basmati rice with lime wedges and the sides to enjoy.

Notes

  • Bring the meat and egg to room temperature for 15-30 minutes before mixing the meatballs. 
  • Don’t overmix the meatballs or they can become tough.
  • Use an ice cream scoop or cookie scoop to shape even meatballs.
  • Rotate the meatballs as they cook so they cook evenly, but don’t force them. They will release from the pan and turn easily when ready. 
  • Easily control the heat level by adjusting the amount of red pepper flakes and Sambal Obelek used in the recipe. 
  • Use fresh ingredients like garlic, ginger and lime whenever possible. 
  • Not a fan of peanuts? Use cashews and cashew butter instead. 
  • If your sauce is too thick, add a splash of chicken stock. 
  • If you don’t have coconut milk, you can use heavy cream, but you will lose the traditional coconut flavor.

Nutrition

Calories: 535kcal | Carbohydrates: 20g | Protein: 32g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 878mg | Potassium: 885mg | Fiber: 3g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 3mg
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