Green Curry Chicken Meatballs
Elevate your dinner game with these irresistibly flavorful Green Curry Chicken Meatballs! Tender, juicy meatballs made with ground chicken, aromatic garlic, ginger, and green onions are gently seared to golden perfection, then simmered in a luscious green curry sauce infused with creamy coconut milk, fragrant Thai basil, and a splash of tangy lime juice. Perfectly balanced with a hint of spice and sweetness, this one-pan dish comes together in just 45 minutes, making it an ideal choice for weeknight dinners or special occasions alike. Serve over fragrant jasmine rice to soak up every drop of the rich, velvety sauce for a meal that's both comforting and exotic. Add it to your rotation for a taste of authentic Thai-inspired cuisine at home!
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Recipe Information
Ingredients
- 1 lb Ground chicken
- 0.5 cup Panko breadcrumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 Green onions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Green curry paste
- 1 can (13.5 oz) Coconut milk (full-fat)
- 0.5 cup Chicken broth
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 0.25 cup Thai basil leaves (or regular basil)
- 0.25 cup Cilantro, chopped
- 3 cups Jasmine rice, cooked (optional, for serving)
Instructions
In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, salt, and black pepper. Mix well until combined.
Shape the mixture into 1 to 1.5-inch meatballs and set them aside on a plate or baking sheet.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and sear on all sides until golden brown, about 6-8 minutes total. The meatballs do not need to be fully cooked through at this stage. Remove them from the skillet and set aside.
In the same skillet, add the green curry paste and cook for 1-2 minutes over medium heat, stirring constantly, until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the sauce to a gentle simmer.
Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning as needed to balance the flavors.
Return the seared meatballs to the skillet, ensuring they are submerged in the curry sauce. Simmer gently for 10-15 minutes, or until the meatballs are fully cooked, and the sauce has thickened slightly.
Add the Thai basil leaves and chopped cilantro, stirring them into the sauce. Cook for 1-2 more minutes to let the herbs release their aroma.
Serve the green curry chicken meatballs hot over jasmine rice or alongside your favorite side dish. Garnish with additional cilantro or lime wedges if desired.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4283 mg | 186% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 22.6 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 460 mg | 35% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4509 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
