Thai Chicken Meatball Curry Slow Cooker
Dive into the comforting flavors of this Thai Chicken Meatball Curry, a slow cooker recipe that's as effortless as it is delicious. Tender chicken meatballs are made with aromatic garlic, ginger, and green onions, then seared to golden perfection before simmering in a fragrant red curry sauce infused with coconut milk, kefir lime leaves, and just a hint of sweetness from brown sugar. Packed with vibrant veggies like red bell pepper and zucchini, this dish is a feast for the senses. Perfect for busy days, this one-pot wonder transforms minimal prep into a rich, savory meal that pairs beautifully with jasmine rice or noodles. Whether you're craving Thai-inspired comfort food or looking for a set-and-forget dinner, this slow cooker curry will be a family favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 g ground chicken
- 60 g panko breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 stalks green onions, finely chopped
- 1 tbsp fish sauce
- 3 tbsp red curry paste
- 400 ml coconut milk
- 240 ml chicken broth
- 1 tbsp brown sugar
- 3 leaf kefir lime leaves
- 1 tbsp vegetable oil
- 1 large red bell pepper, thinly sliced
- 1 medium zucchini, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 4 wedge lime wedges
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
In a large mixing bowl, combine ground chicken, breadcrumbs, egg, 1 clove of minced garlic, grated ginger, chopped green onions, fish sauce, salt, and black pepper. Mix thoroughly until well combined.
Using clean hands or a small scoop, form the chicken mixture into small meatballs, about 1 inch in diameter, and place them on a plate.
Heat a large skillet over medium heat and add the vegetable oil. Sear the meatballs in batches until golden brown on the outside, about 2-3 minutes per side. They don’t need to be cooked through. Transfer the seared meatballs to the slow cooker.
In the same skillet, add the remaining minced garlic and red curry paste. Cook for about 1 minute until fragrant.
Stir in the coconut milk, chicken broth, and brown sugar. Bring the mixture to a simmer, scraping up any browned bits from the skillet. Pour the sauce over the meatballs in the slow cooker.
Add the kefir lime leaves, red bell pepper, and zucchini to the slow cooker. Stir gently to combine.
Cover the slow cooker with the lid and cook on low for 4 hours, or until the meatballs are fully cooked and tender.
Remove the kefir lime leaves before serving. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy with steamed jasmine rice or cooked noodles.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 15.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 813 mg | 17% | |
*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.
