Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 teaspoons ginger, grated
- 1 Tablespoon soy sauce or tamari
- 1 Tablespoon lime juice
- 1 Tablespoon chopped cilantro
- 1 Tablespoon chopped green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking & Sauce
- 1 Tablespoon olive oil or avocado oil (for meatballs)
- ½ Tablespoon olive oil or avocado oil (for vegetables)
- 1-2 teaspoons fresh ginger, grated
- 1 small yellow onion (or ½ large), sliced
- 2 large carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 cup snap peas, sliced diagonally
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can (13.5 oz) coconut milk
- 2 Tablespoons soy sauce or tamari
- 2 Tablespoons Thai red curry paste
- Remaining lime juice (from initial measurement)
For Garnish & Serving
- Fresh cilantro, chopped
- Sliced green onions
Instructions
- Make meatball mixture: In a large bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, lime juice, chopped cilantro, chopped green onions, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Form meatballs: Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs. Place them aside on a clean plate or tray, ready for cooking.
- Cook meatballs: Heat a large skillet over medium heat and lightly grease it with 1 tablespoon of olive or avocado oil. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides—approximately 8 to 10 minutes. Once browned, remove the meatballs from the skillet and set aside.
- Sauté vegetables: In the same skillet, add another ½ tablespoon of oil followed by the sliced onion, grated ginger, thinly sliced carrots, red bell pepper, snap peas, salt, and pepper. Sauté the vegetables for 3 to 4 minutes until they become slightly tender but still retain some crunch.
- Prepare the sauce: Pour in the coconut milk, soy sauce, Thai red curry paste, and the remaining lime juice into the skillet with the vegetables. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet, nestling them into the sauce. Allow them to simmer uncovered for 8 to 10 minutes, stirring occasionally, ensuring the meatballs cook through and absorb the flavors of the curry sauce.
- Serve and garnish: Serve the meatballs and rich coconut curry sauce warm over steamed rice. Garnish with freshly chopped cilantro and sliced green onions for an extra pop of freshness and flavor.
Notes
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- You can adjust the amount of Thai red curry paste to make the dish more or less spicy according to your preference.
- Use tamari instead of soy sauce for a gluten-free alternative.
- These meatballs can also be baked in the oven at 375°F for 20 minutes if preferred instead of pan-cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
