Coconut Curry Chicken Meatballs
Juicy chicken meatballs simmered in a Thai-inspired creamy coconut curry sauce, packed with flavor and made easy with a pressure cooker.
Equipment
- 1 Mixing bowl
- 1 Skillet Large
Ingredients
Main ingredients
- 1 pound Ground chicken or turkey 5-7% fat works best
- 3 Spring onions finely chopped
- 1 Green chili pepper deseeded and chopped
- 1 teaspoon Minced garlic
- 1 tablespoon Coconut aminos or gluten free soy sauce
- ¾ teaspoon Salt skip if using soy sauce
- 2 tablespoons Coconut oil divided
- 1 Medium white onion chopped
- 1 tablespoon Minced ginger plus extra garlic
- 1 Red bell pepper sliced
- 3 tablespoons Red curry paste
- 1 tablespoon Curry powder
- 14 ounces Full fat unsweetened coconut milk 1 can
- 1 cup Chicken stock
- 2 tablespoons Lime juice
- 1 handful Fresh spinach to toss in before serving
Instructions
Instructions
- In a large bowl, mix ground chicken, spring onions, green chili, minced garlic, coconut aminos or soy sauce, and salt.
- Roll the mix into small meatballs about 1 to 1.5 inches wide.
- Heat 1 tablespoon coconut oil in a skillet over medium heat. Brown the meatballs on all sides for about 4-5 minutes. Set aside.
- Add the remaining tablespoon of coconut oil to the skillet, then sauté chopped onion until soft, about 5 minutes.
- Add minced garlic and ginger. Cook 1-2 minutes until fragrant.
- Stir in coconut milk, curry paste, and curry powder. Simmer gently to combine.
- Return meatballs to the skillet, cover, and simmer for 10-15 minutes or use pressure cooker with quick release.
- Finish with lime juice and stir in fresh spinach before serving.
Notes
Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat gently and stir in coconut milk if it looks too thick.