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Thai Chicken Meatballs In Coconut Curry taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

One-Pan Thai Chicken Meatballs

One-pan Thai Chicken Meatballs combine ground chicken, fresh herbs, and a coconut curry sauce for a fast, flavorful weeknight dinner. Serve with rice or noodles for a complete meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 395 kcal

Equipment

  • 1 Skillet Large

Ingredients
  

Meatballs

  • 1 lb Ground chicken
  • ½ cup Panko breadcrumbs
  • 1 Egg large
  • 2 cloves Garlic minced
  • 2 teaspoons Ginger grated
  • 1 tablespoon Soy sauce or tamari
  • 1 tablespoon Lime juice
  • 1 tablespoon Cilantro chopped
  • 1 tablespoon Green onions chopped
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1 tablespoon Olive oil or avocado oil

Sauce and Vegetables

  • ½ tablespoon Olive oil or avocado oil
  • 1-2 teaspoons Fresh ginger grated
  • 1 Yellow onion small, sliced
  • 2 Carrots thinly sliced
  • 1 Red bell pepper sliced
  • 1 cup Snap peas sliced diagonally
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 can Coconut milk 13.5 oz
  • 2 tablespoons Soy sauce or tamari
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon Lime juice remaining
  • 2 tablespoons Cilantro chopped, for garnish
  • 2 tablespoons Green onions sliced, for serving

Instructions
 

Instructions

  • In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and pepper. Mix until just combined.
  • Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs and set aside.
  • Heat a large skillet over medium heat and lightly grease with oil. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
  • In the same skillet, add onion, ginger, carrots, bell pepper, snap peas, salt and pepper. Sauté for 3-4 minutes until the vegetables are slightly tender.
  • Add coconut milk, soy sauce, red curry paste and lime juice to the skillet. Stir to combine and bring to a simmer.
  • Return the meatballs to the skillet and let them simmer in the sauce for 8-10 minutes, stirring occasionally.
  • Serve warm over rice and garnish with cilantro and green onions.
  • Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months.

Notes

To make gluten-free, use tamari instead of soy sauce and gluten-free breadcrumbs. Reheat gently with a splash of water if sauce thickens too much.