Ingredients
Scale
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp fish sauce
- 1 egg
- 1/2 cup bread crumbs
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- Salt, to taste
- Pepper, to taste
Instructions
- Combine the ground chicken, minced garlic, grated ginger, chopped green onions, chopped cilantro, fish sauce, egg, bread crumbs, salt, and pepper in a bowl. Mix well and form into meatballs.
- Heat vegetable oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides.
- Pour in the coconut milk and stir in red curry paste in a separate pot. Bring to a simmer.
- Add the browned meatballs to the coconut curry sauce and let simmer until cooked through, about 10-15 minutes.
- Serve hot, garnished with additional cilantro if desired.
Notes
For a vegetarian option, try using chickpeas or lentils for meatballs. Adjust spiciness by varying the amount of red curry paste used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg