Description
This One-Pot Chicken Meatballs in Red Coconut Curry is a rich, flavorful dish packed with tender chicken meatballs, a creamy coconut curry sauce, and vibrant veggies.
Ingredients
Units
Scale
- 3–4 servings rice, cooked
Chicken Meatballs:
- 1 lb ground chicken
- 1 teaspoon black pepper
- 1/2 tablespoon salt
- 1/2 cup carrots, shredded (about 1 medium carrot)
- 3/4 cup panko
- 1 egg
- 1 green onion, thinly sliced
- 1 shallot, finely diced
- 1 teaspoon ginger, minced
- 1 tablespoon fish sauce (substitute for fish sauce)
Curry:
- 1 tablespoon cooking oil
- 1 teaspoon ginger, grated
- 1 tablespoon ginger, minced
- 2 1/2 cups coconut milk (unsweetened)
- 1/4 cup red curry paste
- 1 tablespoon fish sauce (substitute for fish sauce)
- 3/4 red pepper, sliced
- Optional garnishes: Roasted sesame seeds, cilantro, spicy chili crisp
Instructions
- In a large mixing bowl, combine all the chicken meatball ingredients (ground chicken, black pepper, salt, shredded carrots, panko, egg, sliced green onion, finely diced shallot, minced ginger, and fish sauce).
- Mix until well incorporated, then roll into evenly sized meatballs (about 1.5 inches in diameter).
- Heat a large skillet or pot (with a lid) over medium heat with the 1 tablespoon of cooking oil. Sauté grated ginger or minced ginger for about 30 seconds or until fragrant. Stir in the red curry paste, coconut milk, and fish sauce until well combined.
- Add in the sliced red pepper, followed by the meatballs on top, ensuring that the meatballs are all in one single layer. Place the skillet or pot’s lid on top.
- Let everything simmer together for about 10-12 minutes or until the meatballs are fully cooked all the way through. Feel free to slice into one if you are unsure if it’s cooked all the way through.
- Spoon the curry and meatballs over cooked rice. Garnish with roasted sesame seeds, cilantro, chili crisp, or any other desired toppings.
Nutrition
- Serving Size: 3-4