Thai Chicken Meatball Curry

5 from 2 votes

Flavorful Thai spiced chicken meatballs are simmered in a creamy yellow curry sauce with fresh veggies. Serve over rice for a hearty, comforting meal.

Prep Time30

Cook Time30

Total Time1

Course: Main Dishes

Cuisine: Thai

Servings: -8 servings

Calories: 396kcal

Author: Danelle

Ingredients

For the meatballs

2 lbs. ground chicken or turkey
2-3 cloves garlic minced
2 teaspoons fresh grated ginger
1 small jalapeno seeded and finely minced
1/2 cup chopped cilantro
1 tablespoons soy sauce
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup plain breadcrumbs
1 egg

For the curry

1 tablespoon olive oil
1 red bell pepper thinly sliced
1 jalapeno pepper seeded and diced
1 red onion thinly sliced
1-2 cloves garlic minced
1 cup cherry tomatoes halved
1/2 teaspoon yellow curry powder
1/2 teaspoon turmeric
1/2 teaspoon dried basil
Pinch of cayenne pepper
1 cup chicken broth
1 14.5 oz. can coconut milk
Salt and pepper to taste
1/4 cup chopped cilantro plus more for serving
Hot cooked rice for serving

Instructions

Preheat oven to 400 degrees. Lightly grease a large rimmed baking sheet.
Combine all of the meatball ingredients in a large bowl and mix well. Shape into walnut sized balls and place on the prepared baking sheet Bake for 20-25 minutes or until golden and cooked through; set aside.
While the meatballs bake, start the curry. Heat oil in a large sauté pan over medium-high heat. Add the peppers, onions and garlic and sauté until vegetables are just tender, about 3 minutes.
Stir in the tomatoes, curry powder, turmeric, basil and cayenne and chicken broth. Simmer for 6-8 minutes, or until liquid is reduced by half.
Stir in the coconut milk, then gently stir in the cooked meatballs. Season with salt and pepper, to taste. Simmer until meatballs are heated through.
Garnish with fresh cilantro, if desired, and serve over hot cooked rice.

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