Ingredients
1 lb ground chicken
1/2 cup panko breadcrumbs
1 egg
1 tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups coconut milk
3 tablespoons Thai curry paste (alcohol-free)
2 tablespoons vegetable oil
1 stalk lemongrass (finely chopped)
1 tablespoon grated ginger
2 cloves garlic (minced)
1 cup fresh cilantro (chopped)
Juice of 1 lime
2 tablespoons vegetable oil (for pan-searing)
1 cup chicken broth
2 tablespoons brown sugar (optional, for balance)
Instructions
Mix ground chicken, breadcrumbs, egg, soy sauce, cumin, paprika, salt, and pepper in a bowl until combined.
Shape into 1.5-inch meatballs and refrigerate 15 minutes for firmer hold.
Heat 2 tbsp oil in a skillet. Pan-sear meatballs until golden (4-5 mins per side). Set aside.
In same pan, sauté lemongrass, ginger, garlic, and curry paste in oil until fragrant (2-3 mins). Add coconut milk, broth, lime juice, and sugar. Simmer 5 mins.
Return meatballs to sauce. Simmer gently 10-12 mins until meatballs are cooked through and sauce thickens.
Adjust seasoning with salt or lime juice. Garnish with cilantro before serving.
Notes
Use a mild curry paste (like red curry) if preferred. Add finely chopped bell peppers or bamboo shoots to sauce for veggie boost. For freezing: cool meatballs completely, flash-freeze on baking sheet, then store in sauce separately in airtight containers.
- Prep Time: 20
- Cook Time: 25
- Category: Quick Chicken
- Method: Searing/Simmering
- Cuisine: Thai-Inspired
- Diet: Dairy-Free/Pork-Free/Bacon-Free/Halal-Compliant
Nutrition
- Serving Size: 2-3 meatballs per serving with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg