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Coconut Curry Chicken Meatballs

A pan full of chicken meatballs, baby broccoli and red bell peppers bathed in rich, bright orange coconut curry sauce.
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These Coconut Curry Chicken Meatballs are going to be your new favorite weeknight dinner. The sauce is bursting with flavors of garlic, ginger, lime and lemongrass. It’s so delicious and so simple to make!

Ingredients

Units Scale
  • 1 pound ground chicken, preferably 93% lean
  • 1 large shallot, minced and divided
  • 4 cloves garlic, minced and divided
  • 1 (2-inch) knob ginger, grated and divided
  • 4 tablespoons Thai red curry paste, divided
  • 1 bunch baby broccoli or regular broccoli, chopped into bite-sized pieces
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 (15-ounce) can full-fat coconut milk
  • Zest and juice of 1 lime
  • 1/2 tablespoon fish sauce
  • Big handful of cilantro, roughly chopped
  • 1–2 tablespoons neutral cooking oil
  • Kosher salt
  • Steamed rice or rice noodles, for serving

Instructions

  1. To make your meatballs in the oven (my preferred method), preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. To make your meatballs on the stovetop, skip this step.
  2. Make the meatballs: In a medium bowl, combine the ground chicken, half of the minced shallot, half of the minced garlic, half of the grated ginger, 1 tablespoon of red curry paste, and a generous pinch of salt. Mix with your hands or a big spoon until thoroughly combined. Scoop out about 3 tablespoons of the meatball mixture and form it into a ball. Place on the baking tray (if making in oven) or on a plate (if making on the stovetop). Repeat with the rest of the meatball mixture.
  3. To make your meatballs in the oven: Once all the meatballs are on the lined baking sheet, place them in the oven and bake for 20 minutes, or until a meat thermometer inserted in the center reads 165°F. Set aside while you finish making the sauce.
  4. To make your meatballs on the stove: Heat a few tablespoons of neutral oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add your meatballs in an even layer, working in batches if needed and making sure not to overcrowd the pan. Cook for about 5–6 minutes on each side, or until the meatballs are golden brown and a meat thermometer inserted in the center reads 165°F. Remove the meatballs to a clean plate and set aside while you make the sauce.
  5. Cook the aromatics and vegetables: In a large skillet (the same skillet, if you made your meatballs on the stove), heat about a tablespoon of oil until hot and shimmering. Add the garlic, ginger and shallot, and stir-fry for about a minute, or until fragrant. Add the bell pepper and broccoli and stir-fry for an additional 3–4 minutes, or until just barely starting to turn tender.
  6. Finish the sauce: Add the coconut milk, remaining 3 tablespoons of Thai curry paste, lime juice and fish sauce, and stir to combine. Bring to a simmer for just a minute or two to heat through.
  7. Add the meatballs back to the pan and stir to coat in the sauce. Finish with a generous sprinkle of chopped cilantro, then serve over steamed rice or cooked rice noodles.

Find it online: https://www.emilyeatsthings.com/coconut-curry-chicken-meatballs/