This Thai Chicken Meatball Curry recipe is a delicious and flavorful dish that is sure to satisfy your taste buds. The juicy chicken meatballs are mixed with aromatic herbs and spices, then cooked in a creamy red Thai curry sauce that packs a nice kick of heat. You can easily adjust the level of spiciness to suit your taste preferences. Serve this dish with rice and top with fresh Thai basil leaves, sliced chillies, and lime wedges for a complete and satisfying meal. Check out the printable recipe on our site and give this Thai Chicken Meatball Curry a try in your own kitchen today! #CookingShow #Recipe #thaifood.
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Recipe Instructions
Juicy flavourful chicken meatballs in a creamy red Thai curry sauce. The sauce is packed fully of flavour, with a nice kick of heat.
It’s easy to make it into a mild curry too – see my suggestions in the notes section.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/chicken-meatball-curry/
Ingredients:
Chicken Meatballs:
500 g (1lb 2oz) minced (ground) chicken
1 tbsp sesame oil
1 medium egg
5 tbsp panko breadcrumbs
2 garlic cloves peeled and minced
1 tsp minced ginger
2 tsp lemongrass paste
1 red Thai chilli finely chopped (or for less heat use a Fresno or serrano chilli or leave out)
¼ tsp salt
¼ tsp white pepper
2 tbsp finely chopped coriander (cilantro)
Sauce:
1 tbsp oil
2 garlic cloves peeled and minced
1 tsp minced ginger
1 chicken stock cube crumbled
4 tbsp red Thai curry paste
400 ml (14oz) tin full fat coconut milk
2 tsp fish sauce
1 tbsp light brown sugar
10 Thai basil leaves torn in half
1 tbsp fresh lime juice approx. the juice from half a lime
To Serve:
boiled/steamed rice or coconut rice
fresh Thai basil leaves and/or fresh coriander (cilantro) I like a bit of both
thinly sliced Thai chillies only use if you like it HOT
lime wedges
Instructions
1. Place all the meatball ingredients into a large bowl and mix together with your hands. Place in the refrigerator for 20 minutes to allow the panko to absorb some of the moisture – as this is quite a sticky mixture. If you’re putting in the fridge for more than 20-30 mins (make it up to one day ahead), cover the bowl with clingfilm too).
2. Remove the mixture from the fridge and form the mixture into walnut-size meatballs – you should get about 20-22 meatballs. The mixture will still be fairly sticky, so I like to oil my hands first as this helps to prevent the mixture from sticking to hands.
3. Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the meatballs and brown on all sides – this should take 6–8 minutes.
4. Move the meatballs to one side of the pan and add the garlic, ginger, crumbled stock cube and curry paste to the space in the pan. Cook, whilst stirring, for one minute.
5. Pour in the coconut milk, then add the fish sauce, sugar, Thai basil leaves and lime juice.
6. Stir together to coat the meatballs, turn down the heat and simmer for 5-6 minutes, until the sauce thickens slightly.
7. Serve with rice and top with Thai basil leaves or fresh coriander, sliced chillies and lime wedges.
Notes
Can I make this curry ahead?
Yes! you can make this curry, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping hot throughout. You might need to add a splash of water to loosen the sauce when reheating.
Can I freeze this curry?
Yes, any leftovers of this curry can be cooled, covered and frozen. Then defrost overnight in the refrigerator and reheat in a pan (stirring often) or microwave until piping hot throughout. You might need to add a splash of water to loosen the sauce when reheating.
How to make this a mild curry
I often use Blue Dragon Red Thai curry paste, which is a little on the spicy side (Thai-brands of red Thai pastes usually are fairly hot too).
If I want a milder red Thai curry that the kids will enjoy, I use Waitrose own brand of Thai red curry paste. It’s still got a good flavour but is actually quite mild.
If you don’t want to use a Thai curry paste, a mild Indian paste (such as Korma paste) will also work well.You can leave the chopped Thai chilli out of the meatballs too.
Can I swap out the coconut milk?
The coconut milk is quite important for a more authentic Thai flavour, but you can replace the coconut milk with 250ml (about 1 cup) of chicken stock and 150ml (about 1/2 cup plus 2 tbsp) of double(heavy) cream. You may need to thicken the sauce slightly with a cornstarch slurry made of 2 tbsp cornflour/cornstarch, mixed with 5 tbsp of cold water. Stir it in slowly to the hot curry before serving – until you achieve the desired thickness.
I can’t find lemongrass paste
Swap out the lemongrass paste for one lemongrass stalk. Remove the outer leaves and chop very finely. If you can’t find lemongrass stalks, add 2 tsp lemon zest instead. It’s not quite the same, but it will add a nice citrussy flavour that comes pretty close.
How to scale up and down this recipe:
You can double up to serve a crowd or halve to serve a few, as long as you stick to the same ingredient ratios. If you are doubling up, you may have to cook the meatballs in a few batches.
#CookingShow #Recipe #thaifood
Video “Thai Chicken Meatball Curry” was uploaded on 08/05/2024 to Youtube Channel Kitchen Sanctuary