Coconut Curry Chicken Meatballs
Coconut Curry Chicken Meatballs make for a quick and delicious dinner. These meatballs combine Caribbean and Thai flavors into a perfect blend. It's made with creamy coconut milk, and has a kick from jalapenos and red curry paste
Ingredients
Meatballs
- 1 lb ground chicken
- 2 tbsp adobo
- 3 cloves finely minced garlic
- 1/4 cup chopped green onion
- 1 tsp sesame oil
- 1 tbsp Worcestershire sauce
- 1 egg
- 1/3 cup panko breadcrumbs
- salt and pepper
- 2 tbsp olive oil
Coconut Curry Sauce
- 2 red bell peppers, slices
- 1 in grated ginger
- 1 jalapeno, sliced
- 1/4 cup Thai red curry paste
- 1 can (14 oz) full fat coconut milk or low fat
- salt and pepper
- chopped cilantro, for garnish
Instructions
- Mix together ground chicken, adobo, garlic, chopped scallion (green onions), sesame oil, Worcestershire sauce, egg, panko breadcrumbs and salt and pepper until just combined. Form meatballs using a 1 tbsp measuring spoon. I get about 15-20 meatballs.
- Heat olive oil in a cast iron pan and cook meatballs until they are browned on all sides, roughly 8-10 minutes. Remove from pan and set aside.
- Add bell peppers, ginger and jalapenos to the skillet (add more oil if needed). Cook until bell peppers soften, about 3-5 minutes. Add red curry paste and coconut milk and stir. Cook on low heat for 5 minutes, until sauce thickens. Add salt and pepper to taste.NOTE: If you want a thicker sauce, you can stir in more curry paste, or about 2 tsp of tomato paste.
- Gently toss meatballs in the coconut curry sauce, then garnish with chopped cilantro. Service over rice or with noodles.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!