Thai Chicken Meatball Curry
Juicy chicken meatballs simmered in a rich coconut curry with ginger, lime and a proper hit of flavour. Chicken bone broth gives the sauce more depth, so it tastes like it took far more effort than it did.
Ingredients:
Meatballs
- 1kg chicken mince
- 1 egg
- 4 garlic cloves, minced
- 1½ tbsp fresh ginger, grated
- 3 spring onions, finely sliced
- ½ cup fresh coriander, chopped
- 1 tbsp soy sauce
- 1–2 tsp chilli (fresh or flakes, to taste)
Curry
- 3 tbsp red curry paste
- 600ml coconut milk
- 1½ cups chicken bone broth
- 1½ tbsp fish sauce
- 2 tsp brown sugar
- Juice of 1–2 limes
- Jasmine rice, to serve
Method:
- In a large bowl, combine all meatball ingredients, including the egg. Mix until just combined.
Optional: Cover and refrigerate for 45 minutes to allow flavours to develop and the mixture to firm up. - Roll mixture into evenly sized meatballs.
- Heat a large pan over medium-high heat. Brown meatballs in batches until lightly golden on the outside. Remove and set aside.
- In the same pan, reduce heat to medium and fry the red curry paste for 1–2 minutes until fragrant.
- Pour in coconut milk and chicken bone broth. Stir to combine and bring to a gentle simmer.
- Return meatballs to the pan and simmer for 12–15 minutes, or until cooked through and the sauce has thickened slightly.
- Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
To Serve:
Serve hot with jasmine rice and extra herbs if desired.
Bone Appétit!
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