Thai Chicken Meatballs with Red Curry Peanut Sauce

Thai Chicken Meatballs over rice with lime wedges, chopped chives, and cilantro garnishes.

5 from 1 vote

Thai Chicken Meatballs with Red Curry Peanut Sauce

Thai inspired Chicken meatballs, packed with flavor and simmered in a sweet, slightly spicy red curry sauce, are perfect for brunch, appetizers, or served over rice for a delicious dinner!

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Brunch, Dinner

Cuisine: Thai

Servings: Servings

Calories: 395kcal

Author: Cynthia

Ingredients

Meatballs

1 lb ground chicken
½ cup panko breadcrumbs
1 egg
3 tbs cream
2 cloves garlic grated
1 tbs ginger grated
2 tbs chives finely chopped
1 Thai chili seeded and finely chopped (can substitute Serrano chili)
Zest of lime
2 tbs cilantro chopped
1 tbs fish sauce
¼ teaspoon coriander
1 tbs Thai red curry paste
½ teaspoon kosher salt
¼ teaspoon black pepper

Red Curry Peanut Sauce

2 red bell peppers sliced thin
4 cloves garlic grated
1 teaspoon ginger grated
1 cup chicken broth
2 teaspoon cornstarch
3 tbs red curry paste
½ teaspoon coriander
13.5 ounce can coconut milk full fat
Juice and zest of lime
1 tbs fish sauce
2 tbs peanut butter
2 tbs brown sugar
2 tbs cilantro chopped

Garnish

Chopped chives
Cilantro leaves
Crushed peanuts

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup.
Place chicken in a large bowl. In a smaller bowl, combine the panko, egg, cream, garlic, ginger, chives, chili pepper, lime zest, cilantro, fish sauce, coriander and curry paste, salt, and pepper and mix well. Add the mixzture to the chicken. Use your hands or a rubber spatula to gently mix until just combined. Do not overmix. Allow to chill in refrigerator for 15 minutes while you prep all your sauce ingredients.
Scoop meatballs into 2 tbs balls and transfer to parchment lined baking sheet. Bake for 20-25 minutes or until an instant read thermometer inserted into a meatball reads 160° F. Flip meatballs once, halfway through the baking time.
Whisk 2 teaspoon cornstarch into 1 cup of chicken broth. Set aside. Sauté peppers for 2-3 minutes. Add garlic and ginger to pan and sauté for one more minute. Deglaze pan with chicken broth slurry. Stir in curry paste, coriander, coconut milk, fish sauce, lime zest and lime juice. Mix in the peanut butter and brown sugar until completely incorporated. Allow to simmer and reduce for five minutes. When meatballs are done cooking, transfer them to the skillet and gently toss to coat. Allow to simmer for a few minutes until desired consistency is reached. Stir in chopped cilantro.
Serve with rice and garnish with cilantro, chopped chives, and crushed peanuts.

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