Coconut Chicken Meatballs
Tender chicken meatballs simmered in a creamy coconut curry sauce, infused with aromatics and Thai flavors.
Equipment
- Baking sheet (optional)
- Large skillet / sauté pan
Ingredients
Meatball mix
- 1 lb ground chicken ground chicken
- 4 green onions green onion / scallion finely chopped
- 1 Tbsp coconut aminos or soy sauce
- ½ tsp salt
- ½ tsp black pepper
Curry / sauce mix
- 1 Tbsp oil olive or vegetable oil
- 2 red bell peppers red bell pepper sliced
- 3 Tbsp Thai red curry paste
- 3 cloves garlic minced
- 2 tsp ginger fresh, grated
- 13.5 oz coconut milk full fat or light
- 3 Tbsp coconut aminos / soy sauce (for sauce)
- 1 tsp fish sauce (optional)
- 1 tsp toasted sesame oil
- 1 lime lime juice of 1 lime
- ⅓ cup cilantro chopped
Instructions
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- In a bowl, combine ground chicken, green onions, coconut aminos (or soy), salt, and pepper. Mix gently until just combined.
- Form the mixture into meatballs (about 16–20) and place them on the prepared baking sheet.
- Bake the meatballs for 14–18 minutes until cooked through and lightly browned.
- Meanwhile, heat oil in a large skillet over medium heat. Add the sliced red bell peppers and sauté until softened (about 4–6 minutes).
- Stir in Thai red curry paste, garlic, and ginger, and cook for 1–2 minutes until fragrant.
- Pour in coconut milk, coconut aminos (or soy), fish sauce (if using), and sesame oil. Stir well and bring to a gentle simmer.
- Once meatballs are done, transfer them into the skillet with the sauce. Simmer 5 minutes, spooning sauce over meatballs, allowing flavors to meld.
- Stir in lime juice and chopped cilantro. Adjust seasoning if needed.
- Serve meatballs and sauce over steamed rice, noodles, or cauliflower rice.
Notes
Leftovers keep 3–4 days in the fridge. If sauce thickens too much, loosen with a splash of water or broth. You can also pan-sear meatballs instead of baking if desired. Use full-fat coconut milk for a richer sauce.