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. Serve them over rice or with noodles.
I bet you never figured that a Caribbean food blog would ever have meatballs right?
Well, there’s a first time for everything, and I’m elevating boring chicken meatballs but adding lots of Caribbean and Thai flavors. Keep reading to see how!
The recipe…
Everyone knows chicken meatballs, so let’s get right into how to make them super flavorful.
First, mix ground chicken, adobo, garlic, chopped scallion (green onions), sesame oil, Worcestershire sauce, and salt and pepper. Add 1 egg and panko breadcrumbs and combine. I love to use panko instead of Italian bread crumbs because the panko keeps the meat moist and adds texture.
Next, form meatballs. I scooped a little of the mixture into a 1 tbsp measuring spoon, then molded into uniform meatballs, but you can totally free form it. Heat olive oil in a cast iron skillet, then sear the meatballs for about 8-10 minutes until browned on all sides. Remember to sear the edges! Remove the meatballs from the pan and set aside.
Next, to the skillet, add sliced red bell peppers, ginger and jalapenos and cook until the peppers soften. Add red curry paste and coconut milk and cook on low for 5 minutes, until thickened. Season with salt and pepper. If you want a thicker sauce, you can stir in some tomato paste.
Add the meatball back to the pot and toss in the sauce. Garnish with cilantro. Serve immediately.
Substitutions…
For a healthier recipe, try baking the meatballs at 400 F for 15-20 minutes, or until the meatballs are browned and cooked through.
You can also try making this recipe with ground beef or ground turkey.
Looking for more delicious recipes? Try:
Grilled Peanut Crusted Suya Chicken Kebabs
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
Coconut Curry Chicken Meatballs
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!
3 Comments
OMGGGG!!! Wow!!! This was sooooo good! Easy to make, really delicious and the whole family loved it too.
So happy to hear that you and your family enjoyed this recipe Michelle!
xoxo Dani