Thai Curry Chicken Meatballs
A flavorful Thai-inspired curry meatball dish developed through extensive recipe refinement. Key adjustments from original recipe: Removed zucchini (didn't justify prep effort). Chicken adjusted to 454g (1lb package size). Coconut milk reduced to 300ml for calorie reduction while maintaining satisfaction. Honey replaced with brown sugar for authentic Thai flavor and better caloric efficiency. Peanut butter removed from sauce and replaced with crushed peanut garnish for better texture and more prevalent peanut flavor. Fish sauce added for authentic Thai depth, with lime juice, soy sauce, and curry paste all balanced accordingly. Added xiaoxing wine for deglazing with neutral flavor profile. Orange pepper added as good replacement for removed carrot. Chicken stock clarified from vague 'stock pot' measurement. Significantly more cilantro in sauce and as garnish. Fresh crushed aromatics for superior flavor with minimal added effort. More chilli paste for enhanced flavor and spice.
Prep time
20 min
Cook time
30 min
Total time
50 min
Servings
Ingredients
- ground chicken
- spring onion, sliced fine
- clove garlic, crushed
- inch ginger, crushed
- chilli paste
- soy sauce
- egg
- xiaoxing wine
- red pepper, sliced
- orange pepper, sliced
- cloves garlic, crushed
- inch ginger, crushed
- soy sauce
- fish sauce
- coconut milk
- red Thai curry paste
- chilli crisp
- spring onions, greens sliced 1 inch on a bias, whites sliced 1/8 inch
- fresh cilantro, chopped
- Juice of 1.5 limes
- chicken stock
- brown sugar
- jasmine rice, uncooked
- crushed peanuts (for garnish)
- lime, cut into wedges for garnish
- fresh cilantro, chopped (for garnish)
Instructions
- 1
In a bowl, combine all meatball ingredients except the xiaoxing wine and mix well. Form mixture into 12 equal-sized meatballs.
- 2
Sear meatballs at medium high in a large pan, 2 minutes per side until browned, remove from pan and set aside.
- 3
Deglaze pan with xiaoxing, scraping up fond, reduce heat to medium.
- 4
Sauté the onion whites for 2 minutes, add the garlic, ginger and curry paste and continue to sauté another 2 minutes.
- 5
Add the peppers, sauté for 5 minutes or until just beginning to soften and becoming fragrant.
- 6
Add remaining sauce ingredients to the pan, mix well, bring to a simmer.
- 7
Return meatballs to the pan, reduce heat to medium-low, and simmer covered for 15 minutes.
- 8
Meanwhile, cook jasmine rice according to package directions.
- 9
Once the sauce is adjusted, add in the 1/2 cup cilantro, continue simmering then stir in the onion greens right before serving.
- 10
Serve meatballs and sauce over rice. Garnish each serving with 1 tbsp crushed peanuts, cilantro, and lime wedges.
Nutrition
per servingCalories
828 calories
Protein
37.8g
Carbs
85.2g
Fat
36.2g
Sodium
1200mg