Home Recipes Main dishes Red Curry Chicken Meatballs Red Curry Chicken Meatballs Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Mathieu Malenfant Preparation 25 min Cooking 30 min Refrigeration 30 min Freezing 0 min 8 servings Worth the effort (moderate) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Main dishes Thematics Dinner party To freeze Red Curry Chicken Meatballs The Best Red Curry Chicken If you’re a fan of thai flavours, this red curry ground chicken meatball recipe is perfect for you! The red sauce is rich, creamy, and flavourful thanks to the red curry paste and coconut milk. Plus, by using low-fat (light coconut milk) and sodium-reduced (less sodium soy sauce) ingredients, you can easily get better nutritional values. You can also substitute the ground chicken of this recipe with ground turkey or a combination of both! Don’t have Panko breadcrumbs at home? Use homemade breadcrumbs or any other shop-bought version. Psst! Love chicken recipes? You will adore these easy tips and 10 best chicken marinades. SIMPLY DELICIOUS: Try our thai chicken soup as well! Bonà savoir What to use if you don't have red curry paste If you can’t find red curry paste in your local grocery store, you can always use curry powder instead. A general rule is to use 5 ml (1 teaspoon) of curry powder for each 15 ml (1 tablespoon) of curry paste. Then, taste and ajust to your preference. Ingredients Metric system Imperial system Ground chicken meatballs Ground chicken - 1 ½ pound 680 g To discover! Egg - 1 1 To discover! Panko breadcrumbs - 1 ½ cup 375 mL To discover! Green onions, chopped - ¾ cup 180 mL To discover! Ginger, chopped - 3 tablespoons 45 mL To discover! Less sodium soy sauce - 1 tablespoon 15 mL To discover! Fish sauce - 1 tablespoon 15 mL To discover! Red curry paste - 2 tablespoons 30 mL To discover! Kosher salt - 1 teaspoon 5 mL To discover! Ground pepper - 2 teaspoons 10 mL To discover! Red curry sauce Canola oil - 1 tablespoon 15 mL To discover! Red bell pepper, minced - 1 1 To discover! Onion, minced - 1 1 To discover! Ginger - 2 tablespoons 30 mL To discover! Red curry paste - 3 tablespoons 45 mL To discover! Light coconut milk - 1 can 400 mL To discover! Sodium-reduced vegetable broth - ½ cup 125 mL To discover! Less sodium soy sauce - 1 tablespoon 15 mL To discover! Fish sauce - 1 tablespoon 15 mL To discover! Brown sugar - 3 tablespoons 45 mL To discover! Cornstarch - 2 tablespoons 30 mL To discover! Cilantro - Optional Optional To discover! Green onions - Optional Optional To discover! Preparation Switch to cook mode Ground chicken meatballs Step 1 In a large bowl, mix together all the chicken meatball ingredients with your hands or a wooden spoon. Step 2 Refrigerate the preparation for 30 minutes. Step 3 Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminium foil. Step 4 Shape the meatballs using 2 tablespoons (30 ml) of the preparation for each. They should be the size of a ping pong ball. To easily measure the right quantity, use a #30 squeeze disher (1 oz). Step 5 Cook the meatballs in the oven for 20 minutes or until they are no longer pink inside. Step 6 Finish cooking on broil for 5 to 10 minutes. Red curry sauce Step 7 Meanwhile, prepare the red curry sauce. Step 8 In a large saucepan, heat the oil over medium high heat. Brown the red bell pepper and onion for 3 to 4 minutes. Step 9 Then, add the ginger and red curry paste. Cook 2 to 3 more minutes Step 10 Incorporate the coconut milk, vegetable broth, soy sauce, fish sauce, and brown sugar. Bring to a boil and cook 5 more minutes. Step 11 Dilute the cornstarch in 2 tablespoons (30 ml) of water. Incorporate it to the sauce. Cook 1 more minute. Step 12 Add the chicken meatballs in the red curry sauce. Cook 5 to 10 minutes over medium heat. Step 13 Serve on rice vermicelli or with naans. Garnish with fresh cilantro leaves and chopped green onions, to taste. Like it? Share it!
