Description
Juicy chicken meatballs simmered in a creamy Thai coconut curry with sun-dried tomatoes, spinach, and Thai basil. A cozy and flavorful dinner ready in under an hour.
Ingredients
1 lb ground chicken
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tbsp grated ginger
2 tbsp finely chopped green onions
1 tbsp soy sauce (or fish sauce alternative)
Salt and pepper, to taste
1 tbsp coconut oil (or vegetable oil)
1 small onion, diced
2 cloves garlic, minced
1 tbsp red curry paste
1/2 cup sun-dried tomatoes, chopped
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
2 cups baby spinach
1/2 cup fresh Thai basil leaves
Instructions
In a bowl, mix ground chicken, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, salt, and pepper. Form into 16-20 meatballs.
Heat a large skillet over medium and brown the meatballs on all sides, about 2-3 minutes per side. Set aside.
In the same skillet, heat coconut oil and sauté diced onion for 3-4 minutes. Add garlic and red curry paste, cook for 1-2 minutes.
Add sun-dried tomatoes, then pour in coconut milk and chicken broth. Bring to a simmer.
Return meatballs to the skillet and cook uncovered for 10-12 minutes until meatballs are fully cooked and sauce thickens.
Stir in spinach and Thai basil. Cook for 2 more minutes until spinach wilts. Adjust seasoning to taste.
Notes
Serve with jasmine rice or noodles. Great for meal prep and leftovers. Adjust spice with more curry paste or chili flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired