Coconut Curry Chicken Meatballs with Garlic Butter

Coconut Curry Chicken Meatballs with Garlic Butter


Full of fresh, spicy, salty, tangy, flavors, and made so simply!
  • 1½ pounds ground chicken or ground pork
  • 1-2 tablespoons spicy curry powder
  • 3 tablespoons tamari or soy sauce
  • 1 shallot, chopped
  • kosher salt and black pepper
  • chili flakes
  • 1 tablespoon extra virgin olive oil
  • 6 tablespoons salted butter
  • ¼ cup Thai red curry paste
  • 1 tablespoon fresh grated ginger
  • 2 orange or red bell peppers, sliced
  • 2 cups canned full-fat coconut milk
  • 1 tablespoon fish sauce (or soy sauce)
  • ½ cup chopped Thai basil, or cilantro
  • 3-4 cloves garlic, chopped
  • limes, for serving
  • Spicy Curry Powder:
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 1 teaspoon paprika
  • ½-1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon cinnamon
  • kosher salt and black pepper
  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
  2. Add the chicken, curry powder, shallot, 1 tablespoon tamari/soy, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. Bake for 10 minutes, until the meatballs are crisp.
  3. In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 2-3 minutes until fragrant. Add the peppers, coconut milk, 3 tablespoons tamari/soy sauce, and fish sauce. Slide the meatballs into the sauce and simmer 5 minutes, or until cooked through.
  4. Meanwhile, melt 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
  5. Serve the meatballs and sauce over bowls of rice. Drizzle the butter over the meatballs and top with basil or cilantro.

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