Ingredients
- 1 pound ground chicken or turkey
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Fresh cilantro, for garnish
If you’re out of ground chicken, you can easily substitute with turkey or even beef. And for those who prefer a spicier kick, a pinch of crushed red pepper can be added to the sauce.
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, ginger, salt, and pepper. Mix until well combined.
- Roll the mixture into small meatballs, about 1 inch in diameter. You should have around 20 meatballs.
- In a large skillet, heat olive oil over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally, until browned on all sides. Remove and set aside.
- In the same skillet, pour in the coconut milk and whisk in the red curry paste, soy sauce, and brown sugar. Bring to a gentle simmer.
- Return the meatballs to the skillet, cover, and cook for an additional 10 minutes, or until the meatballs are cooked through.
- Stir in the lime juice and adjust seasoning to taste.
- Garnish with fresh cilantro before serving.
One of my favorite tips is to use a small ice cream scoop to make uniformly-sized meatballs, ensuring they cook evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International