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creamy coconut curry chicken meatballs flat lay shot on a white plate

Creamy Curry Chicken Meatballs

Sea Salt Savorings
Creamy Coconut Curry Chicken Meatballs has all the flavors of your favorite Thai dishes! The chicken meatballs are moist and packed with flavor, enhancing the smooth curry sauce.
5 from 32 votes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6

Ingredients
  

For the meatballs:

  • 1 lb ground chicken
  • 1 carrot shredded
  • 1 egg
  • 1/2 cup bread crumbs
  • 2 TBS soy sauce
  • 1 TBS cilantro
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt

For the curry sauce:

  • 1 can coconut milk (full fat) 14 oz.
  • 1 TBS peanut butter
  • 1/2 lime squeezed
  • 1 tsp curry powder
  • 1 tsp garlic powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 2 TBS flour

Instructions
 

  • Preheat the oven to 400° F. In a medium bowl, combine ground chicken, egg, breadcrumbs, finely shredded carrot, cilantro, ginger, garlic, cumin, turmeric, red pepper flakes, salt and soy sauce. Mix until combined thoroughly.

  • Line a baking sheet with parchment paper. Using a tablespoon, measure out each meatball and roll into a ball. Give each meatball about 1-inch space in between.
  • Place meatballs in the oven, and bake for 15-20 minutes.
  • While the meatballs are cooking, begin making the sauce. Place a medium-sized pot over medium heat. Add coconut milk, lime juice, peanut butter, curry powder, garlic powder, turmeric powder, and salt. Sprinkle flour over the sauce while whisking to combine. Bring to a light boil and allow to cook until meatballs are done.
  • When meatballs are done baking, remove from the oven and place them in the saucepan. Stir to combine. Serve and enjoy. Mangia!

Nutrition values are estimates, for exact values consult a nutritionist.

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