Chicken Meatballs in Green Curry

This recipe for chicken meatballs in green curry is spicy, thanks to Thai green curry paste, and sweet and creamy thanks to coconut milk. This recipe for Thai green curry meatballs is so easy to prepare and is loaded with heat. Best of all, it’s ultra versatile for whatever vegetable you want to add to the soup.

Truthfully, I was actually looking forward to making chicken thighs in green curry tonight but the grocery store was fresh out of thighs. I opted for the next best thing: chicken meatballs in green curry.

This recipe for Thai green curry meatballs is so easy to prepare and tastes amazing. These Thai curry chicken meatballs are going to become a staple in your house because of its flavor, simplicity, and versatility. Here are a few substitution suggestions:

• If you can’t find green curry paste, simply use red or orange curry paste!
• We served our green curry over cooked rice noodles, but you can serve it over vegetable noodles (such as zucchini, beetroot, or kohlrabi), steamed rice, or even over roasted cauliflower.
• Don’t have ground chicken? Use turkey or pork.
• Use any vegetable you like in this soup, such as sugar snap peas, broccoli, or bell peppers.

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Chicken Meatballs in Green Curry

This recipe for chicken meatballs in green curry is spicy, thanks to Thai green curry paste, and sweet and creamy thanks to coconut milk.

4.34 from 3 votes

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 4

Calories: 678kcal

Equipment

• Wide pot

Ingredients

Chicken Meatballs

• 4 scallions minced (a pinch reserved for garnish)
• 2 eggs
• 1 pound ground chicken
• 5 cloves garlic peeled and minced
• 1 tablespoon ginger peeled and minced
• 1 teaspoon crushed red pepper
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• ½ cup panko bread crumbs plus more if needed
• Salt and pepper to taste
• 1 tablespoon neutral cooking oil for frying

Green Curry:

• 2 teaspoons sesame oil or neutral frying oil plus more if needed
• 1 yellow onion peeled and thinly sliced
• 8 ounces shiitake mushrooms caps thinly sliced, stems discarded
• 5 cloves garlic peeled and minced
• 1 teaspoon ginger peeled and minced
• 2 tablespoons green curry paste
• 4 cups chicken stock
• 14.5 ounces coconut milk full fat
• 1 pint cherry tomatoes
• Salt and pepper to taste

For Serving:

• Cooked rice noodles
• Fresh cilantro

Instructions

Prepare the Chicken Meatballs:

• In a bowl, combine all the ingredients for the meatballs and use your hands to mix. If the meatballs seem too wet, add a bit more panko.
• Form into tablespoon-sized meatballs.

Fry the Chicken Meatballs:

• Heat the cooking oil in a wide pot over medium heat. Add the meatballs in an even layer and cook for 3-4 minutes per side until browned all over, about 12 minutes total. Transfer to a plate. It is okay if the meatballs are not cooked through as they will cook in the broth later.

Cook the Aromatics:

• Heat the sesame oil in the same pot over medium heat. Add the onion and cook for 3-4 minutes. Add the sliced shiitake caps and cook for 7-8 minutes until well-browned all over.
• Add the garlic and ginger and cook for 1 minute or until fragrant.

Prepare the Soup Broth:

• Add the green curry paste to the aromatics and lightly mash it into the aromatics. Cook for 45 seconds until fragrant.
• Pour in the chicken stock and bring to a boil. Taste and season with salt and pepper.

Cook the Meatballs:

• Add the meatballs to the broth and reduce heat to low. Simmer for 15 minutes or until the meatballs are cooked through.

Finish the Curry:

• Bring the broth to a low boil and addd the coconut milk and the tomatoes. Cook for 5-7 minutes more. Turn off the heat.

To Serve:

• Ladle the broth and meatballs over cooked noodles, rice, or vegetables. Garnish with cilantro and the reserved scallions. Enjoy!

Nutrition

Calories: 678kcal | Carbohydrates: 48g | Protein: 37g | Fat: 40g | Sodium: 1307mg | Fiber: 5g | Sugar: 11g | Vitamin C: 36mg

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