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Chicken Meatballs in Green Curry Sauce - Olivia Adriance
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CHICKEN MEATBALLS IN GREEN CURRY SAUCE

Chicken meatballs made with fresh ginger, garlic, and scallions are simmered in a coconut milk sauce along with carrots and broccoli for a comforting, cozy one-pan meal. Serve with cooked rice or rice noodles for a complete dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American, Asian, Thai
Keyword: Chicken and curry, Chicken meatballs, Curry recipes, Dairy-free meatballs, Thai curry
Servings: 4
Author: Olivia Adriance

Ingredients

Meatballs:

  • 1 pound ground chicken
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • 3 green onions, diced
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon coconut oil, for searing

Curry Sauce:

  • 2 tablespoons coconut oil
  • 1 small onion, diced
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • 2 tablespoons green curry paste
  • (1) 13.5-ounce can full-fat coconut milk
  • ½ cup chicken bone broth (or stock)
  • 2 carrots, peeled and thinly sliced into rounds (about ¼-inch thick)
  • 1 head of broccoli, cut into florets
  • Lemongrass, lightly crushed and cut into thirds
  • ½ cup chopped cilantro
  • ½ cup Thai basil
  • Salt and pepper to taste

Garnishes:

  • Cilantro
  • Thai basil or regular basil
  • Cashews
  • Green onions

Instructions

Make the Meatballs:

  • Add the ground chicken, fresh ginger, garlic, scallions, egg, salt, and pepper to a bowl and mix with your hands until well combined. Note, the mixture will be loose.
  • Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Roll the meatballs into rounds (about 2 to 3 tablespoons of mixture each) and sear on each side in coconut oil for about 1 to 2 minutes per side, until nicely browned. Remove the meatballs and set aside.

Make the Sauce:

  • To the same pan, add the remaining tablespoon of coconut oil. Once the oil is melted, add the onions, ginger, and garlic. Cook, stirring occasionally, for 2 to 3 minutes.
  • Add the curry paste and sauté for an additional 2 to 3 minutes. Add coconut milk, bone broth, carrots, broccoli, and lemongrass and bring to a boil.
  • Reduce to a simmer and add the meatballs back to the pan. Simmer for 5 to 7 minutes.
  • Remove from heat and stir in ½ cup of cilantro and ½ cup of Thai basil.
  • Plate and garnish with cashews, cilantro, Thai basil, and green onion. Enjoy!

Nutrition

Calories: 364kcal | Carbohydrates: 19g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 752mg | Potassium: 1297mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7669IU | Vitamin C: 143mg | Calcium: 130mg | Iron: 3mg