Chicken meatballs made with garlic, ginger and lots of fresh herbs simmered in a quick thai green curry. Serve with rice or noodles for a filling, comforting meal.Print
Chicken meatballs made with garlic, ginger and lots of fresh herbs simmered in a quick thai green curry. Serve with rice or noodles for a filling, comforting meal.
- 1 lb ground chicken
- 1 lb ground sausage (chicken or pork)
- 1 egg
- ½ cup chopped basil
- ½ cup chopped cilantro
- ⅓ cup breadcrumbs
- 1 teaspoon salt
- 4 garlic cloves, minced
- 3-in piece of ginger, minced or grated
- 3 tablespoons oil, divided
- 1 small onion, thinly sliced
- 2–4 tablespoons green curry paste (depending on how spicy your paste is!)
- 1 red bell pepper, thinly sliced
- 3 cups broccoli florets
- 2 cans coconut milk
- ½ cup chicken stock
- 1 cup frozen peas
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon fish sauce
- Garnish: Cilantro, basil, green onions, etc.
- Combine ground chicken, sausage, egg, basil, cilantro, breadcrumbs, salt, 1 minced garlic clove, 1-inch worth of ginger and 2 tablespoons of coconut milk (just grab from the cans you’ll use for the curry!) in a large bowl.
- Mix with a fork or your hands until just combined – do not overmix! Use a large spoon or cookie scoop to form meatballs.
- Heat 2 tablespoons oil over medium-high heat in a large dutch oven or saucepan. Add meatballs in a single layer (you’ll need to do this in batches) and let cook for about 5 minutes, turning to brown on all side. You’re not fully cooking them at this point, but you do want the meatballs to get nice and brown. Set aside on a plate.
- Once all the meatballs are browned, add the remaining tablespoon of oil to the pan, along with the sliced onion. Reduce heat to medium.
- Saute onions for 5-7 minutes, until they just start to brown. Add remaining garlic and ginger and let cook for an additional minute.
- Add green curry paste and cook for 2-3 minutes. Add red bell pepper and broccoli and let cook for an additional 5 minutes.
- Add coconut milk and stock and stir to combine. Bring to a boil, then reduce the heat and add meatballs back into the pot. Cover and let cook for 15 minutes, until meatballs are fully cooked.
- Turn off heat and add peas, soy sauce, vinegar and fish sauce. Stir to combine and let peas warm through. Taste and adjust seasoning as needed.
This is a very meatball-heavy curry, but feel free to either cut the meatball recipe in half OR make the full batch and cook half of them separately. They are so good on their own, and great for meal prep! Either cook them in the pan, or in the oven at 375 for 20 minutes.
One of my favorite meals to make after a busy day is a thai curry. I think I love it so much because it sounds like it would be super high maintenance and basically the last thing one would want to make after a long day, but in reality is very simple and quick to come together thanks to widely-available curry pastes.
Over the years I’ve figured out ways to doctor up those pastes, while still being able to get a meal on the table (aka couch) in record time. So while it’s a little more than just whisking it into coconut milk, I promise you won’t be stuck in the kitchen for hours with this one.
Normally I just add cut up chicken breast or thighs, shrimp or tofu to my curries. Or if my vegetable drawer is particularly full, I’ll make it just a vegetable curry. This time I wanted to do something a little extra, so this green curry is packed with chicken meatballs, filled with garlic, ginger and herbs.
This obviously tastes fantastic when it’s first made, but you’ll also be happy to know it lasts for days in the fridge. Feel free to make a huge batch and have it for lunches throughout the week. If curry everyday is too much for you, this recipe can easily be cut in half. Although I highly suggest making all the meatballs – they’re super good on their own!
Hope you guys love this one as much as I do!