Ready to spice up your dinner routine? This Asian-Style Chicken Meatball Curry is a flavor-packed dish that’s as juicy as it is comforting! Tender chicken meatballs, spiked with ginger and cayenne, simmer in a rich, creamy coconut curry sauce with a Thai-inspired twist. The pop of red bell pepper and fresh herbs makes every bite vibrant and irresistible. I love how it comes together in just 30 minutes—perfect for a quick weeknight meal that feels like a treat. Serve it over rice, and let’s bring some bold Asian flair to your table!
Ingredients
Here’s what you’ll need to create this delicious curry:
- 1 lb ground chicken – The base for juicy, flavorful meatballs.
- ½ cup shredded zucchini – Adds moisture and a sneaky veggie boost.
- 2 green onions, chopped – Fresh, mild onion flavor.
- 2 cloves garlic, grated – Bold and aromatic.
- 1 teaspoon grated ginger – Zesty warmth in every bite.
- ½ teaspoon cayenne pepper – A subtle spicy kick.
- 1 tablespoon soy sauce – Savory depth for the meatballs.
- 1 tablespoon olive oil – For searing the meatballs.
- 1 tablespoon butter – Richness for the sauce.
- 1 red bell pepper, sliced – Colorful and crunchy.
- 2 tablespoons Thai red curry paste – The bold, spicy heart of the curry.
- 1 can (14 oz) coconut milk – Creamy, tropical goodness.
- ¼ cup fresh cilantro, chopped – A bright, herby finish.
- Basil and lime, for garnish – Fresh and zesty toppings.
Gather these ingredients, and you’re set for a curry adventure!
Prep Time & Cook Time
- Prep Time: 15 minutes – Quick mixing and chopping.
- Cook Time: 15 minutes – Fast searing and simmering.
- Total Time: 30 minutes – A speedy, flavorful meal!
Step-by-Step Instructions
Let’s whip up this Asian-Style Chicken Meatball Curry in a snap—here’s how:
- Make the Meatballs: In a bowl, combine the ground chicken, shredded zucchini, chopped green onions, grated garlic, grated ginger, cayenne pepper, and soy sauce. Mix well, then form into small meatballs (about 1-2 inches each).
- Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and sear for 4-5 minutes, turning occasionally, until golden brown on the outside. Remove them to a plate and set aside—they’ll finish cooking in the sauce.
- Sauté the Base: In the same skillet, melt the butter over medium heat. Add the sliced red bell pepper and Thai red curry paste, sautéing for 2 minutes until fragrant and the peppers soften slightly.
- Simmer the Curry: Pour in the coconut milk, stirring to blend the curry paste into a smooth sauce. Return the meatballs to the skillet, nestling them into the sauce. Simmer gently for 10 minutes, until the meatballs are cooked through and the sauce thickens a bit.
- Finish and Serve: Stir in the chopped cilantro. Serve hot over rice, garnished with fresh basil leaves and a squeeze of lime for extra zing.
Tips & Tricks
Make this curry even better with these handy tips:
- Zucchini Trick: Squeeze out excess water from the shredded zucchini to keep the meatballs firm.
- Spice It Up: Add more cayenne or a chopped chili if you love extra heat.
- Curry Paste: Adjust the amount of Thai red curry paste to suit your spice tolerance—start with 1 tablespoon if you’re unsure.
- Protein Swap: Try ground turkey or pork for a different twist on the meatballs.
- Creamy Boost: Stir in a splash of extra coconut milk or cream at the end for an even silkier sauce.
Serving Suggestions
This curry shines with these perfect pairings:
- Jasmine Rice: Sticky, fragrant rice to soak up that creamy sauce.
- Naan Bread: Warm naan for scooping up every last bit.
- Cucumber Salad: A cool, crisp salad with a light vinaigrette to balance the spice.
- Mango Lassi: A sweet, creamy drink to cool the palate.
Storage & Reheating
Here’s how to enjoy this dish later (it’s great as leftovers!):
- Storage: Store in an airtight container in the fridge for up to 3-4 days.
- Reheating: Warm in a skillet over low heat with a splash of water or coconut milk, stirring occasionally, for 5-7 minutes. Or microwave in 30-second bursts until hot.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently—the sauce may separate slightly but will recombine.
Nutrition Info
This dish is flavorful and satisfying! Here’s an approximate breakdown per serving (based on 4 servings, without rice):
- Calories: 380 kcal
- Protein: 26g – From the chicken.
- Fat: 28g (Saturated Fat: 16g) – Mostly from the coconut milk and butter.
- Carbohydrates: 8g – From the veggies and curry paste.
- Fiber: 2g – A bit from the zucchini and bell pepper.
- Sugar: 3g – Naturally occurring in the coconut milk and veggies.
- Sodium: 900mg – Varies with soy sauce and salt; adjust to taste.
Note: Values are estimates and depend on specific brands or portion sizes.
Final Thoughts
This Asian-Style Chicken Meatball Curry is a delightful mix of juicy, spicy meatballs and a velvety coconut curry sauce that’s hard to resist. It’s quick enough for a busy night but feels special enough to share with friends—proof that bold flavors don’t need hours in the kitchen. The fresh herbs and lime finish make it sing, and I can’t get enough of how it all comes together. Give it a try, and let me know how you like it—or if you tweak it with your own flair! Happy cooking!
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