If you’re in the mood for a comforting yet healthy meal with vibrant flavors, this Coconut Curry Chicken Meatballs recipe is a must-try. Juicy chicken meatballs simmered in a rich coconut curry sauce bring together a perfect blend of spice, creaminess, and warmth. With red bell pepper and fresh spinach, this dish offers both nutrition and satisfaction. This dish strikes the perfect balance between quick weeknight comfort and elegant entertaining. The rich, flavorful curry sauce pairs wonderfully with a bed of fluffy rice or tender noodles, ensuring no drop goes to waste! Whether you’re enjoying a cozy dinner or hosting a memorable meal, this recipe is sure to impress.
Ingredients
Meatballs
- 1 lb ground chicken or turkey (with 5-7% fat)
- 3 spring onions, finely chopped
- 1 green chili pepper, deseeded and chopped
- 1 tsp minced garlic
- 1 tbsp coconut aminos or gluten-free soy sauce
- 3/4 tsp salt (omit if using soy sauce)
Curry Sauce
- 2 tbsp coconut oil
- 1 medium white onion, chopped
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 red bell pepper, deseeded and sliced
- 3 tbsp red curry paste
- 1 tbsp curry powder
- 1 can (14 oz) unsweetened full-fat coconut milk
- 1 cup chicken stock
- 2 tbsp lime juice
- 1 large handful fresh spinach
Instructions
- Prepare the Meatballs : In a large mixing bowl, combine the ground chicken, chopped spring onions, green chili, minced garlic, coconut aminos (or soy sauce), and salt. Mix until well combined, then form the mixture into small meatballs (about 1 inch in diameter). Set aside on a plate.
- Cook the Meatballs : In a large skillet or sauté pan, heat 1 tablespoon of coconut oil over medium heat. Cook the meatballs in small groups, allowing each side to brown for 4–5 minutes until they develop a rich, golden crust. Once browned, transfer them to a plate and set them aside to rest.
- Make the Curry Sauce : In the same pan, add the remaining tablespoon of coconut oil. Sauté the chopped onion for 3–4 minutes until it softens and becomes translucent. Add the minced ginger and garlic, cooking for another 1–2 minutes until fragrant. Toss in the sliced red bell pepper and sauté for another 2 minutes until slightly softened. Then, stir in the red curry paste and curry powder, ensuring the vegetables are thoroughly coated with the vibrant spices.
- Simmer the Sauce : Pour in the coconut milk and chicken stock, stirring to combine. Bring the sauce to a gentle simmer, then add the lime juice. Place the meatballs back into the pan, gently immersing them in the rich sauce to let them absorb all the flavors. Simmer the mixture on low for 10 minutes to let the flavors meld and the meatballs finish cooking.
- Add the Spinach : In the final minute of cooking, add the fresh spinach to the pan, stirring gently until wilted.
- Serve : Serve the meatballs and curry sauce over rice or noodles.Top with a sprinkle of fresh herbs such as cilantro or basil for an added burst of color and flavor, if preferred.
Conclusion
These Coconut Curry Chicken Meatballs are a warm, comforting dish packed with flavor and nutrients. The creamy coconut curry sauce, combined with tender meatballs and vibrant vegetables, creates a delightful experience in every bite. This versatile recipe can easily be customized with your favorite vegetables or proteins, making it a go-to meal for any night of the week. Enjoy this Thai-inspired dish with family or friends, and let its comforting flavors bring a bit of warmth and joy to your table.
Coconut Curry Chicken Meatballs with Spinach and Red Pepper
Ingredients
Meatballs
- 1 lb ground chicken or turkey with 5-7% fat
- 3 spring onions finely chopped
- 1 green chili pepper deseeded and chopped
- 1 tsp minced garlic
- 1 tbsp coconut aminos or gluten-free soy sauce
- 3/4 tsp salt omit if using soy sauce
Curry Sauce
- 2 tbsp coconut oil
- 1 medium white onion chopped
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 red bell pepper deseeded and sliced
- 3 tbsp red curry paste
- 1 tbsp curry powder
- 1 can 14 oz unsweetened full-fat coconut milk
- 1 cup chicken stock
- 2 tbsp lime juice
- 1 large handful fresh spinach
Instructions
- Prepare the Meatballs : In a large mixing bowl, combine the ground chicken, chopped spring onions, green chili, minced garlic, coconut aminos (or soy sauce), and salt. Mix until well combined, then form the mixture into small meatballs (about 1 inch in diameter). Set aside on a plate.
- Cook the Meatballs : In a large skillet or sauté pan, heat 1 tablespoon of coconut oil over medium heat. Cook the meatballs in small groups, allowing each side to brown for 4–5 minutes until they develop a rich, golden crust. Once browned, transfer them to a plate and set them aside to rest.
- Make the Curry Sauce : In the same pan, add the remaining tablespoon of coconut oil. Sauté the chopped onion for 3–4 minutes until it softens and becomes translucent. Add the minced ginger and garlic, cooking for another 1–2 minutes until fragrant. Toss in the sliced red bell pepper and sauté for another 2 minutes until slightly softened. Then, stir in the red curry paste and curry powder, ensuring the vegetables are thoroughly coated with the vibrant spices.
- Simmer the Sauce : Pour in the coconut milk and chicken stock, stirring to combine. Bring the sauce to a gentle simmer, then add the lime juice. Place the meatballs back into the pan, gently immersing them in the rich sauce to let them absorb all the flavors. Simmer the mixture on low for 10 minutes to let the flavors meld and the meatballs finish cooking.
- Add the Spinach : In the final minute of cooking, add the fresh spinach to the pan, stirring gently until wilted.
- Serve : Serve the meatballs and curry sauce over rice or noodles. Top with a sprinkle of fresh herbs such as cilantro or basil for an added burst of color and flavor, if preferred.