Chicken Meatballs with Thai Coconut Curry Sauce

1 pound ground chicken
1 egg
½ cup whole wheat panko
1 teaspoon salt
2 teaspoons fresh grated ginger
1 clove garlic, grated
3 green onions (white and green parts), finely minced
1 tablespoon red thai curry paste (I like Mae Ploy brand)
1 cup coconut milk
1 cup chicken stock
¼ cup unsweetened original almond milk
Basil leaves (for garnish)
2 teaspoons of olive oil

  1. Preheat oven to 350 degrees
  2. In a medium bowl, mix together the ground chicken, egg, salt, pepper, and panko
  3. Form into balls (this recipe makes four servings, so I quartered the meatball mixture and made each quarter into 4 meatballs. You can make yours bigger or smaller based on preference, just keep in mind that ¼ of the meat will be your serving size, which is 1 red container)
  4. Bake meatballs for 10 minutes, remove from the oven, flip, and bake for another 5 minutes
  5. For the sauce, add 2 teaspoons of olive oil to a large skillet over medium high heat
  6. Add your ginger, garlic, and scallions and cook for a few minutes
  7. Add your red curry paste in with the veggies and stir until everything is combined
  8. Add your coconut milk and chicken stock. Stir until everything is combined
  9. Bring to a boil and reduce to a simmer. Simmer for 15 minutes, stirring occasionally, or until the sauce has thickened
  10. Turn off the heat and stir in your almond milk
  11. Season to taste with salt and pepper
  12. When the meatballs are done cooking, add into the sauce and stir around so the meatballs are coated
  13. Top with fresh sliced basil

Original Recipes visit: Chicken Meatballs with Thai Coconut Curry Sauce @

Leave a Comment