Description
A cozy, flavor-packed bowl of tender chicken meatballs simmered in a creamy peanut coconut Thai red curry, spooned over rice noodles (or rice).
Ingredients
Units
Scale
For the Meatballs:
- 1 pound ground chicken (substitute ground pork, turkey, or beef)
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated
- 1 yellow onion, diced
- 1/4 cup Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth (substitute water)
- 1/4 cup peanut butter (chunky or creamy)
- 3 tablespoons soy sauce
- 1/2 tablespoon sugar
- 1 cup corn kernels
- 3-4 servings rice noodles
- For garnishing (optional): cilantro, peanuts, and chili crisp
Instructions
- In a large bowl, combine the meatball ingredients: ground meat, green onions, garlic, salt, and pepper. Mix just until combined. Lightly oil your hands and roll the mixture into tablespoon-size balls.
- Heat a drizzle of neutral oil in a large skillet over medium-high heat. Add the meatballs and sear until golden and crisp on the outside, about 8 minutes, turning once. Transfer to a plate.
- In the same skillet, add the garlic, ginger, and diced onion. Cook until softened and fragrant, about 5 minutes.
- Stir in the red curry paste, coconut milk, chicken broth, soy sauce, sugar, and peanut butter. Stir well until smooth and slightly thickened, about 5 minutes.
- Add the corn and return the meatballs to the skillet. Simmer for 5 – 10 minutes, until the meatballs are cooked through. Taste and adjust seasoning if needed.
- Meanwhile, cook the rice noodles according to package directions. Drain.
- Divide noodles between bowls and ladle the curry and meatballs over the top. Garnish with fresh cilantro, peanuts, chili crisp, and any extra green onions if you like.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 3-4