Red Curry Chicken Meatball Bowl

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Red Curry Chicken Meatball Bowl is a bold and flavorful dish. The spicy red curry sauce adds a luxurious finish to the baked chicken meatballs. Serve as a bowl with rice and veggies, or on its own as a snack

My parents are from Trinidad, so I grew up eating curry on a regular basis. We ate curry quite often at home, and it was a staple aut any family gathering or party. I grew up on yellow curry and, for a really long time, I assumed that was the only kind. As I got older, I learned about green and red curry, which are more common in Thai cooking.

I have this bad habit of buying products for a recipe, using them once or twice, and then the rest sits in the fridge for months. I use red curry paste for My Thai Shrimp Soup so I always have some on hand. A few weeks ago I was cleaning out the fridge I noticed the jar was still there, needing to be used. I also had some ground chicken, so I put on my creative hat and came up with Red Curry Chicken Meatball Bowl

How gorgeous is this Red Curry Chicken Meatball Bowl?! It is delicious and absolutely bursting with flavors. The meatballs are tender and juicy. The sauce is spicy, but not overpowering, and you control the spice level.

KEYS TO THE PERFECT RED CURRY CHICKEN MEATBALL BOWL

• I use ground chicken thigh meat. You can grind your own, but I find it much easier to buy it at the grocery store. If you use chicken breast, you’ll need to add a little more oil or the meatballs will be dry
• Pump up the meatball flavor! I add fresh ginger, garlic, cilantro, and a touch of Fish Sauce and Sesame Oil to the meatball mixture. Sesame oil is powerful, and a little goes a long way. Cilantro is an ingredient people either love or hate. I love it, so I use a generous amount. You can use less, or substitute parsley
• Don’t over-mix, or the meatballs will be quite dense. Just mix enough to incorporate all of the ingredients

MEATBALLS: BAKED OR FRIED?

This one is personal preference. I bake the meatballs to save calories. Regardless of whether you bake or fry, they will finish cooking in the curry sauce. I also make a smaller meatball, with a 1-tablespoon scoop, so they cook faster.

ABOUT THAT BEAUTIFUL RED CURRY SAUCE

The sauce is the best part of my Red Curry Chicken Meatball Bowl. The sauce is super easy to make, and comes together in just a few minutes

• I start with a little sesame oil, and sauté fresh ginger and garlic to develop the flavors
• Coconut Milk is very popular in Thai and Indian cooking. It has a rich and creamy texture, and is gluten free. I use light coconut milk, because it has half the calories but still has the same consistency as regular
• Red Curry Paste adds bold flavor and gorgeous color. I also add Ground Chili with Fried Garlic because I have it in the fridge. It packs a punch, so add carefully!
• Peanut Butter. Yes, peanut butter! I add creamy peanut butter to create a richer, more luxurious sauce. The peanut butter will tone down the spice, so taste the sauce after you add the peanut butter. You may want to add a little more heat with Red Pepper Flakes

My favorite way to enjoy my Red Curry Chicken Meatball Bowdl is with Basmati Rice and lightly sauteed baby bok choy. You can substitute brown rice or quinoa, for a healthier swap. The meatballs and sauce are also delicious on their own as an appetizer or light snack.

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