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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- 8 ounce ground chicken (I use thighs)
- 1/2 cup Panko bread crumbs
- 1 egg whisked
- 3 cloves garlic, minced
- 2 teaspoon fresh ginger, minced
- 2 Tablespoon fresh cilantro, minced
- 1 teaspoon fresh-cracked black pepper
- 1 teaspoon sea salt
- 1 1/2 teaspoons sesame oil
- 1 teaspoon fish sauce
RED CURRY SAUCE
- 1 teaspoons sesame oil
- 1 teaspoon avocado oil (if you really like sesame oil, use all sesame)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 Tablespoons red curry paste
- 1 can (14 oz) light coconut milk
- 1/2 Tablespoon ground chili garlic
- 1/2 teaspoon red pepper flakes (OPTIONAL)
- 2 Tablespoons creamy peanut butter
- crushed peanuts, for garnish
- YIELD: 20-22 MEATBALLS
- Preheat oven to 400 Degrees. Line a baking sheet with foil, and spray well with cooking spray
- In a large bowl, combine chicken, Panko, egg, garlic, ginger, salt, pepper, fish sauce and sesame oil. Mix well enough to incorporate all ingredients together, but do not over-mix
- Use a 1 tablespoon scoop to form meatballs. You may also want to roll meatballs in your palms to get the right shape. Place meatballs on prepared baking sheet. Bake for 15 minutes, turning once halfway through so they get golden brown on both sides
- While meatballs bake, heat oil in large skillet over medium heat. Add ginger and garlic, and cook for 2 minutes. When garlic is golden, add red curry paste and stir for about 30 seconds. Add coconut milk and garlic chili paste and cook for one minute. Add peanut butter and stir to combine well. Peanut butter will melt into the sauce in about a minute. Add red pepper flakes and cook for another 2 to 3 minutes, until sauce thickens.
- Add meatballs to sauce. Coat meatballs with sauce, and continue cooking over low heat for 2-3 minutes until meatballs are fully cooked
- Serve with rice and baby bok choy, and garnish with crushed peanuts
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g