Red Curry Chicken Meatball Bowl - Karyl's Kulinary Krusade
Print Recipe
5 from 12 votes

Red Curry Meatball Bowl

Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Main Dish
Cuisine: Asian
Servings: 2




  • 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


  • 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