Thai Red Curry with Baked Chicken Meatballs

This Thai red curry with baked chicken meatballs is the perfect 30 minute meal. Zesty and juicy meatballs are tossed in a rich and flavourful curry sauce served over steamed rice. This dairy free dinner recipe is a simple and delicious twist on a classic weeknight dinner.

Course Main Course

Cuisine Thai Inspired

Prep Time 5

Cook Time 25

Total Time 30

Servings serves (18 meatballs approx)

Calories 293kcal

Author Sally

Equipment

Ingredients

For the meatballs:

500 grams chicken mince
2 cloves garlic minced
½ teaspoon ginger minced
zest of half a lime
juice of half a lime
1 tablespoon soy sauce
1 teaspoon fish sauce
½ teaspoon chilli flakes
1 tablespoon sesame oil
¼ cup breadcrumbs

For the red curry:

1 tablespoon peanut oil or sesame oil
2 cloves garlic minced
1 teaspoon ginger minced
3 tablespoons Thai red curry paste
1 x 400ml can of coconut milk
1 tablespoon soy sauce
2 teaspoons fish sauce
juice of half a lime

Instructions

Preheat oven to 180°C and line a large baking tray with baking paper.
Make the meatballs. In a large bowl, mix all of the meatball ingredients together with a wooden spoon.
Coat your hands with a small amount of oil to prevent the meatball mixture from sticking and roll tablespoon amounts of mixture into balls. Place on the tray and bake for 20-25 minutes, turning once until slightly golden and cooked through.
Make the curry sauce. While the meatballs are baking, in a frying pan with deep sides, heat peanut oil on high heat and add in the ginger, garlic and Thai red curry paste. Using a wooden spoon, mix curry paste in pan until fragrant. Add in coconut milk and stir to combine with the curry paste. Mix through the soy sauce and fish sauce.
Turn down heat and simmer for 10-15 minutes or until the sauce starts to thicken. Add in the cooked chicken meatballs and stir to coat in sauce for a further 5 minutes or until sauce coats the meatballs. Serve over with rice with a squeeze of fresh lime juice.

Video

Notes

Meatballs can be made on their own and served as an appetiser either hot or cold, or used for meal prep.

Freezing instructions: the curry freezes well for up to 2 months and can be defrosted overnight in the fridge before heating up on the stove or in the microwave.

Nutrition