The BEST Thai Chicken Meatballs

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The BEST Thai Chicken Meatballs

These Thai Chicken Meatballs are made in one pot with coconut Thai curry rice.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Thai

Servings: portions

Calories: 731kcal

Author: Emily Roz

Ingredients

For the Thai chicken meatballs

500 g ground chicken
50 g panko breadcrumbs
10 g fresh cilantro finely chopped
1 teaspoon fish sauce
½ teaspoon sugar

For the rest of the dish

2 garlic cloves finely chopped
1 tablespoon red Thai curry paste more or less depending on its strength!!
400 ml coconut milk
200 ml chicken stock
1 teaspoon fish sauce
½ teaspoon sugar
300 g uncooked Thai jasmine rice

For garnish

10 g cilantro roughly chopped
2 limes sliced in half
sesame seeds
chili oil optional

Instructions

Let's start by making the meatballs. Place the ground chicken, panko breadcrumbs, cilantro, fish sauce, and sugar in a large bowl. Season with salt and ground black pepper, then using clean hands, gently mix the ingredients together until just combined, taking care not to overwork the mixture as this can make the meatballs dense. Form into 16 equal-sized balls and set aside on a plate.
Next up, place a large deep-set skillet or pan (that has a lid) on medium heat and drizzle with a spoonful of vegetable oil. Once hot, add in the meatballs and leave to sear on each side for 2-3 minutes until golden on the outside but still raw in the middle. Then, remove the meatballs from the pan and transfer them onto a plate.
In the same pan, add in the garlic and Thai curry paste. Fry with a drizzle of vegetable oil for a minute or so, until aromatic, then add in the coconut milk, chicken stock, fish sauce, and sugar. Give everything a stir until the sauce is well combined.
Next up, pour in the rice and even it out on the base of the pan. Follow by arranging the meatballs in the pan. Top with the lid (make sure the heat is on medium) and check the dish every couple of minutes to see if the liquid is bubbling. Once it's come up to the boil, reduce the heat to low, add on the lid and leave to cook for 10 minutes. Once your timer has gone off, rest for a further 3 minutes (don't remove the lid!!!).
Remove the lid and you should be rewarded with a stunning pan of fluffy rice and meatballs. Top with cilantro, sesame seeds, chili oil (optional), and a generous squeeze of lime juice (essential!!!). Serve up and enjoy, my friend!!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Storage: place any leftovers in airtight containers and into the fridge for up to 3 days. To reheat, place in the microwave lid ajar, with a splash of milk or water to loosen up the rice.

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