Impress your family or guests with this beautiful, luxurious creamy red curry coconut sauce with rich and bold flavours! The chicken meatballs are perfectly simple in flavour, so juicy and tender. High in protein and low calorie healthy recipe is perfect any day of the week!
There is nothing better than a cozy, creamy and wholesome meal on a cold winters day! Whenever I make a curry recipe, it warms me up the same way my family paprikash meals do for me. The rich warm spices in a cream sauce with healthy ingredients and often served with rice or pasta.
This curry recipe is my favourite ingredients, turmeric, fresh ginger, garlic, red Thai curry pasta, curry powder and sweetened with honey with a hint of lime and red pepper flakes for some heat. Can’t get any better than that!!
WHAT MAKES THIS RECIPE SO DELICIOUS
The Indian spices and herbs I used in this recipe are curry, garlic, turmeric and ginger are rich and create a warmth and bold flavours we all have grown to love! Again, when you are looking at the health benefits, these spices have many and the one that comes to mind is these spices help fights inflammation in our body which is so important to combat many cancers and heart disease.
To create a creamy rich sauce, all I had to do is add unsweetened coconut milk and allow it simmer for a few minutes to arrive a luxurious cream sauce. Serve it with basmati or jasmine rice.
INGREDIENTS FOR THIS RECIPE
CHICKEN MEATBALLS
- Ground chicken: I like to use hormone and antibiotic free or organic ground chicken if possible
- Garlic and onion powder
- Egg yolk
- Parsley: fresh
- Salt: my preference is Himalayan fine sea salt
RED THAI CURRY SAUCE
- Coconut oil or avocado oil
- Onion
- Garlic
- Ginger: fresh is recommended, you can substituted 1 tsp ginger powder
- Turmeric
- Red Thai curry paste
- Chicken broth or vegetable broth
- Unsweetened coconut milk
- Honey
- Seasonings: Himalayan fine salt and pepper
- Baby spinach
- Lime juice
- Red chili flakes: is optional, for a little heat which I like, I add about 2 pinches of the flakes at the end of the cooking
- Parsley: for garnishing
HOW TO MAKE THIS DELICIOUS RECIPE
CHICKEN MEATBALLS
Preheat oven to 400℉ or (204℃).
In a large bowl, mix together ground chicken, garlic powder, onion powder, egg yolk and parsley until well combined. Using a ice cream scooper, drop the meatballs on a baking sheet lined with parchment paper. To avoid the meatballs from sticking to the scooper, I add a little oil to the scooper and the chicken meatballs with slide off much easier. Bake for 20-25 minutes until cooked through and crispy, turning them over halfway through.
RED THAI COCONUT CURRY SAUCE
While the meatballs are cooking, using a large skillet over medium to high heat, add oil and then add onions, sauté for 3-4 minutes, add garlic and ginger, cook for another 2 minutes. Stir in curry powder and turmeric, allow the spices to release their flavours, cooking for another minute. Thoroughly blend in red thai curry paste and add chicken broth. Bring to a low boil to deglaze the skillet, reduce heat to a simmer for 10 minutes.
Stir in coconut milk and simmer for about 5 minutes, then add meatballs, honey and salt. Continue on simmer, then add spinach and lime juice, cook for another 5 minutes. Add chili peppers if desired, parsley and adjust seasoning at this time. Serve with jasmine, basmati or brown rice.
Once the unsweetened coconut milk is blended into the sauce, it is important to allow the sauce to simmer for at least 5 minutes for the coconut milk to combine with the ingredients. This is the time to add the meatballs so they can heat through.
This recipe may seem overwhelming with all the ingredients but that is far from the truth. It is easy, just follow the steps and it will all come together. As I mentioned, this recipe can be made ahead. I would suggest to make the meatballs the day before and the curry sauce can be made the day you plan to serve it.
The best options to serve this recipe is with jasmine, basmati rice or brown rice. Any of the variety of rice would compliment this curry dish perfectly!
WHY MAKE THIS RECIPE
- Has all the components of a healthy and nutritious meal
- Rich in delicious flavours
- A comfort and satisfying meal your family will love
- It only takes just over 40 minutes.
- An easy recipe you can make ahead
DID YOU MAKE THIS RECIPE….
WE WOULD APPRECIATE YOUR FEEDBACK AND COMMENTS, DON’T FORGET TO RATE IT!
STORE this recipe in the refrigerator in an airtight container for up to 3 days. It can be placed in the freezer for up to 2 months in an appropriate freezer friendly container.
Red Thai Coconut Curry with Chicken Meatballs
Equipment
- Baking sheet
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 egg yolk
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp Himalayan salt
Red Thai Curry Sauce
- 2 tbsp coconut oil or avocado oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 2 tbsp red Thai curry paste
- 1/2 cup chicken broth
- 1-15 oz can unsweetened coconut milk
- 1 tsp honey
- salt to taste
- 2-3 handfuls baby spinach
- 2 tbsp lime juice
- red chili flakes (optional)
- 1/4 cup fresh parsley, for garnishing
Instructions
Chicken meatballs
- Preheat oven to 400℉ or (204℃).
- In a large bowl, mix together ground chicken, garlic powder, onion powder, egg yolk and parsley until well combined. Using a ice cream scooper, drop the meatballs on a baking sheet lined with parchment paper. To avoid the meatballs from sticking to the scooper, I add a little oil to the scooper and the chicken meatballs with slide off much easier. Bake for 20-25 minutes until cooked through and crispy, turning them over halfway through.
Red Thai Curry Sauce
- While the meatballs are cooking, using a large skillet over medium to high heat, add oil and then add onions, sauté for 3-4 minutes, add garlic and ginger, cook for another 2 minutes. Stir in curry powder and turmeric, allow the spices to release their flavours, cooking for another minute. Thoroughly blend in red thai curry paste and add chicken broth. Bring to a low boil to deglaze the skillet, reduce heat to a simmer for 10 minutes.
- Stir in coconut milk and simmer for about 5 minutes, then add meatballs, honey and salt. Continue on simmer, then add spinach and lime juice, cook for another 5 minutes. Add chili peppers if desired, parsley and adjust seasoning at this time. Serve with jasmine, basmati or brown rice.
