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–+ servings

Red Thai Coconut Curry with Chicken Meatballs

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 recipe is perfect any day of the week!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Middle East
Calories: 291
Ingredients Equipment Method Nutrition

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

Equipment

  • Baking sheet
  • large skillet

Method
 

Chicken meatballs
  1. Preheat oven to 400℉ or (204℃).
  2. 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
  1. 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.
  2. 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.

Nutrition

Calories: 291kcalCarbohydrates: 8gProtein: 22gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 147mgSodium: 475mgPotassium: 723mgFiber: 2gSugar: 4gVitamin A: 1313IUVitamin C: 6mgCalcium: 46mgIron: 2mg

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