Thai Chicken Meatball Curry Recipes
THAI CURRY CHICKEN MEATBALLS
For a more rich curry taste, add more fish sauce. the best part about this curry sauce is that you can customize the flavors to your liking.
Provided by Todd + Diane
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 17
Steps:
- Make the meatballs: In bowl, mix ground chicken, garlic, ginger, green onion, salt and pepper until evenly combined. Form into balls about 1-1/2 inches in diameter. Oil your hands as you roll to keep chicken from sticking to your hands.
- In a large oven-proof skillet, add oil on medium high heat. Place meatballs in skillet and brown each side, turning often about 2-3 minutes per side until a crust forms. Remove meatballs from pan and set aside.
- Make the curry sauce: In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Stir in the bay leaf (or lime leaf), curry powder, cayenne pepper. Add the coconut milk, chicken broth, fish sauce, and lime zest. Then stir until combined. Bring liquid to a low simmer.
- Place meatballs back into the skillet and simmer on low heat for about 10 minutes, or until the meatballs are fully cooked (timing will depend on meatball size and how much you seared the meatballs).
- If desired, squeeze in some lime juice and top with minced cilantro. Serve over rice, with slices of crusty bread, with flatbreads, or however you prefer to enjoy your curry.
Nutrition Facts : Calories 236 kcal, Carbohydrate 3 g, Protein 14 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 65 mg, Sodium 624 mg, ServingSize 1 serving
THAI CHICKEN MEATBALL CURRY (SLOW COOKER)
From "150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes" by Sunil Vijayakar. I actually had ground turkey and that worked beautifully in this recipe. I also modified the recipe to eliminate the frying, which also worked out really well, and am posting both versions. This is rather spicy, so if you are uncertain reduce the number of chile peppers or amount of curry paste.
Provided by duonyte
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix chicken or turkey, breadcrumbs, half of the cilantro, lemongrass and chile peppers in a large bowl, combining thoroughly.
- If not frying, drop walnut-sized meatballs into a 4 qt slow cooker (I coat with a little oil to make cleanup easier). Cover and cook on High for about 1 hour to set the meatballs. (For all I know you don't need to do this - it might work just as well with the sauce added immediately - but this is how I did it).
- Combine the remaining ingredients except the cilantro in a small bowl; pour over the meatballs, reduce to Low and cook for 4 hours, or cook on High for 2 hours.
- If frying, form the meat into walnut-sized meatballs. Heat oil in a large skillet and quickly fry the meatballs until browned. Transfer to slow cooker.
- Make the sauce as in Step 3 and pour into the frying pan, stirring to scrape up the fond; pour over the meatballs and cook on Low for 6 hours or on High for 3 hours.
- Serve immediately with steamed rice, garnished with the remaining cilantro.
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