Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp red curry paste
- 1 tbsp green onions, finely chopped
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
- 1 tbsp neutral oil (for frying)
- 1 tbsp neutral oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp Thai red curry paste
- Coconut milk
Instructions
- In a mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, red curry paste, green onions, cilantro, salt, and pepper. Mix until combined.
- Form small meatballs (about 1 inch in diameter) and set aside.
- Heat oil in a skillet over medium heat. Cook meatballs in batches for 6-8 minutes until golden brown and cooked through. Remove from skillet.
- In the same skillet, sauté diced onion until translucent. Add minced garlic and red curry paste; cook until fragrant.
- Stir in coconut milk and return the meatballs to the skillet. Simmer for 10 minutes to absorb flavors.
- Serve over jasmine rice or noodles and garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg