Thai Coconut Curry Meatballs

Thai-style baked chicken meatballs simmered in creamy coconut curry sauce with bell pepper and basil for an easy weeknight dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb ground chicken
• 1 large egg
• 0.333 cup plain breadcrumbs
• 1 tbsp thai red curry paste
• 1 can coconut milk
• 1 medium bell pepper
• 0.25 cup fresh basil
• 0.75 tsp kosher salt
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1 tbsp vegetable oil

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment. (about 5 min) — 425°F
2. Combine ground chicken, egg, breadcrumbs, and salt. Shape into 16 meatballs and arrange on the baking sheet. (about 8 min)
3. Bake the meatballs until browned and the centers reach 165°F, about 15 minutes. (about 15 min) — 425°F
4. Heat the oil in a large skillet over medium heat. Sauté the bell pepper until slightly softened, about 3 minutes. (about 3 min) — Medium heat
5. Stir in the curry paste, coconut milk, lime juice, and brown sugar. Simmer until the sauce is hot and slightly thickened, about 4 minutes. (about 4 min) — Gentle simmer
6. Add the baked meatballs and simmer gently for 5 minutes, turning once to coat. Fold in the basil and serve hot. (about 5 min) — Gentle simmer