Ingredients
- 1 ½ lb (680 g) ground chicken
- 2 cloves garlic, minced
- 1 small shallot, finely minced
- 1 tablespoon fish sauce
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon red curry paste
- ¼ cup panko breadcrumbs (use gluten-free for GF version)
- 1 tablespoon chopped Thai basil
- 1 medium egg
- 1 tablespoon neutral cooking oil (avocado or coconut)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 14 oz (400 ml) unsweetened full-fat coconut milk
- ½ cup (120 ml) chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar or coconut sugar
- ½ medium lime, juiced
- 1 small zucchini, thinly sliced
- 1 medium red bell pepper, very thinly sliced
- 3 cups baby spinach
- ¼ cup Thai basil leaves, plus more for garnish
Instructions
- In a large bowl, combine all meatball ingredients until just mixed. Shape into 1-inch meatballs (around 27). Wet hands if mixture feels sticky.
- Heat a large skillet over medium heat with a drizzle of oil. Brown meatballs on all sides for 6–8 minutes (do not fully cook). Remove and set aside.
- In the same skillet, sauté bell pepper for 2 minutes. Add zucchini and cook another 2 minutes. Remove vegetables and set aside.
- Add more oil if needed, then sauté garlic and ginger for 30 seconds. Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and chicken broth. Add fish sauce and sugar. Bring to a gentle simmer.
- Return meatballs to skillet and simmer 5–7 minutes until cooked through.
- Add bell pepper, zucchini, and spinach. Cook until spinach wilts, about 1 minute.
- Stir in lime juice and Thai basil. Garnish with extra basil and serve hot with jasmine rice or noodles.
Notes
- Use gluten-free panko for a gluten-free version.
- Adjust curry paste to taste for more or less heat.
- Coconut sugar adds a subtle caramel note but can be swapped for brown sugar.
- Best served immediately but can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 389 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 125 mg
