Thai Chicken Meatballs

Saturday, March 20, 2021


When you bought too much ground chicken, and you need easy.  I have never been a fan of ground turkey, so when ground chicken became a thing, I was on it.  It doesn't have that taste…that I cannot describe, but know I don't like.  Picky much?  Not really.  I definitely know what I don't like.  What I do like, though, is flavor and have recently become a fan of cooking with coconut milk, although I don't do it often enough.  The inspiration was from two different websites, both which had much more complicated ingredients and directions.


Servings: 4

Prep time: 15

Cook time: 15


  • 1 lb. ground chicken
  • 1 shallot, diced
  • 1/2 cup breadcrumbs
  • 1 tsp each, salt, pepper
  • 2 tsp each, minced garlic, and grated ginger
  • 2 tbsp Thai red curry paste
  • 1 13.5 oz can coconut milk, shaken well before opening
  • 1/2 tsp turmeric avocado oil for sautéing
  • 1 cup rice + 2 cups water + 1 tbsp butter and 2 tsp salt


  1. In a large bowl, combine the chicken, breadcrumbs, salt, pepper, garlic and ginger.  Mix thoroughly with your hands and make as many meatballs (approx. 20) as you can.  Set aside.
  2. Begin cooking the rice, according to directions.
  3. In a heavy skillet, as 2 tbsp avocado oil over medium high heat.  Add the meatballs several at a time without crowding and cook thoroughly.  Internal temperature for chicken is 165.  Set aside the meatballs onto a plate, or cover with foil and cook the rest of the meatballs until finished.
  4. Add another dash of oil, add the shallot and sauté for 3-4 minutes until it begins to soften.  Add the curry paste and  smash it into the pan, distributing it as evenly as possible, about 2 minutes.  Add the coconut milk and stir to completely combine.
  5. Add the meatballs back in, and allow to cook for 3-5 minutes until the sauce thickens are starts to coat the meatballs.
  6. Serve over your rice and garnish if you prefer.

Ground Chicken, Chicken Meatball Dinner, Thai chicken, 30 Minute Dinner


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