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Golden-brown chicken meatballs simmering in a vibrant red curry coconut sauce with spinach and red peppers

One-Pan Thai Chicken Meatballs

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 large eg g
  • 2 tablespoons red curry paste, divided
  • 2 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions , thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fish sauce, divided
  • 1 tablespoon coconut oil
  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 red bell pepper, sliced into strips
  • 2 cups fresh baby spinach

Method
 

  1. In a large bowl, combine ground chicken, panko, egg, 1 tablespoon red curry paste, minced garlic, grated ginger, green onions, cilantro, and 1 teaspoon fish sauce.
  2. Form the mixture into approximately 16 evenly sized meatballs.
  3. Heat coconut oil in a large skillet over medium-high heat.
  4. Sear meatballs in the skillet for 3-4 minutes per side until browned, then remove and set aside.
  5. In the same skillet, add the remaining 1 tablespoon red curry paste and bell peppers, sautéing for 2 minutes.
  6. Stir in coconut milk, brown sugar, and remaining fish sauce, scraping up any browned bits from the pan.
  7. Return meatballs to the skillet and simmer for 8-10 minutes until meatballs are cooked through and the sauce has thickened.
  8. Stir in spinach and lime juice just before serving until spinach is wilted.
  9. Serve warm, optionally over jasmine rice or rice noodles.