Prep Time: 20 mins I Marinating Time: 2 hrs./Overnight for best results I Cooking Time: 30 - 40 mins I Serve: 3 - 4
Chicken Meatballs in Thai Red Curry are easy to make and ready in under 30 - 40 minutes. Flavorful Thai-inspired red curry meatballs in a creamy red curry sauce with plenty of fresh garlic, ginger, tender red peppers and fresh mushrooms is the most comforting weekend meal. Chicken meatballs studded with fragrant aromatic herbs like ginger, cilantro, green onions, & garlic – are delicious on their own but the Thai Curry sauce makes them more delicious and that tastes wins the heart everytime!
Ingredients :-
For Meatballs Mix :-
1 kg/2.2 lb. Chicken (minced)
½ cup Scallions/Green Onions (finely chopped) 2 tsp. Ginger (roughly minced) 8-10 Garlic Cloves (roughly minced) 2 tbsp. Soy Sauce 1 tbsp. Balsamic Vinegar 1 tbsp. Mustard Sauce 1.5 tbsp. Hot Chili Sauce (Sriracha) 1 tsp. Black Pepper Powder
Salt to taste ¼ cup Breadcrumbs
For Meatballs Cooking :-
2 tbsp./30 g. Veg Oil (divided)
For Gravy :-
2 tbsp./30 ml. Veg Oil 7-8 Garlic Cloves (finely chopped)
2 Onions, med size (finely chopped)
2 tbsp. Red Capsicum (diced)
2 tbsp./50 g. Thai Red Curry Paste (store bought)
1.5 tsp Soy Sauce 7-8 Cherry Tomatoes (halved) 1 cup/125 g. Button Mushroom (roughly chopped) 1-2 Green Onions/Scallions (finely chopped)
1 cup/230 ml. Water 2 cups/460 ml. Thick Coconut Milk (divided equally)
Method :-
For Meatballs :-
To the large bowl add all the ingredients mentioned under the meatball section one by one. Fold-in; combine well and refrigerate covered for min 2 hrs or overnight for best results
Take out the bowl, remove the lid and mix the meatball mixture again before preparing the meatballs. Shape the minced meatball mixture to lemon size balls and place them (meatballs) on a plate one by one
Heat veg oil in a non-stick pan and place the meatballs in the pan one by one. Do not overcrowd. Cook on low-medium flame for 5-7 mins until light brown in colour. Flip over and cook the other side of the meatballs for another 4-5 mins. Keep changing sides until the meatballs get properly cooked
Once cooked properly, dish out and set aside for later use. Similarly prepare the remaining meatballs
For Gravy :-
Heat veg oil in a non-stick pan. Add chopped garlic cloves to the pan and stir for 1-2 mins on low-medium flame. Add chopped onions to the pan and sauté for 3-4 mins on low-medium flame. Stir in regular intervals
Next add diced red capsicum and stir for another 1-2 mins on low-med flame
To the pan add thai red curry paste. Mix well and stir for 1-2 mins on low-med flame
Next add soy sauce to the pan and mix well and stir for a minute. Then add cherry tomatoes + mushrooms + green onions/scallions to the pan and stir for 1-2 mins on low medium flame
Next, add water to the pan. Mix well and bring it to a boil. Once it starts boiling then add thick coconut milk to the pan and give it a stir. Once it starts boiling add the cooked meatballs to the pan and mix gently. Add the remaining 1 cup of thick coconut milk to the pan and mix well
Cover the pan with lid and let it simmer for 7-8 mins on low-medium flame. Remove the lid and stir in intervals. Cover again and cook until the gravy thickens to a sauce like consistency
Remove the lid and check the consistency. Once the gravy has thickened enough and meatballs are properly cooked, switch off the gas
Time to Taste :)
Serve hot with boiled rice and chilled drink of your choice