Ingredients:😋😋
1 lb ground chicken
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/4 cup onion, finely diced
1 tbsp ginger, minced
2 tsp curry powder
1/2 tsp cumin
Salt and pepper to taste
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
1/4 cup cilantro, chopped (for garnish)
1 tbsp vegetable oil (for cooking)
Directions:😋😋
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, onion, ginger, curry powder, cumin, salt, and pepper. Mix well until everything is combined.
Form meatballs: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and cooked through.
Make the sauce: While the meatballs are baking, heat vegetable oil in a large skillet over medium heat. Add the red curry paste and sauté for 1-2 minutes to release the flavors.
Add coconut milk: Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir well to combine and let simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Combine: Add the baked meatballs to the skillet with the coconut curry sauce. Stir gently to coat the meatballs in the sauce and let simmer for 5 more minutes.
Serve: Garnish with chopped cilantro and serve over rice or with naan.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 310 kcal per serving | Servings: 4
