Description
Delicious basil ginger chicken meatballs simmered in a rich and flavorful coconut red curry sauce, served over fluffy jasmine rice. This recipe combines aromatic herbs, warm spices, and vibrant vegetables for a comforting, slightly spicy meal perfect for dinner.
Ingredients
Scale
Basil Ginger Meatballs
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain panko breadcrumbs
- 1 shallot, finely diced
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- ¼ cup fresh chopped basil
- 1 tablespoon dried basil
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- Kosher salt & fresh ground black pepper, to taste
- 2 tablespoons olive oil, plus more as needed
Coconut Red Curry Sauce
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- ½ medium yellow onion, sliced into half moons
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoons packed dark brown sugar
- 1 (4-ounce) can red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice, plus lime wedges for squeezing
- 1 cup trimmed green beans
- Chopped scallions and/or fresh chopped cilantro, for garnishing (optional)
- Cooked jasmine rice, for serving
Instructions
- Make meatball mixture: In a large mixing bowl, combine ground chicken, eggs, breadcrumbs, shallot, ginger paste, garlic paste, chopped basil, dried basil, allspice, smoked paprika, and salt and pepper to taste. Mix gently until just combined to avoid tough meatballs.
- Shape meatballs: Use a medium spring-loaded scooper to form golf ball-sized meatballs. Roll each gently between your palms to smooth out. Place meatballs on a plate and repeat until all mixture is used, yielding about 20-23 meatballs.
- Brown meatballs: Heat olive oil in a large deep nonstick skillet over medium heat. Add meatballs in a single layer without overcrowding. Cook for 3-4 minutes per side to develop a nice sear. They will not be fully cooked yet. Transfer to a clean plate. Repeat with remaining meatballs, adding more oil if needed.
- Build the red curry sauce: In the same skillet, add sliced bell peppers and onion. Cook stirring often until tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, brown sugar, and red curry paste, stirring until fragrant, about 1-2 minutes.
- Add liquids and simmer sauce: Stir in coconut milk, chicken broth, fish sauce, and lime juice, scraping up any browned bits from the pan. Bring to a gentle simmer, stirring occasionally, about 5-7 minutes.
- Combine meatballs and green beans: Reduce heat to low, add browned meatballs along with any collected juices and trimmed green beans. Gently toss to coat everything in sauce and simmer for 10-15 minutes until meatballs are cooked through, sauce has thickened slightly, and green beans are tender. Stir occasionally to prevent sticking.
- Serve: Serve meatballs and sauce over cooked jasmine rice. Garnish with chopped scallions and/or fresh cilantro and lime wedges. Optionally, serve with naan or pita bread for sopping up the sauce.
Notes
- For a gluten-free version, substitute panko breadcrumbs with superfine almond flour using a 1:1 ratio, spooning and leveling the flour without packing it.
- Do not overmix the meat mixture to keep meatballs tender.
- Use a nonstick skillet for easy browning and cleanup.
- Adjust red curry paste amount based on spice preference.
- Adding lime juice at the end brightens the rich coconut curry flavors.
- Serving with naan or pita bread enhances the experience by soaking up extra sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
