Ingredients

For the Meatballs

• 1 pound ground chicken (preferably not extra lean)
• 2 cloves garlic, grated
• 2 green onions, chopped
• Salt and black pepper to taste

For the Coconut Curry Sauce

• 1 tablespoon oil
• 2–3 tablespoons Thai red curry paste
• 1 (14 oz) can full-fat coconut milk
• 2 red bell peppers, thinly sliced
• 1-inch fresh ginger, grated
• 1 teaspoon fish sauce
• 2 green onions, sliced
• Juice of 1 lime

For Serving

• Jasmine rice
• Cilantro
• Lime wedges

Instructions

1. Preheat oven to 400°F.
2. Mix ground chicken, garlic, green onions, salt, and pepper gently.
3. Shape into meatballs and place on a lined baking sheet.
4. Bake for 15–18 minutes until lightly golden and cooked through.
5. Heat oil in a skillet and sauté garlic, ginger, peppers, and green onions.
6. Stir in curry paste and cook briefly until fragrant.
7. Pour in coconut milk and fish sauce.
8. Simmer gently until slightly thickened.
9. Add baked meatballs and simmer for 5 minutes.
10. Finish with fresh lime juice.
11. Serve over rice with cilantro and lime wedges.

Notes

• Full-fat coconut milk creates the creamiest sauce.
• Avoid overmixing the meatballs.
• Fresh lime juice balances the curry beautifully.
• Curry paste spice levels vary by brand.

Nutrition Estimate (Per Serving)