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Coconut Chicken Meatballs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Coconut Curry Chicken Meatballs with Garlic Butter

A flavorful and easy-to-make dish with juicy chicken meatballs simmered in a rich and creamy curry sauce, perfect for a quick yet luxurious dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 507 kcal

Equipment

  • 1 skillet for browning

Ingredients
  

Main ingredients

  • 1 ½ pounds ground chicken or ground pork for juicy tender meatballs
  • 1-2 tablespoons spicy curry powder to kick things up
  • 3 tablespoons tamari or soy sauce for a salty umami edge
  • 1 shallot, chopped adds a softer onion note
  • kosher salt and black pepper to taste
  • chili flakes adds heat
  • 1 tablespoon extra virgin olive oil to brown the meatballs
  • 6 tablespoons salted butter for the garlic butter sauce
  • ¼ cup Thai red curry paste for curry flavor
  • 1 tablespoon fresh grated ginger adds aroma
  • 2 orange or red bell peppers, sliced for crunch and sweetness
  • 2 cups canned full-fat coconut milk for creamy sauce
  • 1 tablespoon fish sauce or soy sauce for salty depth
  • ½ cup chopped Thai basil or cilantro for freshness
  • 3-4 cloves garlic, chopped for rich aroma
  • limes, for serving for a tangy finish

Instructions
 

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Get it ready for baking those meatballs just right after they get browned.
  • Mix ground chicken or pork, curry powder, tamari, shallot, salt, pepper, chili flakes, and ginger in a bowl.
  • Shape the mix into 20 meatballs, about one inch rounds.
  • Brown the meatballs in a skillet with olive oil over medium heat for 8 to 10 minutes.
  • Melt salted butter on low heat, stir in curry paste until smooth, then add garlic.
  • Add browned meatballs back to skillet, pour over garlic butter curry sauce. Add sliced bell peppers and coconut milk. Stir gently.
  • Transfer everything to a pressure cooker, seal the lid and cook for 10 minutes on high pressure.
  • Quick release the pressure, open the lid, and sprinkle with fresh basil or cilantro. Serve with lime wedges.

Notes

Spicy Curry Powder: 2 teaspoons ground cumin, 2 teaspoons ground ginger, 1 teaspoon paprika, ½-1 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cinnamon, kosher salt and black pepper to taste.