Coconut Curry Chicken Meatballs

These Coconut Curry Chicken Meatballs are a delightful fusion of flavors that bring a taste of the tropics to your dinner table. Juicy chicken meatballs are infused with aromatic spices and simmered in a creamy coconut curry sauce that’s both rich and satisfying. Perfect for keto dieters, this dish is low in carbs yet high in flavor!

Course Dinner

Cuisine Thai

Keyword Coconut Curry Chicken Meatballs, Coconut Curry Recipe, Keto Chicken Meatballs, Low Carb Curry, Thai Meatballs

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 360kcal

Equipment

Mixing bowl
Baking sheet or skillet
Large skillet
Parchment paper

Ingredients

For the Meatballs

1 lb ground chicken (450 g)
½ cup almond flour (50 g)
¼ cup grated Parmesan cheese (60 g)
1 large egg
2 cloves garlic minced
1 tsp ginger grated
1 tsp salt
½ tsp black pepper
1 tsp ground coriander
1 tsp ground cumin
½ tsp chili powder (adjust to taste)

For the Coconut Curry Sauce

1 can coconut milk (13.5 oz / 400 ml)
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp lime juice
½ cup chicken broth (120 ml)
1 whole bell pepper sliced
1 cup spinach (150 g)
Fresh cilantro for garnish

Instructions

In a large mixing bowl, combine the ground chicken, almond flour, grated Parmesan cheese, egg, minced garlic, grated ginger, salt, black pepper, ground coriander, ground cumin, and chili powder. Mix well until all ingredients are fully incorporated.
Using your hands, form the mixture into meatballs about 1 inch (2.5 cm) in diameter. Place them on a baking sheet lined with parchment paper.
Preheat your oven to 400°F (200°C). Bake the meatballs for 20 minutes, or until they are golden brown and cooked through. Alternatively, you can pan-fry them in a skillet over medium heat for about 10 minutes on each side.
While the meatballs are baking, heat a large skillet over medium heat. Add the red curry paste and sauté for about 1 minute until fragrant. Then, pour in the coconut milk and chicken broth, stirring to combine.
Add the fish sauce and lime juice, and bring the sauce to a gentle simmer. Allow it to cook for about 5 minutes to thicken slightly.
Once the sauce has thickened, add the sliced bell pepper and spinach. Stir in the baked meatballs, making sure they are coated in the sauce. Let everything simmer together for another 5-10 minutes until the vegetables are tender.
Remove the skillet from heat and garnish with fresh cilantro. Serve the Coconut Curry Chicken Meatballs over cauliflower rice or enjoy them on their own for a low-carb meal.

Notes

Feel free to customize this recipe by adding your favorite vegetables or adjusting the spice level to suit your taste. This dish keeps well in the refrigerator, making it perfect for meal prep!

Nutrition