Simple Thai Chicken Zucchini Meatball Curry

There’s nothing quite like a comforting bowl of Simple Thai Chicken Zucchini Meatball Curry to brighten your day. I remember the first time I ventured into Thai cooking; I was nervous but excited to try something new. I had friends coming over, and I wanted to impress them with flavors that transported them right to the heart of Thailand. The aroma of the curry simmering on the stove filled my kitchen, and I couldn’t help but sneak a taste of the meatballs. They were juicy and packed with flavor, making it impossible not to love this dish. You’ll find that this recipe creates a delightful balance of savory and slightly sweet elements, making it a perfect weeknight dinner that everyone will enjoy. Plus, it’s an excellent way to sneak in some veggies with the addition of zucchini. So, if you’re looking for a dish that’s both delicious and easy to make, Simple Thai Chicken Zucchini Meatball Curry is the one for you!

Shopping List for Simple Thai Chicken Zucchini Meatball Curry

The ingredients for Simple Thai Chicken Zucchini Meatball Curry are as fresh as they are flavorful. Each component plays a vital role in creating the deliciously aromatic sauce and the succulent meatballs. You’ll find that the key players, like ground chicken and Thai red curry paste, come together beautifully to create a dish that is both comforting and satisfying.

• 1 pound ground chicken – The star of our meatballs, providing a lean protein base.
• 1/2 cup shredded zucchini (about 1 small) – Adds moisture and a subtle sweetness to the meatballs.
• 2 green onions, chopped – Fresh and aromatic, enhancing flavor and presentation.
• 2 shallots, chopped – A sweet onion flavor that adds depth.
• 2 teaspoons plus 1 tablespoon grated ginger – Provides warmth and a fragrant kick.
• 2 cloves garlic, grated – Essential for that aromatic base.
• 1/4 teaspoon cayenne pepper – A hint of heat to elevate the dish.
• black pepper – For seasoning, adding layers to the flavor profile.
• 2 teaspoons tamari/soy sauce – A savory element that ties all the flavors together.
• 3 tablespoons extra virgin olive oil – For cooking the meatballs and sautéing the aromatics.
• 1 red bell pepper, sliced – Adds color and sweetness to the curry.
• 2 tablespoons salted butter – Richness to enhance the curry sauce.
• 1-3 tablespoons Thai red curry paste – The heart of our sauce, bringing authentic Thai flavors.
• 1 can (14-ounce) coconut milk – Creamy texture and a subtle sweetness that balances the spice.
• 3 tablespoons tamari/soy sauce – For additional seasoning in the sauce.
• 1/4 cup fresh cilantro, chopped – For garnish and fresh flavor.
• basil and limes, for serving – Elevate the dish with fresh herbs and a citrusy zing.

Preparation Steps for Simple Thai Chicken Zucchini Meatball Curry

Making Simple Thai Chicken Zucchini Meatball Curry is a delightful journey that combines flavors and techniques. Start by preparing your ingredients; it makes the cooking process smoother and more enjoyable. The steps are simple enough for beginners yet rewarding for experienced cooks.

1. In a large bowl, combine ground chicken, shredded zucchini, green onions, 1 shallot, 2 teaspoons of ginger, 1 clove of garlic, cayenne pepper, a pinch of black pepper, and 2 teaspoons of tamari/soy sauce. Mix well until everything is evenly incorporated. The mixture should be sticky, but not too wet. Coat your hands with a bit of olive oil to keep the mixture from sticking, and roll it into tablespoon-sized meatballs, about 15 to 16 in total.
2. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, carefully add the prepared meatballs to the skillet. Sear them until they’re golden brown and crispy, about 4 to 5 minutes, turning them gently with tongs to ensure even cooking. Once done, remove the meatballs and set them aside on a plate.
3. In the same skillet, add the remaining 1 tablespoon of olive oil, the chopped shallot, 1 clove of garlic, and 1 tablespoon of ginger. Sauté for about 2 minutes until fragrant, stirring occasionally. The shallots should be translucent, and the garlic should be lightly golden.
4. Stir in the sliced red bell pepper, butter, and Thai red curry paste. Mix everything together, letting the curry paste cook for another minute to release the flavors.
5. Pour in the coconut milk and the remaining 3 tablespoons of tamari/soy sauce. Stir to combine and bring to a gentle simmer. The sauce should look creamy and fragrant, with the curry paste fully dissolved.
6. Gently place the meatballs back into the skillet, ensuring they are submerged in the sauce. Simmer over medium heat for about 5 minutes until the meatballs are cooked through. You can tell they’re done when they are firm to the touch and no longer pink inside.
7. Just before serving, fold in the chopped cilantro for a fresh burst of flavor. This step adds brightness to the dish, making it even more enjoyable.
8. To serve, dish out the meatballs and sauce over a bed of rice or noodles. Squeeze some fresh lime juice on top and garnish with additional basil and green onions. This adds a beautiful pop of color and flavor.

Ways to Adapt This Recipe

There are countless ways to make Simple Thai Chicken Zucchini Meatball Curry your own! Here are some tips to experiment with this delicious dish:

• Spice it up: Increase the amount of cayenne pepper or add fresh chilies for an extra kick.
• Make it vegetarian: Substitute the ground chicken with a mixture of lentils and mushrooms for a hearty vegetarian option.
• Switch up the herbs: If you don’t have cilantro, try using Thai basil or even mint for a unique flavor.
• Try different proteins: Ground turkey or tofu can be used instead of ground chicken for a different taste and texture.
• Experiment with noodles: Instead of serving over rice, toss your meatballs with rice noodles for a fun twist.
• Add some crunch: Top with crushed peanuts or cashews for an added texture and nutty flavor.
• Adjust the sauce: For a creamier curry, add more coconut milk or reduce it for a thicker consistency.

Serving Options for Simple Thai Chicken Zucchini Meatball Curry

When it comes to serving Simple Thai Chicken Zucchini Meatball Curry, there are so many delicious options that complement the flavors beautifully. Here are some ideas:

• With Jasmine rice: Serve over fluffy jasmine rice, which absorbs the sauce perfectly, making for a delightful meal.
• With rice noodles: For a lighter option, serve the curry over rice noodles, which adds a nice texture and soak up the sauce.
• Fresh garnishes: Don’t forget to garnish with fresh cilantro and basil for a burst of flavor and color.
• Perfect for gatherings: This dish is ideal for family dinners or casual gatherings, as it can easily be doubled to serve a crowd.
• Seasonal sides: Pair with a crisp cucumber salad or steamed broccoli to balance the richness of the curry.
• Meal prep: It’s also a fantastic make-ahead meal. Prepare the curry in advance and reheat when needed for a quick weeknight dinner.
• For special occasions: This dish is also suitable for festive occasions like Ramadan or family celebrations, offering something special for everyone.

FAQ

Conclusion

In conclusion, Simple Thai Chicken Zucchini Meatball Curry is a special dish that combines the warmth of home cooking with a burst of vibrant Thai flavors. It’s not just a meal; it’s an experience that brings comfort and joy to your table. I encourage you to try making this recipe tonight; you won’t be disappointed. It’s perfect for any occasion, and I’m sure it will become a favorite in your home as it has in mine.

Simple Thai Chicken Zucchini Meatball Curry

Craving a dish that’s both comforting and bursting with flavor? Look no further than Simple Thai Chicken Zucchini Meatball Curry. Juicy meatballs made with seasoned chicken and fresh zucchini are simmered in a rich, creamy coconut curry sauce. Perfect for a quick weeknight dinner, this dish will leave you wanting more!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground chicken
• 1/2 cup shredded zucchini (about 1 small)
• 2 green onions, chopped
• 2 shallots, chopped
• 2 teaspoons plus 1 tablespoon grated ginger
• 2 cloves garlic, grated
• 1/4 teaspoon cayenne pepper
• black pepper
• 2 teaspoons tamari/soy sauce
• 3 tablespoons extra virgin olive oil
• 1 red bell pepper, sliced
• 2 tablespoons salted butter
• 1-3 tablespoons Thai red curry paste
• 1 can (14-ounce) coconut milk
• 3 tablespoons tamari/soy sauce
• 1/4 cup fresh cilantro, chopped
• basil and limes, for serving

Equipment

• Chef's Knife
• Grater
• Wooden Spoon
• Mixing Bowl
• Saucepan
• Skillet

Method

 

1. In a large bowl, combine ground chicken, shredded zucchini, green onions, 1 shallot, 2 teaspoons of ginger, 1 clove of garlic, cayenne pepper, a pinch of black pepper, and 2 teaspoons of tamari/soy sauce. Mix well until everything is evenly incorporated. The mixture should be sticky, but not too wet. Coat your hands with a bit of olive oil to keep the mixture from sticking, and roll it into tablespoon-sized meatballs, about 15 to 16 in total.
2. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, carefully add the prepared meatballs to the skillet. Sear them until they're golden brown and crispy, about 4 to 5 minutes, turning them gently with tongs to ensure even cooking. Once done, remove the meatballs and set them aside on a plate.
3. In the same skillet, add the remaining 1 tablespoon of olive oil, the chopped shallot, 1 clove of garlic, and 1 tablespoon of ginger. Sauté for about 2 minutes until fragrant, stirring occasionally. The shallots should be translucent, and the garlic should be lightly golden.
4. Stir in the sliced red bell pepper, butter, and Thai red curry paste. Mix everything together, letting the curry paste cook for another minute to release the flavors.
5. Pour in the coconut milk and the remaining 3 tablespoons of tamari/soy sauce. Stir to combine and bring to a gentle simmer. The sauce should look creamy and fragrant, with the curry paste fully dissolved.
6. Gently place the meatballs back into the skillet, ensuring they are submerged in the sauce. Simmer over medium heat for about 5 minutes until the meatballs are cooked through. You can tell they’re done when they are firm to the touch and no longer pink inside.
7. Just before serving, fold in the chopped cilantro for a fresh burst of flavor. This step adds brightness to the dish, making it even more enjoyable.
8. To serve, dish out the meatballs and sauce over a bed of rice or noodles. Squeeze some fresh lime juice on top and garnish with additional basil and green onions. This adds a beautiful pop of color and flavor.

Notes

Here are some helpful tips for making Simple Thai Chicken Zucchini Meatball Curry:

• Leftover storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze the meatballs before cooking; just thaw them before adding them to the pan.
• Pairing: Serve with jasmine rice or rice noodles for a complete meal.
• Variations: Feel free to add more vegetables like bell peppers or spinach to enhance the dish.
• Meal prep: This recipe is great for meal prep. Make it ahead of time and enjoy it throughout the week!

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.