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Simple Thai Chicken Zucchini Meatball Curry

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
Cook Time 20 minutes
Total Time 30 minutes
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!