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Darby's Daily Balance

Chicken Curry Meatballs

these chicken curry meatballs are juicy and simmered in a creamy thai curry broth with peppers and veggies.

Ingredients

Chicken Curry Meatballs

  • 2 lbs ground chicken
  • 1 carrot, shredded
  • 1 zucchini, grated + squeezed dry
  • 2 eggs
  • 0.5 bunch green onions, chopped
  • 2 jalapeños, optional
  • garlic, fresh, minced
  • ginger, fresh, grated
  • salt
  • pepper
  • 1 cup panko, optional
  • avocado oil (for cooking)

Thai Curry Broth

  • 1 tbsp avocado oil
  • 1–4 tbsp Thai curry paste (depending on how spicy you like it)
  • 1 can full-fat coconut milk
  • 1 cup chicken bone broth
  • 1 bell pepper, sliced
  • 1 lime juice (juice of 1 lime)

Method

  1. 1

    Mix all of the meatball ingredients together and chill for about 30 minutes. This makes them easier to shape.

  2. 2

    Form into meatballs and brown them in avocado oil for about 4 minutes per side.

  3. 3

    For the curry broth, heat avocado oil in the same pan and briefly toast your Thai curry paste.

  4. 4

    Add the coconut milk + chicken bone broth and stir to combine. Add the sliced bell pepper and let everything simmer for 10–15 minutes.

  5. 5

    Add the meatballs back into the sauce and simmer for about 8 minutes, or until cooked through.

  6. 6

    Serve over rice and spoon that curry broth all over the top.