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Darby's Daily Balance

Thai Chicken Meatballs (with Curry Broth)

juicy chicken meatballs simmered in a Thai curry broth, served over rice.

Ingredients

  • 1 lb ground chicken
  • 1 zucchini, shredded & squeezed dry
  • 1 carrot, shredded
  • 2 garlic, minced
  • 1–2 tbsp soy sauce (or coconut aminos)
  • 1 tsp ginger, grated
  • ½ tsp salt
  • ½ tsp black pepper
  • chili flakes or sriracha for heat (Optional)

Method

  1. 1

    Make the Meatballs - In a large bowl, combine ground chicken, shredded zucchini, shredded carrot, garlic, ginger, soy sauce, salt, and pepper. Mix gently until just combined — don’t overwork it. Refrigerate for 15-30 minutes so the balls stick together cohesively.

  2. 2

    Using damp hands, roll into golf-ball-sized meatballs and set aside.

  3. 3

    Brown the Meatballs - Heat oil in a large skillet over medium heat. Add meatballs and brown on all sides (they don’t need to be cooked through yet). Remove and set aside.

  4. 4

    Build the Curry Broth - in the same pan, stir in Thai curry paste and toast for ~30 seconds until fragrant. Pour in coconut milk and chicken broth, stirring to combine. Add sliced bell peppers and bring to a gentle simmer. Let sit 10-15 or until thickening.

  5. 5

    Add meatballs back into the pan. Cover and simmer for 8–10 minutes, until meatballs are cooked through and the sauce is thick. Finish with lime juice or fresh herbs.

  6. 6

    Serve over rice, jasmine rice, or cauliflower rice. Spoon extra curry broth over the top — trust me.