Thai Chicken Zucchini Meatballs in Coconut Curry
These Thai Chicken Zucchini Meatballs in Coconut Curry bring together comforting textures and bold, exotic flavors in a dish that’s both hearty and healthful.
Ingredients
For the Meatballs:
- 1 lb 450g ground chicken (Halal-certified)
- 1 cup grated zucchini squeezed of excess moisture
- 2 garlic cloves minced
- 1- inch piece fresh ginger grated
- 2 green onions finely chopped
- 1 tbsp soy sauce use Tamari for gluten-free
- 1 tbsp fish sauce ensure Halal-certified or substitute with extra soy sauce
- 1 egg
- 1/2 cup breadcrumbs use gluten-free if needed
- 1/4 cup fresh cilantro chopped
- Salt and pepper to taste
For the Coconut Curry:
- 1 tbsp coconut oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 tbsp red curry paste adjust to taste
- 1 can 13.5 oz full-fat coconut milk
- 1 tsp brown sugar
- 1 tbsp lime juice freshly squeezed
- 1 tsp fish sauce optional, ensure Halal-certified
- Fresh basil or cilantro for garnish
- Optional sides: Steamed jasmine rice brown rice, or rice noodles.
Instructions
Make the Meatball Mixture
- In a large bowl, combine ground chicken, grated zucchini, garlic, ginger, green onions, soy sauce, fish sauce, egg, breadcrumbs, cilantro, salt, and pepper. Mix until just combined.
- Tip: Don’t overmix the meat mixture—this keeps the meatballs tender.
Shape and Bake the Meatballs
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Form the mixture into small balls (about 1.5 inches) and place on the sheet. Bake for 18-20 minutes, or until cooked through and lightly golden.
- Tip: Lightly oil your hands to prevent sticking when forming the meatballs.
Start the Curry Base
- While the meatballs are baking, heat coconut oil in a large skillet over medium heat. Sauté the onion until translucent, about 3-4 minutes. Add garlic and curry paste, and cook for another minute until fragrant.
- Tip: Adjust the amount of curry paste based on your spice preference.
Add the Coconut Milk
- Pour in the coconut milk, brown sugar, lime juice, and fish sauce. Stir well to combine. Let the curry simmer for 5-7 minutes to thicken slightly.
- Tip: Stir frequently to avoid the coconut milk from separating.
Combine Meatballs with Curry
- Once the meatballs are done baking, add them to the simmering curry. Let them cook in the sauce for another 5 minutes so they soak up the flavors.
- Tip: Gently stir to avoid breaking the meatballs.
Garnish and Serve
- Top with fresh basil or cilantro and serve hot over your choice of rice or noodles.
- Tip: Add a squeeze of fresh lime just before serving for a bright finish.
Notes
No buttermilk? If you want to add a bit of tang to the curry, stir in a spoonful of plain yogurt at the end—just be sure it’s full-fat to avoid curdling.
Customize your veggies: Add baby spinach, bell peppers, or shredded carrots for extra nutrition and color.
Make it spicier: Toss in a chopped red chili or an extra spoon of curry paste if you love heat.
Avoid dry meatballs: Don’t skip squeezing the zucchini—excess moisture will make them soggy instead of juicy.
Gluten-free option: Use gluten-free breadcrumbs and Tamari instead of regular soy sauce.