1lb. ground chickenavoid "extra lean" for juicier meatballs
1largeegg
2tbsp.unsweetened peanut butter
1tsp.red curry pastesee note for kid-friendly option
1/4 cuppanko breadcrumbs
for the sauce:
1tbsp.unsweetened peanut butter
1tsp.red curry paste
1tsp. soy sauce or tamari
1/2tsp.honey
1/2 cuplight coconut milk
optional for serving:
cooked jasmine rice, chopped green onions
Instructions
Preheat your oven to 375°F.
In a mixing bowl, lightly whisk the egg. Then, add the unsweetened peanut butter and the red curry paste. Give it all a good stir before introducing the ground chicken.
Lightly mix in the panko breadcrumbs, a sprinkle of salt (about 1/2 tsp.), and a dash of pepper. Gently combine all the ingredients, making sure they're well-distributed but don't overmix!
Using a tablespoon, scoop out portions of the mixture and roll them into meatballs. Place each one on a baking sheet, and continue until you've crafted your whole meatball gang.
Pop your meatballs into the preheated oven and let them bake for 18-20 minutes. While they cook, whip up the irresistible sauce!
Meanwhile, make your sauce by combining peanut butter, red curry paste, soy sauce (or tamari for a gluten-free option), honey, and light coconut milk. Give it a good stir and transfer it to a small saucepan over medium-low heat.
Cook sauce until it thickens, whisking in an additional 1/4 cup of coconut milk to achieve the perfect consistency.
Serve your meatballs over jasmine rice, noodles, greens, or enjoy them solo. Drizzle the sauce over the top and sprinkle with chopped green onions for an extra burst of freshness!
Notes
Not all red curry pastes are created equal when it comes to heat. If you're making these for kids or anyone who prefers a milder kick, opt for @thaikitchen red curry paste.