Crispy Chicken Thai Meatballs Recipe
Crispy Chicken Thai Meatballs are a perfect blend of East meets West. Combining the juicy tenderness of chicken meatballs with the exotic flavors of Thai curry, these Thai meatballs are coated in a crispy mixture of panko and coconut, providing a delightful crunch. The perfect recipe for those who enjoy a fusion of flavors and textures.
Recipe Video
Recipe Ingredients
For the Meatballs:
- 2 pounds Ground Chicken Breast
- 3 cups Panko Breadcrumbs
- 1 cup Unsweetened Shredded Coconut
- Salt and Black Pepper to taste
- ½ Red Bell Pepper, finely diced
- 1 large Carrot, shredded
- ¼ cup Cilantro Leaves, chopped
- 2 teaspoon Thai Curry Paste
- 1 tablespoon Garlic, minced
- 1 large Egg
- 1 tablespoon Shallots, finely diced
- 1 tablespoon Hot Sauce
- 1 ½ tablespoon Toasted Sesame Oil
- 1 tablespoon Ginger grated
- 1 Lime zested
- Salt and Black Pepper to taste
For the Sauce:
- 2 tablespoon Garlic Olive Oil
- ¼ cup Shallots minced
- 2 teaspoons Thai Curry Paste
- 1 teaspoon Ginger, chopped
- 2 teaspoons Garlic chopped
- 1 dash of your favorite Hot Sauce
- 3 cups Chicken Stock
- ½ can about Coconut Milk (unsweetened)
- 1 dash Toasted Sesame Oil
- Cornstarch as needed for thickening
- Butter optional, to taste
For the Coconut Rice:
- 1 cup Jasmine Rice
- ½ cup Coconut Milk
- 1 ½ to 2 cups Chicken Stock
- Salt and Pepper to taste
- 1 tablespoon Butter
Recipe Instructions
Makes approximately 24-28 Meatballs (2” each)
Prepare the Meatballs:
- In your food processor, add Panko, Coconut, Salt and Black Pepper and blend until you have a fine mixture. Set aside 1 ½ cup for the meatball mixture and save the rest for coating.
- In a large bowl, combine ground chicken, 1 ½ cups of the panko-coconut mixture, red bell pepper, carrot, cilantro, Thai curry paste, garlic, egg, shallots, toasted sesame oil, ginger, lime zest, salt, black pepper, and hot sauce and mix well.
- Using an ice cream scoop (the chef used #24 that is 2”) or hands, form the meat mixture into balls. Roll each meatball in the remaining panko-coconut mixture to coat evenly. Chill Meatballs: Place the coated meatballs in the refrigerator for a couple hours or at least 30 minutes in the freezer to firm up.
Preheat Oven to 375°F (190°C)
- In a Fry Pan, heat some olive oil and when hot (about 365ºF / 130ºC) add the balls as, they get golden brown and arrange them on a baking sheet and bake until golden brown, about 10-15 minutes. Check internal temperature with a thermometer (should reach 160°F / 71°C)
Make the Sauce:
- In a reduction sauce pan, heat garlic olive oil when hot add shallots, garlic, ginger and Thai curry paste and hot sauce (if using).
- Add chicken stock and bring to a simmer.
- Stir in coconut milk and sesame oil. Thicken with cornstarch mixed with water if needed. Finish with butter (optional) and adjust seasoning with salt, pepper.
Make the Rice:
- Rinse the Rice until the water is clear, in a small sauce pan add the rice, coconut milk, stock, salt and pepper, bring to boil.
- Reduce the heat to simmer cover and cook for about 10 minutes.
- Take off the heat and let stand for another 10 minutes still covered.
- Use a fork to fluff. Or much easier put all ingredients in a rice cooker, turn on and VOILA!!!!!
Plate and Serve:
- Place a scoop of coconut rice (optional) on a plate, spoon some sauce over it, and top with meatballs. Garnish with Cilantro Leaves.
- Enjoy these Thai Curry Chicken Meatballs as a delightful fusion dish, perfect for a unique dining experience or a special occasion.
