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thai chicken meatballs in peanut sauce

Thai Chicken Meatballs in Peanut Sauce

Anna Chwistek
Tender, juicy meatballs simmered in a rich, ultra creamy peanut butter sauce enlivened with ginger, garlic and red curry paste.
4.67 from 27 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 712 kcal

Ingredients
 
 

Chicken Meatballs

  • 1.1 pounds ground chicken
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tsp low sodium soy sauce
  • ½ tsp sambal oelek or chili paste
  • 1 egg yolk
  • 2 tbsp corn starch
  • 1 tbsp cilantro chopped

Thai Peanut Sauce

  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 5 garlic cloves grated, divided
  • 2 tbsp grated ginger divided
  • 1 bok choy chopped
  • 1 tbsp red curry paste
  • 1 tsp sambal oelek or chili paste
  • ½ cup chicken broth
  • 1 can unsweetened coconut milk (15 ounce/400 ml)
  • ½ cup peanut butter
  • 1 tsp honey
  • 2 tbsp low sodium soy sauce
  • 1 tbsp fish sauce
  • ½ lime juiced

Coconut Rice

  • 1 cup unsweetened coconut milk
  • 1 cup chicken broth
  • 1 cup jasmine rice

Toppings

  • toasted peanuts
  • fried onions
  • chives
  • cilantro
  • chili pepper

Instructions
 

  • Get all the prep done before you start cooking. Chop the cilantro and bok choy. Grate the garlic cloves and ginger.
  • Add ground chicken and the ingredients for the meatballs to a bowl. Mix with your hand, just until combined. Roll into 2-tablespoon sized balls.
  • Heat oil and butter in a nonstick skillet over medium. Add meatballs, brown all over, about 3 minutes. Remove from skillet onto a clean plate.
  • Add garlic and ginger, cook for 1 minute. Add bok choy, cook for 1 minute more. Stir in red curry paste and sambal oelek. Deglaze the skillet with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
  • Add coconut milk and stir in peanut butter. Add honey, lime juice, soy and fish sauce. Add meatballs back to the skillet and simmer for 15 minutes. Add more chicken broth, if needed.
  • In the meantime, make the coconut rice. Bring coconut milk and chicken broth to a simmer. Add rice, cover and cook over low for 10 minutes. Stir occasionally. Remove from heat, and rest, undisturbed and covered, for 10 minutes more. Fluff the rice with a fork.
  • Serve chicken meatballs and peanut sauce over rice. Sprinkle with your favorite toppings, enjoy!

Video

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Nutrition

Calories: 712kcalCarbohydrates: 58gProtein: 38gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 165mgSodium: 1369mgPotassium: 1508mgFiber: 5gSugar: 8gVitamin A: 10139IUVitamin C: 98mgCalcium: 287mgIron: 4mg
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