Main Disheschefjeanpierre4.8
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.
👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- bowl
- oven
- pan
- baking sheet
📝 Preparation Steps
1
Prepare the Meatballs:
2
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.
3
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.
large Carrot, shredded1Thai Curry Paste2 teaspoonsGarlic, minced1 tablespoonGarlic Olive Oil2 tablespoonGarlic chopped2 teaspoonslarge Egg1Shallots, finely diced1 tablespoon¼ cup Shallots mincedGinger grated1 tablespoonGinger, chopped1 teaspoonHot Sauce1 tablespoondash of your favorite Hot Sauce1
4
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.
5
Preheat Oven to 375°F (190°C)
6
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)
7
Make the Sauce:
Hot Sauce1 tablespoondash of your favorite Hot Sauce1
8
In a reduction sauce pan, heat garlic olive oil when hot add shallots, garlic, ginger and Thai curry paste and hot sauce (if using).
Hot Sauce1 tablespoondash of your favorite Hot Sauce1Garlic, minced1 tablespoonGarlic Olive Oil2 tablespoonShallots, finely diced1 tablespoon¼ cup Shallots mincedGarlic chopped2 teaspoonsGinger grated1 tablespoonGinger, chopped1 teaspoonThai Curry Paste2 teaspoons
9
Add chicken stock and bring to a simmer.
Chicken Stock3 cups½ to 2 cups Chicken Stock1
10
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.
Butter optional, to tasteButter1 tablespoon
11
Make the Rice:
12
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.
Hot Sauce1 tablespoondash of your favorite Hot Sauce1
13
Reduce the heat to simmer cover and cook for about ⏱️ 10 minutes.
14
Take off the heat and let stand for another ⏱️ 10 minutes still covered.
15
Use a fork to fluff. Or much easier put all ingredients in a rice cooker, turn on and VOILA!!!!!
16
Plate and Serve:
17
Place a scoop of coconut rice (optional) on a plate, spoon some sauce over it, and top with meatballs. Garnish with Cilantro Leaves.
Hot Sauce1 tablespoondash of your favorite Hot Sauce1
18
Enjoy these Thai Curry Chicken Meatballs as a delightful fusion dish, perfect for a unique dining experience or a special occasion.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...