RecipesDinnerEasyChili

Thai Chicken Meatballs with Peanut Sauce

5
/5
5 Reviews
Treat your taste buds to the rich flavors of Thai cuisine with this peanut butter curry sauce, served over jasmine rice with chicken meatballs. Putting this recipe together is a breeze. You'll be thanking yourself with each bite.
Meal: 
Entree
time: 
60
 min.
methods: 
Stovetop, Bake
Categories: 
Entree, Chicken, Meatballs, Rice
cuisine: 
Thai
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Per Serving
1000
Calories
Scale Recipe:
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Fats 10g
(10%)
Carbs 10g
(10%)
Protein 10g
(10%)

Ingredients

Meatballs

Directions

Prep: 10 min.
Wash and drain 1.5 Cup Rice until the water runs clear (about 3 times). Cook according to the package directions
Wash Green Onion and finely chop the green ends. Set aside. Discard the white ends.
Wash Cilantro and finely chop.
Meatballs: 40 min.
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl or stand mixer, add Chicken Breast, chopped Green Onions, Cilantro, Eggs, Salt, Black Pepper, Fish Sauce, Green Curry Paste, and Breadcrumbs. Combine into a uniform mixture.

*Note*
You can also buy normal chicken breast and use a meat grinder on a small or medium setting to make the ground chicken. This adds about 15 minutes to the recipe.
Form the mixture into small sized (1 inch) balls and place evenly on a baking sheet.
Bake in the oven for 20 minutes, until the internal temperature reaches 165 degrees Fahrenheit. Remove and let cool.
Peanut Sauce
Cook: 10 min.
Place a medium sized pot on the stove over medium heat. Add Sesame Oil and Green Curry Paste. Let cook for 2-3 minutes until fragrant.
Add Coconut Milk, Peanut Butter, Brown Sugar, Red Pepper Flakes, Salt, Black Pepper, and Rice Vinegar. Bring this to a slow simmer, stirring from time to time, and cook for 5 minutes. Remove from heat.
Total: 60 min.
Distribute the cooked rice into 8 equal quantities. Add meatballs to each and top with the peanut sauce. Garnish with parsley or cilantro. Food will keep in the refrigerator for 5-7 days. Enjoy!
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