Instructions:
- Make the meatballs:
- In a large bowl, combine ground chicken, garlic, ginger, curry paste, green onions, cilantro, fish sauce, breadcrumbs, and egg.
- Mix until just combined. Form into small meatballs (about 1 ½ inches).
- Cook the meatballs:
- Heat vegetable oil in a large skillet over medium heat.
- Sear the meatballs until golden brown on all sides (about 6–8 minutes total). Remove and set aside.
- Prepare the sauce:
- In the same skillet, add red curry paste and sauté for 1 minute until fragrant.
- Pour in coconut milk, fish sauce, and brown sugar. Stir and let simmer for 5 minutes.
- Finish cooking:
- Return the meatballs to the skillet and simmer gently in the sauce for another 8–10 minutes, until fully cooked through.
- Serve:
- Squeeze lime juice over the dish, garnish with cilantro, and serve hot.
🌶️ Serving ideas:
- Over jasmine rice or coconut rice
- With rice noodles or stir-fried vegetables
- Add extra Thai basil or sliced red chilies for more heat
Would you like me to also give you a milder kid-friendly version (less spice, more creamy coconut flavor) so the whole family can enjoy it?