Juicy chicken meatballs simmered in a fragrant red curry coconut sauce with spinach, sun-dried tomatoes, and fresh basil. Comforting, aromatic, and bursting with flavor!
📋 Recipe Card
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Dietary: WW-Friendly | Gluten-Free option
✅ Ingredients
For the Chicken Meatballs
- 1 lb ground chicken
- ¼ cup breadcrumbs (WW swap: whole-wheat or panko; use GF crumbs if needed)
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp finely chopped green onions
- 1 tbsp fish sauce or soy sauce (low sodium)
- Salt & pepper, to taste
For the Coconut Curry
- 1 tbsp coconut oil (WW swap: use 1 tsp or cooking spray)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- ½ cup sun-dried tomatoes, chopped (packed in water preferred over oil)
- 1 (13.5 oz) can light coconut milk (swap for full-fat if desired)
- 1 cup chicken broth (low sodium)
- 2 cups baby spinach
- ½ cup fresh Thai basil leaves
👩🍳 Instructions
-
Make Meatballs:
In a large bowl, mix chicken, breadcrumbs, egg, garlic, ginger, green onions, fish sauce, salt, and pepper. Form into 1-inch meatballs. -
Cook Meatballs:
Heat a nonstick skillet with a small drizzle of coconut oil or spray. Cook meatballs 6–8 minutes, turning to brown all sides. Remove and set aside (they’ll finish in the sauce). -
Start Curry Base:
In the same skillet, sauté onion and garlic until softened. Stir in red curry paste and cook 1 minute until fragrant. -
Build the Sauce:
Add sun-dried tomatoes, coconut milk, and chicken broth. Stir well. Simmer for 5 minutes. -
Simmer Meatballs:
Add meatballs back to the skillet. Cover and simmer 10–12 minutes until fully cooked (165°F internal temp). -
Finish with Greens:
Stir in spinach and fresh basil. Simmer 2 minutes until wilted. -
Serve:
Ladle curry and meatballs into bowls. Garnish with extra basil or lime wedges. Serve over jasmine rice, quinoa, or cauliflower rice for a lighter option
