Thai Red Curry Chicken Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the chicken meatballs
  • 500g ground chicken
  • 2 green onions, finely chopped
  • 2 clove garlic, grated
  • 1 teaspoon Worcestershire sauce
  • 2 tbsp chopped cilantro
  • 1 tsp sesame oil
  • Salt and black pepper to taste

For the gravy
  • 1 tbsp vegetable/olive oil
  • 1 tbsp sesame oil
  • 1 large onion, sliced/chopped
  • 2 bell peppers, sliced
  • 1 cup snow-peas
  • 1-inch fresh ginger, grated
  • 3 garlic, grated
  • 3 tbsp Thai red curry paste
  • 1 cup of coconut milk
  • 1 tbsp fish sauce
  • ¼ cup fresh cilantro or basil, roughly chopped
For the mango salsa
  • 1 mango, diced
  • 1 red chilli or jalapeno pepper, sliced
  • juice and zest from 1 lime
  • 1 tsp sugar
  • Salt to taste
  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
  2. Combine all of the chicken meatballs ingredients in a bowl and mix well.
  3. Roll the meat into tablespoon-size balls and place them on the prepared baking sheet. Bake for 15-20 minutes or until the meatballs are cooked through. (Note: Meatballs will get smaller as it bakes)
  4. In a pot/skillet, heat both the oil and add the shallots. Saute till translucent
  5. Add ginger and garlic and saute for a further 30 seconds.
  6. Mix in the red curry paste and saute for another minute or two.
  7. Add the bell peppers and cook till the peppers soften.
  8. Mix in the fish sauce and the coconut milk.
  9. Add the baked meatballs, snow-peas and bring the mixture to a simmer.
  10. Top with chopped cilantro/basil.
  11. In a small bowl, combine the mango, chilli, lime zest, salt and sugar.
  12. Serve the meatballs and sauce over a bed of rice and top with the mango salsa.
Recipe by Maya Kitchenette at