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Chicken Meatballs in Coconut Curry Sauce

To all curry lovers, you will love this. This dish is tasty, spicy and so amazingly perfect with white rice. If, for some reason, you don’t eat rice, this goes very well with cauliflower rice, too. 

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Author Jhuls @ The Not So Creative Cook

Ingredients

For the meatballs:

  • 400 g ground chicken
  • 1/3 cup grated carrot
  • 2 tbsp grated onion
  • 2 tbsp chopped coriander
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 3 cloves garlic pressed or grated
  • 1 tbsp ground ginger
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp extra virgin coconut oil

For the coconut curry sauce:

  • 3 cloves garlic pressed or grated
  • 1 14- oz can coconut milk
  • 2 tbsp red curry paste Whole30 compliant
  • 2 tsp curry powder
  • 2 tbsp cashew butter
  • 1 tbsp lime juice
  • A handful of baby spinach
  • Roughly chopped coriander to garnish
  • Salt & pepper to taste

Instructions

For the meatballs:

  1. In a bowl, mix everything. Form into balls and set aside.
  2. Using a non-stick skillet over medium-high heat, add coconut oil. When oil is hot enough, add the meatballs and cook. Make sure not to overcook them as they will turn dry.
  3. Transfer the cooked meatballs into a plate/container.

For the coconut curry sauce:

  1. In the same skillet over low-medium heat, add little coconut oil if needed.
  2. Add garlic and cook until fragrant.
  3. Add curry paste, cashew butter, coconut milk and lime juice. Stir until everything is incorporated.
  4. Turn the heat to low, put a lid on and simmer for about 10-15 minutes or until sauce is reduced.
  5. When the sauce is reduced, do a taste test and adjust accordingly.
  6. Turn off the heat. Add baby spinach and the meatballs. Garnish with coriander if desired.
  7. Serve over white rice or cauliflower rice.

Recipe Notes

If you want a less spicy dish, you may want to decrease the amount of red curry paste.