Description
A simple and tasty dish that brings vibrant flavors to your table, perfect for quick weeknight dinners or delightful appetizers.
Ingredients
- 1 pound Ground Chicken (or turkey for a leaner option)
- 1 cup Panko Breadcrumbs (or gluten-free breadcrumbs)
- 2 tablespoons Red Curry Paste (adjust for spice preference)
- 3 cloves Minced Garlic (fresh is best)
- 1 tablespoon Grated Ginger (fresh recommended)
- 1 tablespoon Fish Sauce (or soy sauce for vegetarian)
- 1 tablespoon Soy Sauce (or tamari for gluten-free)
- 1 large Beaten Egg (or flax egg for vegan)
- 1/4 cup Chopped Cilantro (or parsley if unavailable)
- 1 tablespoon Lime Juice (or lemon juice if needed)
- 1/4 cup Coconut Milk (optional for richness)
- 1/2 cup Peanut Butter (natural is healthier)
- 1 tablespoon Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Lime Juice (or lemon juice if not available)
- 2 tablespoons Honey (or maple syrup for vegan)
- 1 tablespoon Extra Red Curry Paste (optional for spice)
- 1/4 cup Warm Water (add as needed for consistency)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, panko breadcrumbs, red curry paste, minced garlic, grated ginger, fish sauce, soy sauce, beaten egg, chopped cilantro, lime juice, and coconut milk (if using).
- Mix everything well and shape into 1-inch meatballs, placing them on the prepared baking sheet.
- Bake for 20-25 minutes or until cooked through and golden brown.
Notes
Serve warm with peanut sauce; pair with rice or noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai