Ingredients:

  • 1 lb ground chicken (mix of breast and thigh)
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp fish sauce
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 3 tbsp Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 red bell pepper, thinly sliced

Instructions:

  1. In a medium mixing bowl, combine the ground chicken, Panko, fish sauce, ginger, garlic, egg, cilantro, salt, and pepper.
  2. Mix gently with your hands until just combined—do not overwork the meat to avoid toughness.
  3. Roll the mixture into small balls, roughly 1 inch in diameter (approximately 16-20 meatballs).
  4. Heat 1 tbsp of oil in a skillet over medium-high heat.
  5. Add meatballs in a single layer and cook for 2-3 minutes per side until a golden-brown crust develops.
  6. Remove meatballs from the pan and set aside on a plate.
  7. Add the remaining oil to the pan and stir in the red curry paste. Fry for 1-2 minutes until fragrant.
  8. Whisk in the coconut milk, brown sugar, and fish sauce until the sauce is smooth and creamy.
  9. Add the sliced bell peppers to the sauce.