Prepare your taste buds for a journey to Thailand with our delectable Thai Chicken Meatballs in Creamy Peanut Sauce. These tender chicken meatballs, infused with aromatic spices and bathed in a luscious peanut sauce, promise a symphony of flavors that will tantalize your senses. Paired with fragrant coconut rice and topped with an array of crunchy toppings, this dish is a celebration of Thai cuisine that’s both comforting and exotic, perfect for a memorable dinner any day of the week.
In our household, the aroma of Thai Chicken Meatballs in Creamy Peanut Sauce signals a night of culinary adventure and shared joy. I still remember the first time I attempted this recipe, inspired by our travels through bustling Thai markets and aromatic street food stalls. As the meatballs sizzled in the skillet, filling the kitchen with fragrant spices, anticipation filled the air. The moment we sat down to enjoy our meal, the first bite transported us back to the vibrant streets of Bangkok, where every corner offered a new culinary delight. Since then, this dish has become a beloved favorite, a reminder of the power of food to evoke cherished memories and create new ones with loved ones.
Why This Thai Chicken Meatballs Recipe Shines
- Features tender chicken meatballs infused with ginger, garlic, soy sauce, and chili paste, offering a perfect balance of savory and spicy flavors.
- The creamy peanut sauce, enriched with coconut milk, peanut butter, and a hint of honey, adds a luxurious texture and richness to the dish, elevating it to gourmet status.
- Incorporates fresh bok choy and aromatic red curry paste, enhancing the dish with vibrant colors and complex layers of taste.
- Served over fragrant coconut rice, cooked to perfection with a blend of coconut milk and chicken broth, adding a subtle sweetness that complements the savory components of the dish.
- Topped with an assortment of crunchy toppings such as toasted peanuts, fried onions, and fresh herbs, adding texture and depth to every bite.
- Quick and easy to prepare, making it a perfect choice for both weeknight dinners and special occasions, ensuring a satisfying and memorable dining experience every time.
Ingredients:
Chicken Meatballs
- 500 grams (1.1 pounds) ground chicken
- 5 grams (1 teaspoon) grated ginger
- 5 grams (1 teaspoon) grated garlic
- 5 milliliters (1 teaspoon) low sodium soy sauce
- 2.5 milliliters (1/2 teaspoon) sambal oelek or chili paste
- 1 egg yolk
- 30 grams (2 tablespoons) corn starch
- 15 grams (1 tablespoon) chopped cilantro
Thai Peanut Sauce
- 30 milliliters (2 tablespoons) vegetable oil
- 15 grams (1 tablespoon) unsalted butter
- 5 garlic cloves, grated and divided
- 30 grams (2 tablespoons) grated ginger, divided
- 1 bok choy, chopped
- 15 milliliters (1 tablespoon) red curry paste
- 5 milliliters (1 teaspoon) sambal oelek or chili paste
- 120 milliliters (1/2 cup) chicken broth
- 1 can (15 ounces/400 ml) unsweetened coconut milk
- 120 grams (1/2 cup) peanut butter
- 5 milliliters (1 teaspoon) honey
- 30 milliliters (2 tablespoons) low sodium soy sauce
- 15 milliliters (1 tablespoon) fish sauce
- 1/2 lime, juiced
Coconut Rice
- 240 milliliters (1 cup) unsweetened coconut milk
- 240 milliliters (1 cup) chicken broth
- 180 grams (1 cup) jasmine rice
Toppings
- Toasted peanuts
- Fried onions
- Chives
- Cilantro
- Chili pepper
Directions:
- Before cooking, ensure all ingredients are prepped. Chop the cilantro, bok choy, and grate the garlic cloves and ginger.
- In a bowl, combine ground chicken, grated ginger, grated garlic, soy sauce, sambal oelek, egg yolk, corn starch, and chopped cilantro. Mix until thoroughly combined, then roll into 2-tablespoon sized balls.
- Heat vegetable oil and butter in a nonstick skillet over medium heat. Add the meatballs and cook until browned all over, approximately 3 minutes. Remove the meatballs from the skillet and set aside on a clean plate.
- In the same skillet, add grated garlic and ginger, cooking for 1 minute. Add chopped bok choy and cook for an additional 1 minute.
- Stir in red curry paste and sambal oelek, then deglaze the skillet with chicken broth. Simmer for 2 minutes, stirring and scraping up any brown bits from the bottom of the skillet.
- Add coconut milk and peanut butter to the skillet, stirring until combined. Then add honey, lime juice, soy sauce, and fish sauce.
- Return the meatballs to the skillet and simmer for 15 minutes, adding more chicken broth if needed.
- While the meatballs simmer, prepare the coconut rice. In a saucepan, bring coconut milk and chicken broth to a simmer. Add jasmine rice, cover, and cook over low heat for 10 minutes. Stir occasionally, then remove from heat and let rest, covered, for an additional 10 minutes. Fluff the rice with a fork.
- To serve, spoon the chicken meatballs and peanut sauce over the coconut rice. Garnish with toasted peanuts, fried onions, chives, cilantro, and chili pepper.
- Enjoy the explosion of flavors in this Thai Chicken Meatballs in Creamy Peanut Sauce!
Notes: For a vegetarian option, substitute the ground chicken with firm tofu or your favorite meat alternative. Adjust the spice level of the dish by modifying the amount of chili paste to suit your preference. Additionally, feel free to customize the toppings with your favorite crunchy additions for added texture and flavor.
