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Crockpot Thai Coconut Curry Chicken Meatballs

Equipment

  • Crockpot

Ingredients

Meatballs

  • 1 lb ground chicken
  • 1 egg
  • 2 green onions finely chopped, plus more for serving
  • ½ cup breadcrumbs
  • 1 shallpot minced
  • 1 tsp ginger minced
  • ½ tsp garlic minced
  • ½ tsp curry powder
  • 1 tsp salt
  • 1 tsp pepper

Curry

  • 5 large carrots peeled and diced
  • 1 large sweet potato peeled and diced
  • 1 sweet onion diced
  • 1 red pepper diced
  • 2 bol choy
  • 3 cups chicken broth
  • 1 can coconut milk 14 oz can
  • 1 cup red Thai curry sauce or ¼ cup red Thai curry paste
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 tsp pepper

Additional Ingredients

  • rice, cauliflower rice, or rice noddle cooked according to package

Optional Toppings

  • 1 lime for lime juice
  • ¼ cup crushed peanuts
  • 1 tbsp sriracha
  • 1 tsp red pepper flakes

Instructions

  • Meatballs
  • Preheat the oven to 350F.
  • Line a baking sheet with aluminum foil and spray with nonstick spray.
  • After that, in a mixing bowl, add ground chicken, minced shallot and garlic, grated ginger, breadcrumbs, egg, curry powder, salt, and pepper.
  • Using your hands, mix everything.
  • Once combined, roll the mixture into individual balls. Each ball should consist of about 3 tablespoons of the mixture.
  • Place the meatballs on the baking sheet and bake for 15 minutes.
  • While the meatballs are cooking, prepare the curry.

Curry

  • Begin by peeling and dicing the sweet potato, carrots, and pepper and cutting the bok choy in half. 
  • Pour in chicken broth, coconut milk, and Thai red curry sauce or paste.
  • Mix everything together.
  • When the meatballs are done, add them to the crockpot.
  • Mix everything together.
  • Cover and cook on high for 3-4 hours. 
  • Pair this curry with rice, cauliflower rice, or rice noodles. 
  • Top it off with fresh-squeezed lime juice, crushed peanuts, a drizzle of sriracha, and red pepper flakes if you want it to have a kick!
  • Enjoy!