Indonesian Chicken Meatballs in a Creamy Curry and Coconut Milk Sauce

These spicy chicken meatballs are a treat on their own, but with a side of creamy curry and coconut milk sauce, you will swear by this dish!

These delicious Indonesian meatballs can be prepared in 20 minutes. The required cooking time is about 25 minutes, for a total of 45 minutes. And then, get ready to fall in love!

The recipe yields 8 servings of 305 calories each. Each serving is equivalent to 5 meatballs and its accompanying sauce. 

Ingredients

Meatballs

• 1 1/2 lb (680 g) of ground chicken
• 1 cup (250 ml) of breadcrumbs (Panko or regular)
• 1 chopped red chili
• 4 minced garlic cloves
• 1 tablespoon (15 ml) of garam masala
• 1/2 teaspoon (2.5 ml) of ground nutmeg
• 5 chopped green onions
• 1/4 cup (65 ml) of chopped fresh cilantro
• 1 egg
• 1/2 teaspoon (2.5 ml) of salt
• 1/4 teaspoon (1.25 ml) of pepper
• 1 teaspoon (5 ml) of red curry paste (optional)
• 2 tablespoons (30 ml) of peanut oil to fry meatballs

Sauce

• 2 lemongrass stalks 
• 1 cup (250 ml) of low-sodium chicken broth
• 2 tablespoons (30 ml) of red curry paste
• 1 14 oz (403 ml) can of unsweetened coconut milk
• 1 tablespoon (15 ml) of curry powder
• 1/4 teaspoon (1.25 ml) of salt or to taste
• 1/4 teaspoon (1.25 ml) of pepper or to taste
• 5 fresh Kaffir lime leaves
• 2 tablespoons (30 ml) of sweetened shredded coconut (optional)
• 1 tablespoon (15 ml) of chopped fresh cilantro

Preparation

In a large bowl, add all the ingredients to make the meatballs, except the peanut oil. Mix well using your hands. 

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Shape the meat mixture into 1-inch meatballs. (You should get about 40 meatballs.)

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In a skillet, heat the peanut oil over medium heat. 

Add the meatballs and fry until they are golden brown (about 7 minutes). Depending on the size of the skillet, fry the meatballs in multiple batches. 

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Transfer the meatballs to a plate and set aside.

Cut the top and base off the lemongrass stalks and peel off any dry or tough outer layers. Using a meat mallet, pound the lemongrass stalks to release their flavor.

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In the same skillet used to fry the meatballs, add the chicken broth, red curry paste, unsweetened coconut milk, curry powder, salt, pepper, Kaffir lime leaves, and lemongrass. Stir everything and bring to a boil.

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Return the meatballs to the skillet, let them simmer in the sauce, then cook for another 8 to 10 minutes over medium-low heat.

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Remove the lemongrass and Kaffir lime leaves from the sauce.

Add the shredded coconut if desired, and stir. 

Garnish with cilantro and serve over cooked rice.

Notes:

Kaffir lime leaves can be found in the exotic or imported product section of the grocery store. If you can't find them, just use lime juice.

Lemongrass is usually located in the same place as the Kaffir lime leaves at the grocery store. Highly aromatic, lemongrass possesses a flavor of lemon mixed with mint.

Use as much red curry paste as you wish. Some red curry pastes can be spicier than others, so taste as you add it to your recipe and adjust everything to your taste.