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 tasty 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 with their sauce accompaniment. 

Ingredients

Meatballs

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

Sauce

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

Preparation

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

Source image: Screenshot from Facebook / JoCooks

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

Source image: Screenshot from Facebook / JoCooks

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 in several batches. 

Source image: Screenshot from Facebook / JoCooks

Transfer the meatballs to a plate and set aside.

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

Source image: Screenshot from Facebook / JoCooks

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.

Source image: Screenshot from Facebook / JoCooks

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

Source image: Screenshot from Facebook / JoCooks

Remove the lemongrass and kaffir lime leaves from the sauce.

Add the shredded coconut, if desired, and stir. 

Garnish with coriander and serve over cooked rice.

Notes:

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

Lemongrass is usually found in the same place as kaffir lime leaves in the grocery store. Very fragrant, lemongrass has a flavor of lemon mixed with mint.

Use as much red curry paste as you like. Some red curry pastes can be spicier than others, so taste as you go and adjust to your preference.