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Simple Coconut Chicken Meatball Curry with Rice Noodles | halfbakedharvest.com
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4.84 from 85 votes

Coconut Chicken Meatball Curry with Rice Noodles

A delicious mix of cozy and healthy and a great way to use up garden peppers and basil!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Asian
Diet: Gluten Free
Key Ingredient: ground chicken, Thai red curry paste
Servings: 4
Calories: 1112kcal



  • 1. Add the chicken, green onions, Worcestershire sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
    2. Heat the sesame oil in a large skillet over medium-high heat. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Transfer everything to a plate.
    3. To the skillet, add the onions and bell peppers. Cook until softened, 5 minutes. Season with salt and pepper. Stir in the garlic, ginger, and curry paste. Cook until fragrant, about 1 minute. Add the broth, coconut milk, tamari, honey, and peanut butter. Stir to combine. Add the corn and meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro and basil.
    4. Meanwhile, cook the noodles according to package directions.
    5. Divide the noodles between bowls and ladle the curry over. Top each bowl as desired with basil, cilantro, lime juice, and sesame seeds.


Calories: 1112kcal