Thai-Style Chicken Meatballs in Creamy Coconut Curry

Preheat the oven to 375°F (190°C). In a bowl, mix ground chicken, breadcrumbs, egg, red curry paste, grated ginger, garlic, and fish sauce. Season with salt and pepper.

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Shape the mixture into 16-18 meatballs and place on a baking sheet lined with parchment paper.

Bake for 15-20 minutes until meatballs are cooked through.

While meatballs bake, heat coconut milk in a saucepan over medium heat. Add soy sauce, lime juice, and a pinch of salt. Simmer for 5 minutes.

Once meatballs are cooked, transfer them to the coconut curry sauce. Let them simmer in the sauce for an additional 5 minutes.

Garnish with fresh cilantro and serve with rice or noodles.

Enjoy!