Green Curry Chicken Meatballs

Total Time
1hr 4mins
Prep 1 hr
Cook 4 mins

Nice fingerfood. Yummy with sweet chilli sauce or (my favourite) a mix of soy, rice wine vinegar and chili/sesame oil.

Ingredients Nutrition


  1. In a large bowl, mix all ingredients except oil together using your (clean) hands.
  2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
  3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
  4. Cook chicken balls 4-5 minutes or until golden and cooked through.
  5. Drain on kitchen paper.
  6. Allow the oil to come back to temperature before continuing with another batch.
Most Helpful

Delicious! I used Thai Green Paste as a sub for the green curry paste b/c I was unable to buy it in northern Wisconsin. Because the sub in had coriander or cilantro already in it I did not add more to the meatball. I used 1/8 cup of the paste, DS said it could have had more and DH said it was right on for spiciness. I made a concoction of cocktail sauce and nonfat yogurt for the dipping sauce and enjoyed that too. Thanks Just Jan for sharing. Made for Ed'n 8: MAKE MY RECIPE.

WiGal July 30, 2009

5 stars for these seriously yummy chickenballs. These were a hit with my whole family. The kids thought they were a "bit warm" until they had "just the right amount of sour cream and sweet chilli sauce" on them. I thought that they were perfect. Would make a great party fingerfood. I used gluten-free rice crumbs in place of the dried breadcrumbs to make these gluten-free suitable. Also used Valcom brand green curry sauce which is also my favourite bottled brand. Photo also being posted :)

**Jubes** July 24, 2009