Slow Cooker Thai Curry Chicken Meatballs Recipe

Cooking Directions

• STEP 1.In a bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, ginger, Thai curry paste, and salt.
• STEP 2.Shape the mixture into meatballs and place them in a slow cooker.
• STEP 3.In a separate bowl, whisk together coconut milk, chicken broth, fish sauce, lime juice, and brown sugar. Pour the sauce over the meatballs.
• STEP 4.Cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through.
• STEP 5.Serve the Thai curry chicken meatballs over rice or with noodles.

Cooking Tips

• If you prefer a spicier dish, add more Thai curry paste to the meatball mixture.
• Garnish the dish with fresh cilantro and lime wedges for extra flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs in the microwave or on the stovetop before serving.
• Serve the Thai curry chicken meatballs over rice or with noodles.