These Slow Cooker Thai Curry Chicken Meatballs are a flavorful and easy-to-make dish. The chicken meatballs are seasoned with Thai curry paste and cooked in a creamy coconut milk sauce. Serve them over rice or with noodles for a delicious meal.
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.
Nutrition value
2145
calories per serving
162 g Fat118 g Protein54 g Carbs31 g FiberOther
Current Totals
162 g Fat
118 g Protein
54 g Carbs
31 g Fiber
MacroNutrients
Carbs
54 g
Protein
118 g
Fiber
31 g
Fats
Fat
162 g
Vitamins & Minerals
Calcium
299 mg
Iron
12 mg
Vitamin A
588 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
32 mg
Vitamin B6
2 mg
Vitamin B9
209 mcg
Vitamin B12
0 mcg
Vitamin C
41 mg
Vitamin E
14 mg
Copper
2 mcg
Magnesium
336 mg
Manganese
7 mg
Phosphorus
1305 mg
Selenium
103 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
