Skinny Thai Peanut Chicken Meatballs
Easy Skinny Thai Peanut Chicken Meatballs recipe served over rice with an abundance of sweet, and a bit spicy, coconut peanut butter sauce that you will want to just eat with a spoon! This is a meal I make regularly and you'll see why.
Recipe type: Dinner
Cuisine: Thai
Serves: 4
For the Meatballs
  • 1 lb ground chicken
  • 4 green onions, chopped small
  • ¼ cup chopped fresh cilantro
  • 1 tbsp fish sauce
  • 1 tbsp red curry paste
  • 1 cup breadcrumbs (white or whole wheat)
  • 1 egg
  • Salt and pepper, to taste
For the Peanut Sauce
  • 1 tbsp peanut oil
  • 1 tbsp red curry paste
  • 1 can coconut milk (size: 398 ml)
  • 3 tbsp creamy peanut butter
  • Salt and pepper, to taste
  • 2 tbsp brown sugar
  • pinch of crushed red pepper (optional)
  1. Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.
  2. Mix all the ingredients for the meatballs together well in a mixing bowl.
  3. Form the meatballs into 1-2 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes OR until done.
  4. While meatballs are baking, make the sauce. Heat the oil in a medium sauce pan or skillet.
  5. Add the red curry paste and cook for a couple minutes. Put in the remaining ingredients to same pan, stirring occasionally, and cook for about 5 minutes.
  6. Place meatballs back to sauce and toss to coat them with sauce. Garnish with fresh cilantro for color.
Serve over a bed of jasmine rice (or other long grain rice). I sometimes double the sauce and mix it with the rice before plating. You don't need to do this, I just like a lot of sauce.
Recipe by Wishes and Dishes at