Thai Peanut Curry Meatballs (Pra Ram)
Thai Peanut Curry Chicken Meatballs are mildly spiced with a fragrant combination of flavors, spices, and colors for an easy and delicious dinner. Ready in just 30-minutes.
Ingredients
For the Meatballs
- 1 tablespoon sesame oil
- 1 lb ground chicken
- 1/2 cup (heaping) fresh spinach, wilted and chopped
- 4 green onions (scallions), chopped
- 9 springs of fresh cilantro , chopped
- 1 tbsp fish sauce
- 1 tbsp Thai red curry paste
- 1 cup panko breadcrumbs
- 1 egg
- salt and pepper , to taste
For the Sauce
- 1 tbsp sesame oil
- pinch of red chili flakes , to taste
- 2 tablespoons Thai red curry paste
- 1 (15 oz) can coconut milk
- 2 tablespoons peanut butter
- 2 tablespoons fish sauce [See Note 3]
- 1 tablespoons brown sugar
- 1 teaspoon minced garlic
- ½ cup water , if needed to thin the sauce
Optional Garnishes
- dry roasted peanuts , chopped
- green onion (scallion), sliced
- chopped cilantro
Instructions
- If you are serving with rice, start it now according to the package instructions. It should be ready when dinner is ready.
- Heat a medium skillet over medium heat. Add 1 tbsp sesame oil.
- In a large mixing bowl, add the remaining meatball ingredients. Mix together and form into 1-inch meatballs, about the size of a gold ball. Place meatballs in hot pan and sear on all sides.
- While the meatballs are cooking, start on the Thai peanut curry sauce.
- Heat a large skillet or medium sauce pan, over medium heat. Heat 1 tablespoon sesame oil and add the red curry paste and a pinch of red chili flakes. Cook stirring frequently for about two minutes. Taste and add more chili flakes if you prefer a spicier sauce. Add the coconut milk and gently simmer. When the coconut milk is hot, add the peanut butter, curry paste, fish sauce, brown sugar, and garlic. Whisk until combined. Add the meatballs into the curry sauce and continue to simmer over medium heat for 15 minutes or until the sauce has reduced and thickened and the meatballs are cook through.
- Serve over rice with fresh steamed vegetables. Garnish with crushed peanuts, chopped scallions and/or chopped cilantro.
Notes
- Do not overmix the meatball mixture, this keeps the meatballs tender and prevents a dense texture.
- Bake just until the internal temperature reaches 165 degrees F. Overbaking will dry out the meatballs.
- If the peanut sauce is too thick, add warm water or a splash of coconut milk until it reaches a smooth pourable consistency.
- If the sauce is too thin, simmer uncovered for several minutes or use a small cornstarch slurry to thicken.
- For a milder kid friendly version, reduce the Thai red curry paste and omit red chili flakes.
- The sauce can be made up to 3 days ahead and refrigerated. Reheat gently and whisk until smooth before serving.
- For the most authentic Chicken Rama presentation, serve over rice with sautéed spinach underneath and spoon sauce generously over the top.