Creamy Coconut Chicken Meatball and Noodle Curry

I’ve been craving a warm soup recently, so I went to some of my favorite cookbooks and bloggers to find some inspiration. I found one from Half Baked Harvest. And you know how much I love her recipes! This one is so good, just like all her others recipes! It’s honestly fool-proof and amazing.

The soup is creamy, meaty, and warm – like warm your body from the inside out. It’s really easy to make and you cook it all in 1 pan. Fewer dishes and a good meal is always a win in my book!

Want to make this vegetarian? Use chickpeas or white beans instead of the meatballs. It would taste just as good!

What other add-ins would you add to this? Let me know in the comments below!

Creamy Coconut Chicken Meatball and Noodle Curry

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1 pound ground chicken
  • 2 green onions, finely chopped, plus more for serving
  • 1/4 cup + 2 teaspoons low sodium soy sauce
  • Freshly ground black pepper
  • A pinch of red pepper flakes
  • 5 tablespoons extra virgin olive oil or avocado oil
  • 1 cup potato (russet or sweet) or butternut squash
  • 2-3 medium shallots, thinly sliced
  • 1 inch fresh ginger, grated
  • 4 cloves garlic, minced or grated
  • 1/2 cup fresh cilantro, chopped, plus more for serving
  • 1/4 cup Thai red curry paste
  • 2 (14-ounce) cans full-fat coconut milk
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon fish sauce
  • 2 cups baby spinach
  • 8 ounces rice noodles

Directions

  1. Add the chicken, green onions, 2 teaspoons soy sauce, and a pinch of ground pepper and red pepper flakes to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
  2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times until cooked through. Transfer to a plate.img_6258_jpg
  3. To the same pot, add 3 tablespoon oil, the shallots, ginger, and garlic. Cook until fragrant, about 2 minutes. Add the potato and curry paste. Cook another 5 minutes, stirring occasionally. Stir in the coconut milk, 1/2 cup water, 1/4 cup soy sauce, fish sauce, and peanut butter. Slide the meatballs back into the curry. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the spinach. Thin as desired with additional water or broth.
  4. Meanwhile, cook noodles according to package directions.
  5. Divide the noodles between bowls and ladle the curry over. Top each bowl with cilantro, and green onions. Enjoy!img_6269_jpg

Slightly edited from halfbakedharvest.com

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