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Jalapeño Coconut Curry Chicken Meatball Bowls Recipe

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4 from 14 reviews

These Jalapeño Coconut Curry Chicken Meatball Bowls combine flavorful, tender chicken meatballs infused with vibrant spices and fresh herbs, served atop fragrant coconut rice with sautéed vegetables and drizzled with a creamy, mildly spicy yellow coconut curry sauce. This dish is a satisfying and colorful meal perfect for dinner, blending a variety of textures and tastes inspired by Southeast Asian cuisine.

Ingredients

For the Meatballs:

  • 1 pound 93% lean ground chicken (or ground turkey)
  • 1 egg
  • ½ cup panko breadcrumbs
  • 2 cloves garlic, finely minced
  • 1 jalapeño, finely diced (seeds included)
  • ¼ cup finely diced cilantro
  • ¼ cup finely chopped basil
  • ¼ cup finely diced green onion
  • ½ teaspoon ground turmeric
  • ½ teaspoon yellow curry powder
  • ½ teaspoon cumin
  • ¾ teaspoon kosher salt

For the Veggies + Coconut Rice:

  • 1 tablespoon virgin coconut oil
  • 3 cloves garlic, finely minced
  • 1 tablespoon freshly grated ginger
  • ¼ cup sliced green onion (white part only)
  • 2 medium carrots, sliced
  • 12 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
  • 1 (15 oz) can light or full fat coconut milk
  • ⅓ cup water
  • ½ teaspoon salt, plus more to taste
  • 1 cup jasmine white rice
  • 1 large red bell pepper, julienned

For the Yellow Coconut Curry Sauce:

  • ⅓ cup light or full fat coconut milk
  • ¼ cup tahini
  • 1 clove garlic, grated
  • 1-2 teaspoons pure maple syrup, to sweeten
  • 1 teaspoon yellow curry powder
  • ½ tablespoon freshly grated ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon red cayenne pepper
  • ½ teaspoon salt
  • Freshly ground black pepper

To Garnish:

  • Lime wedges
  • ¼ cup chopped cilantro
  • ¼ cup julienned basil
  • ¼ cup sliced green onion (green part only)

Instructions

  1. Prepare the Meatballs: Preheat your oven to 400°F and line a large baking sheet with parchment paper. In a large bowl, combine the ground chicken or turkey, egg, panko breadcrumbs, minced garlic, jalapeño, cilantro, basil, green onion, turmeric, yellow curry powder, cumin, and kosher salt. Mix thoroughly with clean hands until all ingredients are evenly distributed. Use a medium cookie scoop or your hands to shape about 14-16 meatballs. Place the meatballs on the prepared baking sheet, spaced about 2 inches apart. Bake for 15-20 minutes until cooked through and an internal meat thermometer reads 165°F. Remove from oven and set aside.
  2. Cook the Coconut Rice and Vegetables: Heat the virgin coconut oil in a large deep skillet or pan over medium-high heat. Once hot, add minced garlic, freshly grated ginger, and the white parts of green onion. Sauté briefly before adding the sliced carrots and green beans. Continue to sauté for about 2 minutes. Pour in the coconut milk, water, and ½ teaspoon salt, then bring the mixture to a simmer. Stir in the jasmine rice, cover immediately, reduce the heat to low, and cook for 15-20 minutes until rice is tender and liquid absorbed. After cooking, fluff the rice gently with a fork, fold in the julienned red bell pepper, cover again with the heat turned off, and let steam for an additional 5 minutes. Taste and adjust seasoning with more salt if desired.
  3. Make the Yellow Coconut Curry Sauce: While the meatballs and rice cook, whisk together the coconut milk, tahini, grated garlic, maple syrup, yellow curry powder, fresh ginger, turmeric, cayenne pepper, salt, and freshly ground black pepper in a medium bowl until smooth and creamy.
  4. Assemble the Bowls: Divide the coconut rice and sautéed vegetables among serving bowls. Top each bowl with several meatballs, then drizzle generously with the yellow coconut curry sauce. Garnish with lime wedges and fresh herbs including chopped cilantro, julienned basil, and the green parts of sliced green onion. Serve immediately for a warm, flavorful meal.

Notes

  • To make this recipe gluten free, substitute the panko breadcrumbs with gluten free breadcrumbs or use 2-3 tablespoons of coconut flour.
  • You can customize the heat level by adjusting the amount of jalapeño and cayenne pepper in the curry sauce.
  • Use full-fat coconut milk for a richer sauce or light coconut milk to reduce fat content.
  • Leftover meatballs and rice can be stored in an airtight container and reheated gently on the stovetop or in the microwave.
  • For a vegetarian option, replace the meatballs with plant-based alternatives or roasted tofu.

Find it online: https://marthatasty.com/jalapeno-coconut-curry-chicken-meatball-bowls-recipe/