This dish takes Thailand’s classic red curry—chilies, lemongrass, galangal and garlic pounded into a paste, then mellowed with coconut milk—and pairs it with lean chicken or turkey meatballs and coconut-infused jasmine rice. Using a good prepared curry paste skips the traditional mortar-and-pestle work while still delivering that authentic depth of flavor, making this a modern, weeknight-friendly spin on a centuries-old tradition. Nutritionally, it’s a solid balance: chicken provides lean protein, the curry paste’s chilies and aromatics add antioxidants, and coconut milk’s fat is largely MCTs, easier to metabolize than long-chain fats for energy and satiety. This recipe also preps well in advance to freeze ahead of time for an easy last minute meal.  

Makes 4 Servings 

Total Time: 30 minutes 

Ingredients: 

• 1 pound ground chicken or turkey  

• 1 egg 

• ¾ cup breadcrumbs or panko 

• Salt and pepper to taste 

• 2 tablespoons red curry paste (more or less to taste) 

• 2 13.5-ounce cans unsweetened coconut milk 

• 2 ¼ cups basmati rice, rinsed and drained 

• 1 ½ cups water 

• Parsley or cilantro, to garnish (optional)  

Directions: 

1. Preheat your oven to 400 degrees. In a medium bowl, gently combine the ground chicken with the egg, panko, and salt and pepper, mixing just until combined. Roll into ½ tablespoon-sized meatballs, and place evenly spaced on a baking sheet. Bake for 10-12 minutes, until firm and cooked through.

2. In a medium pot with a lid, combine the rice, 1 ½ cups coconut milk, and 1 ½ cups water, plus a pinch of salt and pepper. Bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, then turn off the heat and let it steam, covered, for 5 minutes before serving.

3. In a large skillet, whisk together the full can of coconut milk, the remaining coconut milk from the can you used for the rice, and the curry paste. Bring to a simmer, add the cooked meatballs, and allow to simmer together for a few minutes to combine the flavors before serving. Plate the rice alongside the meatballs and sauce, and garnish with herbs if desired. Enjoy!