Thai Chicken Zucchini Meatballs in Coconut Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thai chicken and zucchini meatballs in a creamy coconut curry with bell peppers and fresh herbs. Ready in under thirty minutes and bursting with aromatic Thai flavors. Served over rice for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound ground chicken
- 1/2 cup shredded zucchini ( (about 1 small))
- 2 green onions, chopped
- 2 shallots, chopped
- 2 teaspoons plus 1 tablespoon grated, ginger
- 2 cloves garlic, grated
- 1/4 teaspoon cayenne pepper
- black pepper
- 2 teaspoons tamari/soy sauce
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper, sliced
- 2 tablespoons salted butter
- 1-3 tablespoons Thai red curry paste
- 1 can (14-ounce) coconut milk
- 3 tablespoons tamari/soy sauce
- 1/4 cup fresh cilantro, chopped
- basil and limes, for serving
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1197mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1116mg
- Calcium
- 60mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.