Jalapeño Coconut Curry Chicken Meatball Bowls Recipe
These Jalapeño Coconut Curry Chicken Meatball Bowls are a vibrant and protein-packed meal featuring flavorful jalapeño curry chicken meatballs paired with sautéed veggies and fragrant coconut rice, all topped with a luscious sweet and savory yellow coconut curry sauce. Perfect for a wholesome and easy weeknight dinner with a burst of American and Asian flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American, Asian
- Diet: Dairy Free, Gluten Free
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 taste
To Garnish:
- Lime wedges
- ¼ cup chopped cilantro
- ¼ cup julienned basil
- ¼ cup sliced green onion (green part only)
Instructions
- Prepare Meatballs: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper. In a large bowl, combine ground chicken, egg, panko breadcrumbs, minced garlic, diced jalapeño (including seeds), cilantro, basil, green onion, turmeric, yellow curry powder, cumin, and kosher salt. Mix thoroughly with clean hands until evenly combined. Form the mixture into 14-16 meatballs using a medium cookie scoop or your hands, spacing them about 2 inches apart on the baking sheet.
- Bake Meatballs: Place the meatballs in the preheated oven and bake for 15-20 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Once done, remove from the oven and set aside.
- Cook Veggies and Coconut Rice: In a large deep skillet or pan, heat virgin coconut oil over medium-high heat. Add minced garlic, grated ginger, and white parts of green onion, sautéing briefly. Add sliced carrots and green beans, cooking for about 2 minutes. Pour in the coconut milk, water, and ½ teaspoon salt, bringing the mixture to a simmer. Stir in jasmine rice, immediately cover the skillet, reduce heat to low, and cook for 15-20 minutes until rice is tender.
- Finish Rice: Once rice is cooked, fluff it with a fork and gently fold in the julienned red bell pepper. Cover again, turn off the heat, and let the rice continue to steam for an additional 5 minutes. Taste and adjust salt as needed.
- Make Curry Sauce: While the meatballs and rice cook, whisk together coconut milk, tahini, grated garlic, maple syrup, yellow curry powder, freshly grated ginger, ground turmeric, cayenne pepper, salt, and freshly ground black pepper in a medium bowl until smooth and creamy.
- Assemble Bowls and Serve: Divide the coconut rice and sautéed veggies evenly among four bowls. Top each bowl with baked chicken meatballs, then drizzle generously with the yellow coconut curry sauce. Garnish with lime wedges, chopped cilantro, julienned basil, and the green parts of sliced green onions for fresh flavor and color. Serve immediately and enjoy!
Notes
- To make this recipe gluten free, substitute the panko breadcrumbs with gluten free breadcrumbs or 2-3 tablespoons of coconut flour.
- Use either light or full-fat coconut milk depending on your desired richness; full fat offers creamier texture and flavor.
- Adjust the amount of jalapeño and cayenne pepper to control the heat level to your preference.
- For a dairy-free option, ensure the panko breadcrumbs used do not contain dairy ingredients.
- Try swapping ground chicken with ground turkey or lean ground pork for variation.
- See the full recipe post on AmbitiousKitchen.com for additional tips, serving suggestions, and customization ideas.
