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Jalapeño Coconut Curry Chicken Meatball Bowls Recipe

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3.8 from 15 reviews

These flavorful jalapeño curry chicken meatball bowls combine spicy, aromatic chicken meatballs with vibrant vegetables, fluffy coconut-infused jasmine rice, and a luscious yellow coconut curry sauce. Packed with protein and colorful veggies, this dish makes a perfect wholesome weeknight dinner that’s both gluten-free and dairy-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 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 (204°C) and line a large baking sheet with parchment paper. In a large bowl, combine the ground chicken, egg, panko breadcrumbs, minced garlic, diced jalapeño (including seeds for extra heat), chopped cilantro, basil, green onion, turmeric, yellow curry powder, cumin, and kosher salt. Mix well using your hands to evenly integrate all ingredients. Using a medium cookie scoop or your hands, form the mixture into 14-16 evenly sized meatballs and place them spaced about 2 inches apart on the prepared baking sheet.
  2. Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and an internal thermometer reads 165°F (74°C). Once done, remove them from the oven and set aside to rest briefly.
  3. Cook the Rice and Vegetables: Heat the virgin coconut oil in a large deep skillet or pan over medium-high heat. Once hot, add the finely minced garlic, grated ginger, and the white parts of the green onions. Sauté briefly to release their aromatics for about 1 minute, then add the sliced carrots and trimmed green beans. Cook for another 2 minutes, stirring frequently. Pour in the coconut milk, water, and salt, and bring the mixture to a simmer.
  4. Add the Jasmine Rice: Stir in the jasmine rice quickly and cover the pan immediately. Reduce the heat to low and allow the rice to cook covered for 15-20 minutes until tender and the liquid is absorbed.
  5. Finish the Rice and Veggies: After the rice has cooked, fluff it gently with a fork and fold in the julienned red bell pepper. Cover the pan again, turn off the heat, and let it steam for an additional 5 minutes. Taste and adjust salt as desired.
  6. Prepare the Yellow Coconut Curry Sauce: While the meatballs and rice cook, whisk together the coconut milk, tahini, grated garlic, maple syrup, yellow curry powder, grated ginger, turmeric, cayenne pepper, salt, and freshly ground black pepper in a medium bowl until smooth and creamy.
  7. Assemble and Serve: Divide the coconut rice and sautéed vegetables evenly among four bowls. Top each bowl with 3-4 baked chicken meatballs. Drizzle the yellow coconut curry sauce generously over the top. Garnish with fresh lime wedges, chopped cilantro, julienned basil, and the green parts of the sliced green onion. Serve immediately for a vibrant and satisfying meal.

Notes

  • To make gluten-free: substitute the panko breadcrumbs with gluten-free breadcrumbs or use 2-3 tablespoons of coconut flour instead.
  • For a spicier dish, add more jalapeño seeds or increase the cayenne pepper in the sauce.
  • You can swap ground turkey for ground chicken if preferred.
  • Use full-fat coconut milk for a richer sauce and rice; light coconut milk works for a lighter option.
  • For a vegetarian version, substitute meatballs with plant-based meatballs and adjust cooking times accordingly.
  • Refer to the full blog post for additional tips, ingredient substitutions, and customizable variations.

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