Jalapeño Coconut Curry Chicken Meatball Bowls Recipe
These Jalapeño Coconut Curry Chicken Meatball Bowls are a flavorful, hearty meal featuring tender baked chicken meatballs seasoned with vibrant spices, served over coconut-infused jasmine rice with sautéed vegetables, and topped with a creamy yellow coconut curry sauce. Garnished with fresh herbs and lime, this dish balances spice, sweetness, and creaminess for a delicious, wholesome bowl perfect for meal prep or a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Southeast Asian-inspired)
- Diet: Low Fat
Ingredients
Scale
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 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 the oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the ground chicken or turkey, egg, panko breadcrumbs, garlic, jalapeño, cilantro, basil, green onion, turmeric, curry powder, cumin, and kosher salt. Mix thoroughly with clean hands. Use a medium cookie scoop or your hands to form 14-16 meatballs, placing them about 2 inches apart on the baking sheet.
- Bake Meatballs: Bake the meatballs for 15-20 minutes or until fully cooked and an internal temperature of 165°F is reached. Remove from the oven and set aside.
- Cook Rice and Veggies: In a large deep skillet or pan, heat coconut oil over medium-high heat. Once hot, add garlic, grated ginger, and white parts of the green onions. Sauté briefly, then add sliced carrots and green beans. Cook for 2 minutes stirring occasionally. Pour in coconut milk, water, and ½ teaspoon salt. Bring to a simmer. Stir in jasmine rice, immediately cover, reduce heat to low, and let cook for 15-20 minutes.
- Finish Rice: After cooking, fluff the rice with a fork and gently fold in the julienned red bell pepper. Cover again, turn off heat, and let steam for an additional 5 minutes. Taste and adjust salt as needed.
- Make Curry Sauce: In a medium bowl, whisk together coconut milk, tahini, grated garlic, maple syrup, yellow curry powder, grated ginger, turmeric, cayenne pepper, salt, and freshly ground black pepper until smooth.
- Assemble Bowls: Divide the coconut rice and sautéed veggies among bowls. Top each with baked meatballs. Drizzle the yellow coconut curry sauce over the top.
- Garnish and Serve: Finish with a squeeze of fresh lime juice and garnish with chopped cilantro, julienned basil, and sliced green onion (green parts). Serve immediately.
Notes
- To make gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs or 2-3 tablespoons of coconut flour.
- For a spicier dish, you can increase the amount of jalapeño or add additional cayenne pepper to the sauce.
- Use either light or full-fat coconut milk depending on your preference; full-fat will yield a richer sauce and rice.
- These meatball bowls are great for meal prepping and can be stored refrigerated for up to 4 days.
- For a vegetarian version, substitute ground chicken with crumbled firm tofu or lentils and adjust seasonings accordingly.
Keywords: chicken meatballs, coconut curry, jalapeño meatballs, coconut rice, healthy dinner bowl, baked meatballs, yellow curry sauce, gluten free option, easy meal prep
