Thai Chicken Meatballs in Coconut Curry

If you’re in the mood for a cozy yet flavor-packed dish that’s both comforting and exotic, these Thai Chicken Meatballs in Coconut Curry are your answer. Juicy chicken meatballs infused with Southeast Asian flavors are seared to perfection and simmered in a rich, creamy coconut curry sauce layered with aromatics, red curry paste, and colorful vegetables. It’s a vibrant, all-in-one dish that delivers a restaurant-quality experience right from your own kitchen.

Whether you’re serving it over jasmine rice, rice noodles, or scooping it up with naan bread, this dish will leave your kitchen smelling divine and your taste buds begging for seconds. The best part? It’s surprisingly simple to prepare and comes together in about 45 minutes.

Ingredients

For the Chicken Meatballs:

• 1 lb (450g) ground chicken
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh cilantro
• 2 green onions, finely chopped
• 1 tbsp vegetable oil (for frying)

For the Coconut Curry Sauce:

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 tsp turmeric powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp lime juice
• ½ cup cherry tomatoes, halved
• ½ cup bell pepper, thinly sliced
• ½ cup carrots, julienned
• 1 tbsp fresh basil, chopped (for garnish)
• 1 tbsp fresh cilantro, chopped (for garnish)

How to Make Thai Chicken Meatballs in Coconut Curry

Step 1: Make the Chicken Meatball Mixture

In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, black pepper, cilantro, and chopped green onions. Use clean hands or a spatula to mix everything until just combined. Avoid overmixing, which can make the meatballs tough.

Pro Tip: Ground chicken can be sticky, so wet your hands slightly when rolling the meatballs.

Step 2: Form and Cook the Meatballs

Shape the mixture into approximately 16 small meatballs (about 1 to 1.5 inches in diameter).

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the meatballs in a single layer without crowding the pan (you may need to work in batches). Sear the meatballs for 2–3 minutes per side until golden brown. They don’t need to be cooked through yet—they’ll finish cooking in the curry sauce.

Transfer the browned meatballs to a plate and set aside.

Step 3: Build the Coconut Curry Sauce

Using the same skillet, add 1 tablespoon of vegetable oil if needed. Sauté the chopped onion over medium heat for 2–3 minutes until softened and translucent.

Add the garlic and ginger, stirring for another 30 seconds until fragrant.

Next, stir in the red curry paste and turmeric powder. Cook for 1 minute to allow the spices to bloom and develop their flavors.

Pour in the coconut milk and chicken broth, stirring well to combine with the aromatics. Add the fish sauce, brown sugar, and lime juice. Bring the mixture to a gentle simmer.

Step 4: Add Veggies and Simmer

Add the cherry tomatoes, bell pepper slices, and julienned carrots. Let the curry simmer for 5–7 minutes, allowing the vegetables to soften slightly and the flavors to meld.

Now, gently return the meatballs to the pan, nestling them into the sauce. Simmer for another 10–12 minutes or until the meatballs are fully cooked through and tender.

The sauce should thicken slightly and coat the meatballs. Taste and adjust salt, lime juice, or curry paste to your preference.

Step 5: Finish and Garnish

Once everything is cooked through, turn off the heat and stir in the fresh chopped basil and cilantro.

Serve hot, spooned over steamed jasmine rice, rice noodles, or cauliflower rice for a low-carb alternative. Garnish with more fresh herbs, sesame seeds, or a squeeze of lime if desired.

Why You’ll Love This Recipe

• Bold Thai Flavor: Red curry paste, ginger, garlic, and coconut milk make the sauce deeply flavorful.
• Juicy Meatballs: Thanks to the panko and egg binder, these chicken meatballs are perfectly tender.
• One-Pan Simplicity: From searing to simmering, everything comes together in a single skillet.
• Customizable Heat: Control spice by adjusting red pepper flakes or curry paste.
• Wholesome & Nutritious: Loaded with protein, veggies, and healthy fats.

Variations and Add-Ons

• Make it spicier: Add red chili flakes or extra curry paste.
• Add greens: Stir in spinach or bok choy just before serving.
• Use another protein: Ground turkey, beef, or pork also work well.
• Vegan alternative: Swap chicken with mashed chickpeas or tofu, and use vegetable broth.
• Serve with noodles: Rice noodles or soba are great options for soaking up the sauce.

Storage and Reheating Tips

To Store:
Cool completely and store leftovers in an airtight container in the refrigerator for up to 4 days.

To Reheat:
Warm in a skillet over medium heat, adding a splash of water or broth if the sauce thickens too much. You can also reheat in the microwave for 1–2 minutes per serving.

To Freeze:
Freeze the cooked meatballs and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat as above.

Frequently Asked Questions

1. Can I use store-bought curry sauce instead of making it from scratch?

Yes, you can use pre-made Thai red curry sauce, but making your own ensures fresher flavor and better control over spice and salt levels.

2. Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a great substitute with a similar texture and flavor profile.

3. What can I substitute for fish sauce?

You can use soy sauce or tamari in a pinch, though the flavor will be slightly different. A dash of Worcestershire sauce can also add umami if you don’t have fish sauce.

4. How do I make this dish vegetarian?

Use plant-based meatballs or a mixture of mashed chickpeas and breadcrumbs, and substitute chicken broth with vegetable broth.

5. How spicy is this dish?

The red curry paste adds mild to moderate heat. If you prefer it milder, reduce the amount of curry paste or skip the red pepper flakes entirely.

Final Thoughts

These Thai Chicken Meatballs in Coconut Curry are a weeknight winner and dinner party showstopper all in one. Rich with creamy coconut milk, layered Thai flavors, and tender meatballs, this dish offers a beautiful balance of comfort and exotic flair. You can make it ahead, store it easily, and adapt it to suit nearly any diet or spice preference.

Whether you’re new to Thai cooking or a seasoned fan, this easy-to-follow recipe will elevate your dinner game and leave everyone at the table asking for the recipe.

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