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Thai Chicken Meatballs in Coconut Curry

Thai Chicken Meatballs in Coconut Curry

Thai Chicken Meatballs in Coconut Curry are a quick, creamy, and aromatic dish featuring tender chicken meatballs infused with Thai spices and herbs, simmered in a rich coconut curry sauce. This comforting and flavorful recipe balances textures and flavors perfectly, making it ideal for weeknight dinners, meal prep, or impressing guests with minimal effort.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Meatball Ingredients

  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, chopped
  • 1/2 cup breadcrumbs or panko
  • 1 large egg
  • 1 tbsp fish sauce

Curry Sauce

  • 2 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk

Finishing Ingredients

  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh Thai basil, chopped
  • 1 tbsp fresh lime juice

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken with minced garlic, grated ginger, chopped green onions, breadcrumbs, egg, and a splash of fish sauce. Mix thoroughly but gently to keep the meatballs tender and juicy.
  2. Shape and Cook the Meatballs: Form the mixture into small, even-sized meatballs, about one inch in diameter. Heat a lightly oiled skillet over medium heat and brown the meatballs on all sides until cooked through and golden. Remove and set aside.
  3. Make the Coconut Curry Sauce: In the same skillet, add a bit more oil if needed and sauté red curry paste for about a minute until fragrant. Pour in the coconut milk, stir to combine, and let it simmer gently to thicken slightly and develop its rich flavor.
  4. Combine Meatballs and Curry: Return the cooked meatballs to the sauce, coating them well. Simmer together for 5-7 minutes to allow the flavors to meld and the meatballs to soak up the curry’s creamy goodness.
  5. Finish with Fresh Herbs and Lime: Turn off the heat and stir in chopped cilantro, Thai basil, and a squeeze of fresh lime juice. This final touch adds brightness that cuts through the richness of the curry perfectly.

Notes

  • Use fresh herbs like cilantro and Thai basil to elevate the flavor far beyond dried alternatives.
  • Gently combine ingredients when mixing meatballs to keep them tender and avoid a dense texture.
  • Keep the curry sauce at a gentle simmer to prevent coconut milk from curdling.
  • Meatballs can be formed and refrigerated before cooking to save prep time.
  • Adjust heat by adding chili oil or fresh chilies to suit your spice preference.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Pan-frying and simmering
  • Cuisine: Thai
  • Diet: Gluten Free (with gluten-free breadcrumbs)

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 100 mg

Keywords: Thai chicken meatballs, coconut curry, Thai curry, quick dinner, gluten free, easy Thai recipe, chicken meatballs