Thai Chicken Meatballs in Coconut Curry

Thai Chicken Meatballs in Coconut Curry is the kind of dish I turn to when I want something that feels both comforting and a little adventurous. These tender chicken meatballs are packed with herbs and spices, then simmered in a creamy, fragrant coconut curry that’s bursting with Thai-inspired flavors. I love how the heat from the red curry paste balances with the sweetness of coconut milk, while the veggies add texture and color. It’s a one-pan meal that’s easy enough for a weeknight but delicious enough to impress guests.

Why You’ll Love This Recipe

Fragrant and Flavorful
The combination of ginger, lemongrass, garlic, and red curry paste makes every bite a burst of aromatic warmth.

Creamy and Balanced
I like how the coconut milk mellows the spice and creates a rich, silky sauce that clings to the meatballs perfectly.

Quick and Easy
This entire recipe comes together in about 40 minutes, making it a fantastic option when I want a satisfying dinner without a long prep.

Customizable
I often switch out the veggies depending on what I have in the fridge—or swap in turkey for the chicken with equally great results.

Great for Leftovers
The flavors deepen even more the next day, so I always make enough for lunch or dinner the following day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

• 1 lb 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)

Directions

Step 1: Make the Meatballs
I combine the ground chicken, panko, egg, garlic, ginger, soy sauce, fish sauce, salt, pepper, cilantro, and green onions in a large bowl. I mix just until everything is blended—I try not to overwork it so the meatballs stay tender.

Step 2: Shape and Sear
Using a spoon or my hands, I form the mixture into 1-inch meatballs and set them on a tray. In a skillet, I heat vegetable oil over medium and sear the meatballs in batches, about 3–4 minutes per side, just until browned. Then I transfer them to a plate.

Step 3: Make the Coconut Curry Sauce
In the same pan, I add another tablespoon of oil and sauté the onion until soft. Then I stir in the garlic, ginger, red curry paste, and turmeric and let them cook for a minute until fragrant.

Step 4: Build the Sauce
I pour in the coconut milk and chicken broth, then add fish sauce, brown sugar, and lime juice. I stir to combine everything and bring the mixture to a gentle simmer.

Step 5: Add the Veggies and Meatballs
I toss in the tomatoes, bell pepper, and carrots, followed by the seared meatballs. I let everything simmer gently for about 10–15 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

Step 6: Garnish and Serve
Just before serving, I sprinkle in fresh basil and cilantro. I serve it hot over jasmine rice or rice noodles.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Spicy Version: I add a chopped red chili or an extra tablespoon of curry paste for more heat.
• Protein Swap: I sometimes use ground turkey or pork instead of chicken.
• Add Greens: I’ve added spinach or kale near the end of cooking for an extra veggie boost.
• Vegetarian: For a plant-based version, I use tofu instead of chicken and vegetable broth in place of chicken broth.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: The meatballs and sauce freeze beautifully. I let them cool, then freeze in a sealed container for up to 2 months.
Reheating: I reheat gently in a saucepan over medium-low heat, adding a splash of water or broth to loosen the sauce if needed.

FAQs

Can I make the meatballs ahead of time?

Yes, I like to prep the meatballs and refrigerate them raw for up to 24 hours, or freeze them uncooked for later use.

What’s the best type of coconut milk to use?

I prefer full-fat canned coconut milk for its richness. Light coconut milk works too but makes the sauce thinner.

Can I bake the meatballs instead of pan-frying?

Absolutely. I bake them at 400°F (200°C) for about 15–18 minutes, flipping halfway, before adding them to the sauce.

Is this dish very spicy?

It has a gentle kick, but I can control the heat by adjusting the amount of red curry paste or omitting the chili entirely.

What sides go well with it?

I serve this with jasmine rice, coconut rice, or rice noodles. A side of steamed broccoli or snap peas makes a great pairing too.

Conclusion

Thai Chicken Meatballs in Coconut Curry is one of those recipes that always hits the mark for me—it’s quick, full of flavor, and easily adaptable. The balance of creamy, spicy, and savory in the curry with those juicy meatballs makes it a winner on any dinner table. Whether I’m cooking for guests or just indulging in a cozy night in, this dish always delivers.

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