Thai Chicken Meatballs in Coconut Curry

Fragrant, creamy, and packed with bold flavors, these Thai Chicken Meatballs in Coconut Curry are a delicious fusion of comfort and spice. Juicy chicken meatballs are simmered in a luscious coconut milk curry infused with red curry paste, garlic, and fresh herbs—making this dish perfect for weeknight dinners or when you want to impress with minimal effort. Serve over rice or noodles for a satisfying and exotic meal.

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Why You’ll Love This Recipe
Bursting with Thai Flavor – Red curry, coconut milk, garlic, and lime come together beautifully.
Juicy Meatballs – Perfectly seasoned and tender.
Quick & Easy – Ready in under 40 minutes.
Customizable Heat – Adjust spice levels to your liking.
Pairs with Everything – Serve over jasmine rice, noodles, or veggies.

Ingredients You’ll Need

For the Chicken Meatballs:
1 lb ground chicken
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 green onions, finely chopped
1 tbsp soy sauce
1 tsp fish sauce (optional, for extra depth)
½ tsp salt
¼ tsp black pepper
½ cup breadcrumbs
1 egg
1 tbsp oil (for cooking)

For the Coconut Curry Sauce:
1 tbsp oil (coconut or vegetable)
2 tbsp red curry paste (adjust to taste)
1 can (13.5 oz) full-fat coconut milk
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp fresh lime juice
½ cup chicken broth or water
1 tbsp fresh cilantro or Thai basil, chopped

Optional Garnishes & Sides:
Cooked jasmine rice or rice noodles
Fresh cilantro or Thai basil leaves
Sliced red chili (for heat)
Lime wedges

Tools You’ll Need
Large mixing bowl
Nonstick skillet or sauté pan
Measuring spoons & cups
Tongs or spatula
Lid for simmering

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Step-by-Step Instructions

Step 1: Make the Chicken Meatballs
In a large bowl, mix ground chicken with garlic, ginger, green onion, soy sauce, fish sauce, salt, pepper, breadcrumbs, and egg.
Form into 1½-inch meatballs using damp hands or a scoop.

Step 2: Brown the Meatballs
Heat 1 tbsp oil in a large skillet over medium heat.
Add the meatballs in batches and cook for 5–6 minutes, turning to brown all sides.
Transfer to a plate once browned (they’ll finish cooking in the sauce).

Step 3: Start the Curry Sauce
In the same skillet, add 1 tbsp oil and red curry paste.
Sauté for 30 seconds to 1 minute to release the aromas.
Stir in coconut milk, chicken broth, soy sauce, brown sugar, and lime juice.
Bring to a gentle simmer.

Step 4: Simmer the Meatballs
Return the meatballs to the skillet.
Cover and simmer on low for 10–12 minutes, or until meatballs are cooked through and sauce is slightly thickened.

Step 5: Garnish & Serve
Stir in fresh cilantro or Thai basil.
Serve hot over rice or noodles, with lime wedges and optional chili slices.

Tips for the Best Thai Chicken Meatballs
Use Ground Chicken Thigh – It’s more flavorful and stays juicy.
Brown First – Adds flavor and helps the meatballs hold their shape.
Don’t Overmix – Gently combine ingredients to keep meatballs tender.
Adjust Heat – Use less curry paste or add coconut milk to mellow the spice.
Add Veggies – Stir in baby spinach, snap peas, or bell pepper for a complete meal.

Serving Suggestions
With Steamed Jasmine Rice – Classic and perfect for soaking up the curry.
Over Rice Noodles – For a more traditional Thai-inspired bowl.
With Roasted Veggies – Adds color and nutrition to your plate.
As a Party Appetizer – Serve meatballs with toothpicks and extra sauce.
Make it a Bowl – Add shredded carrots, cucumber, and a drizzle of sriracha.

How to Store & Reheat

Storing:
Refrigerate leftovers in an airtight container for up to 4 days.

Freezing:
Freeze cooked meatballs in the sauce for up to 2 months. Thaw overnight before reheating.

Reheating:
Stovetop: Warm gently in a covered pan over medium-low heat.
Microwave: Reheat in 1-minute intervals, stirring between.

Frequently Asked Questions

1. Can I use turkey instead of chicken?
   Yes—ground turkey works just as well for this recipe.
2. Is this recipe very spicy?
   It has mild to medium heat. Reduce the curry paste for a milder version.
3. Can I make it dairy-free?
   It already is—just ensure your curry paste doesn’t include dairy ingredients.
4. What’s a good vegetarian version?
   Swap chicken for mashed chickpeas or tofu, and use a veggie broth base.
5. Can I bake the meatballs instead of pan-frying?
   Yes—bake at 400°F for 15–18 minutes, then simmer in the sauce.

Final Thoughts
These Thai Chicken Meatballs in Coconut Curry deliver everything you love in a Thai-inspired dish—bold flavor, creamy sauce, and comforting texture. With minimal effort and maximum taste, this recipe is sure to earn a spot in your regular rotation, whether you’re cooking for family, meal-prepping for the week, or hosting friends.

Try it tonight and bring the taste of Thailand to your kitchen!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Thai-Inspired / Fusion

Nutritional Information (Per Serving – 1 of 4):
Calories: 410 | Protein: 28g | Carbohydrates: 10g | Fat: 28g | Fiber: 2g | Sugar: 5g | Sodium: 620mg

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