Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thai Chicken Meatballs in Coconut Curry

Thai Chicken Meatballs in Coconut Curry

Thai Chicken Meatballs in Coconut Curry offer a warm, comforting, and flavor-packed dish featuring tender chicken meatballs simmered in a rich, creamy coconut curry sauce. This easy one-pot meal balances savory, sweet, and mildly spicy flavors with fragrant herbs and authentic Thai ingredients, perfect for a family-friendly weeknight dinner.

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

Ingredients

Scale

Meatballs

  • 1 lb ground chicken
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 pinch of salt
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon red curry paste

Curry Sauce

  • 1 tablespoon oil (vegetable or coconut)
  • 1–2 cloves garlic, minced (optional extra)
  • 1 teaspoon fresh ginger, minced (optional extra)
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon brown sugar or palm sugar
  • Fresh basil leaves, chopped (about ¼ cup)
  • Additional chopped fresh cilantro for garnish

Optional Garnishes and Add-ins

  • Thinly sliced red chili (for heat)
  • Baby spinach, bell peppers, or snap peas (for added vegetables)
  • Mint or Thai holy basil (alternative herbs)

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken with finely chopped garlic, ginger, a pinch of salt, fish sauce, chopped cilantro, and red curry paste. Mix gently just until blended to keep meatballs tender.
  2. Shape the Meatballs: Using your hands, roll the mixture into small, bite-sized meatballs, about one inch in diameter, ensuring even cooking and easy serving.
  3. Brown the Meatballs: Heat oil in a large skillet over medium heat. Add the meatballs in batches and cook until golden brown on all sides, turning carefully to keep them intact and juicy.
  4. Make the Coconut Curry Sauce: In the same skillet, optionally add extra minced garlic and ginger, then stir in the red curry paste. Cook for 1-2 minutes until fragrant. Pour in the coconut milk and bring to a gentle simmer, stirring to incorporate the curry paste evenly.
  5. Simmer Meatballs in Curry: Return the browned meatballs to the skillet, nestling them into the curry sauce. Let simmer gently for 10-15 minutes, allowing flavors to meld and meatballs to cook through.
  6. Finish with Fresh Herbs and Lime: Remove from heat and stir in chopped basil, additional cilantro, lime juice, and a pinch of sugar. Taste and adjust seasoning with salt or fish sauce as necessary before serving.

Notes

  • Use fresh ginger and garlic for the best aroma and flavor.
  • Brown meatballs in batches to avoid overcrowding and ensure a crispy texture.
  • Simmer gently to maintain creaminess and tender meatballs.
  • Adjust the seasoning at the end to achieve the perfect balance of saltiness and sweetness.
  • Serve immediately to enjoy the best flavors and textures.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 25 g
  • Cholesterol: 85 mg

Keywords: Thai chicken meatballs, coconut curry, red curry paste, one pot meal, gluten free, easy dinner, comfort food