Coconut Curry Chicken Meatballs

Coconut Curry Chicken Meatballs

Looking for a quick, flavorful dinner that’s both comforting and healthy?

These coconut curry chicken meatballs are exactly what you need.

Made with simple ingredients you likely already have in your pantry,
this dish comes together in just 30 minutes.

Tender chicken meatballs simmered in a rich coconut curry sauce are the perfect balance of spice, creaminess, and freshness.

You’ll love how easy it is to bring a taste of Thailand to your table!

For the Meatballs

• Ground Chicken – The base of the meatballs; tender and lean.
• Garlic – Adds savory depth of flavor to the meatballs.
• Green Onions – Adds a bit of fresh bite and flavor to the chicken mixture.
• Sesame Oil (or Olive Oil) – Helps bind the ingredients and adds a light, nutty flavor.
• Thai Red Curry Paste – The star ingredient that brings spice and depth to the sauce.
• Coconut Milk – Adds creaminess and a subtle sweetness that balances the spice.
• Red Bell Peppers – Tenderizes as they cook and adds sweetness to the sauce.
• Ginger Root – Adds a fresh, zesty warmth to the sauce.
• Fish Sauce (optional) – A salty, umami-packed ingredient for an extra layer of flavor.
• Salt & Black Pepper – For seasoning and balancing all the flavors.

For Serving (optional)

• Jasmine Rice – A fragrant base to complement the curry sauce.
• Cilantro – Fresh herbs to garnish and add a pop of color and freshness.
• Lime Wedges – A squeeze of lime brightens the flavors and balances the richness of the curry.

Coconut Curry Chicken Meatballs

Looking for a comforting yet healthy dinner that you can whip up in 30 minutes or less? These juicy chicken meatballs, simmered in a creamy coconut curry sauce, deliver bold Thai flavors that will warm you up from the inside out.

Print Pin

Course: Main

Cuisine: Thai

Keyword: Coconut Curry Chicken Meatballs

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

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Ingredients

For the Meatballs:

• 1 pound ground chicken
• 2 cloves garlic, grated
• 3 green onions, finely chopped
• 2 tablespoons sesame oil (or olive oil)
• 2–3 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk (regular or lite)
• 2 red bell peppers, thinly sliced
• 1-inch piece of ginger root, grated
• 1 teaspoon fish sauce (optional)
• Salt, to taste
• Black pepper, to taste

For Serving (optional):

• Cooked jasmine rice
• Chopped cilantro
• Lime wedges

 

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the ground chicken, grated garlic, one chopped green onion, and a pinch of salt and pepper. Mix well with your hands until everything is evenly distributed.
3. Lightly coat your hands with a bit of oil (this will prevent the mixture from sticking). Scoop about 1 tablespoon of the chicken mixture and roll it into a ball. Place the meatball on a large baking sheet. Repeat until all the meatballs are formed (you should have around 16 meatballs).
4. Bake the meatballs in the oven for 15 minutes or until cooked through.
5. While the meatballs are baking, prepare the coconut curry sauce. Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is warm, add the remaining chopped green onion, red bell peppers, and grated ginger. Sauté for 3-4 minutes, until the peppers soften.
6. Add the curry paste and stir well to combine. Let it cook for 1 minute until fragrant. (For extra spice, use 3 tablespoons of curry paste). Pour in the coconut milk and add the fish sauce, if using. Stir and bring the sauce to a simmer.
7. Once the meatballs are ready, transfer them to the skillet with the coconut curry sauce. Let them simmer in the sauce for another 5 minutes to absorb the flavors. Taste and adjust seasoning with salt if necessary.
8. To serve, spoon cooked rice into bowls and top with the coconut curry meatballs. Garnish with fresh cilantro and a wedge of lime.  

Storage Tips:

• These meatballs can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

 

Nutrition

Calories: 321 kcal | Carbohydrates: 9g | Protein: 21g | Fat: 22g | Fiber: 2g | Sugar: 5g

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1. How can I keep the chicken meatballs from falling apart?
   If you’re worried about the meatballs falling apart, simply make sure to mix the ingredients just until combined—overmixing can make them too loose. Also, lightly oil your hands before rolling the meatballs; this prevents the mixture from sticking.
2. Can I substitute ground chicken with something else?
   Of course! You can use ground turkey, pork, or even beef in place of chicken. Just keep in mind that each will bring its own flavor and fat content to the dish. Ground turkey is leaner, while pork and beef will offer more richness.
3. What if I can’t find Thai red curry paste?
   No worries! If you can’t find Thai red curry paste, you can use green curry paste for a slightly different flavor. If you need a homemade option, a mix of chili powder, ginger, and garlic can mimic the flavor profile (adjust to taste).
4. How can I make the curry spicier?
   If you love heat, you can easily spice it up! Add more red curry paste, or even fresh chili peppers. A dash of cayenne pepper can also do the trick—just taste as you go to avoid overdoing it.
5. Can I make the meatballs or sauce ahead of time?
   Definitely! Both the meatballs and the coconut curry sauce can be made in advance. Store them separately in the fridge for up to 3 days or freeze them for longer storage. When you’re ready, just reheat them together and you’re good to go!