Thai Chicken Meatballs in Coconut Curry

Fragrant, flavorful, and full of bold Southeast Asian spices, these Thai Chicken Meatballs in Coconut Curry are a delicious fusion of comfort food and exotic flair. Juicy ground chicken meatballs are simmered in a rich coconut curry sauce packed with garlic, ginger, lime, and red curry paste. It’s a quick and healthy weeknight dinner that brings restaurant-quality flavor right to your kitchen.

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Why You’ll Love This Recipe
Bold Thai Flavors – A creamy, spicy, citrusy sauce you’ll want to drink.
Tender Meatballs – Juicy and perfectly seasoned.
Easy Weeknight Dinner – Ready in 40 minutes or less.
Healthy & Hearty – High in protein with wholesome ingredients.
Pairs with Anything – Serve with rice, noodles, or veggies.

Ingredients You’ll Need

For the Chicken Meatballs:

• 1 lb ground chicken
• 1 egg
• ⅓ cup panko breadcrumbs
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp oil (for searing)

For the Coconut Curry Sauce:

• 1 tbsp oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (adjust for spice level)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce or soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Salt to taste

Optional Garnishes & Serving Ideas:

• Chopped cilantro
• Fresh basil
• Sliced red chili
• Lime wedges
• Steamed jasmine rice or rice noodles

Tools You’ll Need

• Large skillet
• Mixing bowls
• Measuring spoons
• Spatula or wooden spoon
• Cookie scoop (optional for even meatballs)

Step-by-Step Instructions

Step 1: Make the Chicken Meatballs
In a mixing bowl, combine ground chicken, egg, panko, green onions, garlic, ginger, soy sauce, salt, and pepper.
Mix gently until just combined—don’t overwork.
Form into 1-inch meatballs (about 16–18 total).

Step 2: Brown the Meatballs
Heat 1 tbsp oil in a large skillet over medium heat.
Add meatballs and brown on all sides (about 6–8 minutes total).
Transfer browned meatballs to a plate—they’ll finish cooking in the sauce.

Step 3: Make the Coconut Curry Sauce
In the same skillet, add 1 tbsp oil and sauté the chopped onion for 3–4 minutes.
Add garlic and ginger; cook another minute.
Stir in red curry paste and cook for 30 seconds to bloom the spices.
Pour in coconut milk, fish sauce or soy sauce, brown sugar, and lime juice.
Bring to a simmer, then taste and adjust seasoning.

Step 4: Simmer the Meatballs in Sauce
Return meatballs to the skillet and gently simmer in the sauce for 10–12 minutes, or until cooked through and sauce is slightly thickened.

Step 5: Garnish & Serve
Remove from heat and garnish with cilantro, basil, or sliced chili.
Serve over jasmine rice, rice noodles, or with a side of steamed vegetables.
Add lime wedges on the side for brightness.

Tips for the Best Thai Chicken Meatballs in Coconut Curry
Don’t Overmix – Light mixing keeps meatballs tender.
Simmer Gently – Avoid boiling, which can toughen meatballs.
Use Full-Fat Coconut Milk – For a rich, creamy sauce.
Balance the Flavors – Sweet, salty, tangy, and spicy should all shine.
Customize the Heat – Add more curry paste or chili for spice lovers.

Serving Suggestions
With Jasmine Rice – The most traditional pairing.
Over Rice Noodles – For a Thai-inspired noodle bowl.
In Lettuce Wraps – A fun, low-carb option.
With Veggies – Roasted broccoli, bok choy, or snap peas add color and crunch.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze meatballs and sauce together for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Stovetop: Warm gently over medium heat, adding a splash of coconut milk if needed.
• Microwave: Heat in 60-second intervals, covered, until hot.

Frequently Asked Questions

1. Can I use ground turkey or beef instead?
Yes, ground turkey works well. Ground beef will add a richer flavor but changes the Thai profile slightly.

2. Is red curry paste very spicy?
It has a medium heat. Use less for milder flavor, or try yellow curry paste for a sweeter, gentler version.

3. Can I make this dairy-free and gluten-free?
Yes, it’s naturally dairy-free. Use gluten-free soy sauce and panko to keep it gluten-free.

4. What can I use instead of fish sauce?
Soy sauce or tamari are great substitutes for a similar umami depth.

5. Can I bake the meatballs?
Yes! Bake at 400°F (200°C) for 15–18 minutes, then simmer in the sauce.

Final Thoughts
These Thai Chicken Meatballs in Coconut Curry are a weeknight winner—quick to make, deeply flavorful, and flexible for how you serve them. Whether you enjoy them over rice, noodles, or tucked into lettuce wraps, they’re a bold and satisfying meal that brings global flavor home.

Try them out and tag your creations online—I’d love to see how you serve your Thai-inspired masterpiece!

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

Nutritional Information (Per Serving):
Calories: 410 | Protein: 26g | Carbohydrates: 12g | Fat: 29g | Fiber: 2g | Sugar: 5g | Sodium: 540mg

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