Fragrant Thai Chicken Meatballs Bathed in Creamy Coconut Curry

This dish is a beautiful fusion of tender chicken meatballs and a rich, aromatic coconut curry sauce that’s both comforting and bursting with flavor. With just the right amount of heat from the curry paste and a burst of freshness from lime and cilantro, it’s the perfect weeknight meal or a special dinner to impress.

Why You’ll Love This Recipe

These Thai chicken meatballs are not only delicious but also incredibly easy to make. The chicken meatballs are perfectly seasoned with garlic, ginger, cilantro, and a touch of soy sauce, giving them a savory depth of flavor. The coconut curry sauce is creamy, fragrant, and perfectly balanced with a hint of sweetness and tang. Together, they create a dish that is as satisfying as it is flavorful. Plus, it’s highly versatile—you can serve it with rice, noodles, or even cauliflower rice for a low-carb option.

Ingredients

For the Chicken Meatballs:
1 lb (450g) ground chicken
2 cloves garlic, minced
1 tbsp grated ginger
2 green onions, finely chopped
2 tbsp chopped fresh cilantro
1 tbsp fish sauce
1 tsp soy sauce
½ tsp chili flakes (optional, for heat)
¼ cup breadcrumbs
1 egg
Salt and pepper, to taste
1 tbsp vegetable oil (for browning)

For the Coconut Curry Sauce:
1 tbsp red curry paste (adjust to taste)
1 can (13.5 oz / 400 ml) coconut milk
1 tbsp fish sauce
1 tsp brown sugar
Juice of ½ lime
½ cup chicken broth or water (optional, for a thinner sauce)
Fresh cilantro and sliced chili for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Meatballs:
   In a large bowl, combine all the meatball ingredients (except the oil). Mix until just combined—don’t overwork the meat. With damp hands, form the mixture into 1 to 1½ inch balls.

2. Brown the Meatballs:
   Heat the vegetable oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides (about 5–6 minutes total). They don’t need to cook through—just sear the outside. Transfer to a plate.

3. Make the Coconut Curry Sauce:
   In the same skillet, add a touch more oil if needed and stir in the red curry paste. Cook for 1–2 minutes until fragrant. Pour in the coconut milk and stir to blend with the curry paste. Add the fish sauce, brown sugar, and lime juice. Optionally, add chicken broth for a thinner sauce. Simmer for 2–3 minutes.

4. Finish Cooking the Meatballs:
   Return the browned meatballs to the skillet, cover, and simmer in the sauce for 10–12 minutes, or until the meatballs are cooked through.

5. Garnish & Serve:
   Sprinkle with fresh cilantro and sliced chili. Serve over jasmine rice, rice noodles, or even cauliflower rice for a low-carb option.

Servings and Timing

This recipe serves approximately 4 people.
Total cooking time: 30-35 minutes.

Variations

• Spicy Option: Increase the chili flakes in the meatballs or add an extra tablespoon of red curry paste for more heat.

• Vegetarian Version: Swap the ground chicken for ground tofu or chickpeas for a plant-based version of this dish.

• Gluten-Free: Use gluten-free breadcrumbs to make the meatballs gluten-free.

• Low-Carb: Serve with cauliflower rice instead of regular rice for a lighter, low-carb option.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or gently on the stove over medium heat until warmed through. Add a splash of water or coconut milk if the sauce thickens too much during storage.

FAQs

1. Can I use ground turkey instead of chicken for the meatballs?

Yes, ground turkey works well as a substitute for ground chicken in this recipe.

2. Can I freeze the meatballs before cooking?

Yes, you can freeze the meatballs after shaping them. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. They can be stored for up to 3 months. Cook them directly from frozen, adding a little extra time to ensure they cook through.

3. Is the coconut curry sauce spicy?

The level of spice depends on the amount of curry paste and chili flakes you use. Adjust to your taste by adding more or less.

4. Can I make this dish without fish sauce?

If you don’t have fish sauce or prefer not to use it, you can substitute it with soy sauce or tamari for a vegetarian version.

5. Can I use light coconut milk?

Yes, you can use light coconut milk, but the sauce may be a little less rich and creamy.

6. Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them for up to 24 hours before browning and simmering them in the sauce.

7. How can I thicken the coconut curry sauce?

If you’d like a thicker sauce, let it simmer uncovered for a few extra minutes to reduce. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce.

8. What can I serve this dish with?

This dish is perfect with jasmine rice, rice noodles, or cauliflower rice. You can also serve it with steamed vegetables for a complete meal.

9. Can I add vegetables to the coconut curry sauce?

Yes, you can add vegetables like bell peppers, spinach, or carrots to the sauce while simmering the meatballs for added texture and flavor.

10. Can I double the recipe?

Yes, you can easily double the recipe to feed a larger crowd. Just be sure to cook the meatballs in batches if necessary.

Conclusion

These fragrant Thai chicken meatballs in a creamy coconut curry sauce are a delicious and easy-to-make dish that brings bold flavors right to your kitchen. With the perfect balance of savory, sweet, and spicy, this recipe will quickly become a family favorite. Whether you serve it with rice, noodles, or a low-carb option, it’s a satisfying and flavorful meal everyone will love!