Name: Thai Spiced Chicken Meatballs in Coconut Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai-Inspired
Ingredients: 1 lb ground chicken; 2 tablespoons red curry paste; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 green onions, finely chopped; 1/4 cup panko breadcrumbs; 1 tablespoon fish sauce; 1 egg; 1/4 teaspoon salt; 1 tablespoon coconut oil; 1 small onion, finely chopped; 1 tablespoon red curry paste; 1 (13.5 oz) can full-fat coconut milk; 1 tablespoon fish sauce; 1 teaspoon brown sugar; juice of 1/2 lime; fresh basil or cilantro for garnish

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If you’re after a dish that’s easy to make but utterly irresistible, let me introduce you to Thai Spiced Chicken Meatballs in Coconut Curry. Picture juicy, flavor-packed chicken meatballs bathed in a creamy, bright coconut curry sauce—every bite is a little celebration. This recipe is a comforting hug of sweet, savory, and spicy notes, perfect for cozy weeknights or impressing friends at the dinner table. With vibrant aromatics, a luscious coconut base, and plenty of fresh herbs, it’s a crowd-pleaser that you’ll want to bookmark for all seasons.

Thai Spiced Chicken Meatballs in Coconut Curry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Thai Spiced Chicken Meatballs in Coconut Curry is that every ingredient brings something special—aroma, creaminess, color, or that signature Thai kick. Trust me: these are all pantry staples that work together to create one dazzling dish!

Ground chicken: Lean but still juicy, it’s the perfect base for tender meatballs.
Red curry paste: Packs a punch and infuses both the meatballs and sauce with vibrant Thai flavor!
Garlic: Minced for that irresistible savory note in every bite.
Fresh ginger: Grated ginger adds warmth and bright, peppery zing.
Green onions: Finely chopped for freshness and a delicate herbal crunch.
Panko breadcrumbs: Light and airy to keep the meatballs moist and tender.
Fish sauce: Salty and umami-rich, it’s the secret to true Thai flavor.
Egg: Binds everything beautifully for perfect meatballs that never fall apart.
Salt: Just a touch to balance and enhance all the other flavors.
Coconut oil: Adds tropical aroma and rich flavor to the sauce base.
Onion: Sautéed until soft and sweet for flavor depth in the curry.
Full-fat coconut milk: Creamy and lush, it makes the curry sauce absolutely dreamy.
Brown sugar: Just a teaspoon for subtle sweetness and balance.
Lime juice: Brightens the curry and brings every flavor to life.
Fresh basil or cilantro: A burst of fresh green flavor for garnish—don’t skip it!

How to Make Thai Spiced Chicken Meatballs in Coconut Curry

Step 1: Prepare Your Meatball Mixture

Grab a large mixing bowl and get ready to roll! Combine the ground chicken, red curry paste, garlic, ginger, green onions, panko breadcrumbs, fish sauce, egg, and salt. Mix everything together lightly—aim for just combined to keep the meatballs tender. Overmixing can make them dense, so gentle hands are key!

Step 2: Roll and Bake the Meatballs

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy clean-up. Scoop out about 1 1/2 tablespoons of the mixture and roll gently into balls—each should be about the size of a golf ball. Arrange them on your baking sheet spaced apart. Bake for 15–18 minutes, until they’re golden and cooked through. Baking gives a lovely caramelized exterior without the fuss of frying.

Step 3: Sauté the Aromatics for Curry

While your meatballs are roasting, start on that gorgeous curry sauce! Heat coconut oil in a large skillet over medium heat. Add chopped onions and sauté for 3 to 4 minutes, just until soft and golden. Stir in the red curry paste and let it cook for a minute—this wakes up the spices and perfumes your whole kitchen with Thai-inspired goodness.

Step 4: Simmer the Coconut Curry Sauce

Pour in the full-fat coconut milk, fish sauce, and brown sugar. Bring everything to a gentle simmer. Watch as the sauce transforms into a creamy, slightly thickened base, perfect for smothering your baked meatballs. This should only take 5–7 minutes, and your kitchen will smell incredible!

Step 5: Add the Meatballs and Finish

Carefully nestle your golden meatballs into the simmering coconut curry sauce. Let everything bubble together for another 5 minutes. This final simmer is where the magic happens—the meatballs soak up the flavors, and the curry sauce thickens into pure heaven. Right before serving, stir in the lime juice for a fresh, zippy finish. Taste and adjust seasoning if you need a little more salt or lime.

How to Serve Thai Spiced Chicken Meatballs in Coconut Curry

Garnishes

Pile the meatballs into bowls and scatter them with plenty of fresh basil or cilantro. A sprinkle of extra green onions makes it feel like a restaurant dish, while a few wedges of lime alongside let everyone add that little burst of acidity they love.

Side Dishes

These meatballs shine over a generous scoop of fluffy jasmine rice, which soaks up the coconut curry sauce perfectly. For a twist, serve them over rice noodles, or even spoon them on top of steamed vegetables for a lighter touch.

Creative Ways to Present

Try skewering the meatballs with toothpicks for a fun party appetizer served with a mini bowl of coconut curry for dipping. Or, stuff them into warm pita pockets with crunchy slaw and a drizzle of the sauce for an East-meets-West sandwich everyone will love.

Make Ahead and Storage

Storing Leftovers

If you have any Thai Spiced Chicken Meatballs in Coconut Curry left (lucky you!), store them in an airtight container in the refrigerator. The flavors deepen overnight, making for a super satisfying lunch the next day.

Freezing

For longer storage, freeze the meatballs and sauce in a freezer-safe container. They keep beautifully for up to 2 months. For best results, allow everything to cool fully before freezing, and place parchment between layers of meatballs to prevent sticking.

Reheating

To reheat, place the meatballs and sauce in a saucepan over medium-low heat, stirring occasionally until warmed through. Add a splash of coconut milk or water if the sauce has thickened too much during storage.

FAQs

How spicy are Thai Spiced Chicken Meatballs in Coconut Curry?

The spice level is customizable. As written, the meatballs have a gentle heat that most find very manageable. If you’re sensitive to spice or making this for kids, use less curry paste, or for extra heat lovers, add a pinch of chili flakes for more kick!

Can I use another protein instead of chicken?

Absolutely! Ground turkey or pork work just as well, and even ground beef will taste delicious. Don’t hesitate to experiment with plant-based ground meat for a vegetarian option.

What if I don’t have fish sauce?

You can substitute with soy sauce or tamari, though the flavor profile will change. For a vegetarian-alternative, try a dash of coconut aminos.

Is the recipe gluten-free?

Yes, simply use gluten-free panko breadcrumbs. Double-check your curry paste label to make sure it’s gluten-free as well, and you’re all set!

Can I add vegetables to the coconut curry?

Definitely! Sliced bell peppers, spinach, zucchini, or even peas work beautifully. Just add them to the sauce a few minutes before returning the meatballs so everything cooks through gently.

Final Thoughts

Now that you know how to make Thai Spiced Chicken Meatballs in Coconut Curry, I hope you’ll give it a try soon—nothing beats the vibrant flavor, creamy sauce, and total comfort this dish delivers. Gather your favorite people, grab a bowl and a spoon, and let the magic happen in your kitchen tonight!

Thai Spiced Chicken Meatballs in Coconut Curry Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Thai Spiced Chicken Meatballs in Coconut Curry are a flavorful and satisfying dish that combines the warmth of red curry with the creaminess of coconut milk. The tender chicken meatballs are seasoned with aromatic spices and bathed in a luscious curry sauce, perfect for serving over rice or noodles.

Ingredients

Scale

For the meatballs:

1 lb ground chicken
2 tablespoons red curry paste
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, finely chopped
1/4 cup panko breadcrumbs
1 tablespoon fish sauce
1 egg
1/4 teaspoon salt

For the coconut curry sauce:

1 tablespoon coconut oil
1 small onion, finely chopped
1 tablespoon red curry paste
1 (13.5 oz) can full-fat coconut milk
1 tablespoon fish sauce
1 teaspoon brown sugar
juice of 1/2 lime
fresh basil or cilantro for garnish

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, mix all the meatball ingredients until just combined. Form into 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 15–18 minutes, or until golden and cooked through.
While the meatballs are baking, heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft. Stir in red curry paste and cook for 1 minute to release the flavors. Pour in the coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 5–7 minutes until slightly thickened.
Add the cooked meatballs to the sauce and simmer for another 5 minutes, allowing the flavors to meld. Stir in lime juice, taste, and adjust seasoning if needed. Garnish with fresh basil or cilantro and serve hot over jasmine rice or noodles.