Name: Thai Chicken Meatballs in Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 lb (450g) ground chicken; ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp soy sauce; 1 tbsp fish sauce; ½ tsp salt; ½ tsp black pepper; 1 tbsp chopped fresh cilantro; 2 green onions, finely chopped; 1 tbsp vegetable oil (for frying); 1 tbsp vegetable oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp red curry paste; 1 tsp turmeric powder; 1 can (14 oz) coconut milk; 1 cup chicken broth; 1 tbsp fish sauce; 1 tbsp brown sugar; 1 tsp lime juice; ½ cup cherry tomatoes, halved; ½ cup bell pepper, thinly sliced; ½ cup carrots, julienned; 1 tbsp fresh basil, chopped (for garnish); 1 tbsp fresh cilantro, chopped (for garnish)

This dish brings together juicy chicken meatballs and a rich, aromatic coconut curry sauce infused with Thai-inspired ingredients like lemongrass, ginger, and red curry paste. It’s a perfect balance of warmth and freshness, making it ideal for cozy family dinners or when I want to impress guests with something flavorful and comforting. Thai Chicken Meatballs in Coconut Curry

Why You’ll Love This Recipe

I love how this recipe brings bold flavors without being too complicated. The tender meatballs soak up the creamy, spicy coconut curry sauce, creating a rich and satisfying bite every time. I can easily customize it by switching up the vegetables or adjusting the spice level to suit my mood. It’s a complete, hearty meal that always leaves me feeling nourished and happy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs

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

For the Coconut Curry Sauce

1 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp red curry paste
1 tsp turmeric powder
1 can (14 oz) coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tbsp brown sugar
1 tsp lime juice
½ cup cherry tomatoes, halved
½ cup bell pepper, thinly sliced
½ cup carrots, julienned
1 tbsp chopped fresh basil (for garnish)
1 tbsp chopped fresh cilantro (for garnish)

Directions

Step 1: Make the Meatballs
I start by combining ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, fish sauce, salt, pepper, cilantro, and green onions in a large bowl. I mix until just combined, then roll into 1-inch balls. I heat oil in a skillet over medium heat and sear the meatballs for 3-4 minutes per side, until browned. Once done, I set them aside.

Step 2: Cook the Curry Base
Using the same skillet, I heat a bit more oil and sauté the onion until translucent. I add garlic and ginger and cook for a minute before stirring in curry paste and turmeric. After that, I pour in coconut milk and chicken broth, then add fish sauce, brown sugar, and lime juice. I toss in cherry tomatoes, bell peppers, and carrots, letting the sauce simmer for 5 minutes.

Step 3: Simmer with Meatballs
I gently return the meatballs to the pan, ensuring they’re mostly covered by the sauce. I cover and let it all simmer for 10-12 minutes on low heat, stirring occasionally, until the meatballs are cooked through.

Step 4: Final Touches and Serve
Before serving, I taste and adjust the seasoning. A sprinkle of fresh basil and cilantro right before serving brings out a bright freshness that I love. I usually serve this with jasmine rice or naan.

Servings and Timing

This recipe makes about 4 servings. It takes approximately 45 minutes from start to finish, making it great for a weeknight meal that feels a bit special without taking hours in the kitchen.

Variations

Use different meat: Sometimes I swap in ground turkey or pork instead of chicken.
Make it vegetarian: I use plant-based ground meat or crumbled tofu as a delicious alternative.
Adjust the heat: I dial the spice up or down by changing the amount of red curry paste or adding chili.
Add more veggies: I like to throw in zucchini, spinach, or snap peas for extra texture and nutrients.

Storage/Reheating

To store: I keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: I let everything cool completely, then freeze for up to 3 months.
To reheat: I thaw overnight in the fridge if frozen, then reheat on the stovetop over medium heat. I sometimes add a splash of coconut milk or water to loosen the sauce.

FAQs

How can I make the meatballs more flavorful?

I always make sure to season well and sometimes add a splash more fish sauce or an extra clove of garlic for deeper flavor.

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F (200°C) for 15-20 minutes to make them a bit lighter and avoid the mess of frying.

Can I prepare this dish ahead of time?

Definitely. I make the meatballs and sauce ahead and store them separately. When I’m ready to serve, I reheat them together for the freshest flavor.

What can I serve with this dish?

Besides rice, I love pairing it with rice noodles, quinoa, or even a crusty loaf of bread to mop up the curry.

Can I use light coconut milk?

Yes, I’ve used light coconut milk before. It works fine, though I find full-fat gives the sauce a creamier texture.

Conclusion

Thai Chicken Meatballs in Coconut Curry is one of those dishes I keep coming back to. It’s comforting, packed with flavor, and easy enough to make on a busy night. Whether I’m craving something warm and satisfying or want to treat my guests to a flavorful meal, this recipe always delivers.