Description
Thai Chicken Meatballs in Coconut Curry is a creamy, flavor-packed dinner made with juicy chicken meatballs simmered in a rich coconut curry sauce with fresh herbs, vegetables, and bold Thai-inspired spices.
Ingredients
Scale
For the Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh cilantro, chopped
- 2 green onions, finely chopped
- 1 tbsp vegetable oil
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
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, sliced
- 1/2 cup carrots, julienned
- Fresh basil, for garnish
- Fresh cilantro, for garnish
Instructions
- In a large bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, fish sauce, salt, pepper, cilantro, and green onions. Mix until just combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat vegetable oil in a skillet over medium heat. Sear the meatballs for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté onion for 2–3 minutes until softened.
- Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in red curry paste and turmeric powder. Cook for another minute.
- Pour in coconut milk and chicken broth. Stir well to combine.
- Add fish sauce, brown sugar, and lime juice. Mix until smooth.
- Add cherry tomatoes, bell pepper, and carrots. Simmer for 5 minutes.
- Return the meatballs to the skillet. Cover and simmer for 10–12 minutes until fully cooked through.
- Taste and adjust seasoning if needed.
- Garnish with fresh basil and cilantro, then serve hot with jasmine rice or naan bread.
Notes
Full-fat coconut milk gives the sauce the creamiest texture.
Add broccoli, potatoes, spinach, or snap peas for extra vegetables.
Adjust the spice level by adding more or less red curry paste.
Coconut rice pairs especially well with this dish.
Leftovers taste even better the next day after the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg