Thai Chicken Meatballs in Coconut Curry: A Flavor-Packed, Comforting Dish

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When you’re craving a meal that’s rich, vibrant, and irresistibly fragrant, look no further than Thai Chicken Meatballs in Coconut Curry. This dish blends juicy, spiced chicken meatballs with a silky, aromatic coconut curry sauce, creating a perfect harmony of savory, sweet, and spicy flavors. It’s a recipe that feels indulgent yet wholesome, making it ideal for weeknight dinners, entertaining guests, or meal prepping for a flavorful week ahead.

Inspired by classic Thai flavors — coconut milk, red curry paste, ginger, garlic, and fresh herbs — this dish brings the warmth and depth of Thai cuisine straight to your kitchen. Whether served over jasmine rice, noodles, or cauliflower rice for a lighter option, every bite is packed with flavor that transports you to the streets of Bangkok.

Why You’ll Love This Recipe

  • Bold Thai flavors: Authentic ingredients bring true Thai taste.
  • Juicy, tender meatballs: Infused with herbs and spices for maximum flavor.
  • Creamy coconut curry sauce: Luxurious and perfectly balanced.
  • Customizable heat: Adjust spice levels to your preference.
  • Meal prep friendly: Stays flavorful and reheats beautifully.

Ingredients You’ll Need

For the Chicken Meatballs:

  • 1 ½ lbs ground chicken
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1 tablespoon red curry paste
  • 2 tablespoons fresh cilantro or Thai basil, chopped
  • 1 teaspoon fish sauce (optional, for umami depth)
  • 1 teaspoon soy sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup breadcrumbs or panko
  • 1 large egg
  • 2 tablespoons vegetable oil (for pan-searing)

For the Coconut Curry Sauce:

  • 1 tablespoon vegetable or coconut oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • Juice of ½ lime
  • Fresh cilantro and Thai basil for garnish

Step-by-Step Instructions

1. Make the Meatball Mixture

In a large mixing bowl, combine ground chicken, garlic, ginger, green onions, red curry paste, cilantro or basil, fish sauce, soy sauce, salt, pepper, breadcrumbs, and egg. Mix gently with your hands or a spatula until just combined. Avoid overmixing to keep meatballs tender.

2. Form and Cook the Meatballs

Shape the mixture into small, bite-sized meatballs (about 1–1.5 inches each). Heat 2 tablespoons of oil in a large skillet over medium heat. Sear the meatballs for 2–3 minutes per side until golden brown. (They don’t need to be fully cooked through yet — they’ll finish in the sauce.) Remove from the skillet and set aside.

3. Prepare the Coconut Curry Sauce

In the same skillet, add 1 tablespoon of oil. Sauté garlic and ginger for 30 seconds until fragrant. Stir in the red curry paste and cook for another minute to release its flavors.

Add coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a gentle simmer. Taste and adjust seasoning if needed (more soy for saltiness, sugar for sweetness, or curry paste for spice).

4. Simmer the Meatballs

Return the seared meatballs to the skillet, nestling them into the simmering curry sauce. Cover and cook on low heat for 8–10 minutes until the meatballs are fully cooked (internal temperature of 165°F). Stir occasionally to coat the meatballs with sauce.

Finish the sauce with a squeeze of fresh lime juice for brightness.

5. Serve and Garnish

Serve the Thai chicken meatballs and coconut curry over steamed jasmine rice, coconut rice, or noodles. Garnish with fresh cilantro, Thai basil, and lime wedges. Add extra chili flakes or sliced red chilies if you like more heat.

Tips for Success

  • Don’t overmix the meatball mixture to avoid toughness.
  • Chill the mixture for 15 minutes before rolling if it feels sticky.
  • Pan-sear first to lock in flavor and prevent the meatballs from breaking apart.
  • Use full-fat coconut milk for a richer, creamier sauce.
  • Balance flavors: Thai cuisine thrives on harmony between spicy, sweet, salty, and sour — taste and adjust as you go.

Make-Ahead and Freezing Options

  • Make ahead: Prepare the meatballs up to 24 hours in advance and refrigerate until ready to cook.
  • Freezing: Cooked meatballs and sauce can be frozen together in an airtight container for up to 3 months. Thaw overnight and reheat gently on the stove.

Serving Suggestions

Pair this dish with:

  • Steamed jasmine or coconut rice
  • Rice noodles or vermicelli
  • A side of Thai cucumber salad for freshness
  • Crispy spring rolls for an appetizer

Variations and Customizations

  • Change the protein: Use ground turkey, pork, or even shrimp for a twist.
  • Add vegetables: Bell peppers, snap peas, or baby spinach can simmer in the sauce with the meatballs.
  • Make it spicier: Stir in Thai bird’s eye chilies or more curry paste.
  • Make it lighter: Use light coconut milk or serve over cauliflower rice.

Why This Dish Stands Out

Thai Chicken Meatballs in Coconut Curry is more than just a dinner—it’s an experience of layered flavors and textures. Juicy, tender meatballs absorb the velvety coconut curry sauce, while bright herbs and lime add freshness that keeps every bite exciting. It’s comfort food with a tropical twist, perfect for transforming an ordinary weeknight into something special.

Try It Tonight

Bring bold, exotic flavors to your table with this simple yet impressive dish. Once you try these tender, flavorful chicken meatballs swimming in rich coconut curry sauce, they’ll quickly become a regular in your dinner rotation.

Looking for more Thai-inspired recipes? Keep an eye out for our upcoming Thai Basil Chicken Stir-Fry and Spicy Peanut Noodle Bowls to keep the flavors going.

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Fadi Alaydi

a passionate chef with a flair for transforming ingredients into unforgettable culinary experiences. Currently, I thrive as a shift chef in the dynamic world of the kitchen, where I constantly push the boundaries of taste and texture..

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