Name: Thai Chicken Meatballs in Coconut Curry Recipe
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)

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Introduction

Thai Chicken Meatballs in Coconut Curry offer a flavorful and comforting meal that’s perfect for any night of the week. Tender chicken meatballs are simmered in a rich, aromatic coconut curry sauce, bursting with Thai-inspired spices and fresh herbs.

The image shows a white bowl filled with white fluffy rice on one side, and six browned meatballs in a thick orange curry sauce on the other side. The meatballs have a lightly charred texture, topped with scattered fresh green cilantro leaves. The curry sauce looks creamy and rich, dotted with more cilantro and small splashes of red chili oil. The bowl is placed on a white marbled surface, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, fish sauce, salt, black pepper, cilantro, and green onions.
Step 2: Mix well until all ingredients are evenly distributed. Be careful not to overmix, as this can make the meatballs dense.
Step 3: Using your hands or a tablespoon, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or tray.
Step 4: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer.
Step 5: Sear the meatballs for about 3-4 minutes on each side until they develop a golden-brown crust. They don’t need to be fully cooked at this stage.
Step 6: Transfer the meatballs to a plate and set aside.
Step 7: In the same skillet, add another tablespoon of vegetable oil. Sauté the onion for 2-3 minutes until translucent.
Step 8: Stir in the garlic and ginger, cooking for another minute until fragrant.
Step 9: Add the red curry paste and turmeric powder, stirring well to coat the aromatics in the spices. Cook for about 1 minute to enhance the flavors.
Step 10: Pour in the coconut milk and chicken broth, stirring to combine.
Step 11: Add the fish sauce, brown sugar, and lime juice, balancing the flavors between salty, sweet, and tangy.
Step 12: Toss in the cherry tomatoes, bell pepper, and carrots. Let the sauce simmer for 5 minutes, allowing the vegetables to soften slightly.
Step 13: Carefully return the meatballs to the skillet, ensuring they are submerged in the sauce.
Step 14: Cover and simmer on low heat for 10-12 minutes, or until the meatballs are fully cooked through (internal temperature should reach 165°F/75°C).
Step 15: Stir occasionally to ensure even cooking and to prevent the sauce from sticking.
Step 16: Taste the curry and adjust seasoning with additional fish sauce, lime juice, or a pinch of sugar if needed.
Step 17: Sprinkle fresh basil and cilantro over the top for an added burst of freshness.
Step 18: Serve hot with steamed jasmine rice or warm naan bread for a complete meal.

Tips & Variations

For extra heat, add a chopped fresh chili or a pinch of cayenne pepper to the curry sauce.
Use ground turkey instead of chicken for a slightly different flavor.
If you prefer a thicker sauce, let the curry simmer uncovered for a few extra minutes to reduce.
Fresh herbs like Thai basil and cilantro add authentic flavor—don’t skip them.

Storage

Store leftover meatballs and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. For longer storage, freeze in a freezer-safe container for up to 2 months, thawing overnight in the refrigerator before reheating.

How to Serve

The image shows a white bowl filled with a rich, creamy orange curry sauce with visible small droplets of red oil on the surface. Six browned meatballs with charred spots rest in the sauce, each garnished with chopped green cilantro leaves. On one side of the bowl, there is a small mound of fluffy white rice with long grains, also topped with a few cilantro leaves. The bowl sits on a white marbled texture. The colors are warm and inviting, with the orange sauce contrasting with the bright white rice and green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance and keep them covered in the refrigerator. For best results, cook them fresh or freeze uncooked meatballs for later use.

Can I use red curry paste from a store?

Absolutely. Store-bought red curry paste works perfectly for this recipe. Choose a brand that suits your spice tolerance and flavor preference.