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Thai Chicken Meatballs in Coconut Curry Recipe

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★★★★★

4.5 from 100 reviews

These Thai Chicken Meatballs in Coconut Curry offer a delicious blend of tender chicken meatballs simmered in a rich, fragrant coconut curry sauce bursting with authentic Thai flavors. The dish combines savory, sweet, and tangy elements with fresh herbs and colorful vegetables for a wholesome and comforting meal perfect for any occasion.

Ingredients

Scale

For the Meatballs

  • 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)

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 fresh basil, chopped (for garnish)
  • 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, black pepper, chopped fresh cilantro, and finely chopped green onions. Mix well until all ingredients are incorporated evenly, taking care not to overmix to keep the meatballs tender.
  2. Shape the Meatballs: Using your hands or a tablespoon, form the mixture into small meatballs approximately 1 inch in diameter. Arrange them on a plate or tray, ready for cooking.
  3. Sear the Meatballs: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer and sear them for 3-4 minutes on each side until they develop a golden-brown crust. At this stage, they don’t need to be fully cooked through. Remove the meatballs and set them aside on a plate.
  4. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the finely chopped onion for 2-3 minutes until it becomes translucent and soft. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  5. Add Spices: Stir in the red curry paste and turmeric powder, coating the sautéed aromatics evenly. Cook this mixture for about 1 minute to develop the flavors fully.
  6. Add Liquids and Flavorings: Pour in the coconut milk and chicken broth, stirring to combine. Mix in the fish sauce, brown sugar, and lime juice to balance the savory, sweet, and tangy notes of the curry.
  7. Add Vegetables: Toss in the halved cherry tomatoes, sliced bell pepper, and julienned carrots. Allow the sauce to simmer gently for 5 minutes so the vegetables soften slightly while retaining their texture.
  8. Simmer the Meatballs: Carefully return the seared meatballs to the skillet, fully submerging them in the coconut curry sauce. Cover the skillet and let everything simmer on low heat for 10-12 minutes, or until the meatballs are thoroughly cooked with an internal temperature of 165°F (75°C).
  9. Finish and Season: Stir occasionally during simmering to prevent sticking and ensure even cooking. Taste the curry near the end and adjust seasoning with additional fish sauce, lime juice, or a pinch of sugar if desired for a perfect flavor balance.
  10. Garnish and Serve: Sprinkle freshly chopped basil and cilantro over the top to add a burst of freshness. Serve the Thai Chicken Meatballs hot alongside steamed jasmine rice or warm naan bread to complete the meal.

Notes

  • Do not overmix the meatball mixture to keep the texture light and tender.
  • Using ground chicken keeps the meatballs lean but juicy due to the added breadcrumbs and egg.
  • Adjust the red curry paste quantity according to your preferred spice level.
  • Ensure meatballs reach an internal temperature of 165°F (75°C) for safe consumption.
  • Serve with rice or bread to soak up the flavorful coconut curry sauce.
  • Fresh herbs added at the end enhance the dish’s aroma and flavor.

Keywords: Thai chicken meatballs, coconut curry, Thai curry recipe, chicken meatballs in curry, coconut milk curry, easy Thai dinner

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