Coconut Curry Chicken Meatballs
Craving a quick, satisfying dinner? These Coconut Curry Chicken Meatballs deliver both warmth and flavor in under 30 minutes!
Tender, juicy chicken meatballs simmered in a creamy coconut curry sauce make this dish irresistible.
Pair it with jasmine rice, fresh cilantro, and a squeeze of lime for the ultimate comforting meal.
Perfect for busy weeknights or cozy weekends, this recipe is sure to become a family favorite!
For Coconut Curry Chicken Meatballs
- Ground Chicken – The base for the meatballs, providing protein and flavor.
- Garlic – Adds aromatic flavor to the meatballs.
- Green Onions – For a fresh, mild onion flavor in the meatballs.
- Oil – Sesame oil or olive oil, used to bind and cook the meatballs.
- Red Curry Paste – Brings spice and deep Thai flavor to the meatballs and sauce.
- Coconut Milk – Creates the rich, creamy sauce that envelops the meatballs.
- Red Bell Peppers – Adds sweetness and a little crunch to the curry sauce.
- Ginger – A fragrant spice that adds depth to the curry sauce.
- Fish Sauce (optional) – Adds umami and salty depth to the curry sauce.
- Salt & Pepper – To season both the meatballs and the sauce.
For Serving
- Jasmine Rice – A fragrant rice that complements the curry perfectly.
- Cilantro – Fresh herb to garnish, adding brightness to the dish.
- Lime – A wedge of lime to squeeze over for a burst of freshness.
Coconut Curry Chicken Meatballs
These tender and flavorful Thai chicken meatballs, simmered in a creamy coconut curry sauce, make a nourishing and satisfying meal that’s ready in under 30 minutes.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 2 garlic cloves, grated
- 3 green onions, finely chopped
- 2 tbsp sesame oil or olive oil
- 2-3 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk (regular or lite)
- 2 red bell peppers, thinly sliced
- 1-inch piece of ginger, grated
- 1 tsp fish sauce (optional)
- Salt, to taste
- Black pepper, to taste
For Serving (optional):
- Cooked jasmine rice
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat oven to 350°F (175°C).
Prepare the meatballs:
- In a large bowl, combine the ground chicken, grated garlic, one of the chopped green onions, salt, and pepper. Mix well using your hands until evenly combined.
Shape the meatballs:
- Lightly oil your hands to prevent the mixture from sticking. Scoop out 1 tablespoon of the chicken mixture and roll it into a ball. Place the meatball on a baking sheet. Repeat until all the meatballs are formed—this should make about 16 meatballs.
Bake the meatballs:
- Place the baking sheet in the oven and bake for 15 minutes or until cooked through.
Prepare the curry sauce:
- While the meatballs are baking, heat 2 tablespoons of oil in a large skillet over medium heat. Add the remaining green onion, sliced bell peppers, and grated ginger. Cook for 3-4 minutes until the peppers are tender.
Make the curry:
- Stir in the red curry paste and cook for 1 minute until fragrant. Add the coconut milk and fish sauce (if using). Stir well and bring to a simmer.
Simmer the meatballs:
- Once the meatballs are baked, carefully add them to the simmering curry sauce. Let them cook together for an additional 5 minutes, allowing the flavors to meld. Season with salt to taste.
Serve:
- To serve, place some cooked jasmine rice in bowls. Top with the coconut curry meatballs and sauce. Garnish with fresh cilantro and a wedge of lime.
Notes
Storage: These meatballs can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
- Can I swap ground chicken for turkey?
Absolutely! You can use ground turkey instead of chicken for a similar flavor and texture. It’s a great option if you prefer a leaner protein! - How can I make the curry less spicy?
No problem! Simply reduce the amount of red curry paste or skip the cayenne pepper if you prefer a milder dish. It will still be rich and flavorful without the extra heat! - Can I prepare the meatballs ahead of time?
Definitely! You can shape the meatballs the night before and store them in the fridge. This helps save time on busy days, plus the flavors will have time to marinate! - What can I use instead of fish sauce?
If you don’t have fish sauce, you can swap it with soy sauce or tamari. It won’t be quite the same, but it’ll still give that nice salty, umami boost to your curry! - How do I stop the meatballs from sticking to my hands while shaping them?
Simple trick—just lightly oil your hands before rolling the meatballs. It makes the process easier and keeps everything from sticking!
