Thai Chicken Meatballs in Coconut Curry

I turn ground chicken into flavorful Thai-style meatballs, then simmer them in a luscious coconut curry that’s perfect for spooning over rice and garnishing with peanuts and fresh herbs.

Why You’ll Love This Recipe

I adore how these meatballs are both comforting and exotic—tender and juicy, they soak up the rich coconut‑red curry sauce beautifully. It’s a one‑pot, freezer‑friendly meal that comes together in under an hour, yet tastes like something you’d order at a Thai restaurant

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken

• Panko breadcrumbs (or gluten‑free alternative)

• Coconut milk (for meatballs and curry)

• White onion (minced)

• Fish sauce (or soy sauce)

• Ground coriander, ginger, garlic powder, pepper, salt

• Thai red curry paste

• Low‑sodium chicken stock

• Red bell pepper (chopped)

• Brown sugar

• Lime juice

• Toppings: roasted salted peanuts, cilantro or Thai basil

Directions

1. Make the meatballs: In a mixing bowl I combine ground chicken, panko, coconut milk, minced onion, fish sauce, salt, ground coriander, ground ginger, garlic powder, and pepper. I shape the mixture into meatballs and set them aside

2. Prep the curry: I pour some coconut milk into a pot and simmer it until it separates, stirring in red curry paste, chicken stock, chopped bell pepper, fish sauce, brown sugar, and lime juice

3. Cook the meatballs in curry: I gently add the meatballs to the curry base and simmer for about 15–20 minutes until they’re cooked through and tender

4. Serve: I ladle the meatballs and curry over jasmine rice, then top with roasted peanuts and fresh cilantro or Thai basil.

Servings and timing

• Serves: 4

• Prep time: ~20 minutes

• Cook time: ~25 minutes

• Total time: ~45 minutes

Variations

• I swap panko for gluten‑free crumbs and use tamari for fish sauce to make it gluten‑free

• I sometimes add extra veggies like broccoli, cauliflower, or squash to bulk it up

• For a low‑carb option, I serve it over cauliflower rice.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently simmer on the stovetop until warmed through—adding a splash of stock or coconut milk if the curry thickens. This meal also freezes beautifully: I freeze in portions and reheat straight from frozen on the stove

FAQs

Can I freeze the meatballs before cooking?

I often freeze uncooked meatballs on a tray until solid, then store them sealed. When I’m ready, I add them frozen to the curry—just increase cooking time by a few minutes.

Can I replace chicken with another protein?

Definitely—I’ve used ground turkey or pork with success. Some variations even use beef.

How spicy is the curry, and can I adjust it?

The heat comes from the red curry paste, but I adjust by adding more for spice or less for milder flavor.

What’s the best garnish?

I like roasted peanuts for crunch, plus fresh cilantro or Thai basil, and a final squeeze of lime to brighten everything.

Can I make this ahead for meal prep?

Yes—I often prepare the full curry and meatballs, then portion into containers. Flavors meld beautifully overnight, making it a perfect lunch or weeknight dinner

Conclusion

I love serving this dish when I want something satisfying yet exotic. The meatballs are juicy, the curry is creamy and aromatic, and every spoonful bursts with sweet, savory, tangy, and spicy flavors. It’s a weeknight favorite that’s as comforting as it is impressive.

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