Description
These Thai Chicken Meatballs in Coconut Curry are juicy, golden-browned meatballs simmered in a creamy, spiced coconut sauce. A comforting, flavorful dinner perfect for any busy night—and it’s ready in under an hour!
Ingredients
For the Chicken 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 fresh cilantro, chopped
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
Make the Chicken Meatballs:
In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, fish sauce, salt, pepper, cilantro, and green onions. Mix just until combined. Form into 1-inch balls.Sear the Meatballs:
Heat 1 tbsp oil in a large skillet over medium heat. Add meatballs in a single layer and sear for 3–4 minutes per side, until browned. Set aside.Prepare the Coconut Curry Sauce:
In the same skillet, add another tablespoon of oil. Sauté the onion until soft, then add garlic and ginger. Stir in curry paste and turmeric; cook for 1 minute. Pour in coconut milk and chicken broth, then stir in fish sauce, brown sugar, and lime juice.Simmer with Veggies:
Add cherry tomatoes, bell peppers, and carrots. Let the sauce simmer for 5 minutes to soften the veggies slightly.Cook the Meatballs in Sauce:
Gently return meatballs to the skillet. Cover and simmer on low for 10–12 minutes, or until the meatballs are cooked through (165°F internal temperature).Finish and Serve:
Taste and adjust seasoning with more fish sauce, lime juice, or sugar. Garnish with basil and cilantro. Serve hot with jasmine rice or naan.
Notes
Don’t overmix the meatball mixture to keep them tender.
Full-fat coconut milk makes the sauce extra creamy—worth it!
For a spicier curry, add an extra ½ tbsp of red curry paste.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 110 mg