Chicken Meatballs in Coconut Curry Sauce – Tender & Flavorful

There’s something incredibly satisfying about juicy chicken meatballs bathed in a rich, fragrant coconut curry sauce.

This recipe blends the mildness of ground chicken with the bold, aromatic spices of Thai curry, fresh herbs, and creamy coconut milk for a meal that’s both comforting and exciting.

Whether you’re craving a weeknight dinner that feels special or want to impress guests with minimal effort, these Chicken Meatballs in Coconut Curry Sauce will quickly become a favorite.

Why You’ll Love This Recipe

Tender meatballs – Light, juicy, and packed with fresh herbs and spices.

Bold coconut curry sauce – Creamy, slightly sweet, tangy, and spicy all at once.

Packed with veggies – Cherry tomatoes, bell peppers, and carrots add freshness and color.

Simple and fast – Ready in about 40 minutes with minimal prep.

Versatile – Serve over jasmine rice, noodles, or with naan bread.

What You’ll Need (Ingredient Highlights)

For the Chicken Meatballs:

Ground chicken – Lean and tender, perfect for meatballs.

Panko breadcrumbs – Light and airy for fluffy meatballs.

Fresh ginger and garlic – Give the meatballs aromatic warmth.

Soy sauce and fish sauce – Add umami depth and complexity.

Fresh cilantro and green onions – Bright, herbaceous notes.

For the Coconut Curry Sauce:

Coconut milk – Rich and creamy, forming the curry base.

Red curry paste – The spicy and aromatic backbone.

Turmeric powder – Adds earthiness and a beautiful golden color.

Fresh vegetables – Cherry tomatoes, bell peppers, carrots add texture and freshness.

Brown sugar and lime juice – Balance salty, sweet, and tangy flavors perfectly.

Pro Tips Before You Start

Don’t overmix the meatballs – Gently combine ingredients for tender results.

Brown meatballs first – Searing locks in flavor and texture before simmering in sauce.

Use good quality curry paste – It makes a huge difference in flavor depth.

Simmer gently – Low and slow keeps meatballs tender and allows flavors to meld.

Adjust seasoning at the end – Taste and balance with fish sauce, lime, or sugar to suit your palate.

How to Make Chicken Meatballs in Coconut Curry Sauce

Step 1: Prepare and Cook Meatballs

Mix ground chicken, panko, egg, garlic, ginger, soy sauce, fish sauce, salt, pepper, cilantro, and green onions.

Shape into 1-inch meatballs.

Heat oil in a skillet, brown meatballs 3-4 minutes per side (don’t cook through).

Remove and set aside.

Step 2: Make Curry Sauce
In the same skillet, sauté onion until soft.

Add garlic, ginger, curry paste, and turmeric; cook 1 minute.

Stir in coconut milk, chicken broth, fish sauce, brown sugar, and lime juice.

Add tomatoes, bell pepper, and carrots. Simmer 5 minutes.

Step 3: Simmer Meatballs
Return meatballs to the sauce.

Cover and simmer on low for 10-12 minutes until cooked through, stirring occasionally.

Step 4: Serve and Garnish

Taste the curry and adjust seasoning with additional fish sauce, lime juice, or a pinch of sugar if needed.

Sprinkle chopped fresh basil and cilantro over the top to brighten the dish.

Serve hot with steamed jasmine rice or warm naan bread for a satisfying, flavorful meal.

What to Serve It With

Steamed jasmine or basmati rice for soaking up the sauce

Warm, fluffy naan or roti to scoop up every bite

Simple cucumber salad for a refreshing crunch

Roasted or steamed broccoli or green beans for extra veggies

Variations / Substitutions

Protein swap – Use ground turkey, pork, or beef instead of chicken.

Make it spicier – Add fresh sliced chili peppers or a dash of chili flakes.

Vegetarian version – Use tofu or chickpea “meatballs” and vegetable broth.

Add coconut cream – For an even richer curry sauce.

More veggies – Throw in snap peas, zucchini, or baby corn.

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or microwave until warmed through.

Leftover curry tastes even better the next day as the flavors develop.

Not recommended to freeze cooked meatballs in sauce as texture may change.

FAQs

Can I bake the meatballs instead of frying?
Yes! Bake at 400°F for about 15-20 minutes until cooked through and golden.

What if I can’t find red curry paste?
Use yellow curry paste or make a quick paste with ground spices and chili powder.

Is fish sauce necessary?
It adds authentic umami but can be replaced with soy sauce for a milder flavor.

Can I use dried herbs instead of fresh?
Fresh herbs add brightness, but dried can be used in smaller amounts.

How do I store leftovers?
Keep refrigerated in a sealed container and consume within 3 days.

Is this dish gluten-free?
Yes, if you use gluten-free soy sauce and panko breadcrumbs.

Final Thoughts

These Chicken Meatballs in Coconut Curry Sauce are a perfect marriage of tender, flavorful meatballs and a creamy, aromatic sauce that comforts and excites the palate.

Easy enough for weeknights but special enough for company, this dish will have you coming back for seconds and thirds.