These Thai Coconut Curry Chicken Meatballs are juicy, flavorful, and simmered in a silky coconut red curry sauce.
It’s a one-pan weeknight wonder packed with bold Thai flavors, perfect for serving over rice or noodles. Comforting, creamy, and ready in under 30 minutes!
Why You’ll Love This Recipe
Bold Thai Flavors: Red curry paste and fish sauce add authentic depth.
Creamy Coconut Sauce: Rich, slightly spicy, and totally addictive.
Quick and Easy: From prep to table in under 30 minutes.
Perfect with Rice or Noodles: A comforting, complete meal.
One-Skillet Simplicity: Easy cleanup, big flavor.
Ingredient Highlights
Ground Chicken: Light and lean, perfect for tender meatballs.
Breadcrumbs + Egg: Help bind the meatballs and keep them juicy.
Coconut Milk: Makes the curry sauce rich and creamy.
Red Curry Paste: Adds heat, depth, and aromatic flavor.
Fish Sauce: Provides savory umami and saltiness.
Pro Tips Before You Start
Use Cold Chicken: Helps the meatballs hold shape better.
Don’t Overmix: Just enough to combine for tender meatballs.
Adjust Heat: Add more curry paste for spicier flavor.
Simmer Gently: Prevent the coconut milk from separating.
Serve with Sides: Jasmine rice, rice noodles, or steamed veggies.
How to Make Thai Coconut Curry Chicken Meatballs
Step 1: Form the Meatballs
In a large bowl, combine ground chicken, breadcrumbs, and egg.
Mix gently until just combined. Form into small meatballs, about 1 to 1.5 inches in size.
Step 2: Brown the Meatballs
Heat a bit of oil in a skillet over medium heat.
Brown the meatballs on all sides for about 5–7 minutes, working in batches if necessary.
They don’t need to cook through yet.
Step 3: Make the Curry Sauce
In the same skillet, add the coconut milk, red curry paste, and fish sauce.
Stir to combine and bring to a gentle simmer.
Step 4: Simmer the Meatballs
Return the browned meatballs to the skillet.
Simmer everything together for about 10 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
What to Serve With Curry Meatballs
Steamed Jasmine Rice or Brown Rice
Rice Noodles or Vermicelli
Garlic Naan or Roti
Stir-Fried Vegetables
Fresh Thai Basil or Cilantro
Variations and Substitutions
Make It Spicier: Add chili flakes or extra curry paste.
Swap the Protein: Use ground turkey or pork instead of chicken.
Add Veggies: Simmer with bell peppers, spinach, or zucchini.
Dairy-Free and Gluten-Free: This recipe already fits both!
Storage & Leftovers
Refrigerate: Store in an airtight container up to 4 days.
Freeze: Freeze meatballs and sauce together up to 2 months.
Reheat: Gently warm on the stovetop or in the microwave until heated through.
FAQs
Can I use light coconut milk?
Yes, but the sauce will be thinner and less creamy.
Is red curry paste spicy?
Moderately—start with 2 tablespoons and add more if desired.
Do I need to use fish sauce?
It adds authentic flavor, but you can sub soy sauce in a pinch.
Can I bake the meatballs instead?
Absolutely—bake at 400°F for 15–18 minutes, then simmer in sauce.
What kind of breadcrumbs should I use?
Plain or panko both work well—use what you have on hand.
Can I make this dish ahead of time?
Yes! Make and refrigerate the whole dish up to 2 days in advance.
Is this recipe kid-friendly?
Yes, just reduce the curry paste if needed for less spice.
Final Thoughts
I love how these Thai Coconut Curry Chicken Meatballs turn a simple weeknight dinner into something exotic and comforting.
The sauce is rich, the meatballs are juicy, and it all comes together in one skillet.
It’s the kind of meal that’s easy enough for busy nights, but special enough to impress!
