Go Back
The Boat Shed Kitchen

Chicken Meatballs

These juicy chicken meatballs in coconut curry sauce are gently spiced and simmered in a creamy, fragrant Thai-style coconut sauce with tender vegetables. It’s a hearty, weeknight-friendly dinner that’s loaded with flavor and pairs beautifully with rice or naan.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Meatballs:
  • 1 lb 450g ground chicken
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 1 tsp fresh ginger
  • 1 tbsp soy sauce grated
  • 1 tbsp fish sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp chopped fresh cilantro
  • 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
  • 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)

Method
 

  1. Combine meatball ingredients in a large bowl; mix gently and shape into 1-inch balls.
  2. Heat oil in skillet; brown meatballs 3-4 minutes per side. Remove and set aside.
  3. In same skillet, sauté onion, garlic, and ginger; add curry paste and turmeric.
  4. Stir in coconut milk, broth, fish sauce, sugar, and lime juice.
  5. Add veggies and simmer 5 minutes.
  6. Add meatballs, cover, and simmer 10-12 minutes until cooked through.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chicken-meatballs-in-coconut-curry-sauce-2/

Notes

• Don’t overmix the meatball mixture—gentle hands keep them juicy.
• If your sauce thickens too much, add a splash more broth.