Name: Thai Chicken Meatballs in Coconut Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1/3 cup panko breadcrumbs; 3 Tbsp coconut milk; 2 Tbsp minced white onion; 2 tsp fish sauce (or soy sauce); ½ tsp kosher salt, coriander, ground ginger, and garlic powder; ¼ tsp black pepper; 1 lb ground chicken; 1½ cups coconut milk, divided; 3 Tbsp red curry paste; 2 cups low-sodium chicken stock; ½ chopped red bell pepper; 1 Tbsp fish sauce; 2 tsp brown sugar; 1 Tbsp lime juice; Jasmine or coconut rice, for serving; ½ cup roasted salted peanuts, for topping; Optional: cilantro or Thai basil leaves

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This dish features tender chicken meatballs simmered in a rich, creamy red coconut curry sauce, delivering a comforting and flavorful meal. Served over rice, it's a perfect balance of creamy and spicy with a crunchy peanut topping.

Why I’ll Love This Recipe

I love how versatile and comforting this recipe is. The meatballs are juicy and flavorful, thanks to a mix of ground chicken, coconut milk, and fragrant spices. Simmering them in a coconut curry sauce takes the dish to the next level, with the creamy base perfectly complementing the spicy curry paste. What makes this even better is that I can easily adjust the flavor to suit my taste, adding more fish sauce for saltiness, lime juice for brightness, or brown sugar for sweetness. It's the perfect combination of simplicity and indulgence.

ingredients

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

Thai Chicken Meatballs:
⅓ cup panko breadcrumbs
3 tablespoon coconut milk
2 tablespoon minced white onion
2 teaspoon fish sauce (or soy sauce)
½ teaspoon kosher salt, coriander, ground ginger, and garlic powder
¼ teaspoon black pepper
1 lb ground chicken
Coconut Curry:
1 ½ cups coconut milk, divided
3 tablespoon red curry paste
2 cups low-sodium chicken stock
½ chopped red bell pepper
1 tablespoon fish sauce
2 teaspoon brown sugar
1 tablespoon lime juice
Jasmine or coconut rice, for serving
½ cup roasted salted peanuts, for topping
Optional: cilantro or Thai basil leaves

directions

Mix meatball ingredients: Combine the panko, coconut milk, onion, fish sauce, spices, and ground chicken. Form into 1 ½-inch meatballs. Wetting my hands helps with shaping.
Prepare curry base: Heat ½ cup of coconut milk in a large pan over medium heat until the milk "breaks" and releases some oil (about 5–6 minutes).
Add curry paste: Stir in the red curry paste and cook for 2–3 minutes until it becomes fragrant.
Cook the meatballs: Carefully add the meatballs to the pan, followed by the chicken stock and remaining coconut milk.
Add veggies and seasoning: Stir in the chopped bell pepper, fish sauce, and brown sugar, then bring everything to a simmer.
Simmer: Let the meatballs cook through and the flavors meld together for 10–15 minutes.
Finish and serve: Remove from heat, stir in the lime juice, and adjust seasoning if needed. Serve the curry over rice, topped with roasted peanuts and fresh herbs.

Servings and timing

Makes 4 servings.
Prep time: ~20 minutes
Cook time: ~25 minutes
Total time: ~45 minutes

Variations

Gluten-free? Simply swap the panko for gluten-free breadcrumbs and use tamari instead of fish sauce.
Swap veggies: You can add or swap vegetables like broccoli, cauliflower, green beans, or sweet potatoes for extra texture and flavor.
Low carb? Serve this curry over cauliflower rice or skip the rice entirely for a lighter option.

storage/reheating

I store the leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I heat it gently on the stove or in the microwave, adding a little water or stock if the sauce has thickened too much.

FAQs

How spicy is this curry?

The level of spice depends on the curry paste I use. If I like it spicier, I can add extra curry paste or a dash of sriracha. If I prefer something milder, I reduce the curry paste or add more coconut milk.

Can I freeze the meatballs or curry?

Yes, I can freeze the cooked meatballs and curry (after cooling) in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

What can I substitute for fish sauce?

If I don't have fish sauce or prefer a different flavor, soy sauce or tamari works as a good substitute, though the flavor will be slightly different.

Can I bake or air-fry the meatballs first?

Absolutely! If I want to make the meatballs a little crispy, I can bake them at 400°F for 10–15 minutes until lightly browned, and then simmer them in the curry sauce.

Can I use ground turkey or pork instead of chicken?

Yes, I can use ground turkey or pork for a slightly different texture and flavor. Ground pork will add extra richness to the dish.

Conclusion

This Thai Chicken Meatballs in Coconut Curry is a perfect combination of comforting flavors and textures. The juicy meatballs, creamy curry sauce, and crispy peanuts make it a standout dish that I can enjoy on a cozy weeknight or serve at a dinner party. I know this recipe will quickly become a favorite!

Thai Chicken Meatballs in Coconut Curry

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Simmering
Cuisine: Thai
Diet: Gluten Free

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Description

A comforting twist on Thai curry with tender chicken meatballs simmered in a creamy red coconut curry, served over rice and topped with crunchy peanuts and fresh herbs.

Instructions

Mix meatball ingredients: Combine breadcrumb, coconut milk, onion, fish sauce, spices, and chicken. Form into 1½-inch meatballs (wet hands help).
Start the curry base: Simmer ½ cup coconut milk in a pan over medium heat until it “breaks” and releases oil (5–6 minutes).
Add curry paste: Stir in red curry paste and cook until aromatic (2–3 minutes).
Add meatballs and liquids: Gently place meatballs, add chicken stock and remaining coconut milk.
Add veggies and seasoning: Stir in bell pepper, fish sauce, brown sugar once simmering.
Simmer: Gently simmer (10–15 minutes) until meatballs are cooked through.
Finish and serve: Remove from heat, stir in lime juice, taste and adjust seasoning, then serve over rice topped with peanuts and herbs.

Notes

Gluten-free? Use gluten-free panko and tamari instead of fish sauce.
Swap or add veggies: broccoli, cauliflower, squash, sweet potatoes, green beans work beautifully.
For low carb, serve over cauliflower rice or skip rice altogether.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheat leftovers by warming gently on the stove or in the microwave with a splash of water or stock.
For extra texture, bake or air-fry the meatballs before simmering them in the curry.