Thai Chicken Meatball Curry

Juicy chicken meatballs infused with aromatic Thai spices are gently simmered in a velvety coconut milk red curry sauce, complemented by crisp vegetables and fresh basil. This dish delivers layers of flavor and a restaurant-quality experience, ready in just over half an hour. Perfect over jasmine rice or noodles for a satisfying and comforting meal.

Why You’ll Love This Recipe

This Thai Chicken Meatball Curry is a perfect balance of savory, sweet, and aromatic flavors. The tender, juicy meatballs soak up the rich curry sauce, while the fresh vegetables and basil bring brightness and color. It’s quick enough for a weeknight dinner yet impressive enough for guests. Plus, it’s easy to adapt to dietary preferences and can be made mild or spicy to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:
1 ½ lb ground chicken (680 g)
2 cloves garlic, minced
1 small shallot, finely minced
1 tablespoon fish sauce
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon red curry paste
¼ cup panko breadcrumbs (use gluten-free for GF version)
1 tablespoon chopped Thai basil
1 medium egg

For the Curry:
1 tablespoon neutral cooking oil (avocado or coconut)
2 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons red curry paste
14 oz unsweetened full-fat coconut milk (400 ml)
½ cup chicken broth (120 ml)
1 tablespoon fish sauce
1 teaspoon brown sugar or coconut sugar
½ medium lime, juiced
1 small zucchini, thinly sliced
1 medium red bell pepper, very thinly sliced
3 cups baby spinach
¼ cup Thai basil leaves, plus more for garnish

Directions

1. In a large bowl, combine all meatball ingredients until just mixed. Shape into small 1-inch meatballs (around 27 total). Wet hands if the mixture is sticky.

2. Heat a large skillet over medium heat with a drizzle of oil. Brown the meatballs on all sides for 6–8 minutes (they do not need to be fully cooked). Remove and set aside.

3. In the same skillet, sauté the bell pepper for 2 minutes. Add zucchini and cook another 2 minutes. Remove vegetables and set aside.

4. Add a little more oil if needed, then sauté garlic and ginger for 30 seconds. Stir in red curry paste and cook for 1 minute.

5. Pour in coconut milk and chicken broth, stir well, then add fish sauce and sugar. Bring to a gentle simmer.

6. Return meatballs to the skillet and simmer for 5–7 minutes until cooked through.

7. Add the cooked bell pepper, zucchini, and spinach. Cook until spinach wilts, about 1 minute.

8. Stir in lime juice and Thai basil. Garnish with extra basil and serve hot with jasmine rice or noodles.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: 389 kcal per serving

Variations

• Swap ground chicken for turkey, or plant-based mince for a different twist.

• Use green curry paste instead of red for a fresher, herbal flavor.

• Add more vegetables like snap peas, mushrooms, or carrots.

• Make it spicier by adding sliced fresh chili or extra curry paste.

• For a lighter version, use light coconut milk and reduce the sugar.

Storage/Reheating

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or coconut milk if the sauce thickens too much. This curry also freezes well—store in a freezer-safe container for up to 2 months and thaw in the refrigerator before reheating.

FAQs

How spicy is this Thai chicken meatball curry?

It’s mildly spicy with warmth from the red curry paste, but you can adjust the heat by using more or less paste.

Can I make this recipe ahead of time?

Yes, you can prepare the meatballs and sauce separately a day in advance, then combine and reheat before serving.

What can I serve with this curry besides rice?

It pairs beautifully with rice noodles, quinoa, or even crusty bread to soak up the sauce.

Can I use store-bought meatballs?

Yes, pre-cooked meatballs can be added directly to the curry sauce and simmered until heated through.

Is there a vegetarian version?

You can replace the chicken meatballs with tofu cubes, tempeh, or plant-based meat alternatives.

Can I use light coconut milk?

Yes, though the sauce will be slightly less rich and creamy.

How do I make it gluten-free?

Use gluten-free panko breadcrumbs and ensure your curry paste and fish sauce are gluten-free certified.

Can I freeze the leftovers?

Yes, the curry freezes well for up to 2 months. Thaw in the fridge before reheating.

What if I don’t have Thai basil?

You can substitute fresh cilantro or sweet basil, though the flavor will be slightly different.

How do I prevent the meatballs from falling apart?

Avoid overmixing, and ensure the egg and breadcrumbs are evenly distributed in the mixture.

Conclusion

Thai Chicken Meatball Curry brings together tender meatballs, a fragrant coconut curry sauce, and vibrant vegetables for a dish that’s both comforting and full of flavor. With its quick preparation, customizable spice level, and versatility in serving, it’s a reliable recipe for busy weeknights or relaxed weekend dinners. Serve it steaming hot over your favorite base and enjoy a taste of Thailand in your own kitchen.

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