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Thai Chicken Meatball Curry

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Juicy chicken meatballs infused with Thai flavors, simmered in a fragrant coconut milk red curry sauce with crisp-tender vegetables and fresh basil—perfect over rice or noodles for a quick, flavorful dinner.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

  • 1 ½ lb (680 g) ground chicken
  • 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
  • 1 tablespoon neutral cooking oil (avocado or coconut)
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons red curry paste
  • 14 oz (400 ml) unsweetened full-fat coconut milk
  • ½ cup (120 ml) chicken broth
  • 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

Instructions

  1. In a large bowl, combine all meatball ingredients until just mixed. Shape into 1-inch meatballs (around 27). Wet hands if mixture feels sticky.
  2. Heat a large skillet over medium heat with a drizzle of oil. Brown meatballs on all sides for 6–8 minutes (do not fully cook). Remove and set aside.
  3. In the same skillet, sauté bell pepper for 2 minutes. Add zucchini and cook another 2 minutes. Remove vegetables and set aside.
  4. Add 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. Add fish sauce and sugar. Bring to a gentle simmer.
  6. Return meatballs to skillet and simmer 5–7 minutes until cooked through.
  7. Add 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.

Notes

  • Use gluten-free panko for a gluten-free version.
  • Adjust curry paste to taste for more or less heat.
  • Coconut sugar adds a subtle caramel note but can be swapped for brown sugar.
  • Best served immediately but can be stored in the fridge for up to 3 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 389 kcal
  • Sugar: 5 g
  • Sodium: 780 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 29 g
  • Cholesterol: 125 mg

Find it online: https://iamstarved.com/thai-chicken-meatball-curry/