Thai Coconut Curry Meatballs
Ready in just 30 minutes, These Thai coconut curry meatballs are an easy weeknight meal that tastes like restaurant-quality comfort food. Serve over fluffy jasmine rice or noodles and finish with fresh lime and herbs for a vibrant, satisfying dish.
Equipment
- large mixing bowl
- measuring cups and spoons
- Large Skillet or Sauté Pan
- Baking Sheet (Optional)
- Wooden Spoon or Silicone Spatula
- Rice Cooker
- Microplane or Zester
Ingredients
- 20 meatballs Ground Chicken Meatballs
- 1 lrg red bell pepper
- 2 lrg carrots
- 4 cups cooked white rice
- 3 tablespoon cilantro
- 1-2 lime
Coconut curry sauce:
- 2-3 tablespoon red curry paste
- 13 oz coconut milk
- 1 tablespoon soy sauce
- 3 cloves garlic
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground chicken meat, onion, breadcrumbs, egg, salt, and pepper. Mix gently—don’t overwork the meat.
- Shape and cook the meatballs (pan-fry or bake): Roll into small meatballs (about 1–1.5 inches). Heat oil in a skillet over medium heat and cook until browned on all sides and mostly cooked through. Remove and set aside.
- Make the coconut curry sauce: In the same pan, add curry paste and cook for 1–2 minutes until fragrant. Pour in coconut milk, soy sauce, and garlic. Stir well to combine.
- Sauté veggies: Cut bell peppers and carrots into long strips and sauté until soft.
- Simmer, Garnish, And Serve: Return The Meatballs To The Pan And Simmer For 8–10 Minutes, Until Fully Cooked And The Sauce Has Thickened slightly. Add lime juice, taste, and adjust seasoning. Garnish with fresh cilantro and serve warm.
Video
Notes
- Use full-fat coconut milk for the creamiest, richest sauce. Light coconut milk will make the sauce thinner.
- Don’t overmix the meatball mixture—this keeps the meatballs tender and juicy.
- Browning the meatballs first adds extra flavor, but you can bake them for an easier option.
🌶️ Spice Level Adjustments
- For a milder flavor, use 1–2 tablespoons of curry paste and add more coconut milk.
- For more heat, add extra curry paste or a pinch of red pepper flakes.
🔄 Ingredient Substitutions
- Swap ground chicken with pork, turkey, or beef.
- Use gluten-free breadcrumbs or almond flour if needed.
🥦 Add-Ins & Variations
- Stir in veggies like spinach, bell peppers, or carrots for extra nutrition.
- Make it low-carb by serving with cauliflower rice.
❄️ Storage & Reheating
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 3 months in an airtight container.
- Reheat gently on the stove or microwave with a splash of coconut milk or water to loosen the sauce.
🍚 Serving Suggestions
- Best served with jasmine rice, rice noodles, or steamed vegetables.
- Garnish with fresh cilantro, basil, and lime wedges for the best flavor.