Thai Chicken Meatballs in Curry Sauce is a flavorful and aromatic dish that combines tender, spiced chicken meatballs with a rich and creamy coconut curry sauce. The meatballs are made with ground chicken, fresh ginger, garlic, cilantro, and a touch of lime zest, then baked or sautéed until golden brown. They’re served in a fragrant curry sauce made with coconut milk, red curry paste, fish sauce, and lime juice, creating a perfect balance of sweet, salty, and spicy flavors.
I first made these Thai Chicken Meatballs when I was craving something full of bold flavors yet comforting, and they became an instant favorite. The meatballs are juicy and tender, and the coconut curry sauce adds an indulgent richness that perfectly complements the spiced chicken. What I love most about this recipe is how versatile it is—you can adjust the level of spice with more or less curry paste, add vegetables like bell peppers or spinach, and serve it over rice or noodles for a complete meal. It’s a fantastic dish when you want to indulge in something exotic and full of flavor!
Perfect for:
- Family dinners
- Dinner parties
- Weeknight meals
- Thai food lovers
- Comfort food enthusiasts
Why You’ll Love This Recipe
Here are 10 reasons why Thai Chicken Meatballs in Curry Sauce will become your new favorite dish:
- Mouthwatering Flavor: The blend of spices in both the meatballs and the curry sauce delivers a burst of flavor in every bite.
- Tender Meatballs: Made with ground chicken, the meatballs are juicy and light, perfect with the creamy sauce.
- Aromatic Curry Sauce: The curry sauce, infused with coconut milk, lemongrass, and Thai basil, provides a rich and flavorful experience.
- Easy to Make: This recipe requires simple ingredients and can be prepared in under an hour.
- Comforting yet Light: The dish is hearty and satisfying but doesn’t feel heavy, thanks to the lean chicken and light coconut milk base.
- Versatile Sauce: The curry sauce can also be paired with other proteins like shrimp or tofu for variety.
- Perfect for Meal Prep: This dish stores well and can be made ahead for easy lunches or dinners throughout the week.
- Great for Entertaining: Its unique flavors make it an impressive dish for parties or special occasions.
- Customizable Heat: Adjust the spice level to your liking by controlling the amount of chili paste or red curry paste.
- Healthy Comfort Food: Packed with lean protein, herbs, and coconut milk, this dish provides a comforting yet nutritious meal.
Preparation and Cooking Time
- Total Time: 50 minutes
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Servings: 4 servings
- Calories per serving: Approximately 350-400 calories
- Key Nutrients: Protein: 25g, Carbs: 25g, Fat: 18g
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cilantro, chopped
- 1 egg
- ¼ cup breadcrumbs
- 2 tablespoons fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 teaspoon red chili paste
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Curry Sauce:
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 teaspoons fresh basil, chopped
- 1-2 tablespoons cilantro, chopped
- 1 small red chili, sliced (optional for extra heat)
Optional Garnish:
- Fresh cilantro
- Sliced red chili
- Lime wedges
Ingredient Highlights
- Ground Chicken: Lean and tender, providing a healthier alternative to traditional meatballs.
- Coconut Milk: Adds creaminess to the curry sauce while keeping it light and flavorful.
- Red Curry Paste: Brings depth and complexity to the sauce with its unique blend of spices.
- Fresh Herbs: Thai basil and cilantro bring a fresh, aromatic note to the dish.
Step-by-Step Instructions
Make the Chicken Meatballs:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, garlic, ginger, cilantro, egg, breadcrumbs, fish sauce, soy sauce, lime zest, lime juice, red chili paste, sesame oil, and salt and pepper. Mix well until fully incorporated.
- Form Meatballs: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake: Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through.
Make the Curry Sauce:
- Cook Curry Paste: In a large skillet, heat vegetable oil over medium heat. Add the red curry paste and cook for 1-2 minutes, until fragrant.
- Add Coconut Milk and Broth: Stir in the coconut milk and chicken broth, bringing the mixture to a simmer.
- Season the Sauce: Add fish sauce, lime juice, and sugar. Stir until the sauce thickens slightly, about 5 minutes.
- Add Fresh Herbs: Stir in basil and cilantro, reserving a small amount for garnish.
Assemble the Dish:
- Combine Meatballs and Sauce: Once the meatballs are cooked, add them to the skillet with the curry sauce. Simmer for 5-10 minutes, allowing the meatballs to absorb some of the sauce flavors.
- Serve: Garnish with additional cilantro, sliced red chili, and lime wedges. Serve hot with steamed rice or noodles.
How to Serve
Here are 10 serving suggestions for Thai Chicken Meatballs in Curry Sauce:
- With Steamed Rice: Serve with jasmine or basmati rice to soak up the delicious curry sauce.
- With Noodles: Pair with rice noodles for a comforting Thai-inspired meal.
- In Lettuce Wraps: Serve the meatballs and sauce in fresh lettuce leaves for a lighter, low-carb option.
- With Thai Basil: Garnish with fresh Thai basil for added flavor and color.
- As an Appetizer: Serve smaller meatballs with toothpicks as a flavorful appetizer.
- With Pickled Vegetables: Pair with quick-pickled carrots and cucumbers for a tangy contrast.
- With Roti or Flatbread: Serve with warm roti or naan bread to enjoy the sauce-dipped meatballs.
- On a Bed of Greens: Serve over a salad of fresh greens for a refreshing take on this dish.
- With Cucumber Salad: A light cucumber salad balances the heat of the curry sauce.
- For a Casual Dinner: Serve with a simple side of sautéed vegetables for a full meal.
Additional Tips
- For Extra Flavor: Let the curry sauce simmer a little longer to deepen the flavors.
- Make it Spicy: Add more red curry paste or sliced fresh chili for additional heat.
- Make it Ahead: The curry sauce can be made ahead of time and stored in the fridge for up to 3 days.
- Meatball Alternatives: You can substitute the ground chicken with turkey or pork if preferred.
- Grilled Meatballs: For extra texture, try grilling the meatballs instead of baking them.
Recipe Variations
- Vegetarian Option: Use tofu or chickpeas as a meatball alternative for a vegetarian version.
- Sweet and Spicy: Add a tablespoon of honey to the curry sauce for a touch of sweetness to balance the heat.
- Peanut Butter Sauce: Stir in 2 tablespoons of peanut butter to the curry sauce for a rich, nutty flavor.
- Thai Red Curry with Shrimp: Replace the chicken meatballs with shrimp for a seafood twist.
- Lime and Coconut Variation: Add extra lime juice or zest to brighten up the dish.
- Spicy Mango Sauce: Use fresh mango puree to replace the coconut milk for a sweet and spicy variation.
Special Equipment
- Baking Sheet: For baking the meatballs evenly.
- Skillet or Wok: For simmering the curry sauce and cooking the meatballs together.
- Lime Squeezer: For easy extraction of lime juice.
- Meatball Scoop or Spoon: For uniform meatballs.
- Chef’s Knife: For chopping fresh herbs and vegetables.
FAQ Section
- Can I use ground beef instead of chicken?
Yes, you can use ground beef for a richer flavor, but the dish will be less lean. - How long do the meatballs stay fresh?
They can be stored in the fridge for up to 3 days in an airtight container. - Can I freeze the meatballs?
Yes, the meatballs freeze well for up to 2 months. Thaw before reheating. - Can I substitute coconut milk with something else?
You can use heavy cream or almond milk, but coconut milk offers a unique flavor and creaminess. - How do I make the sauce spicier?
Add extra red curry paste or fresh chilies to achieve the desired heat level. - Can I make this dish ahead of time?
Yes, the curry sauce and meatballs can be made ahead of time and stored in the fridge. - What is the best way to reheat the dish?
Reheat in a skillet over medium heat, adding a little broth or water to loosen the sauce if needed. - How do I prevent the meatballs from falling apart?
Make sure to refrigerate the meatballs for 15 minutes before baking to help them hold their shape. - Can I skip the cilantro?
Yes, you can skip cilantro or replace it with fresh Thai basil or parsley. - Can I use a slow cooker for this recipe?
Yes, you can cook the meatballs and sauce in a slow cooker on low for 4 hours.
Conclusion
Thai Chicken Meatballs in Curry Sauce are a flavorful and aromatic dish that combines tender, juicy chicken meatballs with a rich, creamy coconut curry sauce. The meatballs are seasoned with classic Thai ingredients like ginger, garlic, lime, and fish sauce, which infuse them with a savory and slightly tangy taste. Once browned and cooked through, they are gently simmered in a fragrant curry sauce made from coconut milk, red curry paste, and a hint of brown sugar for sweetness.
The curry sauce is infused with layers of flavors—curry paste provides heat and depth, while the coconut milk creates a velvety, slightly sweet base that complements the spices. You can add vegetables like bell peppers, spinach, or carrots to the sauce for added color and texture. Serve these Thai chicken meatballs over rice or noodles, topped with fresh cilantro, lime wedges, and a sprinkle of chopped peanuts or toasted sesame seeds for an extra crunch. They make for an amazing weeknight dinner or a special meal for guests who love bold, exotic flavors.
I can’t wait to see how your Thai Chicken Meatballs in Curry Sauce turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this dish your own!