Dive into a symphony of Thai flavors with these incredible Thai Chicken Meatballs swimming in a rich, aromatic Coconut Curry that will transport you straight to the heart of Southeast Asia. These aren’t your ordinary meatballs – they’re tender, juicy spheres of perfectly seasoned ground chicken infused with fresh herbs, garlic, and ginger, then gently simmered in a luxurious coconut curry sauce that’s been carefully balanced with red curry paste, fish sauce, and palm sugar. Each spoonful delivers layers of complex flavors: the creamy richness of coconut milk, the warm heat of Thai chilies, the brightness of fresh basil, and the umami depth that makes Thai cuisine so addictive. This one-bowl wonder combines the comfort of meatballs with the exotic allure of authentic Thai curry, creating a dish that’s both familiar and adventurous at the same time.
Serving: 4-6 people
Cooking Time: 35 minutes
Ingredients
For the Thai Chicken Meatballs:
1 1/2 pounds ground chicken (preferably thigh meat)
3 green onions, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 Thai chili, minced (optional, for heat)
2 tablespoons fresh cilantro, chopped
1 tablespoon fish sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper
1 teaspoon cornstarch
1/2 teaspoon salt
For the Coconut Curry Sauce:
1 can (14 oz) full-fat coconut milk
2-3 tablespoons Thai red curry paste
2 tablespoons fish sauce
1 tablespoon palm sugar (or brown sugar)
1 tablespoon tamarind paste (or lime juice)
2 kaffir lime leaves, torn (or zest of 1 lime)
1 stalk lemongrass, bruised and cut into pieces
1 Thai eggplant, quartered (or 1/2 regular eggplant, cubed)
1 red bell pepper, sliced
1 cup green beans, trimmed and cut into 2-inch pieces
1/4 cup fresh Thai basil leaves
2 tablespoons vegetable oil
For Serving:
Steamed jasmine rice
Fresh cilantro leaves
Thai basil leaves
Sliced red chilies
Lime wedges
Instructions
Begin by preparing your aromatic Thai chicken meatballs that will be the heart of this dish. In a large mixing bowl, combine the ground chicken, chopped green onions, minced garlic, ginger, Thai chili if using, cilantro, fish sauce, sesame oil, white pepper, cornstarch, and salt.
Using your hands or a wooden spoon, mix the meatball ingredients gently but thoroughly until everything is evenly distributed. Don’t overmix, as this can make the meatballs tough instead of tender and juicy.
With damp hands to prevent sticking, roll the mixture into walnut-sized meatballs, about 1.5 inches in diameter. You should get approximately 20-24 meatballs. Place them on a plate and set aside while you prepare the curry base.
Heat the vegetable oil in a large, deep skillet or wok over medium-high heat. Carefully add the meatballs in batches, making sure not to overcrowd the pan, and brown them on all sides for about 6-8 minutes total. They don’t need to be fully cooked at this stage, just nicely browned.
Remove the meatballs from the pan and set aside. They’ll finish cooking in the curry sauce, which allows them to absorb all those incredible flavors.
In the same pan with the flavorful oil, add 2-3 tablespoons of the thick cream from the top of the coconut milk can. Cook this over medium heat for 2-3 minutes, stirring constantly, until it becomes fragrant and slightly separated.
Add the red curry paste to the coconut cream and cook for another 2-3 minutes, stirring continuously, until the paste is well incorporated and the mixture becomes very aromatic. This blooming process is crucial for developing deep curry flavors.
Building the Curry
Gradually whisk in the remaining coconut milk, making sure to scrape up any browned bits from the bottom of the pan. These add incredible depth to your curry base.
Stir in the fish sauce, palm sugar, tamarind paste, torn kaffir lime leaves, and lemongrass pieces. Bring the mixture to a gentle simmer, then taste and adjust the balance of salty, sweet, and sour elements to your preference.
Add the browned meatballs back to the curry sauce along with the quartered Thai eggplant and sliced bell pepper. Simmer gently for 10-12 minutes, turning the meatballs occasionally to ensure even cooking.
Add the green beans during the last 5 minutes of cooking, as they need less time to become tender while maintaining their bright color and slight crunch.
Remove the lemongrass pieces before serving, and stir in the fresh Thai basil leaves during the last minute of cooking. The basil should be bright and aromatic, not overcooked.
Final Touches and Serving
Taste the curry one final time and adjust seasoning as needed. The sauce should be creamy, aromatic, and well-balanced between spicy, sweet, salty, and sour flavors.
Serve the Thai chicken meatballs and curry over steamed jasmine rice in individual bowls, garnished with fresh cilantro leaves, additional Thai basil, sliced red chilies for heat lovers, and lime wedges for brightness.
Tips for Perfect Thai Chicken Meatballs in Coconut Curry
Use ground chicken thigh instead of breast meat when possible, as the higher fat content creates more flavorful and moist meatballs that won’t dry out during cooking.
Don’t skip browning the meatballs as this step creates a flavorful crust and helps them hold their shape during the simmering process in the curry.
Bloom the curry paste properly by cooking it with coconut cream until fragrant. This technique, called “cracking the coconut,” develops the paste’s full flavor potential.
Choose quality curry paste from an Asian grocery store for the most authentic flavor. Different brands vary significantly in heat level and complexity.
Balance the flavors carefully by tasting and adjusting the fish sauce (salty), palm sugar (sweet), and tamarind or lime (sour) until you achieve the perfect harmony.
Use full-fat coconut milk for the richest, creamiest texture. Light coconut milk will result in a thinner, less satisfying curry.
Add vegetables strategically based on their cooking times. Harder vegetables like eggplant go in first, while delicate herbs are added at the very end.
Make it ahead by preparing the meatballs and curry base separately up to a day in advance. Combine and reheat gently when ready to serve.
Ingredient Substitutions
If you can’t find certain Thai ingredients, substitute kaffir lime leaves with lime zest, tamarind paste with extra lime juice, and Thai eggplant with regular eggplant or zucchini. The dish will still be delicious.
Storage and Reheating
This curry actually improves in flavor overnight and keeps well in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of coconut milk if the sauce becomes too thick.
Nutritional Information
Per serving (based on 5 servings):
- Calories: 425
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 15g
- Sugar: 9g
- Protein: 32g
- Sodium: 1,050mg
- Iron: 3.2mg
- Potassium: 685mg
- Vitamin C: 45mg
This nourishing dish provides excellent protein from the chicken meatballs and beneficial fats from coconut milk. The vegetables contribute vitamins A and C, while the herbs and spices offer antioxidants and anti-inflammatory compounds. The coconut milk provides medium-chain triglycerides, which may support metabolism, and the overall dish delivers a satisfying balance of macronutrients with authentic Thai flavors.
