Chicken meatballs infused with fresh Thai flavors and simmered in a creamy coconut curry sauce. This Thai-style meatball curry is delicious and pairs beautifully with rice or noodles.
These Thai-inspired meatballs are tender, juicy, and bright with ginger, garlic, and cilantro. After a quick pan-sear they finish cooking in a fragrant coconut red curry sauce. While not an authentic regional recipe, the combination of aromatics and seasonings delivers classic Thai-style flavors.
Meatballs are extremely versatile. Use them as appetizers, or make them the centerpiece of a quick weeknight meal. They also freeze well, so you can prepare a batch ahead and reheat in the curry when needed.
What goes into Thai meatballs
This recipe is conveniently split into two parts: the meatballs and the coconut curry sauce. Make the meatballs in advance or freeze them, then prepare the sauce and combine for a meal that comes together quickly.
The chicken meatballs are mildly seasoned because they’ll absorb more flavor when simmered in the curry sauce.
For Thai chicken meatballs
- Ground chicken – A mix of light and dark meat (breast and thigh) gives the juiciest result. Ground pork can be used instead.
- Panko breadcrumbs – Regular breadcrumbs work fine as a substitute.
- Egg
- Ginger and garlic – Use grated or paste so you don’t bite into large pieces.
- Shallots – Finely minced.
- Soy sauce
- Sambal or another Asian chili paste; sriracha works too.
- Cilantro – Use stems as well as leaves for extra flavor.
Coconut Curry Sauce
Don’t rely solely on jarred curry paste. Adding fresh aromatics—ginger, garlic, shallot and lemongrass—lifts the sauce and balances spice, sweetness and umami.
- Ginger, garlic – Use paste or finely minced so the flavors blend into the sauce.
- Shallots – Minced.
- Red curry paste – Any good-quality brand; fresh aromatics will enhance it.
- Fish sauce, soy sauce – Fish sauce adds that essential savory depth.
- Curry powder – A small amount adds warmth and complexity.
- Thai red chili – Optional, for extra heat.
- Lime and fresh cilantro (or basil) – Bright finishing flavors.
Steps to make
- Make the meatballs first. Combine the meatball ingredients in a bowl, portion with a scoop, then gently roll into balls. Wetting your hands slightly prevents sticking.
- Pan-fry the meatballs in oil in a single layer. Let them cook undisturbed for 2–3 minutes to form a crust, then turn to brown the other sides. They can be slightly undercooked inside since they’ll finish in the sauce.
- Keep the meatballs covered while they rest so they don’t dry out.
- In the same skillet, sauté shallots, ginger and garlic in a little oil, using the browned bits from the meatballs to deepen the flavor.
- Add red curry paste and curry powder and cook briefly to release their aromas.
- Lower the heat, then stir in grated lemongrass, coconut milk, brown sugar, fish sauce and soy sauce. Simmer the sauce gently for 6–7 minutes until it thickens slightly.
- Finish with lime juice, chopped cilantro (or basil) and sliced Thai chili if using. Taste and adjust seasoning.
- Add the cooked meatballs to the sauce and poach on low for 4–5 minutes so they absorb the flavors.
- Remove from heat and serve over steamed rice or noodles.
For Thai-inspired recipes
- Thai Red Curry with Chicken
- Cashew Chicken Stir-Fry
- Grilled Chicken Thighs
- Basil Chicken Rice Bowl
- Tom Kha (Coconut Chicken Soup)
Thai meatballs in coconut curry sauce
Ingredients
Thai Meatball
- 500 grams Ground chicken
- 1 egg
- 1 teaspoon garlic minced or grated
- 1 teaspoon ginger paste or finely minced
- 2 teaspoons low-sodium soy sauce
- ¾ cup panko breadcrumbs
- 2 tablespoons shallots chopped finely
- ½ tablespoon chilli paste
- ¼ cup cilantro chopped
For Coconut curry sauce
- 2 tablespoons neutral oil
- ¼ cup shallot minced
- 3 cloves garlic minced
- 2 teaspoons ginger paste or finely minced ginger
- 1 can 14 ounce full-fat coconut milk
- 2 tablespoons Thai red curry paste depending on spice level
- 1 tspn curry powder
- 1 Tablespoon low-sodium soy sauce
- 1 tbsp fish sauce
- ½ tbsp light brown sugar
- 1 Tablespoon lime juice
- ½ tbsp lemongrass grated
- ¼ cup fresh cilantro and/or basil roughly chopped with stems
Instructions
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In a large bowl combine the meatball ingredients and mix until just incorporated. Portion about 1–1.5 tablespoons of mixture and roll gently into smooth balls. Lightly wet your hands to prevent sticking.
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Heat 2–3 tablespoons oil in a large skillet. Arrange meatballs in a single layer with space between them. Cook undisturbed on medium-low for 2–3 minutes, then turn to brown remaining sides. Meatballs should be lightly golden; they may be slightly underdone inside.
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Cover the meatballs while they rest to retain moisture.
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In the same skillet, add 2 tablespoons oil and cook shallots, ginger and garlic for about 2 minutes.
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Add red curry paste and curry powder, and sauté for a minute to release their aroma.
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Lower the heat, then add grated lemongrass, coconut milk, brown sugar, salt, fish sauce and soy sauce. Simmer gently for 6–7 minutes.
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Stir in lime juice, chopped cilantro (or basil), and sliced chili if using. Taste and adjust seasoning.
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Return the meatballs to the skillet, spoon the coconut curry over them, and simmer on low for 4–5 minutes so they absorb the sauce.
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Remove from heat and serve over steamed rice or noodles.
Nutrition
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Calories: 229 kcal
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Carbohydrates: 11 g
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Protein: 18 g
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Fat: 13 g
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