Thai Chicken Meatball Curry

Introduction

If you’re in the mood for something warm, comforting, and packed with flavor, this Thai Chicken Meatball Curry is exactly what you need. Juicy chicken meatballs are infused with fresh ginger, garlic, and zucchini, then simmered in a rich coconut curry sauce with fragrant Thai red curry paste. Served over rice and topped with fresh herbs, this dish is perfect for a cozy dinner any night of the week.

Why You’ll Love This Recipe

These tender and flavorful chicken meatballs are not only easy to make but also incredibly satisfying. The coconut curry sauce is creamy with just the right amount of spice from the red curry paste, and the fresh cilantro, basil, and lime provide the perfect finishing touch. Whether you’re cooking for the family or preparing a meal for yourself, this recipe is a guaranteed hit.

Ingredients

For the Meatballs:

• 1 pound ground chicken
• 1/2 cup shredded zucchini (about 1 small zucchini)
• 2 green onions, chopped
• 2 shallots, chopped
• 2 teaspoons grated ginger
• 1 clove garlic, grated
• 1/4 teaspoon cayenne pepper
• Black pepper, to taste
• 2 teaspoons tamari or soy sauce

For the Coconut Curry:

• 3 tablespoons extra virgin olive oil, divided
• 1 red bell pepper, sliced
• 2 tablespoons salted butter
• 1-3 tablespoons Thai red curry paste (adjust to your spice preference)
• 1 can (14 oz) coconut milk
• 3 tablespoons tamari or soy sauce
• 1 tablespoon grated ginger
• 1 clove garlic, grated
• 1 shallot, chopped
• 1/4 cup fresh cilantro, chopped

For Serving:

• Fresh basil
• Lime wedges
• Cooked rice
• Additional green onions (optional)

Directions

1. Make the Chicken Meatballs

In a large mixing bowl, combine the ground chicken, shredded zucchini, chopped green onions, 1 chopped shallot, 2 teaspoons grated ginger, 1 clove of grated garlic, cayenne pepper, black pepper, and 2 teaspoons of tamari (or soy sauce). Mix the ingredients well until fully incorporated.

With oiled hands, form the chicken mixture into tablespoon-sized meatballs. Set the meatballs aside while you prepare the curry.

2. Sear the Meatballs

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the meatballs, making sure not to overcrowd the pan. Sear the meatballs for about 4-5 minutes, turning them occasionally until they are crisp and golden brown on all sides. Once seared, transfer the meatballs to a plate and set aside.

3. Prepare the Coconut Curry

Using the same skillet, add the remaining tablespoon of olive oil and sauté the chopped shallot, grated garlic, and 1 tablespoon of grated ginger for about 1 minute until fragrant. Add the sliced red bell pepper, butter, and Thai red curry paste, cooking for another 2 minutes until everything is well combined and fragrant.

4. Simmer the Meatballs

Stir in the coconut milk and 3 tablespoons of tamari (or soy sauce), making sure to scrape up any brown bits from the bottom of the pan. Let the sauce come to a gentle simmer before returning the seared meatballs to the skillet. Allow the meatballs to cook in the sauce for about 5 minutes, or until they are fully cooked through and tender.

5. Add Fresh Herbs

Once the meatballs are cooked, stir in the chopped cilantro. Taste the curry and adjust the seasoning if needed—add more tamari or curry paste for extra depth of flavor.

6. Serve

Serve the Thai chicken meatballs in coconut curry over a bed of fluffy rice. Garnish with fresh basil, additional cilantro, green onions, and lime wedges for a burst of brightness.

Kitchen Equipment Needed

• Large mixing bowl for the meatballs
• Skillet or large frying pan for searing the meatballs and making the curry
• Wooden spoon or spatula for stirring
• Zester or grater for garlic and ginger

Tips for Success

• Don’t Overcrowd the Pan: When searing the meatballs, make sure to give them enough space in the skillet. This ensures that they get a nice golden crust without steaming.
• Adjust the Spice Level: If you like your curry spicy, feel free to add more red curry paste. For a milder version, start with just 1 tablespoon and taste before adding more.
• Fresh Zucchini: Shredded zucchini adds moisture and a touch of sweetness to the meatballs. Be sure to squeeze out any excess water before mixing it into the meatballs to avoid a soggy texture.

Recipe Swaps and Variations

• Ground Pork or Turkey: If you prefer, you can substitute ground chicken with ground pork or turkey. Both options work beautifully in this recipe.
• Vegetarian Option: For a vegetarian version, swap the ground chicken with crumbled tofu or use plant-based meat alternatives. You can also add more vegetables like mushrooms or eggplant to bulk up the dish.
• Curry Paste Options: While Thai red curry paste is traditional, feel free to use yellow or green curry paste for a different flavor profile.

How to Store Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the meatballs and curry sauce on the stovetop over medium heat until heated through. You may need to add a splash of water or coconut milk to loosen the sauce.

Food and Drink Pairings

This Thai Chicken Meatball Curry pairs beautifully with a side of jasmine rice or coconut rice to soak up the creamy curry sauce. You can also serve it with a light cucumber salad for a refreshing contrast.

For drinks, a light, citrusy beer like a pilsner or wheat beer would complement the spice and richness of the dish. For non-alcoholic options, iced green tea or sparkling water with lime are great choices.

Frequently Asked Questions (FAQ)

Q: Can I make this dish ahead of time?
A: Yes! You can prepare the meatballs and the curry sauce ahead of time. Simply store them separately in the refrigerator and combine when you’re ready to serve. The flavors will continue to develop as the dish sits, making it even more delicious the next day.

Q: What can I use if I don’t have Thai red curry paste?
A: If you don’t have red curry paste, you can use yellow or green curry paste, or even make your own with a blend of spices like curry powder, turmeric, and chili flakes.

Q: Can I freeze this recipe?
A: Yes, this recipe freezes well. Store the cooked meatballs and curry sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Call to Action

If you loved this recipe for Thai Chicken Meatballs in Coconut Curry, don’t forget to share it with your friends and family! Subscribe to our blog for more flavorful and comforting dishes that are perfect for any occasion. Happy cooking!

Thai Chicken Meatball Curry

---

• Author: Mia Martinez
• Total Time: 35 minutes

Print Recipe

Pin Recipe

Description

Thai Chicken Meatball Curry is a flavorful dish with tender chicken meatballs in a rich, aromatic coconut curry sauce. A perfect balance of spice and creaminess.

---

Ingredients

1 pound ground chicken

1/2 cup shredded zucchini (about 1 small)

2 green onions, chopped

2 shallots, chopped

2 teaspoons + 1 tablespoon grated ginger

2 cloves garlic, grated

1/4 teaspoon cayenne pepper

Black pepper to taste

2 teaspoons + 3 tablespoons tamari/soy sauce

3 tablespoons extra virgin olive oil

1 red bell pepper, sliced

2 tablespoons salted butter

1-3 tablespoons Thai red curry paste

1 can (14 oz) coconut milk

1/4 cup fresh cilantro, chopped

Basil and limes, for serving

---

Instructions

In a mixing bowl, combine chicken, zucchini, green onions, 1 chopped shallot, 2 teaspoons ginger, 1 clove grated garlic, cayenne pepper, a pinch of black pepper, and 2 teaspoons tamari. Mix well. With oiled hands, form the mixture into tablespoon-sized meatballs.

Heat a large skillet with 2 tablespoons olive oil over medium-high heat. Add meatballs and sear until crisp, about 4-5 minutes, turning occasionally. Transfer to a plate.

In the same skillet, add 1 tablespoon olive oil, remaining shallot, garlic, 1 tablespoon ginger, bell peppers, butter, and curry paste. Sauté until fragrant, about 2 minutes. Stir in coconut milk and 3 tablespoons tamari, then return meatballs to skillet. Simmer until meatballs are fully cooked, about 5 minutes. Stir in chopped cilantro.

Serve the meatball curry over rice with fresh lime, basil, and additional green onions.

• Prep Time: 20 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 350 kcal