Looking to spice up your dinner routine? This Easy Thai Chicken Meatballs Curry combines juicy chicken meatballs with a rich, aromatic Thai-inspired curry sauce. Perfect for busy weeknights or a cozy family dinner, this recipe is beginner-friendly yet packed with bold flavors, lemongrass, ginger, chili, and creamy coconut milk.
Why You’ll Love This Thai Chicken Meatballs Curry
- Quick & Easy: Ready in under 45 minutes, perfect for weeknights.
- Healthy & Comforting: High in protein with a balance of spices and creamy coconut milk.
- Customizable: Adjust spice levels, add veggies, or swap the protein.
- Family-Friendly: Bold Thai flavors in a mild, comforting curry sauce.
Tools and Ingredients for Thai Chicken Meatballs
To make Thai Chicken Meatballs, you will need to have the following:
Tools
- Mixing bowl
- Skillet
Ingredients for Chicken Meatballs
For meatball mix
- 1 pound ground chicken
- 3/4 cup coconut flour/ 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp fish sauce (divided)
- 1 tbsp cilantro, chopped
- Salt to taste
For the sauce
- 1 tablespoon Thai red curry paste sauce or red sauce (1 bell pepper, 2 ripe medium tomatoes) blended, then cooked down with 2 tbsp of oil
- 1/4 tsp turmeric
- 1/2 tsp salt
-
2 cloves of garlic minced
-
1 tsp ginger, minced
- 1/2 tsp curry powder
- 1/2 tsp red chilli peppers
- 1/4 tsp cayenne
- 1/4 tsp ground cumin
- 1 small onion (chopped)
- 1/2 cup full-fat coconut milk
- 1/2 cup water
- 1.5 tsp sugar
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1 tbsp chopped fresh cilantro
- Olive oil, or any choice of oil for frying
Step-by-Step Instructions
- In a mixing bowl, combine all the meatball ingredients. Using your hands, mix everything until well combined. Place it in the fridge for 10 minutes to form. Form the mixture into small meatballs, about 1 inch in diameter. You should end up with around 30-35 meatballs.
- Heat oil in a non-stick pan, then add the meatballs (don’t overcrowd the skillet) and fry until golden brown on all sides, about 2-3 minutes per side. Repeat with the remaining meatballs. Don’t worry if it is not fully cooked, it’ll continue cooking in the final step.
- Remove meatballs and set aside
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Then, add the minced garlic and ginger, stirring for another minute until fragrant.
- Add red tomato or curry paste if using and cook for about 2 minutes. Add the rest of the spices, i.e. turmeric, curry powder, red chilli peppers, cayenne, cumin, sugar, salt and pepper.
- Next, pour in the coconut milk, stirring to combine. This will release its flavours and aromas.
- Gently place the meatballs in the skillet with the curry sauce. Allow to simmer for an additional 5 minutes, absorbing the delicious flavours of the sauce.
- Serve the Thai Chicken Meatballs hot, garnished with cilantro over preferred cooked rice.
Delicious Thai Chicken Meatballs
These bite-sized chicken meatballs are packed with Thailand's bold and spicy flavours, combining tender chicken, fragrant herbs, and spice.
Equipment
- 1 skillet
Ingredients
For meatball mix
- 1 lb ground chicken
- 3/4 cup coconut flour or 1/2 cup breadcrumbs
- 1 tbsp fish sauce
- 1 tbsp cilantro
- salt and pepper to taste
For the sauce
- 1 small onion chopped
- 3 tbsp Olive oil or oil of choice for frying
- 1 tbsp red curry Thai paste or red sauce (1 bell pepper, 2 ripe medium ripe tomatoes) blended and then cooked down with 2 tbsp of oil
- 1/4 tsp turmeric
- 1/2 tsp salt or to taste
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1/2 tsp curry powder
- 1/2 tsp red chilli pepper
- 1/2 tsp cayenne
- 1/4 tsp ground cumin
- 1.5 tsp sugar
- 1/2 cup coconut milk full-fat
- 1/2 cup water can be eliminated if your coconut milk is not thick enough. Repace with an additional half cup of coconut milk
- 1 tbsp lemon juice
- 1 tbsp cilantro fresh
Instructions
- In a medium bowl, combine the chicken, coconut four, 1 tbsp fish sauce, egg, cilantro, salt, and pepper then mix everything with your hands until just combined. Place it in the fridge for 10 minutes to form.
- Use your hands to shape the mixture into small meatballs. You should end up with around 30-35 meatballs.
- Heat oil onto a non-stick pan then add the meatballs (don't overcrowd the skillet) and fry until golden brown on all sides, about 2-3 minutes per side. Repeat with the remaining meatballs. Don't worry if it is not fully cooked, it'll continue cooking in the final step
- Remove the meatballs from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- In the same pan, add onions, and cook until translucent. Add garlic and ginger and cook for another minute.
- Add red paste if using or the red tomato sauce
- Add the rest of the spices, i.e. turmeric, curry powder, red chilli peppers, cayenne, cumin, sugar, 1 tbsp of fish sauce, salt and pepper.
- Add in the coconut milk and water and mix well. Place the meatballs back into the pan and cover.
- Cover and simmer for about 10 minutes. Garnish and serve
- Serve the Thai Chicken Meatballs hot, garnished with cilantro over preferred cooked rice.
Video
Notes
Please note that the nutritional information is a rough estimate and can vary slightly based on the products used in the recipe.
Nutrition
Calories: 441kcalCarbohydrates: 19gProtein: 24gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 98mgSodium: 779mgPotassium: 726mgFiber: 9gSugar: 5gVitamin A: 730IUVitamin C: 5mgCalcium: 31mgIron: 3mg
Tried this recipe?Let us know how it was!
Nutritional Information (Per Serving)
| Nutrient | Amount | Unit | Daily Value |
|---|---|---|---|
| Calories | 553 | kcal | 28% |
| Carbohydrates | 114 | g | 38% |
| Protein | 15 | g | 30% |
| Fat | 8 | g | 12% |
| Saturated Fat | 4 | g | 20% |
| Polyunsaturated Fat | 1 | g | – |
| Monounsaturated Fat | 2 | g | – |
| Cholesterol | 26 | mg | 9% |
| Sodium | 162 | mg | 7% |
| Potassium | 1274 | mg | 36% |
| Fiber | 7 | g | 25% |
| Sugar | 103 | g | – |
| Vitamin A | 3538 | IU | 70% |
| Vitamin C | 87 | mg | 97% |
| Calcium | 525 | mg | 52% |
| Iron | 1 | mg | 6% |
(Estimates may vary depending on ingredients used.)
Tips & Variations
- For Crispy Meatballs: Coat with cornstarch before frying.
- Bake Instead of Fry: Bake at 400°F (200°C) for 20 mints for a lighter version.
- Add Veggies: Toss in bell peppers, snap peas, or broccoli for an extra nutritional boost.
- Spice It Up: Add extra chili or Thai bird’s eye peppers for an extra kick of heat.
- Go Gluten-Free: Use coconut flour or gluten-free breadcrumbs for a healthier alternative.
Serving Suggestions
- Serve with steamed jasmine rice or coconut rice for a truly authentic Thai experience.
- Pair with naan or roti for a fusion-style comfort food experience.
- Add a side of Thai mango salad or cucumber salad for a refreshing touch.
Conclusion
This Easy Thai Chicken Meatballs Curry is a flavorful twist on classic meatballs, blending juicy chicken with creamy, spiced curry sauce. It’s quick, versatile, and perfect for anyone craving a restaurant-style Thai meal at home. Whether you’re meal-prepping for the week or hosting dinner, this dish is guaranteed to impress.
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Frequently Asked Questions (FAQs)
Q1: Can I make these meatballs ahead of time?
Yes. Shape and refrigerate raw meatballs for up to 24 hours before cooking, or freeze for up to 1 month.
Q2: What can I use instead of coconut milk?
You can substitute with heavy cream or cashew cream, though coconut milk provides the best authentic flavor.
Q3: Is this recipe very spicy?
The base recipe is mild-medium spicy. You can adjust the curry paste and chili levels to your preference.
Q4: Can I make this recipe dairy-free and gluten-free?
Yes, use coconut flour instead of breadcrumbs for a gluten-free option, and the recipe is naturally dairy-free.
Q5: What’s the best side dish with Thai chicken meatballs?
Steamed jasmine rice, coconut rice, or even noodles pair perfectly with the curry sauce.
