These Coconut Curry Chicken Meatballs are the ultimate comfort food with a Thai-inspired twist. The tender, juicy chicken meatballs are infused with Thai red curry paste, ginger, and garlic, then simmered in a rich, creamy coconut curry sauce loaded with fresh veggies. It’s a vibrant, flavorful dish that’s perfect for serving over steamed rice or noodles for a complete meal. Whether you bake the meatballs or sear them on the stovetop, you’ll love how easily this recipe comes together for a weeknight dinner or a cozy weekend treat.

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Why You’ll Love These Coconut Curry Chicken Meatballs

The tender chicken meatballs soak up all the flavors of the rich coconut curry sauce, creating a dish that’s both creamy and spicy with a perfect balance of fresh vegetables and savory meat. The combination of ginger, garlic, and Thai red curry paste gives the dish a delicious depth of flavor, while the lime juice and cilantro add a refreshing brightness. It’s the perfect dish for anyone who loves bold, comforting flavors.

What Makes This Dish So Special?

The homemade chicken meatballs are the star of this dish, made with flavorful ingredients like garlic, ginger, and curry paste. Baking or pan-searing them to golden perfection creates a crisp exterior, while the coconut curry sauce is luxuriously creamy, slightly spicy, and perfectly balanced with the zest of lime and fresh cilantro. Plus, the combination of bell peppers and broccoli brings a welcome crunch and a pop of color.

Nutritional Information (Per Serving, Based on 4 Servings)

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 35g
• Protein: 25g
• Sugar: 8g
• Sodium: 900mg

Serving Suggestions

Serve these Coconut Curry Chicken Meatballs over a bed of steamed jasmine rice or rice noodles for a complete meal. You can garnish the dish with extra chopped cilantro, lime wedges, or even some toasted coconut flakes for added texture. Pair with a side of fresh cucumber salad to cool down the heat from the curry.

Storage and Freezing Tips

• Storage: Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through.
• Freezing: The meatballs freeze beautifully! You can freeze them before or after cooking. Simply place them in a freezer-safe bag and store them for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat in the sauce.

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Coconut Curry Chicken Meatballs Recipe

Ingredients:

For the Meatballs:

• 1 pound ground chicken (preferably 93% lean)
• 1 large shallot, minced (divided)
• 4 cloves garlic, minced (divided)
• 1 (2-inch) knob ginger, grated (divided)
• 1 tablespoon Thai red curry paste
• Kosher salt
• 1–2 tablespoons neutral cooking oil (for stovetop version)

For the Curry Sauce:

• 1 bunch baby broccoli or regular broccoli, chopped into bite-sized pieces
• 1 red bell pepper, chopped into bite-sized pieces
• 1 (15-ounce) can full-fat coconut milk
• Zest and juice of 1 lime
• ½ tablespoon fish sauce
• 3 tablespoons Thai red curry paste (for sauce)
• Big handful of cilantro, roughly chopped
• Steamed rice or rice noodles, for serving

Instructions:

1. Make the meatballs: In a medium bowl, combine the ground chicken, half of the minced shallot, half of the minced garlic, half of the grated ginger, 1 tablespoon of Thai red curry paste, and a pinch of salt. Mix with your hands or a spoon until thoroughly combined. Scoop out about 3 tablespoons of the mixture and form into meatballs. Set aside on a plate.
2. To bake the meatballs (preferred method): Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the meatballs on the sheet and bake for 20 minutes or until they reach an internal temperature of 165°F. Set aside.
3. To cook meatballs on the stovetop: Heat 1–2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the meatballs in an even layer, working in batches if necessary, and cook for about 5–6 minutes on each side, until golden brown and cooked through (165°F). Remove the meatballs and set them aside.
4. Cook the aromatics and vegetables: In the same skillet (or a new one if baking), heat 1 tablespoon of oil over medium heat. Add the remaining garlic, ginger, and shallot and stir-fry for about 1 minute until fragrant. Add the chopped bell pepper and broccoli, and stir-fry for another 3–4 minutes until just tender.
5. Finish the curry sauce: Pour in the coconut milk, the remaining 3 tablespoons of Thai red curry paste, lime zest, lime juice, and fish sauce. Stir everything together and bring to a simmer. Cook for 1–2 minutes to heat the sauce through.
6. Add the meatballs: Return the cooked meatballs to the skillet and gently stir to coat them in the sauce. Let the meatballs simmer in the curry sauce for a few minutes to absorb the flavors.
7. Serve: Garnish the dish with a generous sprinkle of chopped cilantro. Serve hot over steamed rice or cooked rice noodles.

Extra Tips:

• For a spicier curry, you can add extra red curry paste or a pinch of crushed red pepper flakes.
• To keep things simple, you can make the meatballs ahead of time and store them in the fridge or freezer until ready to use. Just reheat them in the curry sauce.