Thai Chicken Meatballs In Coconut Curry Recipe

I love this Thai Chicken Meatballs In Coconut Curry creation that brings together ground chicken, red curry paste, and a hint of lemongrass for a memorable flavor. With touches of ginger, minced garlic, and bold coconut milk, the dish offers an irresistible blend of textures and spices that sparks my culinary curiosity.

I’ve been experimenting in the kitchen lately and stumbled upon this awesome Thai Chicken Meatballs In Coconut Curry recipe. There is something really fun about mingling ground chicken with fresh ginger, garlic and even a bit of red chili, to create meatballs that pack a punch.

When I first tried it, the combination of red curry paste, coconut milk and a splash of fish sauce made everything come together in a way I’ve never tasted before. One of my favorite moments was watching those meatballs simmer in the curry, absorbing flavors like the tender hints of lemongrass and the crisp bite of red bell pepper.

It really surprised me how balanced and vibrant the dish turned out with just the right touch of spice. There’s also a twist of freshness with Thai basil leaves sprinkled on top.

Trust me, this one is perfect when you’re in the mood for an easy asian dinner idea that’s both healthy and mouthwateringly delicious.

Why I Like this Recipe

1. I really love how this recipe packs in so much flavor. Every bite of the coconut curry with lemongrass, ginger, and red curry paste makes me feel like I’m on a mini adventure in my own kitchen—even if sometimes I mess up the spice level a bit.

2. The meatballs turn out super tender and juicy. I like how the mix of ground chicken with breadcrumbs and egg holds together perfectly, even though I sometimes get a bit clumsy when forming them.

3. I enjoy how versatile this dish is. I can easily adjust the heat and even toss in extra veggies or switch up the protein when i’m feeling creative, which makes it a fun recipe to experiment with.

4. The dish feels really comforting and homemade. When I see the way the creamy coconut curry mingles with vibrant Thai basil and red bell pepper, I know i’m about to enjoy a meal that feels warm and satisfying, no matter how hectic my day was.

Ingredients

• 1 lb ground chicken provides plenty of protein and less fat, making it a healthy choice.
• Coconut milk adds rich, healthy fats and a creamy, tropical flavor to the dish.
• Red curry paste delivers a bold, spicy kick that really elevates the meatballs’ flavor.
• Thai basil offers a fresh, slightly sweet aroma and a fragrant herbal note.
• Lime juice brings a tangy, zesty balance to the creaminess and spice in the curry.

Ingredient Quantities

• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 garlic cloves, minced
• 1 small shallot, finely chopped
• 1 tbsp fresh ginger, grated
• 2 stalks lemongrass (tender parts only), minced
• 1 red chili, deseeded and minced (optional)
• Salt and pepper, to taste
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• Juice of 1 lime
• 1 red bell pepper, thinly sliced
• A handful of fresh thai basil leaves
• Fresh cilantro, roughly chopped (optional for garnish)
• Cooked rice, for serving

How to Make this

1. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, chopped shallot, grated ginger, minced lemongrass, and red chili if you like it spicy. Season with salt and pepper and mix until everything is evenly incorporated.

2. Once everything is mixed together, shape the mixture into small, bite-sized meatballs with your hands.

3. Heat a bit of oil in a large skillet over medium heat and gently brown the meatballs on all sides for about 4-5 minutes. They don’t need to be fully cooked yet since they will finish in the sauce.

4. In a separate pan, add the red curry paste and cook it on low-medium heat for a minute or two until it becomes really fragrant.

5. Pour in the coconut milk, then stir in the fish sauce, sugar and lime juice into the pan with the curry paste.

6. Bring the curry sauce to a light simmer and add the thinly sliced red bell pepper. Let it simmer for about 2 minutes.

7. Carefully add the meatballs to the curry sauce, making sure they are mostly submerged, and let the whole thing simmer gently for around 12-15 minutes until the meatballs are cooked though.

8. As the meatballs finish cooking, stir in a handful of fresh Thai basil leaves for that extra aromatic flavor.

9. Taste the curry and adjust the seasoning if needed, adding more salt, lime juice or sugar according to your preference.

10. Serve the Thai chicken meatballs hot over cooked rice and garnish with roughly chopped fresh cilantro if you want a bit of extra color. Enjoy!

Equipment Needed

1. Large mixing bowl for combinin all the ingredients
2. Measuring cups and spoons for precise amounts of panko, fish sauce, red curry paste, and sugar
3. Knife and cutting board for mincing garlic, shallot, lemongrass, and slicing red bell pepper
4. Your hands for shaping the meatballs
5. Large skillet for browning the meatballs
6. A separate pan for simmering the curry sauce
7. Pot or rice cooker to prepare the rice for serving
8. A wooden spatula or spoon for stirring the sauce and curry ingredients
9. Plates and serving utensils for dishing out the final meal

FAQ

Thai Chicken Meatballs In Coconut Curry Recipe Substitutions and Variations

• Instead of ground chicken, you can use ground turkey or even pork if you want a slight twist in flavor.
• If panko breadcrumbs aren’t available, try using regular breadcrumbs or crushed crackers, though it might change the texture a bit.
• Don’t have coconut milk? You can mix coconut cream with some water or even use heavy cream with a few drops of coconut extract.
• If you’re missing red curry paste, green curry paste might work, just be prepared for a slightly different taste.
• Out of thai basil? Fresh mint or a few oregano leaves can work in a pinch.

Pro Tips

1. When mixin the meat, try not to overwork it cause that can make the meatballs tough and dry.
2. Be careful when browning the meatballs – keep the heat medium so they get a nice sear without burning on the outside while staying raw in the middle.
3. Always taste your curry sauce before adding the basil so you can tweak the lime juice, salt, or sugar if needed.
4. Add the Thai basil just at the very end; overcooked basil loses its fresh punch and you won’t get that vibrant flavor you want.