Short Description

Juicy chicken meatballs simmered in a creamy Thai coconut curry sauce, served over fragrant jasmine rice and garnished with fresh basil for a comforting, bold-flavored dish.

Why You’ll Love This Recipe

Bursting with Thai flavors: A rich blend of red curry, coconut milk, fish sauce, and lime creates a balanced sweet‑savory‑tangy depth.
One‑pot convenience: Searing the meatballs and simmering in the sauce all in one skillet makes cleanup a breeze.
Meal‑prep friendly: Makes about 20 meatballs; leftovers keep well and freeze beautifully
Customizable: Easily adjust spice level, swap protein, or add vegetables (bell pepper, spinach, broccoli) .

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb ground chicken
¼ cup breadcrumbs
1 egg
2 garlic cloves, minced
1 green onion, finely chopped
1 tsp grated ginger
½ tsp salt
¼ tsp black pepper
1 tbsp oil (for searing)
For the Curry Sauce:
- 1 tbsp red curry paste
- 1 can (13.5 oz) coconut milk (full‑fat recommended)
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Juice of ½ lime
- Fresh basil, chopped
- Cooked jasmine rice (for serving)

directions

In a bowl, combine ground chicken, breadcrumbs, egg, garlic, green onion, ginger, salt, and pepper. Mix lightly, then form into 1‑inch meatballs.
Heat oil in a large skillet over medium heat. Sear meatballs on all sides until golden, about 6–8 minutes. Remove and set aside.
In the same skillet, sauté red curry paste for about 1 minute until fragrant.
Add coconut milk, fish sauce, and brown sugar; stir and simmer for 2–3 minutes.
Return meatballs to the pan, spoon sauce over, cover, and simmer on low for 10 minutes, until cooked through (internal temp ~165 °F/75 °C) .
Stir in lime juice and basil before serving.
Serve over warm jasmine rice; garnish with extra basil.

Servings and timing

Serves: 4 (about 20 meatballs)
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Vegetable boost: Add sliced red pepper, bell pepper, broccoli, or spinach into the sauce—cook until crisp‑tender .
Protein swap: Use ground turkey, pork, or a mix for different flavor/texture profiles.
Spice adjustment: Add sambal oelek or extra curry paste for more heat
Gluten‑free option: Replace breadcrumbs with almond meal or gluten‑free crumbs.
Oil‑free variation: Bake meatballs (400 °F/200 °C) for 14–18 minutes, then add to sauce

storage/reheating

Fridge: Store cooled leftovers in an airtight container for up to 4–5 days .
Freezer: Keep in freezer-safe container up to 3 months
Reheating: Thaw overnight (if frozen) and gently reheat on stovetop over medium‑low, adding extra broth or water if sauce thickens; microwave in 30‑s increments until warmed .

FAQs

### What internal temperature should the meatballs reach?

They’re done once they register 165 °F (75 °C) or are no longer pink inside .

Can I bake the meatballs instead of searing?

Yes—bake at 400 °F (200 °C) for 14–18 minutes, then finish in the curry sauce .

Can light coconut milk be used?

Full‑fat yields richest texture; light works but sauce will be thinner and less creamy .

How can I increase the spice level?

Stir in extra red curry paste or a dash of sambal oelek after adding the coconut milk

Can this dish be made ahead?

Yes—meatballs and sauce taste even better after a day. Refrigerate for up to 48 hours, then reheat gently

Is this recipe gluten‑free?

Substitute breadcrumbs with GF alternatives; ensure curry paste and fish sauce are gluten‑free certified.

Can I freeze individual portions?

Absolutely—portion out servings, freeze for up to 3 months, and reheat as described above.

What rice works best with this?

Fragrant jasmine rice complements the curry best, but basmati, brown rice, or rice noodles all work well.

What fresh herbs can I use?

Thai basil is ideal; cilantro works too. Garnish just before serving.

Can I make this dairy‑free?

This recipe is already dairy‑free; no substitutions needed.

Conclusion

This Thai Coconut Curry Chicken Meatballs recipe delivers bold, aromatic Thai flavors in a cozy one‑pot dish that’s quick, meal‑prep friendly, and endlessly adaptable. Whether enjoyed fresh or saved for later, it’s a satisfying dinner option that marries creamy coconut, warmth from curry, and fresh brightness from lime and basil.