What kind of meat works best for Thai-style meatballs?

Ground chicken is a favorite because it’s lean and absorbs flavor well, but you can also use: Ground turkey for a lighter version Ground pork for extra richness Plant-based meat for a vegetarian or vegan option

Can I freeze these chicken meatballs and curry sauce?

Yes! This dish is freezer-friendly: Freeze the meatballs separately on a baking sheet, then store in a zip-top bag. Store the curry sauce in an airtight container . It will keep well for up to 3 months. To reheat, thaw overnight in the fridge and gently warm over the stove, adding a splash of water or broth to loosen.

Traditional red curry has medium heat. You can adjust spiciness by: Reducing the amount of curry paste Adding more coconut milk to mellow the heat Skipping chili garnishes or hot sauces

What can I serve with this curry besides rice?

Try any of the following: Rice noodles or vermicelli Cauliflower rice for a low-carb swap Steamed jasmine or brown rice Toasted roti or naan (not traditional, but delicious for scooping!)

Can I meal prep this for the week?

Absolutely. Portion the curry and meatballs into containers with rice or noodles. Store in the fridge for up to 4 days. It's a satisfying, reheatable lunch that stays flavorful.

Fragrant Thai Chicken Meatballs in Creamy Coconut Red Curry

Name: Fragrant Thai Chicken Meatballs in Creamy Coconut Red Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai-inspired
Ingredients: For the Chicken Meatballs:; 1 lb ground chicken; 1 egg; 1/2 cup panko breadcrumbs; 2 garlic cloves, minced; 1 tsp grated fresh ginger; 1 tbsp soy sauce; 1 tbsp chopped cilantro; Salt and pepper, to taste; For the Curry Sauce:; 1 tbsp coconut oil or neutral oil; 1/4 cup chopped onion or shallot; 2 garlic cloves, minced; 1 tbsp red curry paste (adjust to taste); 1 tsp grated ginger; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup chicken broth; 1 tbsp fish sauce or soy sauce; 1 tsp sugar; Juice of 1 lime; For Serving:; Steamed jasmine rice or rice noodles; Fresh cilantro, chopped; Sliced red chili (optional); Lime wedges

Description

Fragrant Thai Chicken Meatballs in Creamy Coconut Red Curry – a cozy, flavor-packed dinner under 45 mins. Try it tonight!

Ingredients

Scale

For the Chicken Meatballs:

1 lb ground chicken

1 egg

1/2 cup panko breadcrumbs

2 garlic cloves, minced

1 tsp grated fresh ginger

1 tbsp soy sauce

1 tbsp chopped cilantro

Salt and pepper, to taste

For the Curry Sauce:

1 tbsp coconut oil or neutral oil

1/4 cup chopped onion or shallot

2 garlic cloves, minced

1 tbsp red curry paste (adjust to taste)

1 tsp grated ginger

1 can (13.5 oz) full-fat coconut milk

1/2 cup chicken broth

1 tbsp fish sauce or soy sauce

1 tsp sugar

Juice of 1 lime

For Serving:

Steamed jasmine rice or rice noodles

Fresh cilantro, chopped

Sliced red chili (optional)

Lime wedges

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Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, mix all meatball ingredients until just combined. Form 1-inch meatballs. Place on the baking sheet.
Bake for 18–20 minutes or until cooked through and golden.
While they bake, make the curry.
In a pan, heat oil and sauté onion, garlic, ginger until soft. Add curry paste and cook for 1–2 minutes.
Stir in coconut milk, broth, fish sauce, sugar, and lime juice. Simmer for 10 minutes.
Add cooked meatballs to the curry and simmer another 5 minutes.

Serve over rice or noodles. Garnish with herbs, lime, and chili.

Notes

Values may vary based on ingredient brands and optional toppings.

Prep Time: 20 Minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Method: Lunch, Meal Prep
Cuisine: Thai-inspired

Nutrition

Calories: 480–520 kcal