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Thai Chicken Meatball Curry

Thai Chicken Meatball Curry
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This Thai Chicken Meatball Curry is a quick and easy dish combining tender chicken meatballs with a creamy, aromatic red curry sauce made from coconut milk, fresh herbs, and bold spices. Ideal for weeknight dinners, it offers a perfect balance of spicy, sweet, and savory flavors with a touch of freshness from lime and herbs. Customize it with your choice of proteins or vegetables for a versatile and family-friendly meal.

Ingredients

Scale

Meatballs

  • 1 lb ground chicken
  • 2 cloves garlic, finely minced
  • 1 tbsp fresh ginger, finely minced
  • 1/2 tsp salt
  • 1 tsp fish sauce

Curry Sauce

  • 1 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced

Vegetables & Herbs

  • 1 cup green beans or snap peas (optional)
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp lime juice

To Serve

  • Jasmine rice, cooked

Instructions

  1. Prepare the Chicken Meatballs: In a bowl, combine ground chicken with finely minced garlic, ginger, salt, and fish sauce. Mix gently until just combined. Shape the mixture into evenly sized meatballs and set aside for a few minutes to let flavors meld.
  2. Brown the Meatballs: Heat a splash of oil in a non-stick pan over medium heat. Brown the chicken meatballs on all sides until they develop a golden crust but are not fully cooked inside. Remove and set aside.
  3. Prepare the Curry Sauce: In the same pan, add more oil if needed and sauté red curry paste along with minced garlic and ginger until fragrant. Slowly stir in coconut milk, fish sauce, and brown sugar, mixing well to form a balanced creamy and spicy sauce.
  4. Simmer Meatballs in Curry: Add the browned meatballs back into the sauce. Let the curry simmer gently for about 15 minutes, allowing the meatballs to fully cook and absorb the flavors. Add green beans or snap peas during the last few minutes to keep them crisp.
  5. Finish with Fresh Herbs and Lime: Remove the pan from heat. Stir in fresh basil, cilantro, and a squeeze of lime juice to brighten the flavors and add fresh Thai aroma.

Notes

  • Use fresh or high-quality store-bought red curry paste for best flavor.
  • Handle the chicken mixture gently to keep meatballs tender and avoid dense texture.
  • Simmer the curry on low heat to keep meatballs moist and develop rich flavor.
  • Add water or broth to adjust sauce thickness if needed.
  • Cook jasmine rice simultaneously to save time and make it a one-pot meal.
  • Leftovers keep refrigerated up to 3 days and freeze well up to 2 months.
  • Reheat gently and add a splash of coconut milk or water if sauce thickens.

Nutrition

Keywords: Thai chicken curry, chicken meatballs, red curry, coconut milk, easy Thai recipe, gluten-free curry, weeknight dinner

Find it online: https://elenaglam.com/thai-chicken-meatball-curry/