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A bowl of Thai Chicken Meatballs in Coconut Curry, garnished with fresh cilantro and red chili slices.

Simmering Thai Chicken Meatballs in Coconut Curry

Tender, juicy chicken meatballs are seared to golden perfection and then gently simmered in a rich, aromatic Thai red coconut curry sauce. This easy, one-pan meal delivers restaurant-quality flavor with a beautiful harmony of savory, sweet, and bright notes, making for an incredibly comforting and impressive dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken Meatballs:
  • 1 pound Ground Chicken
  • 1/2 cup Panko Breadcrumbs
  • 1 tablespoon fresh Grated Ginger
  • 1 tablespoon fresh Grated Garlic
  • 1/4 cup finely chopped Cilantro
  • 1 tablespoon Soy Sauce
  • 1 large Egg
  • For the Coconut Curry Sauce:
  • 1 tablespoon Coconut Oil
  • 1 Shallot, finely chopped
  • 1 tablespoon minced Garlic
  • 1 tablespoon minced Ginger
  • 2-3 tablespoons Red Curry Paste
  • 1/2 cup Chicken Broth
  • 1-2 teaspoons Fish Sauce
  • 1 teaspoon Brown Sugar or Coconut Sugar
  • Juice of 1 Lime
  • For Garnish:
  • Fresh cilantro
  • Fresh basil
  • Sliced red chili
  • Lime wedges

Equipment

  • Large bowl
  • Large deep skillet or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Whisk
  • Plate or baking sheet
  • Spatula or wooden spoon
  • Citrus juicer
  • Microplane or grater

Method
 

  1. In a large bowl, combine the ground chicken, panko breadcrumbs, grated ginger and garlic, chopped cilantro, soy sauce, and the egg. Use your hands to gently mix until just combined, being careful not to overwork the mixture. Roll into uniform balls, about 1 to 1.5 inches in diameter (should yield 18-20 meatballs).
  2. Heat the coconut oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, carefully place the meatballs in a single layer (work in batches if needed). Sear for 2-3 minutes per side, until golden brown all over. Remove the meatballs from the skillet and set aside.
  3. Lower the heat to medium. Add the chopped shallot to the same skillet and cook for 2-3 minutes until softened, scraping up any browned bits. Add the minced garlic and ginger and cook for another minute until fragrant.
  4. Stir in the red curry paste and cook for one minute more, stirring constantly to 'bloom' the spices.
  5. Pour in the full-fat coconut milk and chicken broth, whisking to combine. Bring the sauce to a gentle simmer, then stir in the fish sauce and brown sugar.
  6. Carefully return the seared meatballs to the skillet. Reduce the heat to low, cover, and simmer gently for 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
  7. Turn off the heat. Squeeze the fresh lime juice all over the dish and stir gently. Taste the sauce and adjust seasoning with more fish sauce or sugar if needed.
  8. Serve immediately, garnished with fresh cilantro, basil, sliced red chili, and extra lime wedges. This dish is excellent over jasmine rice or rice noodles.

Notes

Key Tips: Do not overmix the meatball mixture to ensure they stay tender. Maintain a gentle simmer for the sauce; a rapid boil can cause the coconut milk to separate. Always taste and adjust the sauce at the end, as brands of curry paste and fish sauce can vary.
Variations: Add a handful of spinach or kale in the last few minutes of simmering. For a heartier meal, include sliced red bell peppers or snow peas with the meatballs. For extra spice, add red pepper flakes to the meatballs or a sliced Thai chili to the sauce.
Substitutions: Ground turkey or pork can be used instead of chicken. Green or yellow curry paste will also work well. If you don't have fish sauce, use soy sauce, but start with a smaller amount.