Coconut Curry Chicken Meatballs

Ingredients You’ll Need

For the Meatballs

• 1 pound ground chicken
• 2 cloves garlic, grated
• 3 green onions, finely chopped
• 2 tablespoons sesame oil (or olive oil)
• 2–3 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk (regular or lite)
• 2 red bell peppers, thinly sliced
• 1-inch piece fresh ginger root, grated
• 1 teaspoon fish sauce (optional)
• Salt, to taste
• Black pepper, to taste

For Serving (Optional)

• Cooked jasmine rice
• Fresh cilantro, chopped
• Lime wedges

For the Coconut Curry Sauce

• Thai Red Curry Paste (2–3 tbsp) – The key to bold, authentic curry flavor.
• Coconut Milk (14 oz can) – Rich and creamy base, balances spice.
• Red Bell Peppers (2, thinly sliced) – Sweetness and vibrant color.
• Fresh Ginger (1-inch piece, grated) – Bright and zesty warmth.
• Fish Sauce (1 tsp, optional) – Salty, umami boost.
• Lime Juice – Adds brightness at the end.

Step-by-Step Instructions

1. Prepare the Meatballs

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine ground chicken, grated garlic, one chopped green onion, sesame oil, salt, and black pepper.
3. Lightly oil your hands and roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
4. Bake for 15 minutes, or until cooked through and lightly golden.

2. Make the Coconut Curry Sauce

1. While the meatballs bake, heat oil in a large skillet over medium heat.
2. Add the remaining green onions, sliced red bell peppers, and grated ginger. Sauté for 3–4 minutes until softened.
3. Stir in curry paste and cook for 1 minute until fragrant.
4. Pour in the coconut milk and add fish sauce if using. Bring to a gentle simmer.

3. Combine & Finish

1. Add baked meatballs to the simmering sauce.
2. Let them cook for 5 minutes to absorb the curry flavors.
3. Squeeze fresh lime juice over the top for brightness.
4. Serve hot over jasmine rice, garnished with cilantro and lime wedges.

Tips for Perfect Meatballs

• Don’t overmix – Gently combine ingredients to keep them tender.
• Oil your hands – This prevents the mixture from sticking while rolling.
• Bake, don’t fry – Baking keeps the meatballs light and healthier.
• Taste the sauce – Adjust curry paste and seasoning to your spice preference.

Variations & Substitutions

• Switch the Protein – Ground turkey, pork, or beef all work well.
• Boost the Veggies – Add spinach, zucchini, or snap peas to the curry.
• Different Curry Paste – Green or yellow curry paste can be used for variety.
• Make it Spicier – Add fresh chili peppers or a pinch of cayenne.
• Low-Carb Option – Serve over cauliflower rice or zucchini noodles.

Serving Ideas

This dish is incredibly versatile. Try serving it:

• Over steamed jasmine rice for a classic option.
• With coconut rice for extra richness.
• Alongside naan bread to soak up the curry sauce.
• Over rice noodles for a Thai-inspired noodle bowl.

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze meatballs and sauce together for up to 3 months.
• Reheat: Warm gently on the stovetop, adding a splash of coconut milk if the sauce thickens.

Meal prepping? Make a double batch of meatballs and freeze half for an easy dinner later.

Nutrition (Per Serving, 4 Servings)

Calories: 325 | Protein: 22g | Carbs: 10g | Fat: 22g | Fiber: 2g | Sugar: 4g