Coconut Curry Chicken Meatballs

This vibrant coconut curry chicken meatball dish brings together the aromatic spices of Southeast Asian cuisine in a comforting, weeknight friendly meal. The tender chicken meatballs swim in a rich, creamy coconut curry sauce that balances sweet, savory, and spicy flavors perfectly. What started as an experiment to use up leftover curry paste has become one of my most requested dinner recipes.

I discovered this recipe during a particularly busy week when I needed something satisfying but quick. The combination of fresh herbs in the meatballs with that silky coconut curry sauce creates layers of flavor that make even my pickiest eaters ask for seconds.

Ingredients

• 1 large egg: helps bind the meatballs and keeps them tender
• 1 lb ground chicken: provides lean protein that absorbs flavors beautifully
• 1/4 cup chopped fresh basil plus more for topping: adds bright, aromatic notes
• 2 scallions thinly sliced and divided: contribute mild onion flavor and color
• 1 red serrano chile finely chopped and divided: brings gentle heat you can adjust
• 6 cloves garlic finely chopped and divided: forms the aromatic base
• 1 piece 2 inch ginger peeled and finely chopped: adds warming spice
• 3 Tbsp red curry paste divided: creates the signature flavor profile
• 2 tsp fish sauce: deepens umami flavors in the meatballs
• 2 tsp reduced sodium soy sauce divided: adds savory depth
• Kosher salt: enhances all the other flavors
• 2 Tbsp neutral oil: for browning the meatballs perfectly
• 1 medium carrot peeled and grated: adds natural sweetness and nutrition
• 1/2 tsp ground coriander: complements the curry paste beautifully
• 1/2 cup low sodium chicken broth: helps deglaze and build the sauce
• 1 can 14 oz coconut milk: creates the creamy rich sauce base
• 2 tsp honey: balances the spice with subtle sweetness
• 10 oz frozen spinach thawed: adds color and nutrients
• 1 Tbsp fresh lime juice: brightens the entire dish
• Cooked white rice: for serving soaks up that delicious sauce

Step by Step Instructions

Prepare the Meatball Mixture:

In a large bowl, combine the egg, ground chicken, basil, half of the scallions, half of the chile, half of the garlic, half of the ginger, and 1 tablespoon of curry paste. Add the fish sauce and 1 teaspoon of soy sauce, then season generously with salt. Stir everything together until just combined, being careful not to overmix which can make the meatballs tough.

Shape and Chill the Meatballs:

Scoop the mixture into 18 portions using about 2 tablespoons each and place them on a parchment lined baking sheet. Freeze the portions for 5 to 10 minutes until they firm up, which makes rolling much easier. Roll each portion into a uniform ball shape, then freeze for another 5 minutes to help them hold their shape during cooking.

Brown the Meatballs:

Heat the neutral oil in a large stainless steel skillet over medium heat, swirling to coat the pan evenly. Arrange the meatballs in a single layer, making sure not to overcrowd them. Cook while turning occasionally until they develop a beautiful golden brown color on all sides and an instant read thermometer inserted into the center registers 165 degrees, about 8 minutes total. Transfer the meatballs to a plate and set aside.

Build the Sauce Base:

Reduce the heat to medium low and add the grated carrots to the same skillet. Cook while stirring occasionally and seasoning with a pinch of salt until the carrots start to soften, about 5 minutes. Increase the heat back to medium and add the remaining scallions, chile, garlic, and ginger. Cook while stirring frequently until the mixture becomes fragrant, 1 to 2 minutes.

Develop the Curry Flavors:

Add the ground coriander and remaining 2 tablespoons of curry paste to the skillet. Cook while stirring frequently until the paste starts to darken and becomes very aromatic, 2 to 3 minutes. This step is crucial for developing deep, complex flavors. Deglaze the pan with the chicken broth, scraping up any browned bits from the bottom.

Create the Coconut Curry Sauce:

Stir in the coconut milk and honey, bringing the mixture to a gentle simmer. Cook while stirring occasionally until the sauce thickens slightly and coats the back of a spoon, about 5 minutes. The sauce should be rich and creamy but not too thick.

Finish and Serve:

Stir in the thawed spinach, fresh lime juice, and remaining 1 teaspoon of soy sauce. Return the browned meatballs to the sauce and let them heat through for 2 to 3 minutes. Top with fresh basil leaves and serve immediately over cooked white rice.

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My favorite part of this recipe is how the meatballs soak up the curry sauce while maintaining their tender texture. The first time I made this, I was amazed at how restaurant quality flavors could come together so simply in my own kitchen.

Storage and Reheating Tips

Store leftover coconut curry meatballs in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as everything melds together. To reheat, warm gently in a covered saucepan over medium low heat, adding a splash of coconut milk or broth if the sauce has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through to ensure even heating.

Smart Ingredient Substitutions

Ground turkey works beautifully in place of chicken, though it may need an extra minute of cooking time. If you cannot find red curry paste, green curry paste creates a slightly different but equally delicious flavor profile. Fresh spinach can replace frozen, just add it at the very end and cook until just wilted. For those avoiding fish sauce, an extra teaspoon of soy sauce plus a pinch of salt will work, though the umami depth will be slightly different.

Perfect Serving Suggestions

While jasmine rice is traditional, this curry also pairs wonderfully with brown rice, quinoa, or even cauliflower rice for a lower carb option. Try serving it over rice noodles for a fusion twist, or alongside warm naan bread for dipping. A simple cucumber salad dressed with rice vinegar and a pinch of sugar makes a refreshing side that cuts through the richness. Fresh lime wedges on the side allow everyone to adjust the brightness to their taste.

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Cultural Background and Origins

This recipe draws inspiration from traditional Thai curry dishes while adapting the format to be more family friendly with meatballs. Coconut curry has been a staple in Southeast Asian cooking for centuries, where the combination of coconut milk, curry paste, and fresh herbs creates complex layers of flavor. The addition of meatballs makes this dish more substantial and appealing to those who might be intimidated by traditional curry preparations.

Frequently Asked Questions

→ Can I use ground turkey instead of chicken?

Yes, ground turkey is a suitable substitute and still holds the flavors of the curry and coconut sauce well.

→ Is it necessary to freeze the meatballs before cooking?

Briefly freezing helps them hold their shape and cook evenly, especially when browning in the skillet.

→ Can I make the sauce ahead of time?

Yes, the curry sauce can be made in advance and refrigerated. Reheat gently before adding meatballs.

→ What can I serve with these meatballs?

White rice is a classic choice, but jasmine rice, brown rice, or even noodles would also pair well.

→ How spicy is this dish?

It's mildly spicy from the red curry paste and chile. Adjust heat by reducing chile or curry paste as needed.