Coconut Curry Chicken Meatballs

These coconut curry chicken meatballs are my go-to when I need something comforting but far from ordinary. Packed with basil, ginger, and red curry paste, each meatball simmers in a creamy coconut sauce with plenty of vegetables. This one-pot recipe feels like a restaurant meal but is totally doable on a busy weeknight. Every bite is bold, cozy, and generously spiced, perfect over steaming rice.

I discovered this recipe during a week when dinner needed to be quick, and it has been a regular request ever since. The fresh basil with vibrant curry makes my kitchen smell incredible and the meal always feels a little extra special.

Ingredients

• One large egg: helps bind the meatballs and keeps everything moist
• One pound ground chicken: absorbs all the bright flavors while staying tender
• A quarter cup chopped fresh basil plus more for topping: for herbal freshness opt for basil that is crisp and deep green
• Two scallions thinly sliced and divided: provide mild onion flavor and a pop of color look for ones with no wilting
• One red serrano chile finely chopped and divided: for a gentle heat you can adjust up or down pick firm glossy chiles
• Six cloves garlic finely chopped and divided: create a punchy aromatic base use fresh to avoid bitterness
• A two inch piece of ginger peeled and chopped: for warm spice press gently for a fragrant scent when fresh
• Three tablespoons red curry paste divided: for all the signature depth choose a paste with a short ingredient list
• Two teaspoons fish sauce: deepens umami flavors look for one that smells briny not fishy
• Two teaspoons reduced sodium soy sauce divided: for savory notes pick natural brewed
• Kosher salt: brings every flavor into focus
• Two tablespoons neutral oil: for a crisp golden crust use canola or grapeseed
• One medium carrot peeled and grated: adds natural sweetness and color look for carrots with bright orange hue
• Half teaspoon ground coriander: for warmth and complexity consider grinding whole seeds for more aroma
• Half cup low sodium chicken broth: to pull the sauce together
• One fourteen ounce can coconut milk: gives the dish its silky foundation choose full fat for richness
• Two teaspoons honey: for balance and gentle sweetness use pure honey for clean taste
• Ten ounces frozen spinach thawed: adds nutrients and a deep green color squeeze the excess water out
• One tablespoon fresh lime juice: at the end offers brightness and makes all the flavors pop
• Cooked white rice: to soak up the luscious sauce choose jasmine or basmati for extra fragrance

Instructions

Prepare the Meatball Mixture:

In a large mixing bowl combine the egg ground chicken chopped basil half of your scallions half of the chile half of the garlic half of the ginger and one tablespoon of curry paste. Pour in the fish sauce and one teaspoon soy sauce plus a generous pinch of salt. Mix with a fork or your hands until everything is just blended. Avoid overworking the mixture to keep the meatballs light.

Shape and Chill the Meatballs:

Scoop the mixture into eighteen portions using about two tablespoons for each and place them on a parchment lined baking sheet. Give them five to ten minutes in the freezer so they can firm up this makes rolling much easier. Roll each into a smooth ball then return them to the freezer for five more minutes. This way they will hold their shape in the pan.

Brown the Meatballs:

Heat two tablespoons of neutral oil in a large stainless skillet over medium heat ensuring the base is coated. Carefully arrange all the meatballs in a single layer making sure there is space between each one. Let them cook while turning with tongs until they develop an even golden color and the internal temperature hits one hundred sixty five degrees about eight minutes. Transfer to a plate once done.

Build the Sauce Base:

Lower the heat to medium low and add the grated carrot to the skillet. Season with a pinch of salt and cook while stirring occasionally until the carrots start to soften which takes about five minutes. Bring the heat back up to medium then add the remaining scallions chile garlic and ginger. Keep stirring for one to two minutes so the aromatics can fully bloom.

Develop the Curry Flavors:

Sprinkle in the ground coriander and add the remaining curry paste. Stir constantly for two to three minutes until the paste deepens in color and the aroma is bold. This toasting unlocks the full flavor of your curry. Pour in the chicken broth scraping any golden bits from the bottom for a rich sauce.

Create the Coconut Curry Sauce:

Pour in the full can of coconut milk and the honey. Stir and bring the mixture to a gentle simmer. Let it bubble gently for about five minutes until it begins to thicken and will nicely coat a spoon. The sauce should be glossy and rich.

Finish and Serve:

Add the thawed spinach the fresh lime juice and the last teaspoon of soy sauce into the sauce. Return the browned meatballs into the pan to heat through for two to three minutes. Serve immediately over generous bowls of cooked white rice then finish with extra fresh basil on top.

I am always amazed at how these chicken meatballs soak up the curry sauce yet stay so soft inside. The first night my family tried it we all agreed it reminded us of our favorite takeout but warmer and completely homey.

Storage and Reheating Tips

Keep leftovers in an airtight container in the fridge for four days. Letting the dish rest overnight actually improves the flavors as everything melds together. Reheat gently on the stovetop covered over medium low and splash in extra coconut milk or broth if the sauce is too thick. For lunch portions the microwave works well just stir halfway.

Smart Ingredient Substitutions

Ground turkey can be swapped for chicken and even though it is slightly leaner it soaks up the same great flavors. If you are missing red curry paste green curry paste makes a fun variation with a slightly sweeter twist. Fresh spinach is a great stand in for frozen just add it at the very end until it wilts. To keep it fish free skip the fish sauce and add more soy sauce and a tiny pinch of salt.

Perfect Serving Suggestions

This curry is lovely with jasmine rice but you can also spoon it over nutty brown rice to add fiber or mild quinoa for a protein boost. Try it with rice noodles for a playful change or scoop up the sauce with naan bread. A quick cucumber salad on the side brings a cool crunch that balances the curry’s richness. Always serve with lime wedges for a zesty finish.

Cultural Background and Origins

The roots of this recipe are in Thai coconut curries which have long balanced creamy coconut milk with fresh aromatics and curry paste. By using meatballs instead of chicken pieces it becomes more kid friendly and accessible on busy nights. The basics of coconut curry travel far in Southeast Asia and building the flavors this way makes them easy to bring home.

Professional Kitchen Secrets

Toast coriander seeds first and grind them freshly for extra flavor. Batch cook the meatballs and freeze uncooked ones for a future meal. Taste the sauce at the end and tweak with more lime or honey so it is perfectly balanced for you.

Success Stories

I have made these meatballs for friends with all kinds of dietary needs and every time they disappear quickly which always feels great when entertaining. Doubling the recipe lets me freeze half for a week when I really need dinner done in a hurry. My secret is always being generous with the fresh basil on top for a pop of restaurant style color and flavor.

Freezer Meal Conversion

Shape and brown a double batch of meatballs then freeze them in a single layer on a sheet tray. Once solid move them to a freezer bag for up to three months. The sauce itself can also be cooled and frozen. When ready to eat reheat the sauce gently and add the frozen meatballs letting them simmer together until hot and tender for practically no effort.

These coconut curry chicken meatballs bring restaurant flair right to your kitchen. They freeze beautifully so you can always have a comforting meal on hand.

Common Questions About the Recipe

→ Can ground turkey be used instead of chicken?

Yes, ground turkey works well and still blends beautifully with the curry and coconut flavors. Adjust the cooking time as needed.

→ Why chill meatballs before browning?

Chilling helps the meatballs firm up, making them easier to shape and preventing them from falling apart during cooking.

→ Can the curry sauce be made in advance?

Absolutely, prepare the sauce ahead and reheat gently before adding the meatballs to save time on busy days.

→ What side dishes pair well?

Serve with jasmine or white rice, brown rice, quinoa, or rice noodles. Naan bread is also a great option for soaking up the sauce.

→ How spicy is this dish?

The spice level is mild to moderate. Reduce the chile or curry paste for a gentler heat, or increase for extra kick.

→ Is this dish freezer friendly?

Yes, both the cooked meatballs and sauce freeze well for up to three months. Thaw and reheat gently before serving.