If you love chicken meatballs, you’ll enjoy this Thai twist: juicy chicken meatballs simmered in a fragrant red curry sauce, served with vegetables and rice.
I always like to keep a batch of cooked meatballs in the freezer for busy nights — they’re versatile, quick to reheat, and pair well with many sauces. These Thai chicken meatballs are flavored with red curry paste, ginger, cilantro and green onion, then finished in a simple, creamy red curry sauce with coconut milk and bright lime. They come together quickly on the stovetop and make a comforting weeknight dinner for the family.
How do you make these Thai chicken meatballs?
The meatballs are made from a short ingredient list and a simple method. Combine the ground chicken with aromatics and curry paste, form into evenly sized balls, brown them in oil, then finish in the curry sauce so they stay moist and flavorful.
- 1 lb ground chicken
- 2 green onions, finely diced
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 1 tbsp fresh cilantro, finely chopped
- 1″ fresh ginger, grated
- 1/2 tsp salt
- 2 tbsp neutral oil (avocado, canola, or vegetable) for frying
Mix everything together using a spoon or your hands, then shape the mixture into roughly 2″ meatballs — a cookie scoop helps keep them uniform. Place the formed meatballs on a parchment-lined baking sheet while you heat the pan.
Heat 2 tablespoons of oil in a large shallow frying pan over medium heat. Add the meatballs in a single layer without crowding. Cook for about 4 minutes on one side until they release easily and are browned, then turn and cook another 3–4 minutes. The centers should reach 165°F (74°C). Transfer the browned meatballs to a paper-towel lined plate while you prepare the sauce.
How do you make a simple Thai red curry sauce?
The red curry sauce is quick to build and easy to adapt for heat and sweetness. Start with a shallot and garlic, add curry paste, then whisk in coconut milk. Finish with fish sauce, brown sugar and lime juice for balance, and stir in fresh Thai basil for a fragrant finish.
- 1 tbsp oil
- 1 shallot, diced
- 2 cloves garlic, minced
- 2 tbsp red curry paste (adjust to taste)
- 1 can (400 mL) full-fat coconut milk
- 1 cup mixed vegetables (bell pepper, snap peas, broccoli or edamame)
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1/2 lime
- 2 tbsp fresh Thai basil, plus extra for serving
In the same pan used for the meatballs, add 1 tablespoon of oil and sauté the shallot 2–3 minutes until soft. Add garlic and cook one minute, then stir in the red curry paste and cook briefly to bloom the spices. Slowly pour in the coconut milk, stirring to combine, and bring to a gentle simmer.
Add about 1–2 cups of your chosen vegetables to the simmering sauce; cook until they are tender-crisp, roughly 4–5 minutes depending on the vegetable. Stir in the fish sauce, brown sugar and lime juice to taste. Return the cooked meatballs to the pan and simmer on low for 4–5 minutes so the flavors meld and the meatballs warm through. Finish with fresh Thai basil.
Serving suggestions
These meatballs are delicious served over rice to soak up the sauce. My top serving ideas:
- Coconut rice for a slightly sweet, creamy base
- Jasmine rice
- Rice noodles or vermicelli
- Zucchini noodles for a lighter option
- Cauliflower rice for a low-carb choice
- A bed of wilted spinach or other greens
Control the heat
Adjust the spiciness by changing the amount of red curry paste. The meatball mixture uses about 1 tablespoon, which adds flavor without too much heat; the sauce uses 2 tablespoons in this version. Add or subtract a tablespoon in the sauce to suit your family’s tolerance.
Freezing and reheating
Cooked meatballs freeze very well and are handy to have on hand. Freeze them plain, without sauce, and reheat when needed.
- Allow cooked meatballs to cool completely on a paper-towel lined plate.
- Arrange the cooled meatballs on a parchment-lined baking sheet without touching; freeze for about 2 hours until firm.
- Transfer frozen meatballs to a large freezer bag or airtight container, remove excess air, and freeze for up to 2 months.
Thaw overnight in the refrigerator before adding to the curry, or reheat from frozen by baking at 350°F (175°C) for about 20 minutes before stirring into the sauce.
Description
These Thai chicken meatballs are a fast, flavorful weeknight meal: savory, slightly sweet, and fragrant with coconut, lime and basil. They’re easy to scale up for a crowd and work well with many side dishes, making them a practical and delicious option for busy evenings.
Notes
If you prefer a spicier sauce, increase the red curry paste by 1 tablespoon. For a milder sauce, reduce the paste to 1 tablespoon. Taste and adjust fish sauce, sugar, or lime at the end for the best balance.
Recipe details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3–4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired
Leftovers keep in the refrigerator for 2–3 days in an airtight container and can be reheated on the stove until hot. These meatballs are a flexible, family-friendly recipe that pairs nicely with rice, noodles or vegetables — and freezing a batch makes future dinners effortless.