Get ready to fall in love with Chicken Meatball Curry—a delightful twist on classic Thai-inspired red curry, made even more irresistible with tender, juicy chicken meatballs. This dish is a true flavor bomb: coconut-rich, citrusy, and spiced just right, perfect for when you crave something vibrant and cozy at the same time.
Why You’ll Love This Recipe
- Incredibly Tender Meatballs: The chicken meatballs soak up the aromatic Thai curry sauce, giving you bites that are juicy and packed with flavor.
- Fresh, Bright Flavors: Lemongrass, lime, and Thai basil infuse every spoonful with a zesty, refreshing touch you won’t want to miss.
- One-Pan Wonder: From sizzling meatballs to the luscious, creamy sauce, everything comes together in just one pan—hello, easy cleanup!
- Make-Ahead & Freezer Friendly: Chicken Meatball Curry tastes just as amazing reheated, making it a fabulous choice for meal prep or cozy weeknight dinners.
Ingredients You’ll Need
You might be surprised how easily these simple, everyday ingredients come together to create a Chicken Meatball Curry bursting with complexity! Every element, from the herby aromatics to creamy coconut milk, is essential in building layers of flavor and color.
- Minced (ground) chicken (500g): The foundation of our juicy meatballs—a blank canvas that soaks up all those fragrant spices.
- Sesame oil: Just a touch in the meatball mixture adds rich, toasty depth.
- Egg: Holds the meatballs together for a perfect, bouncy bite.
- Panko breadcrumbs: Absorb moisture and keep the texture light and airy.
- Garlic & ginger (fresh): This classic duo infuses both the meatballs and sauce with warmth and zing.
- Lemongrass paste: Brings a citrusy, aromatic brightness, essential for that Thai character.
- Red Thai chile: For a kick of heat; swap for milder chiles or omit for a gentle curry.
- Salt & white pepper: Bring out the best in all the other seasonings.
- Fresh coriander (cilantro): Chopped herbs make the meatballs truly pop with freshness.
- Oil (neutral, for frying): Helps brown the meatballs for that irresistible golden crust.
- Chicken stock cube: Adds concentrated savory flavor to the sauce.
- Red Thai curry paste: The backbone of the sauce; it’s spicy, fragrant, and slightly sweet.
- Coconut milk (full fat): Makes the whole curry luxuriously creamy.
- Fish sauce: Provides essential umami depth—don’t skip it if possible!
- Light brown sugar: Balances the spice and saltiness for that signature sweet-savory harmony.
- Thai basil leaves: Add an aniseed note and unmistakable freshness—tear just before adding.
- Lime juice: Wakes up the whole dish with a splash of tartness.
- To serve – rice, fresh herbs, extra chiles, lime wedges: These toppings and sides make Chicken Meatball Curry a complete meal and totally customizable!
Variations
Chicken Meatball Curry is endlessly customizable—don’t be afraid to tweak it based on ingredients you have, your dietary needs, or your favorite flavor combos. Here are some ways to make this recipe your own:
- Mild & Kid-Friendly: Omit the Thai chili and use a milder curry paste or swap in Korma paste for a gentler, aromatic curry the whole family will love.
- Dairy-Free Option: Stick to coconut milk, but if you need a non-coconut alternative, try using chicken stock plus a splash of heavy (double) cream—or a dairy-free alternative for a lighter spin.
- Herb Swap: Can’t find Thai basil? Fresh sweet basil or even extra coriander will still make the curry shine.
- Vegetarian Version: Substitute the chicken with finely chopped mushrooms or plant-based mince, and use vegetable stock and vegan fish sauce.
How to Make Chicken Meatball Curry
Step 1: Mix and Chill the Meatball Mixture
Add all the meatball ingredients—including the chicken, egg, breadcrumbs, aromatics, herbs, and spices—to a large bowl. Use your hands to gently mix everything until just combined, then cover and chill the mixture for 20 minutes. This helps the panko soften and makes the mixture easier to shape (and it’s less sticky!).
Step 2: Shape and Brown the Meatballs
Remove the mixture from the fridge. Oil your hands lightly (trust me, this is a game-changer for sticking!) and form meatballs about the size of a walnut—you’ll get around 20-22. Heat oil in a large skillet over medium-high heat and brown the meatballs on all sides for 6–8 minutes. Don’t worry if they aren’t cooked through yet; they’ll finish in the sauce.
Step 3: Build the Flavorful Sauce
With the meatballs nestled to one side of the pan, add garlic, ginger, the crumbled stock cube, and curry paste to the open space. Let everything sizzle and become aromatic, stirring constantly so nothing burns—just one minute for maximum fragrance!
Step 4: Simmer in Coconut Red Curry
Pour in the coconut milk and add fish sauce, brown sugar, torn Thai basil, and a spritz of lime juice. Stir gently to coat the meatballs. Lower the heat and simmer for 5–6 minutes until the sauce is thickened and luscious, and the meatballs are cooked through and infused with flavor.
Step 5: Finish and Serve
Spoon your fragrant Chicken Meatball Curry over fluffy rice, then top with more Thai basil or fresh coriander, extra sliced chillies if you dare, and some lime wedges for zesty brightness. Dive in while everything’s steamy and fresh!
Pro Tips for Making Chicken Meatball Curry
- Sticky Hands, No More: Oil your palms when shaping the meatballs—this simple trick saves a ton of cleanup (and frustration) when working with a moist chicken mixture.
- Sauce Consistency Magic: Let the curry simmer gently so the coconut milk reduces and thickens—don’t boil or you’ll risk splitting the sauce.
- Customize the Heat: Control the chilli and curry paste for a milder or punchier finish—taste the sauce as you go, and add more lime for brightness!
- Herb Power: Save half your basil and coriander for sprinkling on top right before serving to keep the flavors vivid and fresh.
How to Serve Chicken Meatball Curry
Garnishes
A final flourish of torn Thai basil, fresh coriander, and thinly sliced Thai chilies really brings Chicken Meatball Curry to life. If you want extra vibrancy, a squeeze of lime over each bowl just before serving makes all the flavors sing!
Side Dishes
Nothing beats a big bowl of fragrant jasmine rice or pillowy coconut rice to soak up all that rich, creamy sauce. If you’re feeling festive, lightly steamed veggies—like sugar snap peas or tenderstem broccoli—are the perfect crunchy, fresh companions.
Creative Ways to Present
Try threading the meatballs onto skewers and setting them on top of a bed of rice for a playful dinner-party look, or serve the curry family-style in a big platter at the center of the table. Mini portions in small bowls make charming appetizers for gatherings, too!
Make Ahead and Storage
Storing Leftovers
Let your Chicken Meatball Curry cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to two days—perfect for next-day lunches or a fuss-free repeat dinner.
Freezing
This dish is absolutely freezer-friendly! Cool it completely; then freeze portions in airtight containers for up to two months. Thaw overnight in the fridge before reheating, and your future self will thank you.
Reheating
Gently warm your curry in a saucepan over low heat, stirring occasionally. If the sauce has thickened up, just splash in a little water or chicken stock to loosen it as it reheats. You can microwave individual servings as well—just stir halfway through so it heats evenly.
FAQs
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Can I make Chicken Meatball Curry ahead of time?
Yes, Chicken Meatball Curry can be made ahead—just cool it down fully, then refrigerate for up to two days. The flavors actually deepen as it rests, so leftovers taste even better! Reheat gently and add a splash of water if needed to bring back the sauce’s creamy texture.
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What’s the best way to make Chicken Meatball Curry less spicy?
For a milder version, simply leave out the fresh Thai chili and use a mild curry paste. You can also add extra coconut milk or a little heavy cream to mellow any lingering heat, and finish with a squeeze of lime for balance.
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Can I use store-bought meatballs instead of homemade?
Yes, you can shortcut with good-quality ready-made chicken meatballs if you’re short on time. Just brown them as directed, then make the sauce—homemade does taste best, but convenience is sometimes key!
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What if I don’t have lemongrass paste?
No lemongrass paste? Use one finely chopped lemongrass stalk (tough outer leaves removed) or, in a pinch, two teaspoons fresh lemon zest. It won’t be quite the same, but you’ll still get a lovely citrus note in your Chicken Meatball Curry.
Final Thoughts
If you crave cozy comfort with an adventurous, bold twist, Chicken Meatball Curry delivers every time. I can’t wait for you to give this recipe a whirl—let it brighten up your next dinner, and don’t be surprised when everyone asks for seconds!
Print
Chicken Meatball Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Thai
Description
Delicious and aromatic Chicken Meatball Curry made with flavorful Thai red curry sauce and tender chicken meatballs. This easy-to-make dish is perfect for a cozy dinner at home.
Ingredients
Chicken Meatballs:
- 500 g (1lb 2oz) minced (ground) chicken
- 1 tbsp sesame oil
- 1 medium egg
- 5 tbsp panko breadcrumbs
- 2 garlic cloves, peeled and minced
- 1 tsp minced ginger
- 2 tsp lemongrass paste
- 1 red Thai chilli, finely chopped (or for less heat use a Fresno or serrano chilli or leave out)
- 1/4 tsp salt
- 1/4 tsp white pepper
- 2 tbsp finely chopped coriander (cilantro)
Sauce:
- 1 tbsp oil
- 2 garlic cloves, peeled and minced
- 1 tsp minced ginger
- 1 chicken stock cube, crumbled
- 4 tbsp red Thai curry paste
- 400 ml (14oz) tin full fat coconut milk
- 2 tsp fish sauce
- 1 tbsp light brown sugar
- 10 Thai basil leaves, torn in half
- 1 tbsp fresh lime juice, approx. the juice from half a lime
To Serve:
- boiled/steamed rice or coconut rice
- fresh Thai basil leaves and/or fresh coriander (cilantro)
- thinly sliced Thai chillies, only use if you like it HOT
- lime wedges
Instructions
- Prepare Chicken Meatballs: Combine all meatball ingredients in a large bowl, mix well, and refrigerate for 20 minutes. Form into meatballs.
- Brown Meatballs: Heat oil in a pan, brown meatballs on all sides.
- Make Sauce: In the same pan, cook garlic, ginger, stock cube, and curry paste. Add coconut milk, fish sauce, sugar, basil, and lime juice.
- Simmer: Coat meatballs with sauce, simmer for 5-6 minutes until slightly thickened.
- Serve: Serve over rice, garnish with basil, coriander, chillies, and lime wedges.
Notes
- Can I make this curry ahead? Yes, you can refrigerate for up to two days and reheat.
- Can I freeze this curry? Yes, freeze leftovers and reheat when needed.
- How to make this a mild curry? Adjust curry paste or use a milder option.
- Can I swap out the coconut milk? Yes, with chicken stock and cream, thickening if needed.
- I can’t find lemongrass paste. Substitute with lemongrass stalk or lemon zest.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 5g
- Sodium: 817mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0.1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 149mg
