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Thai Red Curry Chicken Meatballs

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Chicken Meatballs
1 lb Organic Ground Chicken
3 tbsp, finely chopped Red Onion
1-2 tsp, grated Fresh Ginger Root
1-2, grated Garlic Cloves
1 tsp Kosher Salt
1 Egg Yolk
Thai Red Curry Sauce
1/2, chopped Red Onion
2 tsp, grated Fresh Ginger Root
2-3, chopped Carrots
2-3 tbsp Red Curry Paste
2 tbsp Roasted Red Chili Paste
15 oz can Full Fat Coconut Milk
2-3, chopped Spring Onion
2-4 tbsp, chopped Fresh Cilantro
1 Lime

Thai Red Curry Chicken Meatballs

Juicy meatballs in a thai inspired coconut curry sauce!

    • 45 minutes
    • Serves 4
    • Medium


    If you have not tried my Thai Red Curry Soup yet, you must! If you are more a meat lover, this recipe is even better! Combines my love for Thai spices, coconut milk and juicy chicken meatballs.



    Make The Meatballs

    Note: If you plan on serving these meatballs with rice, start by cooking the rice per packet instructions.

    Add all of the chicken meatball ingredients to a large bowl and mix well using a fork or clean hands. Form into small or medium size meatballs. I use a small ice cream scoop to ensure they are all about the same size.

    Heat up a large skillet with high sides and add 1-2 tbsp of vegetable or sunflower seed oil. Once the oil is hot, turn the heat down to medium and add the meatballs. Brown the meatballs for about 8-10 minutes, turning them once of twice for even browning. The meatballs do not need to be cooked through at this point. Once the meatballs are browned, move them to a plate.


    Cook The Vegetables

    To the skillet, add a bit more oil and the chopped onion and carrots. Sauté for a couple of minutes on medium heat then add the grated ginger.


    Add The Flavors

    Add the red curry paste and roasted red chili paste and stir to combine. The red curry paste provides a spicy element as well as color and the roasted red chili paste add spice and sweetness.

    Allow to cook for about 1 minute then add the coconut milk and stir to combine.


    Add The Meatballs back to the Skillet

    Next, add the meatballs to the sauce and allow the meatballs to finish cooking in the coconut curry sauce, about 5-7 minutes. To check if the meatballs are done, remove one meatball and cut in half. The cooking time will vary depending on the size of your meatballs.

    Once the meatballs are done, turn off the heat and taste for seasoning. At this point, I add a bit of salt and the juice of half or a whole lime. Very little salt is needed because both the meatballs and sauce are heavily flavored. Once seasoning has been adjusted, add chopped spring onion and cilantro.



    I like to serve these meatballs with short grain brown rice or rice noodles.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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