Thai Red Curry Chicken Meatballs

Thai Red Curry Chicken Meatballs

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Adjust Servings:
Chicken Meatballs
1 pound Organic Ground Chicken
3 Tablespoons, finely chopped Red Onion
1 teaspoon, grated Fresh Ginger Root
1 teaspoon, grated Garlic Cloves
1 teaspoon Kosher Salt
1 Egg Yolk
Thai Red Curry Sauce
half of a large Red Onion
2 teaspoons, grated Fresh Ginger Root
2 large, chopped Carrots
2 Tablespoons Red Curry Paste
2 Tablespoons Roasted Red Chili Paste
15 oz can Full Fat Coconut Milk
2, chopped Spring Onion
2 Tablespoons, chopped Fresh Cilantro
1 Lime

Thai Red Curry Chicken Meatballs

Juicy meatballs in a thai inspired coconut curry sauce!

  • 45 minutes
  • Serves 4
  • Medium


  • Chicken Meatballs

  • Thai Red Curry Sauce



Juicy chicken meatballs swimming in the most flavorful Thai red curry sauce is what I crave once a week!

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! It combines my love for Thai spices, coconut milk and juicy chicken meatballs.

Here I am giving you my tips on how to make the best chicken meatballs, whether you end up making the sauce or not.



Make The Chicken Meatball Mixture

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.


Pan Fry The Chicken Meatballs


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 & Coconut Milk

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 easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. 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 social media via @foodbyjonister. Happy cooking and eating!

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4 Comments Hide Comments

I just made this for my 3 teenage boys and they LICKED their plates clean. Thank you for this delicious, gluten free, nutritious meal! It will definitely be in the weekly mix.

Speaking as a very experienced cook who has tried many different recipes, this is seriously one of the best recipes I’ve made. My family loved it. I stuck to the recipe, but I made a double recipe. And, I didn’t have the roasted red chili paste on hand, so I increased the red curry paste. The flavors really complement each other. I also made it with Carolina Yellow rice, which is a very light and fluffy rice, and fresh green beans and mushrooms. Try it–you’ll love it. Thanks for the awesome recipe!

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