Coconut Curry Chicken Meatballs (Ready in 30mins)

Creamy, cozy, and full of bold flavor – an easy weeknight dinner the whole family will love.

If you're craving something warm, comforting, and just a little bit exotic, this Coconut Curry Chicken Meatball recipe is your new go-to. These tender meatballs are simmered in a rich, creamy coconut curry sauce that’s bursting with flavor from garlic, ginger, and red curry paste. Served over a bed of fluffy white rice, it’s the kind of dish that tastes like it took hours to make—but only takes about 30 minutes from start to finish.

This dish strikes a balance between comfort food and fresh, zesty flavor, making it a crowd-pleaser for both weeknights and special gatherings. The coconut milk adds a luscious, velvety texture, while the curry paste brings just enough warmth without overwhelming heat. Bonus: it’s also meal prep and freezer friendly, making leftovers a total win.

Why You’ll Love This Dish

• Quick & Easy – On the table in under 30 minutes.

• Family-Friendly – Mild curry flavor even picky eaters can enjoy.

• Meal Prep Gold – Make ahead and reheat beautifully.

• Customizable – Swap in turkey, add extra spice, or serve with different grains.

Tips for Success

• Don’t overwork the meatball mix – Just combine until it holds together; overmixing makes them tough.

• Brown the meatballs first – It adds a lovely caramelized flavor and helps them hold up in the sauce.

• Taste your curry paste – Heat levels vary by brand, so start small and adjust to your spice preference.

• Make it lighter – Swap white rice for quinoa, brown rice, or cauliflower rice for a lower-carb option.

What to Serve With Coconut Curry Meatballs

These meatballs are delicious all on their own, but here are some simple pairings to round out your plate:

• Steamed or roasted broccoli

• Garlic sautéed spinach

• A light cucumber salad

• Toasted naan bread for scooping

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.

Making the Most of This Recipe

1. Choosing the Right Curry Paste:
Not all curry pastes are created equal. For this recipe, red curry paste offers a great balance of warmth and flavor without overwhelming heat. If you're new to curry paste, start with 1 tablespoon and build from there. Thai Kitchen is a mild, widely available option, while brands like Mae Ploy pack more punch.

2. Can I Use a Different Protein?
Yes! This recipe works just as well with ground turkey, ground pork, or even plant-based ground for a vegetarian twist. Just be sure to adjust cooking time and moisture as needed—leaner meats may need a splash of oil in the mix.

3. Coconut Milk Matters:
Use full-fat canned coconut milk for the creamiest sauce. Light versions will work but result in a thinner consistency. Avoid the boxed "beverage" types—they're too diluted for cooking.

4. Meal Prep Friendly:
These meatballs are a dream for meal prep. You can roll them ahead of time and refrigerate (or freeze) until ready to cook. The sauce also stores well separately and can be reheated gently without breaking.

5. Add Veggies to Make It a Bowl:
Make this a one-bowl dinner by adding quick-cooking veggies like snap peas, baby spinach, zucchini, or shredded carrots right into the sauce during the last 5 minutes of cooking.

6. Hosting Tip:
Serving a crowd? Double the recipe and keep the meatballs warm in a slow cooker on low heat. It’s an easy and impressive main course for casual gatherings or dinner parties!

These Coconut Curry Chicken Meatballs are everything I love in a dinner recipe: quick, flavorful, cozy, and completely satisfying. Whether you’re cooking for yourself or feeding a family, this dish brings the perfect combination of comfort and crave-worthy flavor to the table.

Yield: 12 Servings

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Coconut Curry Chicken Meatballs

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Tender chicken meatballs simmered in a rich, fragrant coconut curry sauce and served over a bed of white rice. This dish is easy to make, packed with flavor, and perfect for a weeknight dinner or a cozy meal prep option.

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Ingredients

For the Chicken Meatballs

• 3 lb (1350g) ground chicken
• 6 cloves garlic, minced
• 3 tsp fresh ginger, grated
• 3 small onion, finely grated or minced
• 1 ½ cup panko breadcrumbs
• 3 large egg
• 3 tbsp lime juice (optional, for brightness)
• 3 tbsp soy sauce
• 1 ½ tsp salt
• 1 ½ tsp black pepper
• 3 tbsp oil, for browning

For the Coconut Curry Sauce

• 3 tbsp oil (coconut or olive)
• 3 clove garlic, minced
• 3 tsp fresh ginger, grated
• 1–6 tbsp red curry paste (adjust to spice preference)
• 3 can (42 oz) full-fat coconut milk
• 3 tsp soy sauce
• 3 tsp brown sugar or honey
• Juice of1 ½ a lime
• Salt, to taste

To Serve

• 6 cups cooked white rice
• Fresh cilantro, lime wedges, or chili flakes for garnish (optional)

Instructions

1. In a large bowl, combine ground chicken, garlic, ginger, onion, breadcrumbs, egg, lime juice, soy sauce, salt, and pepper. Mix just until combined (don’t overwork).
2. Roll into ~16 small meatballs using your hands or a cookie scoop.
3. Heat oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides, about 5–6 minutes total. Remove and set aside (they don’t need to be cooked through yet).
4. In the same skillet, add more oil if needed. Sauté garlic and ginger for 1 minute.
5. Stir in red curry paste and cook for 30 seconds to release its flavor.
6. Add coconut milk, soy sauce, brown sugar, and lime juice. Stir well and bring to a gentle simmer.
7. Return meatballs to the skillet and cover with sauce.
8. Simmer on low heat for 10–12 minutes, or until meatballs are fully cooked (internal temp should be 165°F / 74°C).
9. Taste and adjust seasoning if needed (add a pinch of salt or a squeeze of lime).
10. Spoon meatballs and sauce over steamed white rice.
11. Garnish with chopped cilantro, lime wedges, or a sprinkle of chili flakes for heat.

Notes

Variations:

Spice it up: Add more curry paste or a chopped red chili to the sauce for a spicier kick.

Swap the protein: Works well with ground turkey or even ground tofu for a vegetarian option.

Meal prep friendly: Stores well in the fridge for up to 3 days. Reheat gently to keep the sauce smooth.

Low-carb option: Serve with cauliflower rice or sautéed greens instead of white rice.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.