Introduction
This dish brings the vibrant essence of Thai cuisine right to your kitchen. Juicy chicken meatballs infused with ginger, garlic, lime, and Thai herbs are simmered gently in a velvety coconut curry sauce. The result is a rich, comforting, and aromatic meal that pairs beautifully with jasmine rice or rice noodles. Whether you’re craving something cozy or looking to explore Thai flavors, this recipe hits the perfect balance of heat, sweetness, and savory depth.
Ingredients
For the Chicken Meatballs:
- 500g (1 lb) ground chicken (preferably thigh)
- 2 cloves garlic, minced
- 1 small knob ginger (1 tsp), grated
- 2 spring onions, finely sliced
- 2 tbsp fresh coriander, chopped
- 1 tbsp fish sauce
- 1 tsp soy sauce
- Zest of 1 lime
- 1/2 tsp chili flakes (optional)
- 1/3 cup panko breadcrumbs
- 1 egg
- 1 tbsp sesame oil (for frying)
For the Coconut Curry Sauce:
- 1 tbsp vegetable oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp Thai red curry paste (adjust to taste)
- 400ml (14 oz) can of full-fat coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Juice of 1/2 lime
- 1 small red chili, sliced (optional, for extra heat)
- Fresh Thai basil or coriander for garnish
Instructions
Step 1: Make the Chicken Meatballs
- In a large bowl, combine all meatball ingredients: ground chicken, garlic, ginger, spring onions, coriander, fish sauce, soy sauce, lime zest, chili flakes, breadcrumbs, and egg.
- Mix gently until just combined — don’t overwork the meat.
- With wet hands, form into small meatballs (about 1.5 inches wide). You should get around 18-20 meatballs.
- Heat sesame oil in a large skillet over medium heat. Sear the meatballs in batches until golden brown on all sides (about 2-3 minutes per side). They don’t need to be fully cooked — they’ll finish cooking in the curry.
- Remove from skillet and set aside on a plate.
Step 2: Make the Coconut Curry
- In the same pan, add a touch of oil if needed. Sauté the shallots for 2 minutes until translucent.
- Add the garlic and ginger, cooking for another 30 seconds.
- Stir in the red curry paste and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir to combine. Bring to a simmer.
- Add the fish sauce, brown sugar, lime juice, and sliced chili (if using).
- Carefully return the meatballs to the pan. Simmer for 10–12 minutes, or until the meatballs are fully cooked and the sauce has thickened slightly.
Method Summary
- Mix and shape chicken meatballs.
- Sear meatballs until golden.
- Make a fragrant coconut curry base with red curry paste and aromatics.
- Simmer meatballs in curry sauce until cooked through.
- Finish with herbs and a squeeze of lime.
To Serve
- Serve over steamed jasmine rice, rice noodles, or coconut-infused rice.
- Garnish with fresh coriander, Thai basil, and extra chili slices if desired.
- Optional: A side of quick-pickled cucumbers or a fresh Thai salad to cut through the richness.
Tips & Variations
- Milder Option: Use yellow curry paste for a milder, sweeter version.
- Vegetarian Swap: Substitute chicken with mashed chickpeas or firm tofu, and use soy sauce instead of fish sauce.
- Meal Prep: Make the meatballs ahead and freeze; thaw and simmer in fresh curry when ready.