Coconut Curry Chicken Meatballs: A Flavor-Packed Delight

Coconut curry chicken meatballs are a perfect blend of rich, aromatic flavors and wholesome comfort. Imagine tender, juicy chicken meatballs simmered in a creamy coconut curry sauce infused with ginger, garlic, and the kick of red curry paste. Whether you’re preparing a family dinner or hosting friends, this recipe will surely become a favorite.

Why You’ll Love Coconut Curry Chicken Meatballs

This dish combines the warmth of comfort food with the exotic flair of Thai-inspired flavors. The juicy chicken meatballs soak up the aromatic curry sauce, while the vibrant spices transport your taste buds to another world. Plus, it’s surprisingly simple to make with ingredients you may already have in your pantry.

Ingredients You’ll Need

To prepare coconut curry chicken meatballs, gather the following ingredients:

Category	Ingredients
For the Meatballs	1 large egg, 1 lb. ground chicken, 1/4 cup chopped fresh basil, 2 scallions (thinly sliced, divided), 1 red serrano chile (finely chopped, divided), 6 cloves garlic (finely chopped, divided), 1 (2″) piece ginger (peeled, finely chopped, divided), 1 Tbsp. red curry paste, 2 tsp. fish sauce, 1 tsp. reduced-sodium soy sauce, Kosher salt
For the Curry Sauce	2 Tbsp. neutral oil, 1 medium carrot (peeled, grated), 1/2 tsp. ground coriander, 1/2 cup low-sodium chicken broth, 1 (14-oz.) can coconut milk, 2 tsp. honey, 10 oz. frozen spinach (thawed), 1 Tbsp. fresh lime juice, 1 tsp. reduced-sodium soy sauce
For Serving	Cooked white rice, extra fresh basil for garnish

Step-by-Step Cooking Instructions

1. Make the Meatball Mixture

Start by preparing the chicken mixture:

• In a large bowl, combine the egg, ground chicken, basil, half the scallions, half the chile, half the garlic, half the ginger, and 1 tablespoon of red curry paste.
• Add the fish sauce and 1 teaspoon of soy sauce. Sprinkle in a pinch of kosher salt and mix everything thoroughly.

2. Shape and Chill

• Scoop the mixture into approximately 18 portions (2 tablespoons each) and arrange them on a parchment-lined baking sheet.
• Freeze for 5-10 minutes to firm up the meatballs.
• Roll them into uniform shapes and freeze again for another 5 minutes.

3. Cook the Meatballs

• Heat the neutral oil in a large stainless-steel skillet over medium heat.
• Place the meatballs in the skillet in a single layer, cooking them until browned on all sides and the internal temperature reaches 165°F (about 8 minutes).
• Transfer the cooked meatballs to a plate and set aside.

4. Prepare the Curry Sauce

• Lower the heat to medium-low and sauté the grated carrot in the skillet with a pinch of salt for 5 minutes.
• Increase the heat to medium and add the remaining scallions, chile, garlic, and ginger. Cook for 1-2 minutes until fragrant.
• Stir in the coriander and the remaining 2 tablespoons of curry paste. Cook until the paste darkens (about 2-3 minutes).

5. Build the Sauce

• Deglaze the pan with the chicken broth, scraping up any browned bits.
• Stir in the coconut milk and honey. Simmer gently for 5 minutes until the sauce slightly thickens.

6. Add Final Touches

• Stir in the spinach, lime juice, and the remaining 1 teaspoon of soy sauce.
• Return the meatballs to the skillet, spooning the sauce over them. Let them heat through for 2-3 minutes.

7. Serve and Enjoy

• Serve the meatballs and sauce over a bed of warm white rice.
• Garnish with fresh basil for a burst of color and flavor.

Tips for Perfect Coconut Curry Chicken Meatballs

• Use Fresh Ingredients: Fresh basil, ginger, and garlic elevate the dish with vibrant flavors.
• Don’t Overmix the Meatballs: Overworking the mixture can result in dense meatballs.
• Adjust Spice Levels: For a milder dish, reduce the amount of red curry paste or serrano chile.
• Consistency is Key: Chilling the meatballs helps them hold their shape during cooking.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~350 kcal
Protein	20g
Fat	25g
Carbohydrates	15g
Sodium	600mg

Serving Suggestions

Coconut curry chicken meatballs pair wonderfully with:

• Rice: Jasmine or basmati rice works best to absorb the flavorful sauce.
• Flatbread: Serve with naan or roti for an Indian-inspired twist.
• Vegetables: Roasted broccoli or steamed green beans make excellent sides.

FAQs About Coconut Curry Chicken Meatballs

1. Can I make this recipe ahead of time?
Yes! You can prepare the meatballs and curry sauce separately and refrigerate them for up to 2 days. Combine and reheat when ready to serve.

2. Is this dish freezer-friendly?
Absolutely. Freeze cooked meatballs and sauce in separate containers for up to 3 months. Thaw overnight in the fridge before reheating.

3. Can I substitute ground chicken?
Yes, ground turkey or pork work well as substitutes.

4. What can I use instead of red curry paste?
You can use yellow or green curry paste, though the flavor will vary slightly.

5. How can I make this dish vegetarian?
Replace the chicken with plant-based meat or tofu and use vegetable broth instead of chicken broth.

6. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and check labels on curry paste and fish sauce.

Conclusion: Your New Go-To Dinner

Coconut curry chicken meatballs are a delightful mix of bold flavors and satisfying textures. This easy recipe will impress your family or guests while introducing them to the aromatic world of coconut curry. Why not give it a try tonight?

Print