Creamy, juicy, and packed with warm spices, Coconut Curry Chicken Meatballs are the kind of comfort food that feels fancy but cooks up in no time. Imagine tender chicken meatballs simmered in a velvety coconut curry sauce that clings to every bite — simple, satisfying, and perfect for weeknights or a relaxed weekend dinner. Fun fact: coconut milk was once traded like gold in some island communities, so you’re literally savouring a tropical legacy in this bowl.
This recipe stands out because it’s straightforward, uses pantry-friendly ingredients, and is family-approved — even picky eaters usually come back for seconds. If you like our slow cooker classics, you might also appreciate similar comforting flavors in this crockpot meatball recipe, but this version is quicker and silkier thanks to the coconut curry sauce. Ready to get cooking? You’ll love how quickly this comes together and how big the smiles are at the table.
What is Coconut Curry Chicken Meatballs?
What’s in a name? Coconut Curry Chicken Meatballs — could it be the coconut’s tropical hug mixed with curry’s punch wrapped around a cute little meatball? Why yes. It’s basically comfort food wearing vacation clothes. Where did the idea come from? Maybe someone tired of plain meatballs decided to give them a spa day in coconut cream and red curry paste.
Is it romantic? Well, as the old saying goes, “the way to a man’s heart is through his stomach.” Whether you’re cooking for a date or a hungry family, this dish makes an easy, impressive dinner. Give it a try — you might just find yourself making it a weekly favorite.
Why You’ll Love This
- Creamy, aromatic curry sauce: The coconut milk and red curry paste combine into a silky sauce that’s rich without being heavy. It clings to every meatball, delivering deep, satisfying flavor in each bite.
- Budget-friendly and fast: Ground chicken is an economical protein, and this recipe uses simple, common ingredients you likely already have. It’s a great way to make a restaurant-style dish at home for less.
- Customizable toppings and sides: A squeeze of lime and fresh cilantro brighten the dish, and you can add sliced chilies or crunchy peanuts for texture. If you enjoyed the flavor profile, try pairing it with something hearty like our buffalo chicken pasta bake for a fun fusion dinner night.
This recipe is comforting, quick to prepare, and full of flavor — what’s not to love? Make it tonight and enjoy the compliments.
How to Make:
Quick Overview
This recipe is easy to assemble and cooks quickly. The meatballs are tender and juicy thanks to the egg and breadcrumbs, and the coconut curry sauce is the standout: creamy, slightly sweet, and nicely spiced. Prep time is about 15 minutes, cooking about 15–20 minutes, so you’re looking at roughly 30–35 minutes total from start to finish.
Ingredients
- 1 lb (450g) ground chicken
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Juice of half a lime
- Fresh cilantro, chopped, for garnish
Directions
- In a medium bowl, combine ground chicken, egg, breadcrumbs, minced garlic, minced ginger, and a generous pinch of salt and pepper. Mix gently until just combined — avoid overmixing to keep meatballs tender.
- Shape the mixture into 1-inch meatballs using your hands or a small scoop. You should get about 18–20 meatballs depending on size.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving space between them. Cook, turning occasionally, until browned on all sides — about 6–8 minutes. They don’t need to be fully cooked through at this stage.
- In the same skillet, pour in the coconut milk. Whisk in 2 tablespoons red curry paste, 1 tablespoon soy sauce, and 1 teaspoon brown sugar until the sauce is smooth and the curry paste is fully incorporated.
- Bring the sauce to a gentle simmer, then return the browned meatballs to the skillet. Spoon sauce over the meatballs, reduce heat to medium-low, and simmer uncovered for 8–10 minutes, or until meatballs are cooked through and the sauce has slightly thickened.
- Finish with the juice of half a lime and a final stir. Taste and adjust seasoning with salt, pepper, or an additional splash of soy sauce if needed.
- Serve hot, garnished with chopped fresh cilantro.
What to Serve With
- Steamed jasmine or basmati rice to soak up the creamy curry sauce.
- Coconut rice for extra tropical flair (substitute some of the cooking water with coconut milk).
- Cauliflower rice or quinoa for a lighter, lower-carb option.
- A crisp cucumber and carrot salad dressed with lime and fish sauce for a refreshing contrast.
- Naan or crusty bread to mop up the sauce.
- Drinks: a chilled Riesling, light beer, or lime-mint iced tea pair beautifully.
Top Tips for Perfecting
- Meat texture: Don’t overwork the mixture when combining ingredients — overmixing makes meatballs dense. Mix just until everything comes together.
- Browning: Get a good brown crust on the meatballs before simmering. This adds depth of flavor and a pleasant texture.
- Curry paste: Adjust the amount of red curry paste to your spice tolerance. Start with 2 tablespoons for medium heat; reduce to 1 tablespoon for mild, or add more for extra kick.
- Coconut milk: Use full-fat coconut milk for a richer sauce; light coconut milk will work but be thinner.
- Make ahead: You can shape the meatballs and refrigerate for a few hours before cooking, or freeze them raw on a tray then transfer to a bag for up to 3 months.
- Watch the salt: Soy sauce and curry paste add salt, so taste the sauce before adding extra.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, freeze the cooked meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of water or coconut milk if the sauce has thickened too much. You can also reheat in the microwave in 30-second bursts, stirring between intervals.
- Serving after reheating: Freshen with a squeeze of lime and more cilantro to brighten the flavors after reheating.
FAQs
What kind of ground meat works best for these meatballs?
Ground chicken is ideal for a light texture and neutral flavor, but you can substitute ground turkey or a mix of pork and chicken for a richer taste.
Can I make these meatballs gluten-free?
Yes. Replace regular breadcrumbs with gluten-free breadcrumbs or almond flour. Check that your soy sauce is gluten-free (tamari is a great substitute).
How spicy are these meatballs?
They’re mildly spicy with 2 tablespoons of red curry paste. Reduce the curry paste for a milder dish or add a pinch of chili flakes for more heat.
Can I bake the meatballs instead of frying?
Yes. Bake meatballs at 400°F (200°C) on a parchment-lined baking sheet for 12–15 minutes until browned and cooked through, then simmer in the sauce for 5–7 minutes.
Is there a dairy-free option?
This entire recipe is already dairy-free because it uses coconut milk instead of cream. It’s naturally suitable for dairy-free diets.
Can I double the recipe?
Absolutely. Use a larger skillet or work in batches to brown the meatballs, then combine everything in a larger pan to simmer.
Conclusion
This Coconut Curry Chicken Meatballs recipe is a winner for busy nights and cozy dinners alike — creamy, flavorful, and surprisingly quick to prepare. It proves that weeknight cooking can be both simple and impressive. If you want to compare variations or get inspired by similar recipes, check out this version from Coconut Curry Baked Chicken Meatballs | The Bewitchin’ Kitchen and another tasty take at Coconut Curry Chicken Meatballs – A Saucy Kitchen. Give this recipe a try, share it with friends, and enjoy the warm, comforting flavors!
Coconut Curry Chicken Meatballs
Equipment
- Mixing Bowl
- Skillet
Ingredients
Meatball Ingredients
- 1 lb Ground chicken Use lean ground chicken for best results.
- 1 large Egg Lightly beaten.
- 1/4 cup Breadcrumbs Regular or gluten-free breadcrumbs.
- 2 cloves Garlic Minced.
- 1 tablespoon Fresh ginger Minced.
- Salt and pepper To taste.
- 1 tablespoon Olive oil For cooking meatballs.
Curry Sauce Ingredients
- 1 can (14 oz) Coconut milk Full-fat for richer sauce.
- 2 tablespoons Red curry paste Adjust for spice preference.
- 1 tablespoon Soy sauce Use gluten-free if needed.
- 1 teaspoon Brown sugar For sweetness.
- 1/2 lime Juice Freshly squeezed.
- Fresh cilantro Chopped, for garnish.
Instructions
- In a medium bowl, combine ground chicken, egg, breadcrumbs, minced garlic, minced ginger, and a generous pinch of salt and pepper. Mix gently until just combined — avoid overmixing to keep meatballs tender.
- Shape the mixture into 1-inch meatballs using your hands or a small scoop. You should get about 18–20 meatballs depending on size.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving space between them. Cook, turning occasionally, until browned on all sides — about 6–8 minutes. They don’t need to be fully cooked through at this stage.
- In the same skillet, pour in the coconut milk. Whisk in 2 tablespoons red curry paste, 1 tablespoon soy sauce, and 1 teaspoon brown sugar until the sauce is smooth and the curry paste is fully incorporated.
- Bring the sauce to a gentle simmer, then return the browned meatballs to the skillet. Spoon sauce over the meatballs, reduce heat to medium-low, and simmer uncovered for 8–10 minutes, or until meatballs are cooked through and the sauce has slightly thickened.
- Finish with the juice of half a lime and a final stir. Taste and adjust seasoning with salt, pepper, or an additional splash of soy sauce if needed.
- Serve hot, garnished with chopped fresh cilantro.