Description
Get ready to elevate your dinner with these rich and aromatic Coconut Chicken Meatballs—a creamy, savory twist on a classic comfort food. These Thai-inspired chicken meatballs are juicy, easy to make, and simmered in a luscious red curry coconut sauce. Perfect as a quick dinner, easy recipe for weeknights, or even meal prep food idea, this dish is a flavorful fusion of warm spices and fresh herbs. Serve over jasmine rice or cauliflower rice for a balanced healthy dinner or add it to your list of dinner ideas when you want something hearty, bold, and soul-soothing.
Ingredients
1 lb ground chicken
1/3 cup breadcrumbs
1 egg
2 tablespoons fresh cilantro, chopped
2 garlic cloves, minced
1 teaspoon grated ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon coconut oil
1/2 onion, finely chopped
1 red bell pepper, sliced thin
2 garlic cloves, minced
1 teaspoon grated ginger
2 tablespoons Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 teaspoon brown sugar
Juice of 1/2 lime
Fresh cilantro for garnish
Cooked jasmine rice or cauliflower rice
Sliced red chili
Instructions
1. In a bowl, combine ground chicken, breadcrumbs, egg, cilantro, garlic, ginger, salt, pepper, soy sauce, and lime juice. Mix until just combined.
2. Shape the mixture into 12–14 meatballs using damp or oiled hands.
3. Heat a skillet over medium heat, add oil, and sear meatballs until browned on all sides. Remove and set aside.
4. In the same pan, sauté onion and bell pepper until soft. Add garlic and ginger and cook until fragrant.
5. Stir in red curry paste and cook for 1 minute. Pour in coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine.
6. Return meatballs to the pan, cover, and simmer for 10–12 minutes until cooked through.
7. Remove lid and simmer for 2–3 more minutes to thicken sauce. Garnish with cilantro and serve hot over rice.
Notes
Use full-fat coconut milk for the richest flavor and texture—light versions may thin the sauce.
For a vegetarian version, use plant-based ground and skip the fish sauce or use a vegan alternative.
Let the sauce simmer uncovered at the end to deepen flavor and thicken to perfection.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 130mg
Keywords: coconut chicken meatballs, thai meatballs, creamy curry meatballs, easy dinner recipe, meal prep idea, healthy dinner