Coconut Curry Chicken Meatballs – Tender, Flavor-Packed & Comforting

These Coconut Curry Chicken Meatballs are a cozy, aromatic dish that brings together the comforting warmth of curry and the richness of coconut milk. Juicy chicken meatballs are infused with ginger, garlic, and spices, then gently simmered in a silky coconut curry sauce. Whether you’re preparing a quick family dinner or entertaining guests, this dish delivers restaurant-style flavor in every bite.

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Ingredients

For the Chicken Meatballs:

1 lb ground chicken

1/2 cup breadcrumbs

1 large egg

2 cloves garlic, minced

1/4 cup onion, finely diced

1 tbsp fresh ginger, minced

2 tsp curry powder

1/2 tsp ground cumin

Salt and pepper to taste

For the Coconut Curry Sauce:

1 can (14 oz) full-fat coconut milk

2 tbsp red curry paste (adjust to taste)

1 tbsp fish sauce

1 tbsp fresh lime juice

1 tbsp brown sugar

For Cooking & Garnish:

1 tbsp vegetable oil

1/4 cup fresh cilantro, chopped (for garnish)

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Instructions

Step 1: Prepare the Chicken Meatballs

In a large mixing bowl, combine ground chicken, breadcrumbs, egg, garlic, onion, ginger, curry powder, cumin, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.

Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20–24 meatballs.

Step 2: Brown the Meatballs

Heat vegetable oil in a large skillet over medium heat. Working in batches, sear the meatballs until golden brown on all sides and cooked through, about 3–4 minutes per side. Transfer to a plate and set aside.

Step 3: Make the Coconut Curry Sauce

In the same skillet (do not wipe it out), add the coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Stir well, scraping up any browned bits from the pan for extra flavor.

Bring the sauce to a gentle simmer and cook for 5–7 minutes, or until slightly thickened.

Step 4: Simmer the Meatballs

Return the cooked meatballs to the skillet. Spoon sauce over the top, cover partially, and simmer for another 5–7 minutes to allow the flavors to meld and the meatballs to soak up the sauce.

Step 5: Serve and Enjoy

Serve hot over steamed rice, jasmine rice, rice noodles, or even cauliflower rice for a low-carb option. Garnish with freshly chopped cilantro before serving.

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Tips & Variations

Boost the Veggies: Add finely grated carrots or chopped spinach to the meatball mixture for extra nutrition.

Spice Level: Adjust the red curry paste to your taste—start with 1 tbsp for mild, or go up to 3 tbsp for extra heat.

Make-Ahead Friendly: This dish stores beautifully in the fridge for up to 3 days. The flavors intensify as it sits, making leftovers even better.

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Why This Recipe Works

These Coconut Curry Chicken Meatballs offer the best of both worlds—comforting, homestyle texture with bold, exotic flavor. The creamy coconut sauce balances the warming spices with a hint of sweetness and citrusy zing. It’s an easy-to-love, one-pan dish that turns simple ingredients into something truly special.