Dinner

Coconut Curry Meatballs Recipe

Name: Coconut Curry Meatballs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb ground chicken; ¼ cup panko breadcrumbs; 1 large egg; 2 garlic cloves, grated; 1½ tsp grated fresh ginger; 2 tsp fish sauce (divided); ½ tsp kosher salt; 1 tbsp neutral oil (such as vegetable or canola oil); 1 garlic clove, minced; 1 tbsp grated fresh ginger; 2 tbsp red curry paste; 1 can (13.5 oz) full-fat coconut milk; 1 tsp light brown sugar; Juice of 1 lime; ¼ cup chopped fresh cilantro

ByLila Prescott October 17, 2026October 17, 2026

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Introduction

This Coconut Curry Meatballs recipe offers a vibrant blend of flavors with tender chicken meatballs simmered in a rich, creamy coconut curry sauce. Perfect for a quick weeknight dinner, it combines the warmth of red curry paste with fresh lime and cilantro for a deliciously satisfying meal.

The image shows a close-up of round, textured meatballs covered in a thick, orange-brown curry sauce. The meatballs are arranged closely together in a shallow white bowl, with fresh green cilantro leaves scattered on top for garnish. A half-cut lime with light green flesh is placed near the top right corner of the bowl. The surface underneath the bowl has a white marbled texture. The sauce looks smooth and creamy, enveloping the meatballs evenly and creating a warm, appetizing appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
¼ cup panko breadcrumbs

1 large egg
3 garlic cloves

1 tbsp grated fresh ginger
2 tsp fish sauce

½ tsp kosher salt
1 tbsp neutral oil
2 tbsp red curry paste

1 can (13.5 oz) full-fat coconut milk
1 tsp light brown sugar
Juice of 1 lime

¼ cup chopped fresh cilantro

Instructions

Step 1: In a large bowl, combine ground chicken, panko breadcrumbs, egg, 2 grated garlic cloves, 1½ teaspoons grated ginger, 1 teaspoon fish sauce, and kosher salt. Mix until just combined, then roll into 16 to 18 meatballs about 1 inch wide. Set aside.
Step 2: Heat neutral oil in a skillet over medium-high heat. Sear the meatballs in batches for 2 to 3 minutes on each side until golden brown on two sides. Transfer the meatballs to a plate.

Step 3: Reduce the heat to medium. Add the remaining minced garlic and ginger to the skillet and cook for 30 seconds. Stir in the red curry paste and cook for 1 minute until fragrant.
Step 4: Pour in the coconut milk, scraping the bottom of the pan to release any browned bits. Add the remaining 1 teaspoon fish sauce and brown sugar. Return the meatballs to the skillet, bring the mixture to a gentle simmer, and cook for 12 to 15 minutes until the meatballs reach an internal temperature of 165°F.
Step 5: Remove the skillet from heat. Stir in the lime juice and chopped cilantro. Serve the meatballs and sauce over steamed rice for a complete meal.

Tips & Variations

For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
If you prefer a milder curry, reduce the red curry paste to 1 tablespoon or use a mild yellow curry paste instead.
Add finely chopped vegetables like bell peppers or spinach to the meatball mixture for extra nutrition.

Garnish with additional fresh cilantro or sliced green onions for a fresh finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken when chilled—add a splash of coconut milk or water when reheating to loosen it.

How to Serve

The image shows a close-up of a bowl filled with round, golden-brown kofta balls sitting in a smooth, rich orange-brown curry sauce. The kofta balls have a slightly textured surface and are evenly placed in the sauce. Small, bright green cilantro leaves are scattered on top, adding a fresh contrast. In the top right corner, there is a half slice of lime with a pale green color. The bowl is white and is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef or pork instead of chicken?

Yes, ground beef or pork can be substituted for chicken. Keep in mind the cooking time may vary slightly depending on the type of meat and fat content.

Is fish sauce necessary in this recipe?

Fish sauce adds a depth of umami flavor typical in Thai curries, but if you prefer, you can substitute with soy sauce or leave it out for a milder taste.