These chicken meatballs in coconut curry sauce are cozy, aromatic, and irresistibly satisfying.

Pan-seared until golden and simmered in a velvety Thai-inspired coconut curry, they’re the kind of dish that turns an ordinary night into something special.

Serve them over jasmine rice or with warm naan to soak up every rich, spiced spoonful.

Why You’ll Love This Recipe

Flavor-packed meatballs – Tender, juicy, and seasoned with garlic, ginger, soy sauce, and herbs.

Rich coconut curry sauce – Creamy and fragrant with curry paste, turmeric, and fresh vegetables.

One-pan comfort food – Everything cooks together in one skillet for easy cleanup.

Great with rice or bread – Perfect for soaking up the sauce.

Freezer-friendly – Prep in advance and reheat for busy weeknights.

What You’ll Need (Ingredient Highlights)

Ground chicken – Lean but flavorful, great for soaking up seasonings.

Panko breadcrumbs + egg – Helps bind and keep meatballs juicy.

Garlic + ginger – Fresh aromatics that boost every bite.

Soy sauce + fish sauce – Deep umami flavor.

Coconut milk – The creamy base of the curry sauce.

Red curry paste + turmeric – Thai-inspired spices for heat and depth.

Tomatoes, bell pepper, carrots – Adds color, texture, and natural sweetness.

Pro Tips Before You Start

Don’t overmix the meatball mixture – Gently combine ingredients to keep them tender.

Sear the meatballs first – This locks in moisture and adds a golden crust.

Taste the curry before serving – Adjust lime, sugar, or fish sauce as needed.

Use full-fat coconut milk – For the richest, creamiest texture.

Garnish well – Basil and cilantro add freshness and aroma.

How to Make Chicken Meatballs in Coconut Curry Sauce

Step 1: Prepare the Meatballs

In a mixing bowl, combine ground chicken, panko, egg, garlic, ginger, soy sauce, fish sauce, salt, pepper, cilantro, and green onions.

Gently mix until just combined, then shape into small 1-inch meatballs.

Heat a bit of oil in a skillet over medium heat.

Sear the meatballs in batches for about 3–4 minutes per side until golden brown.

Transfer to a plate and set aside.

Step 2: Make the Coconut Curry Sauce

In the same skillet, add a little more oil if needed.

Sauté chopped onion for 2–3 minutes until softened.

Add garlic and ginger, stirring for another minute.

Stir in red curry paste and turmeric, letting it bloom for 1 minute.

Pour in coconut milk and chicken broth, stirring to combine.

Season with fish sauce, brown sugar, and lime juice.

Add cherry tomatoes, bell pepper, and carrots.

Simmer for about 5 minutes until the vegetables begin to soften.

Step 3: Simmer the Meatballs

Return the seared meatballs to the skillet, nestling them into the curry sauce.

Cover the pan and let everything simmer on low for 10–12 minutes, or until the meatballs are fully cooked through (internal temp: 165°F / 75°C).

Gently stir occasionally to prevent sticking.

Step 4: Serve and Garnish

Taste the sauce and adjust seasoning if needed—add a splash of lime, sugar, or fish sauce to balance flavors.

Garnish with fresh chopped basil and cilantro.

Serve hot with fluffy jasmine rice or warm naan for a comforting, complete meal.

What to Serve It With

Steamed jasmine or basmati rice – Soaks up the curry beautifully.

Warm naan or roti – Great for scooping.

Pickled cucumber or onions – Adds crunch and acidity.

Simple green salad – To lighten things up.

Variations / Substitutions

Use ground turkey or pork – Works just as well if you’re out of chicken.

Add chili flakes or sriracha – For an extra spicy kick.

Toss in baby spinach or peas – For added greens.

Switch curry paste – Try green or yellow curry paste for different flavors.

Make it dairy-free – Already naturally dairy-free!

Storage & Leftovers

Refrigerate – Store leftovers in an airtight container for up to 4 days.

Freeze – Freeze meatballs and sauce separately in airtight containers for up to 2 months.

Reheat – Warm gently on the stovetop or microwave, adding a splash of broth if needed to thin the sauce.

FAQs

Can I make this dish ahead of time?
Yes! You can prepare the meatballs and curry sauce up to 2 days in advance.

Is red curry paste very spicy?
It has a moderate heat level. You can reduce the amount or use a milder curry if needed.

Can I use regular breadcrumbs instead of panko?
Yes, though panko gives a lighter texture.

Can I bake the meatballs instead?
Absolutely. Bake at 400°F for 15–18 minutes until golden and cooked through.

How will I know when the meatballs are done?
They should be firm and reach 165°F inside.

Is it okay to use light coconut milk?
You can, but the sauce will be less creamy and rich.

What other vegetables can I use?
Snow peas, zucchini, or mushrooms are great swaps or additions.

Final Thoughts

This is one of those dishes that feels both comforting and exciting.

The chicken meatballs are tender and juicy, and the coconut curry is velvety and full of warmth.

Whether you’re serving it on a chilly evening or for a casual dinner with friends, this one-pan meal is always a win.