Thai Chicken Meatballs (in Creamy Coconut Curry Sauce)

Weeknights just got a whole lot more delicious. These Thai Chicken Meatballs come together in a single skillet juicy, ginger-spiked meatballs simmered in a rich, creamy coconut curry sauce that tastes like it took hours but is ready in under 40 minutes. It’s the kind of flavor-packed, easy dinner your family will request on repeat.

Whether you’re feeding a busy household or meal-prepping for the week, this one-pan meal delivers bold Thai-inspired flavor with minimal cleanup. Serve it over jasmine rice, rice noodles, or cauliflower rice for a dinner that hits every time.

Why You’ll Love These Thai Chicken Meatballs

• Truly One-Pan: From browning the meatballs to finishing the sauce, everything happens in a single skillet. Less mess, less stress — just one pan to wash at the end.
• Incredibly Flavorful: Juicy, tender meatballs packed with garlic and fresh ginger, simmered in a fragrant red curry coconut sauce that’s creamy, bright, and deeply satisfying.
• Perfect for Meal Prep: The flavors deepen overnight, making this an ideal make-ahead dish. Cook once, enjoy all week.
• Easily Customizable: Gluten-free, dairy-free, and open to protein and vegetable swaps — this recipe adapts to almost any dietary need without sacrificing flavor.
• Kid-Friendly and Crowd-Pleasing: The coconut milk mellows the heat from the curry paste, giving you a sauce that’s bold but approachable for the whole family.

Key Ingredients & Substitutions

This recipe uses simple, widely available ingredients that come together to create something special. Here’s what you’ll need and how to adapt it to what you have on hand.

For the Meatballs

• Ground Chicken: The lean, mild base of this recipe. Ground turkey or ground pork are excellent substitutes and work interchangeably.
• Panko Breadcrumbs: Keeps the meatballs light and tender. For gluten-free, swap with gluten-free panko or almond meal.
• Egg: Acts as a binder. A flax egg (1 tbsp ground flaxseed + 3 tbsp water) works as a plant-based alternative.
• Fresh Garlic & Ginger: Non-negotiable for that authentic Thai flavor. Use fresh — the difference is noticeable.
• Soy Sauce: Adds depth and umami to the meatballs. Use tamari for a gluten-free version.
• Green Onions & Cilantro: Brighten up the mixture and add a fresh, herby note throughout.

For the Coconut Curry Sauce & Vegetables

• Coconut Milk (full-fat): Creates the creamy, rich base of the sauce. Light coconut milk works but produces a thinner result.
• Thai Red Curry Paste: The flavor powerhouse. It varies by brand — start with 1 tablespoon for mild heat, add more to taste.
• Soy Sauce or Tamari: Balances the sauce with a savory, salty depth.
• Fresh Lime Juice: Brightens the whole dish. Add it at the end to preserve its fresh flavor.
• Vegetables (Carrots, Red Bell Pepper, Snap Peas): Add color, texture, and nutrition. Swap freely with broccoli, zucchini, mushrooms, or bok choy.
• Avocado Oil: For searing the meatballs. Any neutral, high-smoke-point oil works.

Easy Recipe Swaps

• Make it Gluten-Free: Use tamari in place of soy sauce and swap regular panko for gluten-free panko or almond meal. Every other ingredient in this recipe is naturally gluten-free.
• Protein Options: Ground turkey, pork, or beef all work beautifully. Turkey is the closest in texture to chicken.
• Vegetable Variations: Use whatever you have — broccoli florets, sliced mushrooms, zucchini, or bok choy all complement the curry sauce.
• Adjust the Heat: Add a drizzle of sriracha or a pinch of red pepper flakes to the sauce for extra kick. Or pull back the curry paste for a milder version.
• Dairy-Free Note: This recipe is naturally dairy-free when made with full-fat coconut milk as directed.

How to Make Thai Chicken Meatballs (Step-by-Step)

Step 1: Mix the Meatballs

In a large bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, green onions, and cilantro. Mix until the ingredients are just combined — this is the most important step. Over-mixing develops the proteins in the meat and leads to dense, tough meatballs. A few turns with your hands or a spatula until everything comes together is all you need.

Step 2: Form the Meatballs

Using a cookie scoop or tablespoon, portion the mixture into uniform 1-inch balls and roll gently between your palms. Uniform sizing is key — it ensures all the meatballs cook at the same rate. You should get about 20–24 meatballs from this recipe. Wet your hands slightly if the mixture is sticking.

Step 3: Brown the Meatballs

Heat avocado oil in a large skillet over medium-high heat until shimmering. Add the meatballs in a single layer — don’t crowd the pan. Let them sear undisturbed for 1–2 minutes per side until a golden-brown crust forms. You’re not cooking them through at this stage, just building color and flavor. Work in batches if needed, then remove and set aside.

Step 4: Sauté the Aromatics and Vegetables

In the same skillet (don’t wipe it out — those browned bits are flavor), reduce heat to medium. Add a touch more oil if needed, then sauté onion, garlic, and ginger for 1–2 minutes until fragrant. Add the harder vegetables like carrots and bell pepper and cook for another 2–3 minutes until slightly softened. Snap peas or other quick-cooking vegetables can go in later with the sauce.

Step 5: Make the Coconut Curry Sauce

Add the red curry paste to the skillet and stir for 30 seconds to bloom it in the residual oil — this activates its aromatic compounds. Pour in the coconut milk, soy sauce, and a squeeze of lime juice. Stir to combine and bring to a gentle simmer. Taste the sauce here and adjust seasoning: more curry paste for heat, more lime for brightness, more soy for saltiness.

Step 6: Simmer the Meatballs in the Sauce

Return the browned meatballs to the skillet and nestle them into the sauce. Simmer gently over medium-low heat for 8–10 minutes, turning the meatballs once halfway through, until cooked through. Use a meat thermometer to confirm the internal temperature has reached 165°F. Avoid a rolling boil — a vigorous simmer will cause the coconut milk to break and lose its creamy texture. Garnish with fresh cilantro and a final squeeze of lime before serving.

Pro Tips for the Best Results

• Don’t Over-Mix the Meatball Mixture: Mix just until combined. Over-working the ground chicken activates proteins that make the meatballs dense and chewy rather than light and tender.
• Get a Good Sear: A hot skillet and dry hands = a beautiful golden crust. That crust adds layers of flavor to the entire dish. Don’t rush it, and don’t move the meatballs before they release naturally from the pan.
• Simmer Gently: Keep the heat at a low simmer when the meatballs are in the sauce. High heat will break the coconut milk and turn your silky sauce grainy.
• Use a Meat Thermometer: Ground chicken can look cooked before it is. A quick check to 165°F removes all guesswork and ensures food safety every time.
• Taste the Sauce Before Serving: Every brand of red curry paste has different heat levels. Taste and adjust as you go — this is where you dial in the dish to your preference.

Serving Suggestions

The creamy coconut curry sauce is meant to be soaked up by something delicious underneath. Here are four great ways to serve these Thai chicken meatballs:

• Classic — Over Jasmine or Brown Rice: Fluffy jasmine rice is the traditional pairing and perfect for soaking up every drop of sauce. Brown rice adds a nutty flavor and extra fiber.
• Noodle Bowl: Toss the meatballs and sauce over cooked rice noodles or soba noodles for a heartier, slurp-worthy bowl.
• Low-Carb: Serve over cauliflower rice or in butter lettuce cups for a light, grain-free option that still satisfies.
• Bowl-Style: Layer over quinoa with shredded cabbage, cucumber ribbons, and a drizzle of sriracha for a fresh, colorful grain bowl.

Storage & Meal Prep Instructions

These meatballs are even better the next day, making them an ideal dish to batch cook.

To Store

Let the meatballs cool completely before transferring to an airtight container. Store in the refrigerator for up to 4–5 days. The sauce will thicken slightly overnight — add a splash of water or broth when reheating to bring it back to the right consistency.

To Freeze

Transfer cooled meatballs and sauce to a freezer-safe, airtight container or zip-lock bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For best results, freeze the meatballs and sauce together so the meatballs stay moist as they thaw.

To Reheat

Reheat gently on the stovetop over medium-low heat, adding a splash of water, broth, or coconut milk to loosen the sauce. You can also microwave in 60-second intervals, stirring between each, until heated through. Avoid high heat — it can cause the sauce to separate.

Frequently Asked Questions

Can I make these Thai chicken meatballs ahead of time?

Yes — these are ideal for meal prep. You can form the raw meatballs up to 24 hours in advance and refrigerate them covered until ready to cook. Alternatively, make the full dish and store it in the fridge for up to 5 days. The flavors deepen beautifully overnight.

Can I freeze Thai chicken meatballs?

Absolutely. Let them cool completely, then transfer to a freezer-safe container with the sauce. Freeze for up to 3 months and thaw overnight in the fridge before reheating on the stovetop over low heat.

How do I know when the meatballs are fully cooked?

The safest and most accurate way is to use a meat thermometer — ground chicken is fully cooked when the internal temperature reaches 165°F. Visual cues like opaque color and firm texture can help, but the thermometer removes all guesswork.

Can I make this recipe gluten-free?

Yes, easily. Swap the soy sauce for tamari (same flavor, gluten-free), and use gluten-free panko breadcrumbs or almond meal in place of regular panko. Every other ingredient in the recipe is naturally gluten-free.

What can I substitute for coconut milk?

Full-fat coconut milk creates the richest, creamiest sauce, but light coconut milk works in a pinch — expect a slightly thinner result. You can also use a combination of coconut cream and water. Dairy-based cream or half-and-half will change the flavor profile significantly.

Can I use a different protein?

Yes. Ground turkey is the closest alternative to ground chicken in texture and flavor. Ground pork adds a slightly richer, fattier taste. Ground beef works but gives the dish a heartier, less delicate profile.

Can I substitute the egg in the meatball mixture?

A flax egg works well as a binder: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes before adding it to the meatball mixture. The texture will be nearly identical.

Recipe Card: Thai Chicken Meatballs in Coconut Curry Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Calories: Approx. 420 per serving (with sauce, without rice)

Ingredients — Meatballs

• 1 lb ground chicken
• 1/3 cup panko breadcrumbs (or GF panko / almond meal)
• 1 large egg
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce (or tamari)
• 2 green onions, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Ingredients — Sauce & Vegetables

• 1 tbsp avocado oil (or neutral oil)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1–2 tbsp Thai red curry paste (adjust to taste)
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp soy sauce or tamari
• 1 tbsp fresh lime juice (plus more to taste)
• 1 medium carrot, thinly sliced
• 1 red bell pepper, sliced
• 1 cup snap peas

Instructions

1. In a large bowl, combine all meatball ingredients. Mix until just combined — do not over-mix.
2. Roll into 1-inch balls using a cookie scoop or by hand. You should get about 20–24 meatballs.
3. Heat oil in a large skillet over medium-high heat. Sear meatballs for 1–2 minutes per side until golden. Remove and set aside.
4. In the same skillet, sauté onion, garlic, ginger, carrots, and bell pepper over medium heat for 2–3 minutes.
5. Add curry paste and stir for 30 seconds. Pour in coconut milk, soy sauce, and lime juice. Stir and simmer.
6. Return meatballs to the pan. Simmer gently over medium-low heat for 8–10 minutes, until internal temperature reaches 165°F.
7. Add snap peas in the last 2 minutes of cooking. Garnish with cilantro, green onions, and lime. Serve immediately.

Recipe Notes

• Gluten-Free: Use tamari + gluten-free panko or almond meal.
• Protein Swap: Ground turkey or pork work great.
• Spice Level: Start with 1 tbsp curry paste; add more after tasting.
• Storage: Airtight container in the fridge up to 5 days; freezer up to 3 months.
• Reheat: Stovetop over medium-low with a splash of broth or water.

More Easy Weeknight Dinners

Loved this recipe? Here are a few more one-pan meals and Thai-inspired dishes to try next:

• Thai Basil Chicken (Pad Krapow Gai)
• One-Pan Coconut Curry with Chickpeas
• Ground Turkey Lettuce Wraps with Ginger-Sesame Sauce
• Baked Chicken Meatballs with Lemon Herb Sauce
• Red Curry Noodle Soup

Tried this recipe? Leave a comment below and let us know how you served yours — over rice, noodles, or something unexpected? We’d love to hear your favorite twist!

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