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These Easy Thai Coconut Curry Meatballs are juicy, tender, and simmered in a creamy, fragrant coconut curry sauce with bold Thai flavors. Served over rice or noodles and finished with lime and fresh cilantro, they’re perfect for a flavorful weeknight dinner or impressive meal prep.

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Easy Thai Coconut Curry Meatballs

These Easy Thai Coconut Curry Meatballs are juicy, tender, and simmered in a creamy, fragrant coconut curry sauce with bold Thai flavors. Served over rice or noodles and finished with lime and fresh cilantro, they’re perfect for a flavorful weeknight dinner or impressive meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 4

Ingredients
  

For the Meatballs

  • 1 lb ground chicken
  • 1/2 cup white onion finely diced
  • 2 tablespoons dried cilantro
  • 2 tablespoons dried basil
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1 lime

For the Coconut Curry

  • 14 ounces coconut milk (full-fat for creamier curry)
  • 2 tablespoons Thai red or green curry paste adjust to your spice preference
  • 2 tablespoons olive oil
  • 1/2 cup white onion finely diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 tablespoons fish sauce
  • 1-2 tablespoons brown sugar adjust to taste
  • 1 lime
  • Salt and pepper to taste

For Serving

  • Cooked rice or noodles
  • Fresh cilantro leaves for garnish
  • Lime wedges for garnish

Instructions
 

  • Preheat your oven to 400°F.Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine all of the ingredients for the meatballs and mix well to combine.
  • Roll chicken mixture into 1 1/2 – 2” balls then place on the baking sheet.
  • Bake for 18 minutes.
  • While your meatballs are baking, heat the oil in a large skillet or wok over medium-high heat.
  • Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
  • Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  • Add the Thai red or green curry paste to the skillet. Cook and stir for about 1-2 minutes to release the flavors.
  • Stir in the sliced red and yellow bell peppers (or your chosen veggies) and cook for an additional 2-3 minutes until they begin to soften.
  • Pour in the coconut milk and stir well to combine with the other ingredients.
  • Reduce the heat to low and let the curry simmer for about 10-15 minutes, allowing the flavors to meld together.
  • Stir in the fish sauce (if using) and brown sugar. Taste the curry and adjust the sweetness and saltiness to your liking by adding more brown sugar or fish sauce.
  • Squeeze the juice of one lime into the curry, stirring well to incorporate the tangy flavor.
  • Season with salt and pepper to taste.
  • Place 4-5 meatballs over top the rice or noodles then spoon the Thai coconut curry over top.
  • Garnish with fresh cilantro leaves and lime wedges and enjoy!