If you’re searching for a dish that will steal the spotlight at your dinner table, Spiced Chicken Meatballs in Coconut Curry is exactly what you need. Imagine tender, juicy chicken meatballs packed with warming spices, simmered in a creamy coconut curry sauce that’s both rich and vibrant. This dish dances between Thai-inspired flavors and weeknight comfort, and the first spoonful is bound to make you crave more. It’s one of those recipes you return to again and again, not only for its bold taste but also for how surprisingly simple and rewarding it is to make.
Ingredients You’ll Need
The best part about Spiced Chicken Meatballs in Coconut Curry is how every ingredient comes together to create layers of flavor, texture, and color. Each addition isn’t just a building block—it brings something delicious and purposeful to the party, making this dish truly unforgettable.
- Ground chicken: The base for the meatballs, offering a lean but juicy canvas for the spices.
- Breadcrumbs: Help keep the meatballs tender and light. For gluten-free needs, opt for your favorite GF variety.
- Egg: Acts as the binding hero that holds each meatball perfectly together.
- Garlic: Minced and aromatic, it weaves throughout the meatballs and curry for flavor in every bite.
- Fresh ginger: Adds warmth, zing, and a subtle punch of freshness.
- Ground cumin: Gives earthy depth and classic spice notes to the meatballs.
- Ground coriander: Bright and citrusy, it lifts the flavor profile beautifully.
- Turmeric: Infuses color and a gentle, almost floral spiciness to the mix.
- Salt: Essential to bring out and balance the rich flavors.
- Black pepper: For just the right background warmth and mild heat.
- Fresh cilantro: Chopped and stirred in for an herbal pop and beautiful finish.
- Coconut oil: Infuses the curry sauce with lush flavor and a hint of sweetness.
- Onion: Provides a savory, aromatic base for the sauce.
- Red curry paste: The heart of the curry with savory, spicy, and a touch of umami—adjust amount for your preferred heat.
- Coconut milk: Silky, creamy, and the soul of the curry—opt for full-fat for extra indulgence.
- Chicken broth: Lends body while keeping the sauce pourable and flavorful.
- Fish sauce: Adds those crucial salty, savory, umami undertones for balance.
- Brown sugar: Sweetens and rounds out the curry’s complex notes.
- Lime juice: Squeezed in last for a pop of brightness and acidity.
- Extra cilantro for garnish: The green finishing touch that makes each serving irresistible.
How to Make Spiced Chicken Meatballs in Coconut Curry
Step 1: Mix and Shape the Meatballs
Start by soaking up the aroma of fresh herbs and spices as you combine ground chicken, breadcrumbs, egg, garlic, ginger, cumin, coriander, turmeric, salt, pepper, and chopped cilantro in a big bowl. Don’t rush this part—using your hands to gently mix ensures the meatballs come out juicy, tender, and never tough. Once the mixture looks cohesive, roll it into equally sized balls (about 16) and line them up on a parchment-lined baking sheet, ready for the oven.
Step 2: Bake Until Golden
Slide the sheet into a preheated 400°F oven and let the meatballs bake for 15 to 18 minutes. You’ll know they’re ready when they start to turn golden and you catch those irresistible whiffs of their spices blending together. Baking not only delivers juicy, evenly cooked meatballs, but it also makes the process a breeze and keeps clean-up minimal.
Step 3: Sauté Aromatics for the Curry
While the meatballs are baking, grab a sturdy skillet and melt the coconut oil over medium heat. Drop in the onions, and give them a few minutes to soften and fill your kitchen with sweet fragrance. Then in go the garlic, freshly grated ginger, and red curry paste. Let them sizzle for a minute to unlock their full fragrance and flavor, creating the perfect base for the coconut curry sauce.
Step 4: Build the Coconut Curry Sauce
Pour in the creamy coconut milk, followed by chicken broth, fish sauce, and brown sugar. Stir everything together and bring to a gentle simmer—the sauce will become velvety, with just enough heat peeking through. This is when your kitchen really starts to smell magical!
Step 5: Simmer Meatballs in the Sauce
Add your golden-baked chicken meatballs into the simmering coconut curry. Let them bubble away gently for around 5 minutes. This cozy bath lets the spices, aromatics, and creamy sauce mingle with the meatballs, creating that signature Spiced Chicken Meatballs in Coconut Curry magic with every spoonful.
Step 6: Finish with Citrus and Fresh Herbs
Just before serving, stir in a squeeze of fresh lime juice to lift and balance the richness of the curry. Shower everything with extra chopped cilantro for a pop of color and garden-bright flavor. All that’s left is to gather everyone around the table—it’s time to dig in!
How to Serve Spiced Chicken Meatballs in Coconut Curry
Garnishes
A generous sprinkle of chopped fresh cilantro is a must for both color and flavor, kicking up the dish’s vibrancy. If you’d like more, scatter on thinly sliced red chilies, a squeeze of extra lime juice, or even a few toasted coconut flakes for a playful twist. These little touches make every bowl of Spiced Chicken Meatballs in Coconut Curry look and taste restaurant-worthy.
Side Dishes
The creamy curry sauce begs to be scooped up with something comforting. Fluffy steamed jasmine rice is my go-to, as it soaks up all those spicy, savory juices perfectly. Pillowy naan or even a warm flatbread is another dreamy option for sopping up every last drop. For a lighter meal, serve alongside sautéed greens or a crisp, cooling cucumber salad.
Creative Ways to Present
For a fun dinner party twist, try serving Spiced Chicken Meatballs in Coconut Curry in small bowls or on skewers for bite-sized appetizers. Or, spoon the saucy meatballs over crispy roasted potatoes or a bed of rice noodles for an unexpected but welcome change. This dish is equally gorgeous ladled into a large communal bowl at the center of your table, family-style, so everyone can help themselves!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the meatballs and curry sauce cool completely before popping them into an airtight container. Tucked away in the fridge, Spiced Chicken Meatballs in Coconut Curry will stay fresh and flavorful for up to 3 days. The flavors deepen overnight, making the next-day bites extra satisfying.
Freezing
Spiced Chicken Meatballs in Coconut Curry is a fantastic make-ahead meal: both the cooked meatballs and the sauce freeze wonderfully. Store them together or separately in sealed containers, and they’ll keep in your freezer for up to 2 months. Thaw overnight in the fridge before reheating for lunch or dinner in a flash.
Reheating
Gently reheat the meatballs and curry sauce together on the stovetop over medium-low heat, stirring occasionally until hot. You can also microwave individual servings, but cover to avoid splatters. If the sauce thickens in the fridge, splash in a little extra broth or coconut milk to loosen things up as you reheat.
FAQs
Can I use ground turkey or another protein instead of chicken?
Absolutely! Ground turkey, pork, or even a plant-based mince work beautifully in place of chicken—just keep an eye on doneness, as cooking times may vary slightly. The aromatic spices and rich coconut curry sauce pair deliciously with all sorts of proteins.
How spicy is Spiced Chicken Meatballs in Coconut Curry?
That’s up to you! With one tablespoon of curry paste, the dish is pleasantly warming but not fiery. For extra heat, bump up the amount to two tablespoons or add a little fresh chili when sautéing the aromatics. Adjust to your spice preference and enjoy!
What if I don’t have fish sauce?
No worries! While fish sauce adds classic Thai-style umami, you can substitute soy sauce or tamari for a similar salty, savory effect. A dash of Worcestershire sauce works in a pinch if you want a little more depth.
Can I make the meatballs ahead of time?
Yes! You can shape and refrigerate the uncooked meatballs a day in advance, or freeze them raw. Thaw overnight in the fridge if frozen, then proceed with baking and simmering in the curry sauce as the recipe directs.
Is it possible to make this dairy-free and gluten-free?
Spiced Chicken Meatballs in Coconut Curry is naturally dairy-free (thanks, coconut milk!), and you can use gluten-free breadcrumbs to keep it gluten-free. Double-check your curry paste, broth, and fish sauce for any sneaky gluten-containing additives just to be sure.
Final Thoughts
I can’t wait for you to try Spiced Chicken Meatballs in Coconut Curry—whether you’re hosting friends, looking for a meal-prep hero, or treating yourself to something extra special. Every spoonful is pure comfort with a kick, guaranteed to win over anyone lucky enough to snag a seat at your table. Don’t be surprised if it becomes a regular star in your kitchen lineup!
Print
Spiced Chicken Meatballs in Coconut Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Spiced Chicken Meatballs in Coconut Curry are a flavorful and comforting dish that blends aromatic spices with creamy coconut milk. Tender chicken meatballs are baked to perfection and then simmered in a rich curry sauce for a satisfying meal.
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
For the curry:
- 1 tablespoon coconut oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1–2 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- juice of 1/2 lime
- chopped fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Meanwhile, heat coconut oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic, ginger, and curry paste, cooking for 1 minute until fragrant. Add coconut milk, chicken broth, fish sauce, and brown sugar. Simmer for 5–6 minutes, stirring occasionally. Add baked meatballs to the curry sauce and simmer for another 5 minutes to allow flavors to meld. Stir in lime juice before serving. Garnish with fresh cilantro.
In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, ginger, cumin, coriander, turmeric, salt, pepper, and cilantro until combined. Roll into 16 meatballs and place on the baking sheet. Bake for 15–18 minutes, or until cooked through.
Notes
- Serve over steamed rice or with warm naan for a complete meal.
- You can adjust the curry paste amount based on your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 420
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 29 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 135 mg
