Thai Red Curry Chicken Meatballs. A quick, low carb, and low-calorie weeknight dinner that takes less than 30 minutes to make. These Thai curry meatballs are also great as an appetizer! Take them to potlucks or have them as a no-fuss meal during the week.
Looking for more Thai recipes to make at home? Try my Pad Thai, Thai Chicken Satay, or my Thai Basil Beef!
I can’t get enough of curry. In soups, chicken, or with vegetables. There’s something very comforting about a nice, warm curry on a cold day.
These chicken meatballs are delicious on their own but the Thai Curry sauce makes them flavor-loaded and AMAZING. This curry is also low in calories and carbs. I used ground chicken which is a really light protein, and baked the meatballs instead of sauteing them in tons of oil. At just 8g net carbs per portion, the majority of the carbs come from the panko breadcrumbs, but you can switch them out for a low carb option (see below) to make them more keto-friendly. Want to make this meal even healthier? Add some veggies! Bok choy, green beans, or bell peppers would go great in this.
This recipe makes a total of 12 large meatballs. Serve them over rice with a veggie to make it a complete meal! On the other hand, they make one of the BEST appetizers. Just make them a little bit smaller and you’ll get about 16 meatballs total. Perfect for sharing!
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Ingredients
The full ingredient list and measurements are listed in the printable recipe below.
Thai Red Curry Chicken Meatballs
- Chicken: I used ground chicken in this recipe however ground turkey could also work!
- Garlic, ginger & cilantro: Add so much flavor and freshness to the meatballs.
- Panko breadcrumbs & egg: Breadcrumbs and egg bind everything together, and help the meatballs hold their shape while cooking
- Seasoning: Salt, pepper and crushed red pepper flakes bring out all of the flavors of these Thai Chicken Meatballs with a kick of heat!
Thai curry sauce
- Thai red curry paste: This is essential for that classic Thai red curry flavor!
- Coconut milk: Coconut milk adds creaminess and richness to this sauce.
- Sriracha: I added just a teaspoon for a bit of heat but feel free to add more to taste.
- Garlic, ginger & cilantro: Add so much flavor and freshness to the sauce.
- Lime juice: Lime juice adds the perfect amount of acidity and brightness to the dish.
How to make Thai Red Curry Chicken Meatballs
Thai Curry Chicken Meatballs
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Preheat oven to 400 degrees. Lightly grease a baking sheet with oil.
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In a large bowl add all of the meatball ingredients. Mix to combine, making sure not to over mix.
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Next, portion out 12 large meatballs. (Tip: Working with slightly wet hands helps the meatballs from sticking to your hands.)
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Place the chicken meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip halfway through cooking.
Thai curry sauce
- Start by heating the oil in a small saucepan.
- Secondly add the garlic and ginger, cook for 1 minute, and then add in curry paste and cook for an additional minute.
- Whisk in coconut milk and continue whisking until thick. Take the pan off the heat because sometimes coconut milk can curdle in high heat.
- Stir in the Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice, and set the sauce aside until the meatballs have finished cooking.
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When the chicken meatballs are ready, remove them from the oven and toss them in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.
Can I make these Thai meatballs gluten-free?
Are these Thai red curry meatballs low carb?
Can I use a different kind of meat?
What can I serve these coconut curry chicken meatballs with?
- Brown rice or wild rice
- Cauliflower rice
- Fried Rice
- Cauliflower Fried Rice
- Roasted Garlic Brussels Sprouts or Spicy Roasted Garlic Brussels Sprouts
- Salad
- Quinoa
How do I store these chicken curry meatballs?
Store in an airtight container in the refrigerator for up to 4 days. Reheat it in a pot on the stove, or in the oven.
Can I freeze this Thai red curry meatball recipe?
Yes! This meatball curry recipe freezes really well. Just store it after it has completely cooled in an airtight ziplock bag and reheat in a pot on the stove or in the oven. Store it in the freezer for up to 3 months. Perfect for an easy meal prep!
Do you love meatballs as much as I do? You’ll love these other meatball recipes!
- Salisbury Steak Meatballs
- Baked Turkey Pesto Meatballs
- Asian Style Chicken Meatballs
- Slow Cooker Italian Meatballs
- Vietnamese Meatballs
Thai Red Curry Chicken Meatballs
Ingredients
Thai Red Curry Chicken Meatballs
- 16 ounces ground chicken
- 1/2 cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 whole egg
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 tablespoon cilantro, chopped
Thai curry sauce
- ½ tablespoon extra virgin olive oil
- 1 teaspoon ginger, minced
- 2 garlic cloves, minced
- 1-2 tablespoons concentrated red curry paste, depending on how spicy you want the sauce to be
- 3/4 cup coconut milk
- 1 teaspoon sriracha
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
Instructions
Thai Curry Chicken Meatballs
- Preheat oven to 400 degrees. Lightly grease a baking sheet with oil. In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix.
- Portion out 12 large meatballs. (Working with slightly wet hands helps the meatballs from sticking to your hands.)
- Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip half way through cooking.
- Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.
Thai curry sauce
- Heat oil in small saucepan. Add garlic and ginger and cook for 1 minute.
- Add in curry paste and cook for an additional minute.
- Whisk in coconut milk and continue whisking until thick. Take off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice. Set aside until ready to toss with meatballs.
Notes
Nutrition Information
Did you make this?
I'd love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don't forget to follow @thechefsavvy.
Fran Morrison
can the coconut milk be omitted?
Kelley
Hi Fran,
You can use cashew milk, almond milk and some greek yogurt to thicken it up.
Hope that helps!
Kelley
Betty Bogda
I was worried too, but it finally thicken for me. Keep whisking! Prob about 10 minutes.
Birgit
I’ve made these a few times as appies for pot lucks. The last time I made them one of the guests sopped up the last few drops of the sauce with some bread. He couldn’t get enough of it. Today I made a double batch, half for our poker night and half for dinner tomorrow. I will serve it over rice. This is soon yummy a definite hit each time I make it
Birgit
I’ve made these a few times as appies for pot lucks. The last time I made them one of the guests sopped up the last few drops of the sauce with some bread. He couldn’t get enough of it. Today I made a double batch, half for our poker night and half for dinner tomorrow. I will serve it over rice. This is soo yummy a definite hit each time I make it
Kelley
Hi Birgit!
I am so happy to hear everyone loved this!!!
Thanks so much for sharing!
Kelley
Zara H
Thanks for the recipe! Made it the other night on a weeknight and my boyfriend and I really loved it. We couldn’t get the browned meatballs you had in your picture without finishing them in a pan after they came out of the oven, but they were very tender and flavorful! We did the sauce separately/sparingly and it was still very good.
Great for weekday lunches! My boyfriend asked if I can make it again!
Tracey
WOW! Made these for the first time tonight. I saw the recipe and just knew this would be delish. It surpassed expectations! The recipe uses a lot of items that you can just stock in your cabinet, and what makes it so easy is that you use the same ingredients between the meatballs and the sauce. These will definitely become a staple!
I. Fox
Golly, this recipe is all the way from 4 years ago!
I had meatballs leftover in my freezer from a previous time. I wanted to use them up. Came across your recipe. Boy were those delicious! I will warn those who don’t do a lot of hot pepper beware! As for myself and family (albeit minus one person) adore heat…bring it on. I love that you used a few different iterations of peppers it subtly added more dimension. I will certainly make these again and again.
Sarah
I have a question about coconut milk. Should it be unsweetened or sweetened coconut milk?
I’m going to make these for date night.. ?
Kelley
Hi Sarah!
I use canned unsweetened coconut milk.
Thanks & Enjoy!
Kelley
Mia
This recipe was so easy and truly delicious!!
Kelley
So glad you enjoyed this! Thank you!!
K
Can you sub regular bread crumbs for panko?
Nathan
Hi K,
You can substitute regular with no problem. You can also use crackers pulsed in a food processor or blender.
I hope you enjoy! Thanks for the comment!
Nathan
@ chefsavvy
Kat
I have made this recipe a dozen times, as an app and also as main dish served with rice. Always a huge hit!!
What’s your thought on using Shrimp instead of meatballs…..? ?
Nathan
Hi Kat,
The sauce is definitely versatile enough to use with all kinds of different proteins. I love it with chicken! Shrimp is a neutral enough flavor that it can almost go with any sauce, this one included! I would sear them for a couple mins per side and remove them from the pan while you make the sauce, then add the shrimp back in right before service so they don’t get overcooked and rubbery. I hope you enjoy experimenting! Have a great day!
Nathan
@chefsavvy