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.
Nannette Gonzales
Super easy! Great Flavor! And Healthy!
Why not.
Awesome for leftovers!
Kelley Simmons
So glad you enjoyed this recipe!! Thanks so much for sharing!
Chelsea Kimmey
I enjoyed making and eating this. It tasted quite authentic Thai for featuring easy-to-find ingredients and for a cooking process that was quick and simple. We modified by mixing everything in a wok with sautéed red and yellow bell peppers at the end, then served it over white rice cooked in chicken broth.
Kelley Simmons
So glad you enjoyed this recipe Chelsea! Thank you so much for sharing!
Judi Lambert
Delicious!! The meatballs were tender and the sauce was spicy and flavorful. We ate them on Naan. Thanks for sharing!!
Kelley Simmons
So glad you enjoyed this recipe Judi! Thanks so much for sharing!
Sam Visser
The sauce looks more tempting than the meatball. Thanks for sharing this recipe.
mavee125
This Thai Red Curry Chicken meatball is so delicious and easy to make. Glad I got to get all my needed Asian ingredients at Karman Foods, it’s perfect. The whole fam enjoyed it.
Dee
This was amazingly delicious!! My family really liked it but said it was too spicy… even my husband who loves spicy food thought it was too hot. Do you have any suggestions on how to reduce the spice level? I’d love to make it again but I need to know how to adjust it for my family. Thanks!!
Kelley Simmons
Hi Dee!
I am so sorry to hear it was too spicy! Every curry paste is different and some are more spicy than others. I would recommend omitting the sriracha and adding curry paste to taste. I would start at 1 tbsp and taste to see if you want more.
Hope this helps!
Kelley
Katie
Overall, I think it’s good, though I had to make a couple adjustments. I came out with 18 meatballs using a disher/cookie scoop, so I baked the meatballs for 13 minutes total. Nice texture—the direction to not over-mix is spot on.
I needed a LOT more sauce than the recipe indicated, though. I doubled the sauce recipe because I planned to serve the meatballs with wilted spinach and tofu shirataki noodles. That doubling was enough for half the meatballs. YMMV, of course, depending on how saucy you like your meals.
With the adjustments to the sauce amounts, though, the recipe is good and I’ll make it again. Thank you for posting it!
Abby
Light, yet filling. I up’d the spice a bit, personal preference.
Kelley Simmons
So glad you enjoyed this recipe Abby! Thanks so much for sharing!
Shelley
This is a great recipe. As well as making the meatballs ahead and freezing, I make the sauce a day ahead. I’m sure you can freeze the sauce as well but haven’t tried as it comes together so quickly. I’ve made it for several times for guests and they love it over zoodles.
Kelley Simmons
So glad you enjoyed this recipe Shelley! Serving over zoodles is an awesome idea!
Aly
Amazing recipe. I double the coconut milk because my family likes food extra saucy. Served with stir fried veggies and rice noodles.
Kelley Simmons
Yah so glad to hear you enjoyed this recipe! Thank you so much!