Chicken Meatball Curry Recipe

This Chicken Meatball Curry is the stuff of weeknight dinner dreams: juicy, aromatic meatballs made from succulent ground chicken, all bathed in a velvety, vibrant Thai-inspired coconut curry sauce. Packed with bold flavors—lemongrass, ginger, Thai basil, and a punchy red curry paste—it’s a cozy dish with just the right amount of heat, and perfect for impressing both family and friends with minimal effort.

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Ingredients You’ll Need

The magic of this Chicken Meatball Curry lies in the balance of fragrant aromatics, tender ground chicken, and a few pantry staples. Each ingredient is chosen to add complexity and comfort, so don’t be tempted to skip what makes this dish shine!

• Minced (ground) chicken: Use chicken thigh for extra juiciness, or chicken breast for a lighter bite—either works beautifully!
• Sesame oil: Adds toasted, nutty undertones to the meatballs.
• Egg: Acts as a binder, keeping your meatballs tender and juicy.
• Panko breadcrumbs: These fluffy crumbs soak up moisture, keeping the meatballs light rather than dense.
• Garlic & ginger: Essential for that deep savory base and signature zing.
• Lemongrass paste: Infuses the meat with bright citrus notes—use fresh lemongrass or a bit of lemon zest if needed.
• Red Thai chilli: For a bold, spicy kick; adjust the amount or swap for milder chiles to suit your heat tolerance.
• Salt & white pepper: Season the meatballs and amplify the savory flavors.
• Fresh coriander (cilantro): Brings an herby freshness that lifts everything up.
• Oil (for cooking): Neutral oil like vegetable or canola is perfect for browning the meatballs.
• Chicken stock cube: Deepens the sauce and enhances the umami.
• Red Thai curry paste: The aromatic backbone of the curry—choose your favorite brand for mild or spicy, as you like.
• Coconut milk: Go for full-fat if you can—it creates that luscious, creamy sauce.
• Fish sauce: Adds salty, savory depth and authenticity.
• Light brown sugar: Rounds out the heat and saltiness with a subtle sweetness.
• Thai basil leaves: These contribute a touch of licorice and balance the rich flavors.
• Fresh lime juice: Brightens everything, offering a spritz of much-needed acidity.
• To serve: Rice, Thai basil, coriander, sliced Thai chiles, lime wedges: These garnishes tie the curry together and let everyone customize their plate.

Variations

The best part about this Chicken Meatball Curry recipe is how forgiving and adaptable it is. Whether you need to tailor it for allergies, what’s in your fridge, or adventurous palates, you have so many options for making this dish your own.

• Swap the Protein: Try ground turkey or pork instead of chicken for a slightly different flavor profile, or use plant-based mince for a vegetarian version (just adjust the seasonings and skip fish sauce).
• Mild Curry Option: Use a gentler curry paste or leave out the fresh chili entirely for a dish that’s crowd-friendly and perfect for kiddos.
• Creamy Dairy Alternative: Substitute coconut milk with a combination of chicken stock and heavy cream if you want a different creamy base, or if you’re out of coconut milk.
• No Lemongrass? Finely grated lemon zest makes a wonderful stand-in and brings a citrusy brightness to the meatballs.

How to Make Chicken Meatball Curry

Step 1: Mix and Chill the Meatball Mixture

Combine the minced chicken, sesame oil, egg, panko, garlic, ginger, lemongrass paste, chopped chili, salt, white pepper, and coriander in a large bowl. Mix gently with your hands just until everything is evenly incorporated—don’t overwork it! Pop the bowl into the fridge for 20 minutes so the panko can work its magic absorbing moisture; this keeps the mixture from being too sticky to shape.

Step 2: Shape the Meatballs

Once chilled, lightly oil your hands (seriously, this helps!) and roll the mixture into walnut-sized balls—you should get about 20–22. They’ll be sticky, but that means tender meatballs are in your future!

Step 3: Brown the Meatballs

Heat oil in a large frying pan or skillet over medium–high heat. Arrange the meatballs in the pan in a single layer, and let them brown on all sides. Don’t rush this step—about 6–8 minutes is just right for a beautifully seared crust that locks in the juiciness.

Step 4: Build the Curry Sauce

Push the meatballs to one side of your pan. In the empty space, sauté garlic, ginger, the crumbled stock cube, and curry paste for a minute until aromatics bloom and the paste darkens slightly. This is how you unlock those deep curry flavors!

Step 5: Simmer the Chicken Meatball Curry

Pour in the coconut milk, add fish sauce, brown sugar, torn Thai basil, and a splash of fresh lime juice. Gently stir everything together so the meatballs are nestled in the sauce. Lower the heat and let the curry simmer for 5–6 minutes until the sauce thickens slightly and the meatballs are completely cooked through.

Step 6: Serve and Garnish

Spoon the meatballs and curry sauce over hot steamed rice or coconut rice, then scatter with more Thai basil, coriander, sliced chilies, and lime wedges. Dive in—ideally with extra rice to soak up all that ridiculous sauce!

How to Serve Chicken Meatball Curry

Garnishes

Top each bowl of Chicken Meatball Curry with extra torn Thai basil, coriander leaves, and thinly sliced chilies for a fresh and colorful finish. Don’t forget a few lime wedges—they let diners brighten up each bite to their own taste and look stunning on the plate!

Side Dishes

This curry is lush and saucy, just begging for a foundation of steamed jasmine or coconut rice. Warm roti or naan is perfect for scooping up extra sauce, and a crisp cucumber salad with a tangy vinaigrette provides a cool, crunchy contrast to the richness of the curry.

Creative Ways to Present

For a show-stopping dinner party, serve Chicken Meatball Curry family-style in a large, shallow platter, garnished with big sprigs of Thai basil and an artful tumble of chilies. Or go modern with individual serving bowls, rice molded into neat domes, and a scattering of fresh herbs for that restaurant-ready look!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Meatball Curry stores beautifully! Let everything cool completely, then transfer to an airtight container and refrigerate for up to 2 days. The flavors deepen overnight, making the next-day meal even more irresistible.

Freezing

This curry freezes like a dream. Place fully cooled meatballs and sauce in a freezer-safe container, then freeze for up to 3 months. Thaw overnight in the fridge before reheating, and add a splash of water or coconut milk if the sauce has thickened after storage.

Reheating

Warm leftover Chicken Meatball Curry gently on the stove over medium-low heat, stirring occasionally until piping hot. You can also use the microwave—cover and heat in short bursts, stirring in between. Add a little water or coconut milk as needed to restore the original creamy texture.

FAQs

Final Thoughts

If you’re craving a meal that’s equal parts comforting, vibrant, and truly memorable, this Chicken Meatball Curry is calling your name. It’s simple enough for any night of the week and impressive enough for company—so grab your ingredients, jump in, and savor every aromatic bite. I can’t wait for you to taste just how irresistible homemade curry can be!

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