Red Curry Chicken Meatballs in Coconut Sauce

Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce.

introduction — Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

These Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce are fragrant, rich, and easy to make.
This dish combines spiced chicken meatballs with a creamy lemongrass coconut sauce for a quick weeknight meal.
If you like coconut curry flavors, try a similar dish like basil chicken in coconut curry sauce for another simple option.

why make this recipe — Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

Make these Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce because they are:

• Fast to cook and family-friendly.
• Full of bold Thai flavors from red curry paste and lemongrass.
• Easy to serve with rice or noodles for a complete meal.

how to make Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

How to make Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce is simple and mostly hands-off.
You form meatballs, bake them, then simmer them in the coconut curry sauce until done.
For another spicy chicken idea, see this buffalo chicken wings with peri-peri sauce recipe for a different heat profile.

Ingredients : Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

Chicken Meatballs:

• 1½ pounds ground chicken
• 1–2 tablespoons spicy curry powder
• 3 tablespoons soy sauce or tamari, divided
• 1 small shallot, finely minced
• Salt and freshly ground black pepper, to taste
• Pinch of red chili flakes
• 1 tablespoon olive oil

Lemongrass Coconut Curry Sauce:

• 6 tablespoons unsalted butter, divided
• ¼ cup Thai red curry paste
• 1 tablespoon freshly grated ginger
• 1 stalk lemongrass, very finely minced
• 3–4 garlic cloves, finely chopped
• 2 orange or red bell peppers, thinly sliced
• 3 cups full-fat coconut milk
• 1 tablespoon fish sauce
• Juice of ½ lime

For Serving:

• Steamed jasmine or basmati rice
• ½ cup chopped Thai basil or fresh cilantro
• Lime wedges

Directions : Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

• Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine the ground chicken, curry powder, shallot, 1 tablespoon soy sauce, olive oil, chili flakes, salt, and pepper. Gently mix until just combined.
• Using lightly oiled hands, roll the mixture into tablespoon-sized meatballs. Place them evenly on the baking sheet and bake for about 10 minutes, until lightly golden.
• While the meatballs bake, melt 1 tablespoon of butter in a large skillet over medium heat. Add the red curry paste, ginger, and minced lemongrass. Cook for 2–3 minutes, stirring constantly.
• Stir in the garlic and sliced bell peppers and cook for about 1 minute.
• Pour in the coconut milk, remaining soy sauce, and fish sauce. Stir until smooth and gently simmer.
• Add the baked meatballs to the sauce. Let everything simmer gently for 5–7 minutes until the meatballs are fully cooked and the sauce thickens.
• Stir in the lime juice.
• Melt the remaining butter in a small pan until lightly golden.
• Spoon the meatballs and sauce over warm rice, drizzle with the melted butter, and garnish with Thai basil or cilantro. Serve with lime wedges.

how to serve Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

Serve Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce over steamed jasmine or basmati rice.
Garnish with chopped Thai basil or cilantro and a lime wedge for brightness.
For a crunchy side, add a simple cucumber salad or roasted vegetables and see a different stir-fry idea like cashew chicken with mushrooms & broccoli.

how to store Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

Cool the meatballs and sauce to room temperature before storing.

• Refrigerate in an airtight container for up to 3 days.
• Freeze for up to 2 months; thaw in the fridge before reheating.
  Reheat gently on the stove over low heat so the coconut milk does not separate.

tips to make Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

• Don’t overmix the meatball mix; handle it lightly for tender meatballs.
• Finely mince lemongrass so it blends into the sauce without tough bites.
• Use full-fat coconut milk for the creamiest sauce.
• If sauce is too thin, simmer a few extra minutes to reduce and thicken.

variation (if any) — Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

• Make it milder by using less red curry paste or add more coconut milk.
• For more heat, add sliced fresh chilies or extra chili flakes.
• Swap ground turkey or pork for chicken if you like a different texture.
• Make a vegetarian version using firm tofu or plant-based ground “meat” and vegetable stock instead of fish sauce.

FAQs — Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

Q: Can I make the meatballs ahead?
A: Yes. Shape and bake the meatballs, then cool and refrigerate for up to 24 hours. Reheat in the sauce before serving.

Q: How spicy are these meatballs and how can I adjust the heat?
A: The heat depends on the curry paste and chili flakes used. Reduce curry paste to lower heat or add more for spice. You can also remove seeds from fresh chilies.

Q: Where can I buy Thai red curry paste?
A: You can buy Thai red curry paste online. Buy it here.

Q: Can I freeze the cooked meatballs in sauce?
A: Yes. Cool fully, then freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently.

Q: What can I serve instead of rice?
A: Serve over noodles, cauliflower rice, or steamed vegetables for a low-carb option.

Thai Red Curry Chicken Meatballs with Lemongrass & Coconut Sauce

These fragrant Thai Red Curry Chicken Meatballs are combined with a creamy lemongrass coconut sauce for a bold and easy weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Thai

Servings 4 servings

Calories 450 kcal

Ingredients

  

Chicken Meatballs

• 1.5 pounds ground chicken
• 1-2 tablespoons spicy curry powder Adjust according to preference.
• 3 tablespoons soy sauce or tamari Divided.
• 1 small shallot, finely minced
• to taste Salt and freshly ground black pepper
• a pinch red chili flakes
• 1 tablespoon olive oil

Lemongrass Coconut Curry Sauce

• 6 tablespoons unsalted butter Divided.
• ¼ cup Thai red curry paste
• 1 tablespoon freshly grated ginger
• 1 stalk lemongrass, very finely minced
• 3-4 cloves garlic, finely chopped
• 2 medium orange or red bell peppers, thinly sliced
• 3 cups full-fat coconut milk
• 1 tablespoon fish sauce
• ½ lime Juice of

For Serving

• as needed Steamed jasmine or basmati rice
• ½ cup chopped Thai basil or fresh cilantro
• as needed Lime wedges

Instructions

 

Preparation

• Preheat the oven to 450°F and line a large baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, curry powder, shallot, 1 tablespoon soy sauce, olive oil, chili flakes, salt, and pepper. Gently mix until just combined.
• Using lightly oiled hands, roll the mixture into tablespoon-sized meatballs. Place them evenly on the baking sheet and bake for about 10 minutes, until lightly golden.

Cooking

• While the meatballs bake, melt 1 tablespoon of butter in a large skillet over medium heat. Add the red curry paste, ginger, and minced lemongrass. Cook for 2–3 minutes, stirring constantly.
• Stir in the garlic and sliced bell peppers and cook for about 1 minute.
• Pour in the coconut milk, remaining soy sauce, and fish sauce. Stir until smooth and gently simmer.
• Add the baked meatballs to the sauce. Let everything simmer gently for 5–7 minutes until the meatballs are fully cooked and the sauce thickens.
• Stir in the lime juice.
• Melt the remaining butter in a small pan until lightly golden.
• Spoon the meatballs and sauce over warm rice, drizzle with the melted butter, and garnish with Thai basil or cilantro. Serve with lime wedges.

Notes

Don’t overmix the meatball mix; handle it lightly for tender meatballs. Use full-fat coconut milk for the creamiest sauce. If sauce is too thin, simmer a few extra minutes to reduce and thicken.

Keyword Chicken Meatballs, Coconut Sauce, Easy Dinner, Spicy Food, Thai Red Curry