Thai Chicken Meatballs in Creamy Coconut Sauce

Thai chicken meatballs in creamy coconut sauce with garlic and curry paste. A quick and flavorful dinner for busy nights.

I made these Thai chicken meatballs on a weeknight when I wanted a warm meal with bold flavor but without a lot of steps. The meatballs came together quickly, and the sauce filled the kitchen with a gentle coconut and garlic aroma. As they simmered, the sauce thickened just enough to coat each meatball. By the time dinner was ready, everyone was already asking for seconds.

What I enjoy most about this recipe is how tender the meatballs turn out. The chicken stays juicy, and the sauce brings a rich, savory flavor with just a hint of sweetness. It feels like comfort food, yet the fresh herbs and coconut keep it light on the palate. It works just as well for a quiet dinner as it does for guests at the table.

When I served it over warm rice, the bowls were empty in no time. The sauce soaked into the rice, and the meatballs held their shape while staying soft inside. It is one of those meals that feels special without being complicated. This dish has quickly become a regular request in our house.

Questions you may have about this recipe

Can I use ground turkey instead of chicken
Yes. Ground turkey works well and cooks the same way.

Is the sauce spicy
It has mild heat. You can reduce or increase the chili to taste.

Can I make the meatballs ahead of time
Yes. Shape them and keep them in the fridge for up to 1 day before cooking.

What should I serve with this dish
Steamed rice or noodles work very well.

Can I freeze the meatballs
Yes. Freeze cooked meatballs in sauce for up to 2 months.

What you need to make Thai Chicken Meatballs

For the meatballs
1 lb ground chicken

1/4 cup breadcrumbs

1 egg

2 cloves garlic, minced

2 tbsp chopped green onion

1 tbsp soy sauce

1 tsp grated ginger

1/4 tsp salt

1/4 tsp black pepper

For the sauce
1 tbsp oil

2 cloves garlic, minced

1 tbsp red curry paste

1 can coconut milk, 13.5 oz

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp lime juice

For serving
2 tbsp chopped cilantro

1 tsp sesame seeds

Cooked rice

How to make Thai Chicken Meatballs

In a bowl, mix the ground chicken, breadcrumbs, egg, garlic, green onion, soy sauce, ginger, salt, and pepper.

Form into small meatballs.

Heat oil in a large pan over medium heat.

Add the meatballs and cook until browned on all sides.

Remove the meatballs and set aside.

In the same pan, cook the garlic for 1 minute.

Stir in the curry paste and cook for another minute.

Pour in the coconut milk, soy sauce, brown sugar, and lime juice.

Stir until smooth and simmer for 3 to 5 minutes.

Return the meatballs to the pan and simmer until cooked through.

Spoon the sauce over the meatballs.

Top with cilantro and sesame seeds before serving.

Tips

Use slightly wet hands when shaping the meatballs to prevent sticking.

Do not overcrowd the pan so the meatballs brown properly.

Taste the sauce before adding the meatballs back in and adjust the seasoning.

Add a splash of coconut milk if the sauce thickens too much.

Reader reviews

⭐⭐⭐⭐⭐ “Tender meatballs and a rich sauce. My husband asked for this again.” Linda P

⭐⭐⭐⭐ “Nice flavor and easy to follow steps.” Carol W

⭐⭐⭐⭐⭐ “The sauce soaked into the rice and tasted wonderful.” Martha S

⭐⭐⭐⭐ “Simple ingredients and a comforting meal.” Robert H

⭐⭐⭐⭐⭐ “Perfect balance of sweet and savory.” Elaine D

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3