Easy Homemade Thai Coconut Curry Meatballs

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Easy Homemade Thai Coconut Curry Meatballs

There’s something magical about a meal that brings everyone to the table with eager smiles—and that’s exactly what these Thai Coconut Curry Meatballs do in our home. I first made this dish on a chilly weeknight when I wanted something cozy, flavorful, and a little different from the usual spaghetti and meatballs. I had coconut milk in the pantry, ground meat in the fridge, and a craving for something with a little Thai flair. What came out of my kitchen that night was nothing short of delicious.

These meatballs are tender, juicy, and perfectly spiced, swimming in a creamy, aromatic coconut curry sauce that clings to every bite. Paired with fluffy jasmine rice, they make the kind of comforting meal you’ll want to enjoy again and again. My kids love the rich sauce (and don’t even notice the hidden veggies I sneak into the meatballs), and my husband practically licks the plate clean.

This recipe has since become part of our regular rotation—not just because it’s incredibly flavorful, but because it’s surprisingly simple to make. Whether it’s a busy weekday dinner or a cozy weekend treat, this dish delivers big flavor with minimal fuss. And the best part? It tastes like something you’d order at a fancy Thai restaurant… but made with love, right in your own kitchen. I can’t wait for you to try it and see why it’s such a hit in our home!

Questions I Often Get Asked About This Recipe

Can I make these meatballs ahead of time?
Yes! You can form the meatballs and refrigerate them up to 24 hours in advance. You can also cook and freeze them for up to 2 months.

What kind of meat works best?
Ground chicken or turkey is great for a lighter option, but you can also use ground beef or pork for richer flavor.

Is this recipe spicy?
It’s mildly spicy, but you can easily adjust the heat. Use less red curry paste for a milder version or add a dash of chili flakes for extra kick.

Can I make this dairy-free or gluten-free?
It’s naturally dairy-free thanks to the coconut milk. To make it gluten-free, use gluten-free breadcrumbs in the meatballs.

What should I serve it with?
Steamed jasmine or basmati rice is perfect. You can also serve it over cauliflower rice or rice noodles.

What You Need to Make Thai Coconut Curry Meatballs

For the Meatballs:

1 lb ground chicken (or turkey, beef, or pork)

1/3 cup breadcrumbs

1 egg

2 cloves garlic, minced

1 tbsp grated fresh ginger

2 tbsp chopped cilantro

1 tbsp soy sauce

Salt and pepper to taste

For the Curry Sauce:

1 tbsp vegetable oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 tbsp grated fresh ginger

2–3 tbsp red Thai curry paste

1 can (13.5 oz) coconut milk

1 tbsp fish sauce

1 tsp brown sugar

Juice of 1/2 lime

To Serve:

Cooked jasmine rice

Fresh cilantro for garnish

Special tools:
A large nonstick skillet or sauté pan, baking sheet (optional for oven-baked meatballs), and a mixing bowl.

How to Make Thai Coconut Curry Meatballs

Prepare the Meatballs: In a large bowl, mix together ground meat, breadcrumbs, egg, garlic, ginger, cilantro, soy sauce, salt, and pepper until just combined. Don’t overmix.

Form the Meatballs: Shape the mixture into 1.5-inch meatballs. You should get about 16–18.

Cook the Meatballs: Heat a little oil in a large skillet over medium heat. Cook the meatballs in batches, turning to brown on all sides, about 8–10 minutes total. Remove from the skillet and set aside.

Make the Sauce: In the same skillet, add a bit more oil if needed. Sauté onion, garlic, and ginger until fragrant, about 3 minutes. Stir in the red curry paste and cook for 1–2 minutes.

Add Coconut Milk: Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine and simmer for 5–7 minutes until slightly thickened.

Combine: Return the meatballs to the skillet and simmer in the sauce for another 5–7 minutes until fully cooked and coated in the creamy curry.

Serve: Spoon over rice, garnish with cilantro, and enjoy!

Tips for Making the Best Thai Coconut Curry Meatballs

Don’t overmix the meatball mixture—this can make them tough.

Pan-frying adds flavor, but you can also bake them at 400°F for 15–18 minutes if you prefer.

Use full-fat coconut milk for the richest, creamiest sauce.

Customize the heat to your family’s preference by adjusting the amount of red curry paste.

Double the sauce if you love things extra saucy (who doesn’t?!).

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “My kids devoured these! The sauce is so flavorful, and it was easier to make than I expected. Will be making again soon!”

⭐️⭐️⭐️⭐️ “Delicious! I used turkey and added some chopped spinach to the meatballs. Next time I’ll add a little extra lime for more tang.”

⭐️⭐️⭐️⭐️⭐️ “Perfect weeknight meal. I made the meatballs the night before, and dinner came together in no time!”

⭐️⭐️⭐️⭐️ “Really tasty! I found it a touch mild for my taste, so I added a pinch of chili flakes. Great base recipe to customize!”

⭐️⭐️⭐️⭐️⭐️ “Restaurant-quality flavor, all from home! Loved every bite. Even my picky eater went back for seconds.”

Printable Recipe

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