Irresistible Chicken Meatball Curry Recipe

Craving a meal that’s both comforting and bursting with vibrant flavors? Look no further! This easy Chicken Meatball Curry brings together tender, savory chicken meatballs with a rich, aromatic Thai-inspired coconut curry sauce. It is a perfect weeknight dinner solution. Prepare to impress your family and yourself with this incredibly simple, yet profoundly delicious, dish.

Why You’ll Love This Chicken Meatball Curry

This Chicken Meatball Curry recipe is a true game-changer for your dinner rotation.

• It is a quick weeknight dinner solution, coming together faster than you might expect.
• Enjoy a flavorful, aromatic, and comforting meal that warms you from the inside out.
• Easily adaptable to various spice preferences, making it perfect for everyone.
• It offers a healthier alternative to heavier red meat curries, without sacrificing flavor.
• This dish is family-friendly, with customizable heat levels to please every palate.

Ingredients

Creating this delightful Chicken Meatball Curry starts with fresh, quality ingredients. Here’s what you need to gather to bring this vibrant dish to life:

• Meatballs:
  • 500 g (1lb 2oz) minced (ground) chicken
  • 1 tbsp sesame oil
  • 1 medium egg
  • 5 tbsp panko breadcrumbs
  • 2 garlic cloves (peeled and minced)
  • 1 tsp minced ginger
  • 2 tsp lemongrass paste
  • 1 red Thai chilli (finely chopped, or use a Fresno/serrano chilli for less heat, or omit)
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 2 tbsp finely chopped coriander (cilantro)
• Curry Sauce:
  • 1 tbsp oil
  • 1 chicken stock cube (crumbled)
  • 4 tbsp red Thai curry paste
  • 400 ml (14oz) tin full fat coconut milk
  • 2 tsp fish sauce
  • 1 tbsp light brown sugar
  • 10 Thai basil leaves (torn in half)
  • 1 tbsp fresh lime juice (approx. juice from half a lime)
• For Serving:
  • Boiled/steamed rice or coconut rice
  • Fresh Thai basil leaves and/or fresh coriander (cilantro)
  • Thinly sliced Thai chillies (only use if you like it HOT)
  • Lime wedges

Notes & Substitutions

You have flexibility with these ingredients to suit your taste. For ground chicken, opt for a mix of dark and white meat for the juiciest meatballs, or stick with lean white meat for a lighter option. Panko breadcrumbs are key for a light texture, but regular breadcrumbs can work if needed. Adjust the chili quantity based on your desired heat level; remove seeds for less spice. If red Thai curry paste is unavailable, use a yellow or green Thai curry paste for a different flavor profile. Fresh Thai basil is distinctive, but Italian basil or extra cilantro can substitute in a pinch. Any chicken or vegetable stock cube or broth works for the sauce base.

Panko breadcrumbs, a staple in Japanese cuisine, are known for being lighter, crispier, and less oil-absorbent than traditional breadcrumbs, as explained by Jo Cormack. Learn more about the unique texture of panko breadcrumbs.

Equipment

You won’t need many specialized tools for this flavorful Chicken Meatball Curry. Just a few kitchen essentials will do the trick:

• Large mixing bowl: For combining the meatball ingredients.
• Large frying pan (skillet): Essential for browning the meatballs and simmering the curry.
• Measuring spoons and cups: To ensure accurate ingredient amounts.
• Citrus juicer (optional): Makes extracting lime juice easier.
• Whisk or spoon: For stirring the curry sauce.

Instructions

Follow these simple, step-by-step instructions to create your delicious Chicken Meatball Curry. Each step is designed for ease and flavor, perfect for beginners.

1. Prepare Meatball Mixture

Start by placing all the meatball ingredients into a large mixing bowl. This includes the ground chicken, sesame oil, egg, panko breadcrumbs, minced garlic, ginger, lemongrass paste, finely chopped red Thai chili (if using), salt, white pepper, and chopped coriander. Mix everything together thoroughly with your hands until just combined. Overmixing can make the meatballs tough. Place the bowl, uncovered, into the refrigerator for 20 minutes. This chilling time allows the panko to absorb moisture, making the mixture easier to handle. If you plan to refrigerate for longer, up to one day, cover the bowl with clingfilm.

2. Form Meatballs

Remove the meatball mixture from the fridge. The mixture will still be fairly sticky, which is normal for tender chicken meatballs. Lightly oil your hands before you begin. This simple trick helps to prevent the mixture from sticking. Shape the mixture into walnut-sized balls. Aim for approximately 20-22 meatballs of similar size to ensure even cooking. Arrange them on a clean plate or baking sheet as you form them.

3. Brown Meatballs

Heat 1 tablespoon of oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the formed meatballs to the hot pan. Do not overcrowd the pan; cook in batches if necessary. Brown the meatballs on all sides, turning them gently with tongs. This browning step adds a delicious depth of flavor and creates a nice crust. This process should take about 6-8 minutes in total. Once browned, move the meatballs to one side of the pan or remove them temporarily if you need more space.

4. Build the Curry Sauce

In the cleared space in the pan, or once the meatballs are set aside, add the minced garlic and ginger. Stir them for about 30 seconds until fragrant. Next, crumble in the chicken stock cube and add the red Thai curry paste. Cook this mixture, stirring constantly, for one minute. This helps to deepen the flavors of the paste. Pour in the full-fat coconut milk, then add the fish sauce and light brown sugar. Stir in the torn Thai basil leaves and squeeze in the fresh lime juice. Mix everything well to combine.

5. Simmer and Serve

Gently stir the Chicken Meatball Curry sauce to coat all the browned meatballs. Ensure they are nestled comfortably in the sauce. Reduce the heat to a gentle simmer. Allow the curry to cook for another 5-6 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through. Taste the curry sauce and adjust seasonings if needed; you might want a little more salt, sugar, or lime juice. Serve your irresistible Chicken Meatball Curry immediately over fluffy steamed jasmine rice or coconut rice. Garnish with fresh Thai basil leaves, coriander, thinly sliced chilies (if you like extra heat), and lime wedges for a final flourish.

Pro Tips & Troubleshooting

Achieve the best results with these expert tips for your Chicken Meatball Curry.

• Preventing sticky meatball mixture: Chilling the mixture is crucial, and oiling your hands helps immensely when forming.
• Achieving perfect browning: Don’t overcrowd the pan. Cook in batches if needed to allow sufficient space for even browning.
• Adjusting spice levels: Start with less chili and add more to taste. A dash of sugar can also help balance too much heat.
• Ensuring tender meatballs: Avoid overmixing the chicken mixture and do not overcook them during the simmering phase.
• Storing leftover ingredients: Fresh herbs can be chopped and frozen in ice cube trays with a little oil. Lemongrass paste and curry paste keep well in the fridge.
• Thicken or thin curry sauce: For a thicker sauce, simmer uncovered for longer. If it’s too thick, add a splash of chicken stock or water.

Serving, Storage & Variations

This versatile Chicken Meatball Curry adapts easily to your preferences and schedule.

Serving Suggestions

Serve this delightful Chicken Meatball Curry over a bed of fluffy steamed jasmine rice or fragrant coconut rice. For a vibrant finish, garnish generously with fresh cilantro and additional Thai basil leaves. Offer fresh lime wedges on the side, allowing everyone to add a squeeze of zest to their bowl. If you love extra heat, provide a small dish of thinly sliced chilies for individual customization.

Storage & Freezing

Leftover Chicken Meatball Curry is just as delicious the next day. Refrigerate any leftovers promptly in airtight containers for 3-4 days. This curry also freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator (if frozen), then gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water or coconut milk if the sauce is too thick.

Variations

Get creative with your Chicken Meatball Curry!

• Add vegetables: Stir in sliced bell peppers, spinach, green beans, or bamboo shoots during the last few minutes of simmering.
• Use different ground meats: Ground pork or turkey can be used instead of chicken for a different flavor profile.
• Make it vegetarian: Substitute plant-based ground “meat” for the chicken meatballs and use vegetable stock.
• Adjust spice intensity: Increase or decrease the amount of red Thai chili and curry paste to suit your preference.
• Add peanuts for crunch: A sprinkle of chopped roasted peanuts just before serving adds a lovely texture.

Nutrition

This Chicken Meatball Curry offers a balanced meal with good protein and healthy fats. Ground chicken provides lean protein, while coconut milk contributes beneficial medium-chain triglycerides. Served with rice, it provides a complete and satisfying dish.

As a lean protein source, chicken supports cardiovascular health and can be beneficial for weight management, according to the National Chicken Council. Explore more about the health benefits of chicken.

Component	Per serving (approx.)
Calories	450-550 kcal
Protein	30-35 g
Fat	25-30 g
Carbohydrates	25-30 g

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

FAQ

Got questions about this flavorful Chicken Meatball Curry? We have answers!

• Can I make this ahead of time? Absolutely! You can form the meatballs a day in advance and store them in the fridge, or prepare the entire curry and reheat it.
• Is this recipe very spicy? The spice level is adjustable. You control the amount of red Thai chili, and you can also reduce the curry paste if you prefer a milder flavor.
• Can I use a different type of curry paste? Yes, while red Thai curry paste offers a specific flavor, green or yellow Thai curry paste also work, creating a slightly different, but equally delicious, curried chicken meatball dish.
• How do I make the meatballs less sticky? Chilling the mixture and oiling your hands are the best ways to manage the stickiness when forming the meatballs.
• Can I bake or air fry the meatballs? Yes, you can bake them at 375°F (190°C) for 15-20 minutes, or air fry the meatballs at 375°F (190°C) for 10-12 minutes until cooked through. This skips the browning step in the pan.
• Is this recipe gluten-free? This recipe can be gluten-free if you use gluten-free panko breadcrumbs and ensure your chicken stock cube and curry paste are certified gluten-free.

Conclusion

This Chicken Meatball Curry is a delightful journey for your taste buds, proving that quick, easy meals can still be incredibly flavorful and satisfying. With tender chicken meatballs swimming in a rich, aromatic coconut sauce, it is a perfect example of a comforting dish that comes together effortlessly. We hope you enjoy making and sharing this fantastic recipe. Give it a try tonight and let us know what you think in the comments below! Happy cooking!