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Thai Coconut Curry Chicken Meatballs over Jasmine Rice

Tender, flavor-packed ground chicken meatballs seasoned with lemongrass, ginger, and red curry paste, simmered in a rich, creamy coconut curry sauce and served over fluffy jasmine rice. Topped with fresh Thai basil, sliced red chilies, and crispy fried shallots, this stunning weeknight dinner comes together in just 45 minutes and tastes like something straight from a Thai restaurant.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 520kcal
Author: Emily Carter

Ingredients

For the Meatballs

  • 1 lb ground chicken
  • 1 stalk lemongrass tender inner part only, finely minced
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger finely grated
  • 2 tablespoons fish sauce
  • 1 tablespoon red curry paste
  • 2 green onions thinly sliced
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 tablespoons coconut oil or neutral oil for searing

For the Coconut Curry Sauce

  • 1 tablespoon coconut oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons red curry paste
  • 1 can 13.5 oz full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1/2 cup chicken broth

For Serving

  • 2 cups dry jasmine rice cooked according to package directions
  • Fresh Thai basil leaves
  • 2 red chilies thinly sliced
  • 1/4 cup crispy fried shallots
  • Lime wedges

Instructions

Instructions

  • In a large mixing bowl, combine the ground chicken with the minced lemongrass, garlic, ginger, fish sauce, red curry paste, green onions, breadcrumbs, and egg. Mix gently with your hands until just combined, being careful not to overwork the mixture. Roll into balls about 1.5 inches in diameter (roughly 18 to 20 meatballs) and place on a parchment-lined plate.
  • Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the meatballs for 2 to 3 minutes per side until golden brown all over. They do not need to be fully cooked through at this stage. Transfer to a plate and set aside.
  • Reduce the heat to medium and add 1 tablespoon of coconut oil to the same skillet. Add the garlic and ginger and cook for 60 seconds until fragrant. Add the red curry paste and stir for 30 seconds. Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar. Bring to a gentle simmer and cook for 4 to 5 minutes until the sauce reduces slightly.
  • Nestle the seared meatballs back into the simmering curry sauce. Reduce the heat to medium-low, cover, and cook for 10 to 12 minutes until the meatballs are cooked through and reach an internal temperature of 165°F. Stir in the fresh lime juice and adjust seasoning with additional fish sauce, sugar, or lime juice to taste.
  • Cook the jasmine rice according to package directions. To serve, spoon a generous portion of rice into a shallow bowl, ladle the meatballs and coconut curry sauce over the top, and garnish with sliced red chilies, fresh Thai basil leaves, crispy fried shallots, and a wedge of lime. Serve immediately.

Notes

Rinse jasmine rice until the water runs clear before cooking for perfectly fluffy, separate grains. Do not overwork the meatball mixture or the texture will become dense and tough. Searing the meatballs before adding them to the sauce is essential for flavor and structure. For a spicier dish, add extra red curry paste or more sliced chilies. Lemongrass paste (about 1 teaspoon) can be substituted for fresh lemongrass if needed.

Nutrition

Calories: 520kcal | Carbohydrates: 48g | Protein: 32g | Fat: 22g | Sodium: 980mg | Fiber: 2g | Sugar: 6g