Name: Thai Red Curry Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Ingredients: 350 g Minced Chicken (12oz); 1 Small-Medium Echalion or Banana Shallot (35g); 1 Tsp Thai Red Curry Paste (5-6g); 1 Tbsp Coconut Cream; 1 Tbsp Lemongrass Paste; 1 Tsp Fish Sauce; 25 g Dried Breadcrumbs (¼ Cup); 175 ml Coconut Cream (¾ Cup); 2 Tbsp Thai Red Curry Paste (35g); 75 ml Chicken Stock (⅓ Cup); 1 Tsp Fish Sauce; 1 Tsp Light Brown Sugar; 2 Tsp Lime Juice; 2 Tbsp Cooking Oil

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Thai chicken meatballs flavoured with lemongrass, fish sauce and red curry paste cooked in a delicious, quick and easy red curry sauce.

This recipe will take you around 15 minutes to prepare, but it can all be done well in advance, and cooking will take less than 30 minutes.

Thai red curry chicken meatballs served with white rice.

Thai-Inspired Meatball Curry

Meatballs just make me happy, no idea why, they just do! They are also endlessly versatile and really tasty.

I regularly pair them with a host of flaovurs form all over the world. Of course, I have spaghetti and meatballs, but also a wonderful Indian Lamb meatball curry (rista), a North African kefta tagine and some very British pork and black pudding meatballs.

My latest recipe takes some Thai flavoured chicken meatballs, which get cooked in a simple red curry sauce.

The meatballs get flavoured with lemongrass, fish sauce and curry paste, and are bound together with coconut cream and breadcrumbs.

The sauce is delicious, yet simple; more coconut cream, a bit of red curry paste, fish sauce, brown sugar and lime juice.

The dish can be cooked and prepared in under 45 minutes, making it a fantastic midweek dinner.

Overhead close-up Thai red curry chicken meatballs served with white rice.

Frequently Asked Questions

Can I use turkey?

Yes, I tested this with both minced turkey and minced pork; both the timings and flavours work very well.

What curry paste do you use?

If I am cooking for myself, I usually use my own Thai red curry paste, but I always develop my Thai curries witth store bought pastes.

This one was made with Mae Ploy, my current favourite.

Can I use coconut milk rather than coconut cream?

Yes, it will have less of a "luxurious" feel, but it works quite well. I would personally eliminate the chicken stock and run with 250ml (1 cup) of full-fat coconut milk.

You will need to increase the amount of fish sauce to balance the seasoning if you go down this route.

Can I make this in advance?

I would not make this dish, cool and reheat it, it is far from its best.

However, you can prepare the meatballs in advance and store them inthe fridge for 2-3 days. They will also freeze for up to 3 months.

You could even fry them before freezing; however, you do miss out on some flavour in the sauce if you do this.

Close-up Thai red curry chicken meatballs served with white rice.

Serving Suggestions

Rice is the ideal side dish for these Thai red curry chicken meatballs. I have opted for some simply cooked jasmine rice for the photos on this page.

Coconut rice would also make a perfectly good alternative, as would this wonderful pineapple fried rice.

If you want to add some green veggies, my stir fried broccoli or asparagus stir fry would be wonderful.

Overhead Thai red curry chicken meatballs served with white rice in two bowls.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

Hob/stovetop.
28cm or 11" frying pan with a lid.
Small spatula and kitchen tongs.
Stirring and serving spoons.
Kitchen knife.
Chopping board.
Mixing bowl.
A combination of weighing scales, a measuring jug, measuring cups and spoons.

Thai red curry chicken meatballs served with white rice, coriander and fresh chilli.

Thai Red Curry Chicken Meatballs Recipe

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These super simple Thai-influenced chicken meatballs are cooked in a delicious Thai red curry sauce, and they will go from your fridge to your table in under 45 minutes.

Main Course

Anglo Thai

Prep Time 15

Cook Time 27

Total Time 42

Servings Servings

Calories 795kcal

Author Brian Jones

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Ingredients

For the Meatballs:

350 g Minced Chicken 12oz
1 Small-Medium Echalion or Banana Shallot 35g
1 teaspoon Thai Red Curry Paste 5-6g
1 tablespoon Coconut Cream
1 tablespoon Lemongrass Paste
1 teaspoon Fish Sauce
25 g Dried Breadcrumbs ¼ Cup

For the Red Curry Sauce:

175 ml Coconut Cream ¾ Cup
2 tablespoon Thai Red Curry Paste 35g
75 ml Chicken Stock ⅓ Cup
1 teaspoon Fish Sauce
1 teaspoon Light Brown Sugar
2 teaspoon Lime Juice
2 tablespoon Cooking Oil

Instructions

Cut the shallot in half, peel it and then dice it as finely as you can and add it to a bowl.
Add the minced chicken, red curry paste, coconut cream, lemongrass paste, fish sauce and dried breadcrumbs to the bowl and mix well.

Don't be afraid to add an extra tablespoon of breadcrumbs if your mix remains too wet.

Form the mix into 10 meatballs, approximately 35-40mm (1½") in diameter.

Wet hand helps with this process.

Heat a 28cm or 11" frying pan over a medium-high heat. When it is hot, add the oil, then the meatballs and cook until golden. This will take 10-12 minutes. Remove and set aside.

Do this carefully in order not to break up the meatballs, I use a combination of a small spatula and silicon kitchen tongs.

Add the coconut cream to the pan, followed by the red curry paste and cook it is nicely combined and beginning to thicken. This should take 3-4 minutes.
Add the chicken stock, fish sauce, light brown sugar and lime juice, stir to combine and have a taste. Add more lime juice, sugar and fish sauce to your tastes.
Return the meatballs to the pan, roll them around in the sauce and add a lid, cook for 12-15 minutes before serving.