Thai Red Curry Chicken Meatballs
These creamy and spiced-filled Red Curry Thai Meatballs are so saucy and amazing. The oven baked chicken meatballs are packed with ginger, chilies and spices and served in the most delicious creamy red thai sauce that you will want to drink with a spoon! These flavor packed Thai Red Curry Meatballs are an easy to make meal that’s ready in under 30 minutes. 
These Thai Red Curry Meatballs are some of my favorites in the curry world. I love creamy and spicy Thai food, and these meatballs make for the perfect dinner. These juicy meatballs soak up all the sauce when you break into them, unlike regular meatballs, because the chicken is so tender and delicious. Curry has the most amazing umami flavor, which is tangy, sweet, and spicy, all in one bite. When you mix it with creamy coconut milk it gives you incredibly decadent comfort food! These are even more delicious the next day and they are perfect for meal prep and to store in the freezer for future busy days. With fresh ingredients, this recipe is a healthier option you will find at a restaurant and is perfect for pouring over a bed of fluffy rice, whether it be jasmine or cauliflower rice.
Why You Will Love These Red Curry Thai Meatballs
- The sauce! The delicious creamy Thai red curry sauce is the perfect balance of creamy, umami and spicy flavors. You will want to drink the sauce with a spoon, it’s so good!
- These aren’t your average meatballs, they are packed with chunks of ginger, chiles and garlic which gives them so much flavor and texture too! The ground chicken also does an amazing job of absorbing the sauce as you eat them which means even more flavor in every bite.
- These amazing meatballs are an easy dinner and can be ready in 30 minutes.
- They are super versatile. Adjust the spice or change the meat to your liking.
- These tender meatballs are freezer-friendly and great for meal prep. Make a double batch and store half in the freezer for effortless meals.
- Packed with protein, these creamy meatballs will satisfy all your Thai cravings
- These Thai meatballs are dairy-free, gluten-free, grain-free, Paleo, Whole30 and Keto
Ingredients You Will Need for These Red Curry Thai Meatballs
- Ground chicken: I love the mild and light flavor of ground chicken in these meatballs, but you can definitely use other ground meat like ground turkey, ground pork, or ground beef if you prefer. If you do not have ground chicken, making your own is incredibly easy. Simply cut chicken breasts (or chicken thighs if you prefer dark meat) into 1 inch cubes and place them in a food processor. Pulse until the chicken is broken down into a ground texture.
- Aromatics: Finely chopped fresh garlic and fresh ginger create the perfect sweet flavor with a kick. This is a classic combination in Thai cooking. I recommend using fresh for the best flavor, but to save time feel free to use jarred.
- Lemongrass paste: Lemongrass paste is a delicious paste made from grinding the stalk of fresh lemongrass and then mixing it with garlic, ginger, and oil. It is bright and citrusy and gives these meatballs a deliciously bold flavor. You can find this in the ethnic aisle of the grocery store at an Asian store.
- Scallions: Scallions have a sweet, zesty, and classic onion flavor. They are the same as a green onion and can be used interchangeably.
- Fresh cilantro: I love finely chopped cilantro for this recipe. It is such an amazing and bold herb, but it’s not for everyone. You can leave it out if you aren’t a fan.
- Fish sauce: Fish sauce gives a fantastic umami flavor. If you don’t like the fishiness of fish sauce, you can buy vegan fish sauce that will give you amazing umami results, too.
- Fresno pepper: Fresno peppers are considered medium-hot peppers. If you prefer spicier peppers, you can use red thai chiles which have a lot more heat. If you don’t like spicy, you can use a sweet bell pepper instead.
- Salt and black pepper: This recipe calls for a simple spice combination: a pinch of kosher salt and a sprinkle of black pepper.
- Egg: I prefer using large eggs to binder meatballs. This adds moisture and a subtle richness to the flavor.
- Almond flour: Almond flour is amazing at absorbing into the meatballs and holding them together. If you prefer bread crumbs, you can use regular or gluten-free.
- Onion: A simple ingredient, yet so perfect in this dish. I like to cut the onion in half and thinly slice it, but diced onion will work great, too.
- Thai red curry paste: Thai red curry paste is both aromatic and spicy and a delicious addition to the creamy sauce. You can find this in the ethnic aisle of the grocery store at Asian markets.
- Coconut milk: Coconut milk is a classic rich and creamy Thai sauce ingredient. I like to use full fat coconut milk, but for a lighter flavor feel free to use light coconut milk for this recipe.
- Chicken stock: You can also use chicken broth or vegetable broth if you prefer.
- Honey: The honey blends wonderfully with the spiciness. Maple syrup will also work great.
You can find a full list of ingredients in the recipe card below.
How To Make This Red Curry Thai Meatball Recipe
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or spray the baking sheet with cooking spray to prevent the meatballs from sticking.
- In a large bowl combine all of the meatball ingredients and use your hands to incorporate it all together. Using a cookie scoop, roll the meat mixture into 16-20 meatballs, if the meatball mixture is really sticky, wet your hands regularly. Place the rolled meatballs onto the prepared baking sheet and transfer to the oven to bake for 20-22 minutes until golden brown and cooked through.
- While the meatballs are cooking, make the sauce. In a large skillet on medium-high heat, add a little olive oil. Once hot, add the onion and saute for 3 minutes before adding the ginger, garlic, and Thai red curry paste. Cook for an additional 2 minutes, stirring as it cooks to ensure it doesn’t burn.
- Add the coconut milk, chicken stock, honey and fish sauce to the sauce, stir and leave to simmer for 5 minutes.
- Once the meatballs are done cooking, remove them from the sheet pan and place them in the pan with the sauce. Spoon some of the sauce over the meatballs and cook for an additional 3-4 minutes before serving garnished with chopped cilantro or chopped green onions
Can I Make These Red Curry Thai Meatballs in Advance?
Yes! You can make these creamy curry meatballs a couple of ways in advance. Firstly, you can bake the meatballs about 3-4 days in advance and store them in the fridge in an airtight container or in the freezer for 3-4 months. Place them on a rimmed baking sheet first and freeze, then place them in a freezer bag or a freezer-safe container. Then, when you’re ready to make the creamy red curry sauce in the skillet add the meatballs and warm through. Also, you can make the whole recipe, and after bringing it to room temperature, you can store it in the fridge or freezer and then bring it back to life with a splash of coconut milk or broth when warming to make it creamy and delicious again.
Can I Cook the Thai Chicken Meatballs In An Air Fryer?
You can! If you prefer to cook the thai chicken meatballs in an air fryer I recommend preheating the air fryer at 350 degrees Fahrenheit for 5 minutes. Generously spray the air fryer with cooking spray before adding in the meatballs, ensuring that they are well spaced out and not touching. Cook the thai chicken meatballs for 10 minutes, turning them 6 minutes into cooking to ensure that they cook evenly.
What To Serve With These Red Curry Thai Meatballs
I love to serve these Thai Curry Meatballs over a bed of cauliflower or jasmine rice or you could also use brown rice if you prefer. The creamy coconut curry sauce soaks into the steamed rice and makes the ultimate comfort food meal. Serve with a side of roasted broccoli or green beans and sprinkle everything with freshly chopped cilantro and a squeeze of fresh lime juice from a wedge of lime, and dig in!
What About Leftovers
These Thai Red Curry Meatballs will last in the fridge in an airtight container for 3-4 days and in the freezer for 3-4 months. Be sure to bring it to room temperature before storing it to prevent additional moisture-creating bacteria. To reheat, place in a skillet on medium heat for 10-15 minutes, adding a splash of coconut milk, broth, or a little water to bring back the sauciness. You can also warm in a microwave-safe dish until heated through.
Here are a few more Thai recipes you might enjoy:
- Thai Curry Noodle Soup
- Thai Chicken Larb Salad
- Green Papaya Salad
- Tom Kha Gai Soup
- Thai Beef Salad
- Thai Fish Cakes
- Thai Butternut Squash Soup
If you make this Thai Red Curry Meatball recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Thai Red Curry Meatballs
Ingredients
Thai Chicken Meatballs
- 1 pound ground chicken
- 1 tbsp chopped ginger
- 2 cloves garlic minced
- 1 tbsp lemongrass paste
- ⅓ cup chopped scallions
- ⅓ cup chopped cilantro
- 1 tsp fish sauce
- 1 tbsp finely chopped fresno pepper (or red thai chili)
- ½ tsp salt
- 1/2 tsp pepper
- 1 egg
- ½ cup almond flour
Red Curry Sauce
- 1 tbsp avocado oil or other oil of choice
- 1 yellow onion halved and thinly sliced
- 2 tbsp finely chopped ginger
- 2 cloves garlic minced
- ⅓ cup thai red curry paste
- 1 can coconut milk
- ½ cup chicken stock
- 2 tsp honey
- 1 tsp fish sauce
Instructions
- Preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper
- In a bowl combine all of the ingredients for the meatballs and use your hands to incorporate it all together. Roll the mixture into 16-20 meatballs, if the mixture is really sticky, wet your hands regularly. Place the rolled meatballs onto the baking sheet and transfer to the oven to bake for 20-22 minutes until cooked through.
- While the meatballs are cooking, make the sauce. In a large skillet on medium high heat add the oil and once hot add in the onion and saute for 3 minutes before adding the ginger, garlic and thai red curry paste. Cook for an additional 2 minutes, stirring as it cooks to ensure it doesnt burn.
- Add the coconut milk, chicken stock, honey and fish sauce to the sauce, stir and leave to simmer for 5 minutes.
- Once the meatballs are done cooking, at them to the pan with the sauce, spoon some of the sauce over the meatballs and cook for an additional 3-4 minutes before serving garnished with chopped cilantro
Nutrition
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