Coconut curry chicken meatballs with basil and lime
Thai Green Curry Meatballs
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Thai Green Curry Meatballs
Coconut curry chicken meatballs with basil and lime
Tender chicken meatballs simmered in Thai green curry coconut sauce with basil and lime for a dinner that feels lively and rich at the same time.
20m
Prep Time
20m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This recipe takes the flavor profile of Thai green curry and gives it weeknight structure. The meatballs make it feel more substantial, while the coconut broth keeps everything saucy enough for rice.
Ingredients
- 1 lb ground chicken
- 1 egg
- 1/3 cup panko breadcrumbs
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken stock
- 1 red bell pepper, sliced
- 1 cup snap peas
- Thai basil and lime wedges for serving
Instructions
- 1
Mix the chicken, egg, breadcrumbs, and a pinch of salt, then roll into small meatballs.
- 2
Brown the meatballs in a little oil in a wide skillet, then transfer them to a plate.
- 3
Fry the green curry paste for 30 seconds, then pour in the coconut milk and stock.
- 4
Add the peppers and snap peas, return the meatballs to the pan, and simmer until cooked through.
- 5
Finish with Thai basil and lime, then serve over rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Ground chickenGround turkey
Turkey is slightly leaner but still works well in the sauce
Snap peasGreen beans
Green beans give a similar crisp bite and hold up well
FlavorPantry
Test Kitchen Pick
Curry Paste
Helpful Pantry Staple
Why the curry paste matters
This is where the aromatic base starts. A well-made curry paste gives you more complexity up front and saves a lot of rebuilding later.
The flavor base starts here, not with the garnish.
- Delivers the backbone of the sauce
- Useful across soups, curries, and noodle dishes
A better curry paste is usually more noticeable than buying another pan.
Shop curry paste for this recipeTips & Storage
Pro Tips
Use wet hands when shaping the meatballs to keep the mixture easy to handle.
Do not boil the curry too hard once the coconut milk is in the pan.
Storage
Refrigerate for up to 4 days.
Reheating
Reheat gently on the stovetop with a splash of stock if needed.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories430
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates15g
Fat31g
Fiber3g
Sugar6g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use red curry paste?
- Yes. It changes the flavor profile slightly but still works beautifully here.
- What if I cannot find Thai basil?
- Regular basil is still good and much easier to source.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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