Homemade chicken meatballs simmered in a creamy coconut-milk green curry, brightened with fresh ginger, garlic, lemongrass, cilantro, and Thai basil.
These one-pan Chicken Meatballs in Green Curry Sauce start with ground chicken formed into meatballs and seared before finishing in a fragrant, coconut-based curry.
With a can of coconut milk, fresh aromatics, and green curry paste you can build bold flavor quickly—perfect for busy weeknights.
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This is a great recipe to pull out when dinner feels repetitive. In under 30 minutes you’ll have a comforting, flavor-packed meal that feels special but is easy to make.
Serve over steamed rice or rice noodles and top with fresh herbs and a handful of cashews for texture. Enjoy!
Ingredients for Green Curry Chicken Meatballs
- Ground chicken: A versatile, lean protein—ground turkey or pork can be substituted.
- Ginger and garlic: Used in both the meatballs and the sauce to add depth.
- Egg: Helps bind the meatballs and keeps them tender.
- Green curry paste: More herbaceous than red curry paste thanks to fresh chilies and herbs.
Spiciness Tip
Curry paste heat varies by brand. Choose one that matches your family’s preference—Thai Kitchen is usually mild.
- Full-fat coconut milk: Use canned coconut milk for a rich, silky sauce; shake the can before opening.
- Broth: Chicken bone broth or stock adds extra savory flavor and enriches the sauce.
- Vegetables: Broccoli and carrots are used here, but zucchini, mushrooms, snap peas, or frozen peas work well too.
- Lemongrass: Adds a floral, citrusy note common in Thai and Vietnamese cooking. If unavailable, the dish is still delicious without it.
- Fresh herbs: Cilantro and Thai basil brighten the finished curry—regular basil can be used if Thai basil isn’t on hand.
- Cashews: Optional for crunch—use raw or toasted, or substitute peanuts.
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Step-by-Step Instructions for Green Curry Chicken Meatballs
Make the meatballs
In a bowl combine ground chicken, minced ginger, minced garlic, diced scallions, egg, salt, and pepper. Mix gently with your hands until combined—the mixture will be a bit loose.
Heat 1 tablespoon coconut oil in a skillet over medium-high. Shape the mixture into meatballs—about 2 to 3 tablespoons each—and sear, turning, until browned, about 1–2 minutes per side. Remove and set aside.
Make the sauce
In the same pan, add the remaining tablespoon of coconut oil. When hot, sauté diced onion with minced ginger and garlic for 2–3 minutes until fragrant.
Add the green curry paste and cook another 2–3 minutes to bloom the flavors. Pour in the coconut milk and chicken bone broth, then add the sliced carrots, broccoli florets, and the lightly crushed lemongrass. Bring the mixture to a boil, then reduce to a simmer.
Return the meatballs to the pan and simmer 5–7 minutes until the meatballs are cooked through and the vegetables are tender-crisp.
Garnish and Serve
Remove the lemongrass, then stir in 1/2 cup chopped cilantro and 1/2 cup Thai basil (or regular basil). Plate over rice or rice noodles and garnish with cashews, extra cilantro, basil, and green onion. Serve immediately.
Enjoy!
More Curry Recipes You’ll Love:
- Crispy Skinned Salmon in Red Coconut Curry
- Thai Red Curry with Chicken
- Viral One Pot Green Curry Chicken and Rice
- Sheet Pan Curry Chicken and Veggies
- Curry Chicken Salad
CHICKEN MEATBALLS IN GREEN CURRY SAUCE
Ingredients
Meatballs:
- 1 pound ground chicken
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 3 green onions, diced
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon coconut oil, for searing
Curry Sauce:
- 2 tablespoons coconut oil
- 1 small onion, diced
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 2 tablespoons green curry paste
- (1) 13.5-ounce can full-fat coconut milk
- ½ cup chicken bone broth (or stock)
- 2 carrots, peeled and thinly sliced
- 1 head broccoli, cut into florets
- Lemongrass, lightly crushed and cut into thirds
- ½ cup chopped cilantro
- ½ cup Thai basil
- Salt and pepper to taste
Garnishes:
- Cilantro
- Thai basil or regular basil
- Cashews
- Green onions
Instructions
Make the Meatballs:
- Combine ground chicken, ginger, garlic, scallions, egg, salt, and pepper in a bowl and mix until combined. The mixture will be loose.
- Heat 1 tablespoon coconut oil in a skillet over medium-high. Shape the meat into balls (2–3 tablespoons each) and sear 1–2 minutes per side until browned. Remove and set aside.
Make the Sauce:
- Add the remaining tablespoon coconut oil to the pan. Sauté onion, ginger, and garlic for 2–3 minutes.
- Stir in green curry paste and cook 2–3 more minutes. Add coconut milk, bone broth, carrots, broccoli, and lemongrass; bring to a boil.
- Lower heat to a simmer, return meatballs to the pan, and simmer 5–7 minutes until cooked through.
- Remove from heat, stir in ½ cup cilantro and ½ cup Thai basil. Plate and garnish with cashews, extra herbs, and green onion. Enjoy!
Nutrition
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Carbohydrates: 19 g
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Protein: 28 g
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Fat: 22 g
Nutrition information is automatically calculated and should be used as an estimate.
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