Nothing beats the cozy, vibrant flavors of my Basil Ginger Chicken Meatballs in Coconut Curry Recipe. These meatballs simmered in a luscious coconut curry sauce strike the perfect balance of comforting and exotic—trust me, once you taste them, you’ll want to make them for every weeknight dinner.

A black skillet filled with about sixteen round light brown meatballs covered in a creamy orange sauce, mixed with sliced yellow and red bell peppers and whole green asparagus pieces. The dish is topped with scattered chopped green onions and fresh green herbs. A wooden spoon is partially inside the skillet on the left side. The skillet is placed on a white marbled surface with a beige bowl of lemon wedges in the upper left corner and a small bowl of green sliced onions in the lower right corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Basil Ginger Chicken Meatballs in Coconut Curry Recipe
Top Tip
How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Basil Ginger Chicken Meatballs in Coconut Curry Recipe

Why You'll Love This Recipe

When I first tried making this dish, I was blown away by how a few simple ingredients could come together to create such depth of flavor. It’s an all-in-one meal with protein, veggies, and a rich sauce that’s both comforting and exciting. Plus, it’s easier than you think!

Bold Flavors: The ginger and basil infuse the meatballs with a fresh, aromatic punch that really wakes up your taste buds.
One-Pan Convenience: Everything cooks in one skillet, making cleanup a breeze—something I always appreciate after a busy day.
Comfort Food with a Twist: The creamy coconut curry sauce feels indulgent but is surprisingly light thanks to the fresh lime and herbs.
Customizable & Crowd-Pleasing: This recipe scales perfectly for a family dinner or meal prep, and you can tweak the spice and herbs to suit your mood.

Two white bowls are filled with a colorful meal placed on a white marbled surface. Each bowl has a base layer of white rice topped with a second layer of round, light brown meatballs covered in orange sauce. Mixed with the meatballs are thin slices of red and orange bell peppers and green beans, adding bright colors. Both bowls are garnished with chopped green herbs and sliced green onions scattered over the top. Each bowl shows a wedge of lime resting on the edge of the rice, and a fork with a wooden handle is placed inside each bowl. Around the bowls are small dishes, one with lime wedges, one with chopped green herbs, and one with sliced green onions. A white plate with flatbread pieces is partially visible on the top left corner. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Basil Ginger Chicken Meatballs in Coconut Curry Recipe truly lies in the harmony between the flavorful meatballs and the vibrant sauce. Each ingredient plays a role, whether it’s adding texture, aroma, or a layer of spice. Here’s a quick peek at what you’re working with and why I love them.

Flat lay of two whole uncracked brown eggs, a small white ceramic bowl of plain panko breadcrumbs, a small white ceramic bowl of fresh chopped basil leaves, a small white ceramic bowl with dried basil leaves, a small white ceramic bowl of ground allspice powder, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl with finely diced shallot, a small white ceramic bowl of ginger paste, a small white ceramic bowl of garlic paste, a small white ceramic bowl of kosher salt and fresh ground black pepper, a small white ceramic bowl of olive oil, a whole red bell pepper sliced into strips, a whole yellow bell pepper sliced into strips, half a medium yellow onion sliced into half moons, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of red curry paste, a small white ceramic bowl of full-fat coconut milk, a small white ceramic bowl of chicken broth, a small white ceramic bowl of fish sauce, a small white ceramic bowl of fresh lime juice, fresh lime wedges, a small white ceramic bowl of trimmed green beans, fresh chopped scallions, fresh chopped cilantro, and a simple bowl of cooked jasmine rice, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Chicken: Lean and tender, it soaks up spices well, giving the meatballs a juicy, delicate texture.
Eggs: They’re the glue that keeps the meatballs together, making sure they don’t fall apart in the sauce.
Panko Breadcrumbs: These add lightness to the meatballs without making them dense—trust me, they keep every bite soft yet firm.
Shallot: Adds subtle sweetness and a mild onion flavor that blends beautifully with garlic and ginger.
Ginger Paste & Garlic Paste: Freshness and bite that elevate the flavor profile beyond ordinary meatballs.
Fresh and Dried Basil: The aromatic herbness is essential—it brings brightness and complexity.
Ground Allspice & Smoked Paprika: These warm spices add depth and a subtle smokiness that pairs wonderfully with the curry.
Olive Oil: For browning the meatballs—it helps create that irresistible crust without sticking.
Red & Yellow Bell Peppers: Sweet, tender, and colorful, they brighten the sauce visually and flavor-wise.
Yellow Onion: Adds gentle sweetness and a bit of texture to the curry base.
Dark Brown Sugar: Balances the curry’s heat with a touch of sweetness, rounding out the flavors.
Red Curry Paste: This is the backbone of the sauce—don’t skimp here! I love Maesri Red Curry Paste for its authentic flavor.
Full-Fat Coconut Milk: Creamy and rich, coconut milk makes the sauce luscious and comforting.
Chicken Broth: Adds savory depth and thins the sauce perfectly without diluting flavor.
Fish Sauce: A little umami magic that gives the curry that authentic Southeast Asian punch.
Fresh Lime Juice: Brightens the entire dish and balances the creamy richness.
Green Beans: Add crunch and freshness for a nice veggie contrast.
Scallions & Cilantro: Optional garnishes that add even more texture and herbal brightness on top.
Jasmine Rice: The perfect bed to soak up every bit of that coconut curry sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a total blank canvas. I like mine with a little extra heat, but feel free to dial the spice up or down by adjusting the red curry paste quantity. It’s also easy to swap in ground turkey or pork if chicken isn’t your thing!

Spicy Twist: Once, I added a pinch of cayenne pepper to the meatball mixture and it gave the dish a fiery kick that my family loved.
Herb Swap: Fresh mint instead of basil is a refreshing change I tried when basil was out of season.
Gluten-Free: I swapped panko for almond flour when I needed a gluten-free version and the texture held up perfectly.
Vegan Adaptation: I haven’t tried it myself, but subbing chickpeas or lentils for the chicken with a bit of flax egg sounds promising.

Step-by-Step: How I Make Basil Ginger Chicken Meatballs in Coconut Curry Recipe

Step 1: Mix the Meatball Magic

In a large bowl, I combine the ground chicken with eggs, panko, shallots, ginger and garlic pastes, both fresh and dried basil, allspice, smoked paprika, salt, and pepper. The key here is to mix everything gently—not too much! Overworking the meat makes the meatballs tough. I usually use my hands just until combined; it’s tactile and gives me a better feel.

Step 2: Shape and Brown the Meatballs

I grab a spring-loaded scooper (it makes life so much easier) to portion out golf ball-sized meatballs. Rolling them gently until smooth helps them cook evenly. In batches, I brown them in olive oil over medium heat—a nice crust is essential, so don’t rush this part. Remember, they’ll finish cooking in the sauce later, so just a good sear here.

Step 3: Build the Red Curry Coconut Sauce

Using the same skillet (no need to start fresh!), I sauté the sliced bell peppers and onions until they soften up, which takes about 5-7 minutes. In goes the garlic and ginger paste, brown sugar, and that wonderful red curry paste—cooking for another minute or two until it’s fragrant fills the kitchen with irresistible aromas.

Step 4: Simmer Meatballs in Coconut Curry Sauce

Next, I pour in the coconut milk, chicken broth, fish sauce, and lime juice, scraping up all those tasty bits stuck to the pan’s bottom. After it simmers for a few minutes to meld those flavors, I nestle the meatballs in along with the green beans. Then I let everything gently bubble away on low heat for 10-15 minutes until the sauce thickens a bit and the meatballs are cooked through.

Top Tip

From my many attempts making this dish, I’ve picked up some tips that really helped me nail perfect meatballs and sauce every time—no one wants dry meatballs or a watery curry!

Don’t Overmix: Mixing the meatball ingredients just until combined keeps them juicy and tender.
Brown in Batches: Crowding the pan steams the meatballs instead of browning them, so work in batches for the best crust.
Use a Good Red Curry Paste: The flavor of the curry sauce really hinges on this—my favorite is Maesri for its authentic balance.
Low and Slow Simmer: After adding the meatballs to the sauce, keep the heat low and be patient—this ensures tender meatballs soaking in flavor.

How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe

basil ginger chicken meatballs - Serving Suggestion

Garnishes

For finishing touches, I love scattering chopped scallions and bright cilantro over the top. A quick squeeze of fresh lime juice right before serving really wakes up the dish and brightens those rich curry flavors.

Side Dishes

This dish pairs beautifully with fluffy jasmine rice that soaks up every drop of the sauce. Sometimes I add a side of steamed bok choy or snap peas for extra crunch. And whenever I have naan or pita bread on hand, I throw that on the table—it’s perfect for sopping!

Creative Ways to Present

For special occasions, I’ve plated these meatballs over coconut-infused rice in a shallow bowl, garnished with edible flowers and rolled fresh basil leaves for a restaurant-worthy touch. Trust me, presentation elevates the whole experience and impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a great option for meal prep or a quick second-day dinner.

Freezing

I’ve frozen the meatballs separately (before simmering in sauce) on a baking sheet, then transferred them to a freezer bag. Later, I thaw and gently simmer them in freshly made or thawed sauce. This helps preserve the texture and flavor much better than freezing fully cooked meatballs in sauce.

Reheating

To reheat, I warm the meatballs and sauce gently on the stovetop over low heat, stirring occasionally. This keeps them tender and prevents the coconut milk from separating, which can happen if you microwave at high heat.

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Yes! You can shape the meatballs and keep them in the fridge for a few hours before cooking, or freeze them uncooked for later use.

What if I don’t have red curry paste?

You can substitute with yellow or green curry paste, though the flavor will be different. Alternatively, a homemade blend of chili, garlic, and spices can work in a pinch.

Can I make this recipe gluten-free?

Absolutely! Swap the panko breadcrumbs for almond flour or gluten-free breadcrumbs to keep the meatballs tender without gluten.

How spicy is this dish?

It has a medium heat level thanks to the red curry paste. You can adjust the spiciness by varying how much curry paste you use or add fresh chili if you want more kick.

Final Thoughts

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe has become one of my go-to dishes when I want something comforting yet a little special. The combination of fragrant basil, spicy ginger, and creamy coconut curry creates a wonderful flavor experience that’s sure to impress your family or friends. I really encourage you to give it a try—you’ll enjoy how simple it is to pull off, and I’m betting it’ll become a favorite in your recipe box, too.