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.
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.
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.
- 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.
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
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:
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.
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.
Absolutely! Swap the panko breadcrumbs for almond flour or gluten-free breadcrumbs to keep the meatballs tender without gluten.
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.
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Basil Ginger Chicken Meatballs in Coconut Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Flavorful basil ginger meatballs cooked in a rich and creamy coconut red curry sauce, served over jasmine rice. This recipe combines aromatic Thai-inspired spices and fresh herbs for a delicious main course perfect for dinner.
Ingredients
Basil Ginger Meatballs
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain panko breadcrumbs
- 1 shallot, finely diced
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- ¼ cup fresh chopped basil
- 1 tablespoon dried basil
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- Kosher salt & fresh ground black pepper, to taste
- 2 tablespoons olive oil, plus more as needed
Coconut Red Curry Sauce
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- ½ medium yellow onion, sliced into half moons
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoons packed dark brown sugar
- 1 (4-ounce) can red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice, plus lime wedges for squeezing
- 1 cup trimmed green beans
- Chopped scallions and/or fresh chopped cilantro, for garnishing - optional
- Cooked jasmine rice, for serving
Instructions
- Make meatball mixture: In a large mixing bowl, combine the ground chicken, eggs, breadcrumbs, shallot, ginger paste, garlic paste, chopped basil, dried basil, allspice, paprika, and salt/pepper to taste. Mix gently until just combined to avoid tough meatballs.
- Shape meatballs: Using a medium spring-loaded scooper, scoop the mixture into golf ball-sized portions. Roll each into smooth balls with your hands and place on a large plate or platter. You should have about 20-23 meatballs.
- Brown meatballs: Heat olive oil in a large deep nonstick skillet over medium heat. When oil shimmers, add meatballs in a single layer, working in batches to avoid overcrowding. Brown on one side for 3-4 minutes, then turn and brown the other side for 3-4 minutes. They won’t be fully cooked yet. Transfer browned meatballs to a clean plate. Add more oil if needed and brown remaining meatballs.
- Build the red curry sauce: In the same skillet, add bell peppers and onion. Cook, stirring often, until tender and translucent, about 5-7 minutes. Stir in garlic paste, ginger paste, brown sugar, and red curry paste. Cook for 1-2 minutes until fragrant.
- Add liquids and simmer: Pour in coconut milk, chicken broth, fish sauce, and lime juice. Scrape up any browned bits on the pan’s bottom. Bring sauce to a simmer, stirring occasionally, for 5-7 minutes.
- Combine and continue cooking: Reduce heat to low. Return browned meatballs and their juices to the skillet. Add green beans and gently toss to coat with sauce. Simmer gently for 10-15 minutes until meatballs are fully cooked, sauce thickens slightly, and green beans are tender.
- Serve: Spoon meatballs and curry sauce over cooked jasmine rice. Garnish with chopped scallions and/or cilantro and lime wedges. Serve with naan or pita bread to soak up extra sauce if desired. Enjoy!
Notes
- For gluten-free option, substitute panko breadcrumbs with superfine almond flour using a 1:1 ratio, spooned and leveled.
- Do not over-mix the meatball mixture to avoid dense, tough meatballs.
- Use a spring-loaded scooper for uniform meatballs that cook evenly.
- Brown meatballs in batches to prevent overcrowding and ensure proper searing.
- Adjust the amount of oil as needed during browning to prevent sticking.
- If you prefer, garnish with fresh herbs such as basil or additional cilantro for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
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