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Thai Green Curry Chicken Meatballs

Easy Thai Green Curry Chicken Meatballs: Juicy, Bold & Homemade

These Thai Green Curry Chicken Meatballs are a flavorful, bold dish that combines tender chicken and aromatic spices, perfect for any meal.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 meatballs
Course: Main Course
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground chicken Choose lean chicken for juicy meatballs
  • 2 tbsp Green curry paste The star flavor
  • 1/4 cup Fresh cilantro Chopped, adds herbal note
  • 2 cloves Garlic Minced
  • 1 tbsp Ginger Freshly grated
  • 1 tbsp Fish sauce Essential for Thai cooking
  • 1/2 cup Breadcrumbs Helps bind meatballs
  • 1 large Egg Binds ingredients
For the Sauce and Serving
  • 1 can Coconut milk Creamy base for the sauce
  • 2 tbsp Lime juice Adds brightness
  • 1/4 cup Fresh basil For garnishing
  • 2 cups Jasmine rice Ideal for serving

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • mixing bowl
  • Skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Combine ground chicken, green curry paste, cilantro, garlic, ginger, fish sauce, breadcrumbs, and egg in a bowl until evenly mixed.
  3. Shape mixture into 1½-inch meatballs and arrange them about ½-inch apart on the sheet.
  4. Bake for 15–18 minutes, or until golden brown and cooked through (internal temperature should reach 165°F).
  5. Simmer coconut milk in a skillet over medium heat until it gently bubbles, about 3 minutes.
  6. Season with lime juice, adjusting with fish sauce or salt as needed.
  7. Coat the baked meatballs in the sauce and simmer together for 2 minutes.
  8. Serve meatballs over jasmine rice, garnished with fresh basil.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 8gProtein: 12gFat: 8gSaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 6mgCalcium: 1mgIron: 5mg

Notes

Leftover sauce can be stored separately in the fridge for up to 5 days or frozen for later use.

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