Basil Ginger Chicken Meatballs in Coconut Curry Recipe is one of those meals that instantly wraps you in cozy, exotic flavors. The tender chicken meatballs soaked in a rich, fragrant coconut curry sauce feel like a warm hug on a plate—and honestly, it’s just as comforting as it sounds.

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

I’m genuinely excited to share this recipe with you because it brings together so many delicious layers—fresh basil, warming ginger, and creamy coconut curry—without being intimidating to make. It’s one of those dishes that not only tastes amazing but also feels pretty special without hours in the kitchen.

Flavor packed: The combination of basil and ginger inside juicy chicken meatballs creates a fresh and vibrant base.
Comforting sauce: The coconut curry sauce is rich and creamy, perfect for spooning over steamed jasmine rice.
Great for meal prep: These meatballs reheat beautifully, making weeknight dinners a breeze.
Versatile: You can easily tweak the heat, add veggies, or swap ingredients to suit your tastes.

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

This dish shines because of the balance between aromatic spices, fresh herbs, and creamy coconut milk. Knowing why each ingredient is in here helps you understand how to keep the flavors vibrant and balanced if you want to tweak the recipe.

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: A lean protein base that absorbs flavors well and stays tender when mixed with the right ingredients.
Shallot: Adds a mild onion flavor without overpowering the meatballs.
Ginger paste: Gives a warm, spicy zing that cuts through the richness of the coconut milk.
Garlic paste: Essential for depth and an aromatic kick.
Fresh and dried basil: The herbaceous freshness in the meatballs contrasts beautifully with the creamy curry sauce.
Panko breadcrumbs: Keep the meatballs light and tender without being dense or gummy.
Smoked paprika and allspice: Add subtle warmth and complexity to the meatball seasoning.
Red bell peppers and yellow bell peppers: Provide sweet, crunchy contrast in the curry sauce.
Coconut milk: The heart of the curry—gives it that luscious creaminess and tropical flavor.
Red curry paste: Brings spicy depth; I recommend Maesri brand for authentic flavor.
Fish sauce: Enhances the umami and rounds out the curry’s flavors.
Lime juice: Adds brightness and acidity to balance the richness.
Green beans: Provide fresh crunch and color in the finished dish.

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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

One of the best things about this Basil Ginger Chicken Meatballs in Coconut Curry Recipe is how easy it is to make it your own. I like to play with the spice level and sometimes toss in some fresh baby spinach at the end for an extra veggie boost.

Mild version: I often reduce the red curry paste slightly when cooking for kids or if I want a gentler heat.
Spicy upgrade: Adding a pinch of cayenne or some freshly chopped Thai chilies kicks things up if you love heat.
Protein swap: Ground turkey or pork works well if you want a different twist.
Gluten-free: Swap the panko breadcrumbs for almond flour to keep it gluten-free without losing that light texture.

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

Step 1: Mixing the Meatball Magic

Start by combining ground chicken, eggs, panko, diced shallot, ginger and garlic pastes, fresh and dried basil, allspice, smoked paprika, salt, and pepper in a large mixing bowl. Mix just until everything's combined—if you overwork it, the meatballs can get a bit tough. I always use my hands because it’s easier to tell when the mixture is evenly mixed without overdoing it.

Step 2: Shaping Perfect Meatballs

Using a medium-sized spring-loaded scooper helps make uniform meatballs—about golf ball size. Roll them gently between your palms to get a smooth shape and set them on a plate. I like to keep my hands wet to prevent the mixture from sticking and to make rolling easier.

Step 3: Browning for Flavor

Heat olive oil in a large, deep nonstick skillet over medium heat until shimmering. Add the meatballs in batches so they aren’t crowded—overcrowding steams rather than browns them. Let them brown for about 3-4 minutes per side. They don’t need to be fully cooked here—the curry sauce finish cooks them through perfectly. Transfer browned meatballs to a clean plate, adding more oil as needed between batches.

Step 4: Building the Beautiful Coconut Red Curry Sauce

In the same skillet, toss in sliced bell peppers and onions, cooking until soft and translucent (about 5-7 minutes). Stir in garlic paste, ginger paste, brown sugar, and red curry paste until fragrant—this releases all those aromatic spices. Next, pour in coconut milk, chicken broth, fish sauce, and lime juice, scraping up any tasty browned bits from the bottom. Let it simmer gently to marry the flavors and reduce slightly.

Step 5: Bringing It All Together

Lower the heat, add the browned meatballs and green beans back into the pan, gently coating everything in the curry sauce. Let it cook on low for 10-15 minutes, swirling occasionally, so the flavors combine and the green beans become tender but still crisp. This is where your kitchen will start to smell ridiculously good.

Top Tip

Through many attempts at this recipe, I’ve learned a few tricks that really make the Basil Ginger Chicken Meatballs in Coconut Curry Recipe shine and come out perfectly every time. These tips help avoid common pitfalls and keep things flavorful and tender.

Don’t overmix the meatball mixture: Overworking the meat can lead to tough meatballs. Mix just until combined to keep them light and tender.
Brown the meatballs in batches: Crowding the pan causes steaming instead of browning, so give them space for a nice sear.
Use fresh herbs: I find fresh basil adds an unbeatable bright flavor, while dried basil gives background depth.
Simmer gently: Finishing the meatballs in the simmering curry sauce keeps them juicy and infuses them with flavor without drying them out.

How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe

Basil Ginger Chicken - Serving Suggestion

Garnishes

I always garnish with freshly chopped scallions and cilantro for a pop of color and herbal brightness. A few lime wedges on the side are essential—squeezing fresh lime juice just before eating really brightens the dish and balances the richness of the coconut sauce.

Side Dishes

Fluffy jasmine rice is my go-to because it soaks up the sauce beautifully. Sometimes I serve with warm naan bread or pita to scoop up every last bit of that luscious curry.

Creative Ways to Present

For a special occasion, I like to serve the meatballs over coconut-infused rice topped with edible flowers or microgreens. You can also make this a vibrant platter with extra fresh herbs, thinly sliced red chilies for heat, and a drizzle of toasted coconut flakes for crunch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The meatballs actually taste even better the next day once they've soaked up more of the curry flavors.

Freezing

I’ve frozen these meatballs before with great success. I freeze them plain on a tray first, then transfer to freezer bags once solid to avoid sticking. Freeze for up to 3 months. To reheat, I just simmer them gently in some extra coconut milk or broth to keep them moist.

Reheating

The best way I’ve found to reheat leftovers is on the stovetop in a skillet over low heat with a splash of water or extra coconut milk to prevent drying out. Microwaving works in a pinch, but stirring occasionally helps heat evenly and prevents tough meatballs.

Frequently Asked Questions:

Can I make these meatballs ahead of time?

Absolutely! You can prepare and shape the meatballs the day before, keep them covered in the fridge, and then brown and cook in the curry sauce when you’re ready.

What can I substitute if I don’t have red curry paste?

If you don’t have red curry paste, you can use yellow or green curry paste as a substitute, but keep in mind the flavor profile will change slightly. For a milder flavor, try adding a bit less paste and adjust to taste.

Can I make this recipe gluten-free?

Yes! Just swap the panko breadcrumbs for almond flour or gluten-free breadcrumbs. The texture is slightly different but still delicious, and it keeps the meatballs tender.

Can I use ground turkey or pork instead of chicken?

Definitely! Ground turkey or pork work well with this recipe. The cooking time remains about the same, but you might notice a slightly different flavor depending on the meat you choose.

Final Thoughts

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe holds a special place in my kitchen rotation—it’s easy enough to whip up for a weeknight yet flavorful enough to impress guests. I love how it brings together familiar ingredients with a fun twist from the curry and basil. Give it a try—I’m confident this dish will become a favorite in your home, just like it did in mine!