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.
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.
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.
- 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.
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
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:
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.
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.
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.
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!
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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
Delicious basil ginger chicken meatballs simmered in a rich and flavorful coconut red curry sauce, served over fluffy jasmine rice. This recipe combines aromatic herbs, warm spices, and vibrant vegetables for a comforting, slightly spicy meal 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 ground chicken, eggs, breadcrumbs, shallot, ginger paste, garlic paste, chopped basil, dried basil, allspice, smoked paprika, and salt and pepper to taste. Mix gently until just combined to avoid tough meatballs.
- Shape meatballs: Use a medium spring-loaded scooper to form golf ball-sized meatballs. Roll each gently between your palms to smooth out. Place meatballs on a plate and repeat until all mixture is used, yielding about 20-23 meatballs.
- Brown meatballs: Heat olive oil in a large deep nonstick skillet over medium heat. Add meatballs in a single layer without overcrowding. Cook for 3-4 minutes per side to develop a nice sear. They will not be fully cooked yet. Transfer to a clean plate. Repeat with remaining meatballs, adding more oil if needed.
- Build the red curry sauce: In the same skillet, add sliced bell peppers and onion. Cook stirring often until tender and translucent, about 5-7 minutes. Add garlic paste, ginger paste, brown sugar, and red curry paste, stirring until fragrant, about 1-2 minutes.
- Add liquids and simmer sauce: Stir in coconut milk, chicken broth, fish sauce, and lime juice, scraping up any browned bits from the pan. Bring to a gentle simmer, stirring occasionally, about 5-7 minutes.
- Combine meatballs and green beans: Reduce heat to low, add browned meatballs along with any collected juices and trimmed green beans. Gently toss to coat everything in sauce and simmer for 10-15 minutes until meatballs are cooked through, sauce has thickened slightly, and green beans are tender. Stir occasionally to prevent sticking.
- Serve: Serve meatballs and sauce over cooked jasmine rice. Garnish with chopped scallions and/or fresh cilantro and lime wedges. Optionally, serve with naan or pita bread for sopping up the sauce.
Notes
- For a gluten-free version, substitute panko breadcrumbs with superfine almond flour using a 1:1 ratio, spooning and leveling the flour without packing it.
- Do not overmix the meat mixture to keep meatballs tender.
- Use a nonstick skillet for easy browning and cleanup.
- Adjust red curry paste amount based on spice preference.
- Adding lime juice at the end brightens the rich coconut curry flavors.
- Serving with naan or pita bread enhances the experience by soaking up extra sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg

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