This easy stovetop Thai coconut curry meatball recipe is ready in 30 minutes and is packed with authentic spices and flavors. It is the perfect comfort food, healthy dinner and it is Whole30 and Keto compliant.
Bringing back my favorite Thai Coconut Curry recipe! Instead of chicken breast, this time I combined the curry with my favorite meatball recipe.
Soft and juicy meatballs smothered in sweet and spicy coconut curry sauce, this recipe is absolutely so delicious. I am so excited to share it with you guys.
Almost a year ago, Tom and I spent our honeymoon in Thailand. It was one of the most fun and adventurous trip we took together.
Besides playing with elephants, my favorite part had to be the amazing food, the Thai coconut curry.
I will skip the 398 different types of curry they have in Thailand. One of the bests had to be the yellow coconut curry.
It is sweet, spicy and so flavorful. No matter what veggies or protein you throw in these coconut curry soups, it just works.
Now the cold weather is upon us again, I am bringing this curry soup recipe back, but with some tweaks. A secret ingredient you do not want to miss.
Easy Yellow Thai Curry Paste
First of all, we will start with an easy Thai curry paste. To be honest, I wasn’t able to find YELLOW curry paste in the store, so I decided to make my easy and lazy version.
Here are the ingredients you will need:
- Half red onion
- Garlic cloves
- Salt pepper
- Turmeric Powder
- Curry powder
- Chili Pepper (Preferably dried Thai chili pepper, but if it is not accessible to you, I have used red pepper flakes, and works too!)
- 1 stalk of lemongrass
Blend everything in a food processor. There you have it!
Then, sauté the curry paste on the stovetop and add coconut milk. Thai Coconut Curry Soup y’all!
So easy to make, but it sounds fancy.
The Juiciest and most Flavorful Whole30 Meatballs
You see I love meatballs:
- Turkey Meatballs (Whole 30 Recipe)
- Paleo Italian Meatballs (Whole 30)
- Whole 30 Sticky Asian Meatballs
Because it is so easy to pack flavors in meatballs. Additionally, they also are capable of soaking up the flavors of whatever sauce you throw them in.
My go-to Healthy Meatball Recipe:
First, you need 1 – 2 pounds of ground meat of your choice. For this Thai Curry Meatball recipe, I used a mix of chicken and pork.
Second, prepare some aromatics such as chopped onion, garlic and cilantro. You can also add some serrano pepper if you can handle the heat.
Then, you need an egg and all the spices
Last but not least, the SECRET ingredient that makes these meatballs stay juicy after oven baking.
I love using arrowroot flour in making oven-baked protein, like my go-to meal prep oven-roasted chicken. It traps the moist in and ensures the protein comes out moist and juicy.
Even after reheating!
Besides the texture magic, arrowroot flour is also paleo and whole 30 friendly.
How to Serve Thai Coconut Curry Meatballs
My favorite way is to serve coconut curry with Jasmine rice. The fragrant and fluffy rice, paired with sweet and spicy coconut curry.
Make it Whole 30 Friendly.
Serve this coconut curry with cauliflower rice or roasted sweet potatoes. Even better? My cauliflower potato mash (recipe on my Instagram, I am working on it for you, my blog readers!)
Other Ways to Enjoy Thai Coconut Curry
1. Make it Vegan:
Instead of Meatball, you can add chickpeas or lentils to make a vegan coconut curry soup.
2. Enjoy it as soup:
Add 3 – 4 cups of chicken or vegetable stock and make it into a Thai Coconut Curry soup. It is the best warm and comfort food for this cold weather.
Okay now, we have made the Thai Coconut Curry. Phone Eats First!
How to Store Coconut Curry Meatballs
Once the curry has completely cooled down, store it in an airtight container in the fridge for up to 5 days.
You can also freeze it for up to 1 month.
To reheat and serve, either heat on the stovetop or in the microwave.
The meatballs stay juicy and moist after reheating! This is another reason why I love them so much.
Finally, I hope you and your family enjoy this comforting Thai Coconut Curry Meatball recipe. Not only it is so flavorful and healthy, but it also can be made in 30 minutes or less.
It’s the perfect weeknight dinner or meal prep even when you are doing the Whole 30 Challenge.
- 1 can of full fat coconut milk *
- 3 cups chicken stock*
- 2 tbsp avocado oil
- 1 tbsp arrowroot starch (optional)
Yellow Curry Paste
- ½ cup red onion (half)
- 7-8 cloves garlic
- 1 heaping tbsp turmeric
- 1 1/2 tbsp curry powder
- 1 tsp coriander powder
- 1 - 1 1/2 2 inches of fresh ginger
- 1 stalk of fresh lemon grass**
- Salt pepper to taste
- 1 lb ground pork***
- 1 lb ground chicken***
- 1 egg
- 1/2 red onion chopped
- 3 cloves garlic minced
- 1/3 cup fresh cilantro packed (chopped)
- 1 tbsp finely chopped serrano or poblano pepper (optional)
- 2 tbsp arrowroot starch
- 2 tsp sea salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp curry powder
- 1/2 tsp coriander
- Add all curry paste ingredients to a food processor. Pulse until it reaches a paste texture. Set aside.
- Preheat the oven to 425 F.
- In a medium bowl, mix all the ingredients for the meatballs together. For best result, cover and refrigerate for a couple of hours or overnight in order to have the flavor soak in. Remove from the refrigerator, use a medium cookie dough scooper to scoop into balls and place on a parchment paper-lined baking pan.
- Bake 15 - 18 minutes. Remove from the oven and set aside.
Making the Coconut Curry
- While the meatballs are baking, in a big saucepan, heat 2 tablespoon avocado oil add the curry paste. Sautee for 5 minutes on medium heat until the aromatic starts to come out and the color gets darker.
- SLOWLY add coconut milk and chicken stock (see note 1 regarding the amount) into the pan to avoid any splashes. Add 1 tbsp arrowroot starch to make the sauce thicker.
- Once the edge of the coconut curry sauce starts to bubble, gently stir to ensure the curry paste is mixed in. (There will be little pieces)
- Add the meatballs to the pan and cover them with coconut curry sauce. Let it cook for 4 - 5 minutes.
- Remove from the heat. Serve with rice or cauliflower rice for a Whole30-friendly dinner.
- * Use 2 cans of coconut milk and additional chicken stock if you like an extra warm bowl of coconut curry soup.
- **If fresh lemon grass is not accessible to you, you can use lemon grass paste.
- *** You can use a mix of any ground meat you like. My favorite is chicken and pork, because they are fatty enough, and give the best texture.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 386Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 112mgSodium: 709mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 26g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.