Thai Coconut Curry Meatballs {30 Minutes}
These Thai Coconut Curry Meatballs are ready in about 30 minutes and packed with so much flavor. Tender, juicy meatballs are simmered in a creamy coconut curry sauce that’s slightly sweet, savory, and perfectly spiced.
Serve them over fluffy jasmine rice for an easy weeknight dinner the whole family can enjoy. And perhaps my favorite part as a busy mom? This recipe is one of my “I don’t know what to make for dinner” dinners. We are using store-bought curry paste to keep the ingredient list short and get dinner on the table FAST.
This recipe has been a favorite on my blog for years, and it was time to give it a little refresh. I’ve made it countless times since I first shared it, and it continues to be one of those cozy dinners I come back to again and again.
The Inspiration Behind These Thai Coconut Curry Meatballs
Tom and I spent our honeymoon in Thailand, and while the entire trip was unforgettable, the food was easily one of my favorite parts.
I fell in love with Thai coconut curry—the combination of creamy coconut milk, warm spices, and a little heat was something I knew I wanted to recreate at home.
These Thai Coconut Curry Meatballs are my easy, weeknight-friendly take on those flavors.
Why You’ll Love These Coconut Curry Meatballs
Meatballs are one of my favorite ways to make an easy dinner feel a little more special.
They’re tender and juicy on the inside. You can easily pack so many flavors in meatballs. Plus, I have tried so many types of sauces to dunk meatballs in:
For this recipe, we are using a sweet and creamy coconut curry sauce that is packed with layers of flavors. Because we’re using store-bought curry paste; you don’t need a long list of spices and aromatics to build tons of flavor.
Best of all, everything comes together in about 30 minutes, making this a great recipe for those busy nights when you still want something warm and comforting for dinner.
An Easy Shortcut for Thai Coconut Curry
When I first developed this recipe, I made my own curry paste from scratch with onion, garlic, lemongrass, turmeric, curry powder, coriander, and chili peppers.
As a busy mom of two, I love a shortcut that actually makes weeknight dinner easier, and a good store-bought Thai curry paste does exactly that.
Simply sauté the curry paste for a minute or two to bring out the flavors, then add the coconut milk and the rest of the sauce ingredients. In just a few minutes, you’ll have a rich, creamy coconut curry sauce ready for those juicy meatballs.
The Secret to Juicy Meatballs
For this recipe, I love using a combination of ground chicken and pork. The pork adds richness while the chicken keeps the meatballs tender, but you can easily customize the ground meat based on what you have on hand.
I also add fresh aromatics like onion, garlic, and cilantro for even more flavor. If your family likes a little extra heat, you can add some finely chopped serrano pepper as well.
And then there is my secret ingredient for keeping baked meatballs juicy:
Arrowroot starch.
Arrowroot starch helps hold onto moisture so the meatballs stay tender and juicy, even after they’re baked and reheated.
Once the meatballs are cooked, add them directly to the coconut curry sauce and let them simmer for a few minutes. They’ll soak up all that creamy, savory curry flavor while staying wonderfully tender inside.
Even after reheating!
How to Serve Thai Coconut Curry Meatballs
My favorite way to serve these meatballs is over jasmine rice.
The fragrant, fluffy rice soaks up all that creamy coconut curry sauce, and honestly, that’s probably my favorite part.
You can also serve these coconut curry meatballs with:
- Coconut rice
- Brown rice
- Rice noodles
- Quinoa
- Cauliflower rice
Or turn the curry into more of a soup by adding a few cups of chicken or vegetable broth. Throw in whatever vegetables you have in the fridge for an easy, cozy coconut curry soup.
These Thai Coconut Curry Meatballs have everything I want in a weeknight dinner: they’re easy, comforting, packed with flavor, and ready in about 30 minutes.
The juicy meatballs soak up the creamy coconut curry sauce, while store-bought curry paste keeps the recipe simple enough to make even on the busiest nights. Serve it over a big bowl of jasmine rice, spoon plenty of that curry sauce over the top, and dinner is DONE.
If you make these Thai Coconut Curry Meatballs, leave a comment below and let me know what you think!
Get the recipe:Thai Coconut Curry Meatballs {30 Minutes}
Ingredients
Coconut Curry Sauce
- 1 can full-fat coconut milk, 13.5 oz
- 3-5 tbsp yellow Thai curry paste, adjust to taste
- 1/2-1 cup chicken broth, depending on desired consistency
- 2 tbsp avocado oil
- 1 tbsp arrowroot starch, optional, for thickening
Meatballs
- 1 lb ground pork
- 1 lb ground chicken
- 1 large egg
- 1/2 red onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup packed fresh cilantro, finely chopped
- 2 tbsp arrowroot starch
- 2 tsp sea salt, or to taste
- 1/2 tsp black pepper
- 1 tsp curry powder, optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine all of the meatball ingredients until just mixed. For even more flavor, cover and refrigerate for 30 minutes or up to overnight. This step is optional.
- Use a medium cookie scoop to portion the mixture and roll into meatballs. Arrange them on the prepared baking sheet.
- Bake for 15–18 minutes, or until the meatballs are cooked through. Set aside.
- While the meatballs are baking, make the coconut curry sauce. Heat 2 tablespoons of avocado oil in a large skillet or saucepan over medium heat. Add the curry paste and sauté for 1–2 minutes, stirring frequently, until fragrant.
- Slowly stir in the coconut milk and chicken broth until well combined.
- In a small bowl, whisk 1 tablespoon of arrowroot starch with 1 tablespoon of cold water to make a slurry. Stir it into the curry sauce.
- Bring the sauce to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until slightly thickened.
- Add the baked meatballs to the curry sauce and gently toss to coat. Simmer for another 3–5 minutes so the meatballs can soak up some of the sauce.
- Remove from the heat and serve warm over jasmine rice. Garnish with fresh cilantro, green onions, or a squeeze of lime, if desired.
Notes
- * 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.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Hi Jamie! Thank you! It tastes amazing too 🙂
Shuang
If you have yellow curry paste, how much do you add to the recipe?
Hi Lynn,
You can start by adding 3 tablespoons up to 1/4 cup and see how strong the flavor is to your taste. You can always add more mid-way through cooking as well.
Shuang
If you don’t have arrowroot would tapioca flour work?
Hi Beverly,
Yes you can! Hope you love it 🙂
Shuang
when printed the ingredients for the meatballs and the coconut sauce are not separated I ruined a pricey dish that had a lot of ingredients.
I premade the meatballs mix to refrigerate and only put 2 cups of chicken broth, but it looks very soupy. I am afraid that when I take it out to cook, it will still be soupy and not hold a ball shape. Should I add breadcrumbs when I remove? Tia! Also, if you don’t have fresh ginger, how much powder can you use?
Hi Erika,
Oh no! I am sorry the meatballs are soupy. you could add more arrowroot flour (breadcrumbs also works). You can use 1 – 2 tsp ginger powder, it won’t be as “spicy” as fresh, but it should do the trick. Let me know if there is anything else that I can help with.
Shuang
What side would pair well with this dish?? Vegetables, salads? Also I noticed you had pepper strips not listed in the ingredients. Thanks soo much.Just prepared this recipe for our evening meal.Just would like a side to complete.
Hi Deborah,
Hope you love it! I love pairing it with Jasmine rice. Any roasted vegetables would go great with it, I like roasted eggplant, broccoli the most.
And pepper strips are optional. so if you didn’t use it, don’t worry about it! Hope this helps! Let me know how you like it 🙂
Shuang
Thanks soo much for the fast response. I will let you know!! Have a BLESSED week!
First time I’ve ever made a dish like this..the flavor is so so good ..my only issue it didn’t thicken..I used the arrowroot but still didn’t thicken.. it would have been perfection if it did.
Any ideas to make it thick..Im on whole 30..
I wonder if I put the coconut milk in fridge and just used the cream?
I will make it again..thank you!
Hi Barb,
You could definitely try that; I use canned coconut milk and will often times put it in the fridge and use the top hardened part. Also, you could try using a little extra arrowroot starch until it reaches the desired consistency!
Hope this helps 🙂
Enjoy!
Constance
Hi! We love this recipe, and have used it many times for our family. For the little kids, they like the meatballs without the sauce.
I have a question – I’m making this ahead for a large crowd for the first time – how would you suggest I do it? I’m planning to make the meatballs ahead and freeze them. How many days ahead do you think I could make the sauce? How many days will it last in the fridge? Thank you!!
if I wanted to make this with premade thai curry paste, how much should I use?
Hi KT-
We recommend with starting with 1-2 teaspoons and increasing that based on personal preference!
Happy Cooking,
Constance
This had really great flavor. I used 2 lbs of turkey burger and omitted the hot peppers, lemon grass and cilantro due to food preferences, intolerances or simply not having it. I added red pepper flakes to the meatballs. Then made mini potatoes and Brussels for the side and basically put it altogether as a soup. Turned out great!! Sauce didn’t thicken but worked as a soup. I definitely would have wanted it thicker if I put it over rice or cauliflower rice.
Hi Cherie,
We are so happy it turned out flavorful and delicious for you! As for the sauce, next time, try using maybe 2.5 cups of broth, and a little bit more of a thickening agent such as flour or the arrowroot starch!
Hope this helps 🙂
-Constance
I made the meatballs and used store bought yellow curry paste from Whole Foods. Added two sliced bell peppers at end when the meatballs are added to the sauce and cooked with lid on for 5 minutes. Served with rice. Not a bite left. May try to make these into bite sized meatballs for a party this fall. So good. Must try. Going into rotation.
Hi Noggs.
We are so happy to hear that these were a hit!
Hope they turn out even better in the fall when you make them again!
Happy Cooking!
Constance
We have made this note times than I can count with different meats. We love using turkey or chicken or a mix. We even made it in bulk for a graduation open house! Big hit, every time with kids, adults, etc. Yum!
Hi Amy,
YESS i love that! This coconut curry sauce is so versatile. I do it weekly with different meats too 🙂 So happy that you all love it!!
Shuang