Thai Chicken Meatballs in Red Curry Coconut Sauce

Recipe adapted from Chelsea on TikTok (@chelseas_eats). She makes it look effortless — I just followed along and fell in love.

Tender chicken meatballs simmered in a creamy red curry coconut sauce with peppers, onions, and lots of fresh lime. Cozy, flavorful, and perfect over coconut rice. I love taking this to lunch for work!!

Ingredients

Meatballs

• 1 lb ground chicken

• 1 mild Italian sausage link (optional)

• 2 green onions, finely sliced

• ½ bell pepper, finely diced

• 3 cloves garlic, grated

• 2 tsp grated ginger

• 1–2 tbsp soy sauce

• ¼ cup panko

• 1 egg

• Salt & pepper

• Red chili flakes (optional)

Red Curry Sauce

• 2 tbsp butter

• 1 yellow onion, thinly sliced

• Whites of 1 green onion

• ½ bell pepper, julienned

• 4 cloves garlic, thinly sliced

• 1 tsp grated ginger

• 2 tbsp red curry paste

• 1 (13–14 oz) can coconut milk

• 1 tbsp fish sauce

• 2 tbsp soy sauce

For Serving

• Cooked rice

• Fresh cilantro

• Green onions

• Lime wedges

Instructions

1. Make the Meatballs

In a large bowl, mix together all meatball ingredients until just combined.
Scoop and roll into evenly sized balls.

Heat a skillet over medium heat and sear the meatballs for about 4 minutes per side, until browned. Remove from the pan and set aside (they will finish cooking in the sauce).

2. Make the Sauce

In the same pan, melt butter.

Add sliced onion and bell pepper and sauté until softened. Stir in garlic and ginger and cook until fragrant.

Add red curry paste and stir to coat the vegetables.

Pour in coconut milk, fish sauce, and soy sauce. Bring to a gentle simmer, then reduce heat to low.

3. Finish

Add the meatballs back into the pan and simmer for 10–12 minutes, until fully cooked and the sauce has thickened slightly.

Serve over rice and top with fresh cilantro, green onion, and plenty of lime.