Thai Chicken Meatball Curry with Jasmine Rice

 In Chicken, Curry


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Thai Chicken Meatball curry

Autumn must be one of my absolute favourite seasons. I love that the mornings and evenings have a proper chill in the air while the afternoons are pleasantly warm. It is however a bit of a tricky season when it comes to food as you need something that is comforting without being heavy like a proper curry, stew or pie.

Thai Chicken Meatball curry

This Thai meatball curry is exactly that. The fresh and zingy flavours work so perfectly well with the coconut milk and chicken meatballs and results in a meal that is comforting and warming without leaving you feeling weighed down.

Thai Chicken Meatball curry

I like to make my own chicken mince by placing free-range chicken breasts in my food processor and blending until finely chopped. This way I have control over the texture and I know the ‘mince’ is as fresh as can be.

Thai Chicken Meatball curry

To add flavour and nutrients to the curry, I like to add julienned carrot, fine green beans and baby corn but feel free to use whichever vegetables you want/have in your house. Bok choy, broccoli, sugar snap peas and peppers will all be lovely in this curry.

Serves 4

for the meatballs
500g chicken mince
1 tsp red thai curry paste
50g panko bread crumbs (regular breadcrumbs will also be fine)
3 tbsp fresh coriander, finely chopped
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp salt
for the curry 
2 large carrots, julienned
2 tsp red thai curry paste
2 garlic cloves, crushed
1 tin coconut milk
1 tin chicken stock (I use the same tin the coconut milk came in)
2 tbsp fish sauce
2 tbsp soy sauce
2 tsp sugar (optional)
1 red chilli, finely chopped (optional)
250g fine green beans
250g baby corn
to serve
steamed jasmine rice
fresh chilli and fresh coriander

  1. To make the meatballs, combine the chicken mince with all the other ingredients and with wet hands (this helps to keep the chicken from sticking to your hands), form golf-ball sized meatballs.
  2. Place the meatballs on a tray lined with clingwrap.
  3. Heat a large frying pan and fry the meatballs in batches in canola oil until they are browned all over. Remove from the pan and set aside.
  4. When all the meatballs are browned, fry the carrots and curry paste in the same pan until the paste starts sticking to the bottom of the pan. Add the garlic, fry for 10 seconds and add the coconut milk and chicken stock. Add the fish sauce, soy sauce, sugar and chilli and stir.
  5. Add the meatballs back into the pan.
  6. Allow to simmer for 10 minutes before adding the green beans and baby corn. If you want your curry to be a little thicker, mix 2 tsp corn flour with 2 tsp of cold water and add to the curry.
  7. Allow the curry to simmer for 10 minutes until the green beans and baby corn are cooked.
  8. Serve the curry with steamed jasmine rice topped with extra sliced chillies and fresh coriander.
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Showing 23 comments
  • Alida Ryder

    So glad you liked it Cat.

  • Cat

    Just made this tonight – fantastic recipe! Thank you!

  • Alida Ryder

    Such a lovely comment! Thanks Joelle!

  • Joelle

    This has to be one of my favorite recipes in the world & so easy to make. Thanks all the way from France!

  • Alida Ryder

    You can definitely omit the fish sauce.

  • Nelson

    Can you omit the fish sauce or use something else?

  • Alida Ryder

    Glad you liked it Tina!

  • Tina

    I made this tonight and it was so easy and so tasty, I added extra chilli as we love spice and it was the best. Plenty left over for another 2 meals, so filling. Amazing dish.

  • Marjanne

    I made this couple of weeks ago and it was amazing, super tasty.
    Loving your recepies, trying the baked gnocchi tonight, hope it’s just as good!

  • Peter Block

    looks absolutely beautiful. I will give this one a try. Peter @Feed Your Soul

  • Tas

    I have just prepared the curry for 6 people and it tastes really nice. I had never before tried Thai food but this attempt is encouraging. Good recipe.

  • gloeiwurmpie

    Just made this tonight! I halved the amount of curry paste so that my 3 year old could eat this too (and omited the chili). This was really mild and my 3 year old loved it. Getting a 3 year old to eat Thai food is a HUGE compliment. I was surprised how filling this dish was and also very economical. Thank you for sharing the recipe!

  • Kankana

    I love thai food.. the spice , the flavor and everything about it. This sounds delicious.

  • Aly

    This looks simple but really tasty! 🙂

  • Kevin (Closet Cooking)

    I like the sound of this Thai meatball curry!

  • Sam

    This looks really awesome and exactly what I feel like right now.

  • Kitchenboy


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