Coconut Red Curry Chicken Meatballs (Easy One-Pan Dinner)
If dinner time has been feeling a little chaotic lately, because I know it has for me, this is one of those recipes you’ll come back to again and again. These coconut red curry chicken meatballs are cozy, flavorful, and come together in one pan with minimal effort (and minimal cleanup).
They have all the flavors of your favorite takeout, but made lighter and with simple, everyday ingredients. It’s the kind of meal that feels a little elevated—but is still totally doable on a busy weeknight.
💡 Why You’ll Love This Recipe
- One pan = easy cleanup
- Ready in about 30 minutes
- Packed with flavor but still family-friendly
- Great for meal prep or leftovers
- Feels like takeout, made at home
Ingredient's You'll Need
For the Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 1 garlic clove, grated
- Tops of 4 green onions, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce
- White parts of 4 green onions, thinly sliced
- 1 can (13.5 oz) coconut milk
- 1/4 cup chicken broth
- 3 tbsp red curry paste
- 1 tbsp brown sugar (optional)
- Squeeze of fresh lime juice
For Finishing
- 1–2 cups snap peas
- 2 handfuls fresh spinach
How to Make this Quick Coconut Red Curry Chicken Meatballs (Healthy-ish & Family Friendly)
- Make the meatballs
In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, green onion tops, salt, and pepper. Mix until just combined, then roll into small meatballs. - Brown the meatballs (optional)
Heat a drizzle of oil in a large skillet over medium heat. Sear the meatballs for 2–3 minutes per side until lightly golden. (They don’t need to be fully cooked yet.)
You can skip this step if you’re short on time. - Build the sauce
In the same pan, sauté the white parts of the green onions for 1–2 minutes.
Add the red curry paste and cook for another minute until fragrant. - Simmer
Pour in the coconut milk and chicken broth, stirring to combine.
Add the meatballs back into the pan and simmer gently for 15–18 minutes, or until cooked through. - Finish with vegetables
Add the snap peas during the last 3 minutes of cooking.
Turn off the heat and stir in the spinach until wilted. - Final touches
Finish with a squeeze of lime juice and adjust salt to taste.
How to Serve these Quick Red Curry Chicken Meatballs
Serve over:
- Jasmine rice
- Coconut rice
- Rice noodles
Top with:
- Extra green onions
- Fresh cilantro
- Lime wedges
Tips for Success
- Don’t overmix the meatballs—this keeps them tender
- Browning adds flavor, but skipping it keeps things faster
- Use full-fat coconut milk for the creamiest sauce
- Adjust curry paste to your spice preference
Storage & Reheating
- Store in an airtight container in the fridge for up to 4 days
- Reheat on the stove or in the microwave until warmed through
- Add a splash of broth or coconut milk when reheating if needed
Freezer Tips
- Freeze cooked meatballs and sauce (without veggies) for best texture
- Thaw overnight and reheat, then add fresh spinach and snap peas before serving
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well.
Is this recipe spicy?
It has mild heat from the curry paste, but you can adjust to taste.
Can I skip browning the meatballs?
Yes—just simmer them directly in the sauce.
What vegetables can I substitute?
Broccoli, bell peppers, or zucchini all work well here.
Coconut Red Curry Chicken Meatballs (Easy One-Pan Dinner)
These coconut red curry chicken meatballs are a quick, one-pan dinner made with ground chicken, red curry paste, and coconut milk. Ready in under 30 minutes and perfect for a cozy, family-friendly weeknight meal.
Ingredients
Method
Make the meatballs
- In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, green onion tops, salt, and pepper. Mix until just combined, then roll into small meatballs.
- Brown the meatballs (optional)
- Heat a drizzle of oil in a large skillet over medium heat. Sear the meatballs for 2–3 minutes per side until lightly golden. (They don’t need to be fully cooked yet.) You can skip this step if you’re short on time.
Build the sauce
- In the same pan, sauté the white parts of the green onions for 1–2 minutes. Add the red curry paste and cook for another minute until fragrant.
Simmer
- Pour in the coconut milk and chicken broth, stirring to combine. Add the meatballs back into the pan and simmer gently for 15–18 minutes, or until cooked through.
Finish with vegetables
- Add the snap peas during the last 3 minutes of cooking. Turn off the heat and stir in the spinach until wilted.
Final touches
- Finish with a squeeze of lime juice and adjust salt to taste.