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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.
Print Recipe
Servings: 4
Course: Dinner
Cuisine: Thai Inspired
Ingredients Method

Ingredients
  

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

Method
 

Make the meatballs
  1. 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.
  2. Brown the meatballs (optional)
  3. 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
  1. 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
  1. 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
  1. Add the snap peas during the last 3 minutes of cooking. Turn off the heat and stir in the spinach until wilted.
Final touches
  1. Finish with a squeeze of lime juice and adjust salt to taste.