Name: Basil Ginger Chicken Meatballs in Coconut Curry Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Thai
Ingredients: 2 lbs ground chicken; 2 large eggs, lightly beaten; ½ cup plain panko breadcrumbs; 1 shallot, finely diced; 2 tablespoons ginger paste; 1 tablespoon garlic paste; ¼ cup fresh chopped basil; 1 tablespoon dried basil; 1 teaspoon ground allspice; 1 teaspoon smoked paprika; Kosher salt & fresh ground black pepper, to taste; 2 tablespoons olive oil, plus more as needed; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; ½ medium yellow onion, sliced into half moons; 1 tablespoon garlic paste; 1 teaspoon ginger paste; 2 tablespoons packed dark brown sugar; 1 (4-ounce) can red curry paste; 1 (14-ounce) can full-fat coconut milk; 1 cup chicken broth; 1 tablespoon fish sauce; 1 tablespoon fresh lime juice, plus lime wedges for squeezing; 1 cup trimmed green beans; Chopped scallions and/or fresh chopped cilantro, for garnishing (optional); Cooked jasmine rice, for serving

Imagine juicy meatballs bursting with fragrant basil and warming ginger, swimming in a creamy coconut red curry sauce that’s both comforting and exciting. That’s exactly what you get with this Basil Ginger Chicken Meatballs in Coconut Curry Recipe — a dish that’s a real flavor hug on your plate.

A black skillet filled with about sixteen round light brown meatballs covered in a creamy orange sauce, mixed with sliced yellow and red bell peppers and whole green asparagus pieces. The dish is topped with scattered chopped green onions and fresh green herbs. A wooden spoon is partially inside the skillet on the left side. The skillet is placed on a white marbled surface with a beige bowl of lemon wedges in the upper left corner and a small bowl of green sliced onions in the lower right corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Basil Ginger Chicken Meatballs in Coconut Curry Recipe
Top Tip
How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Basil Ginger Chicken Meatballs in Coconut Curry Recipe

Why You'll Love This Recipe

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe has become a favorite in my kitchen because it hits that sweet spot between easy weeknight dinner and impressively delicious comfort food. The vibrant herbs and spices paired with creamy coconut make it irresistible every time.

Bold Flavor Combination: The fresh and dried basil alongside ginger and a touch of allspice take these meatballs to a whole new level of complexity.
Creamy Yet Light Sauce: Coconut milk plus red curry paste creates a luscious sauce that’s not heavy but still richly satisfying.
Simple Ingredients, Big Impact: Using pantry staples and fresh herbs you can find anywhere, this recipe is surprisingly easy to pull off beautifully.
Family-Friendly & Versatile: Whether you serve it with rice, naan, or a veggie side, everyone will be asking for seconds.

Two white bowls are filled with a colorful meal placed on a white marbled surface. Each bowl has a base layer of white rice topped with a second layer of round, light brown meatballs covered in orange sauce. Mixed with the meatballs are thin slices of red and orange bell peppers and green beans, adding bright colors. Both bowls are garnished with chopped green herbs and sliced green onions scattered over the top. Each bowl shows a wedge of lime resting on the edge of the rice, and a fork with a wooden handle is placed inside each bowl. Around the bowls are small dishes, one with lime wedges, one with chopped green herbs, and one with sliced green onions. A white plate with flatbread pieces is partially visible on the top left corner. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Basil Ginger Chicken Meatballs in Coconut Curry Recipe plays a key role in building layers of flavor and texture. Using both fresh and dried basil amps the herbaceous notes, while the ginger paste adds a warm zing. The coconut milk balances spice and delivers creaminess, making this dish feel special but still approachable.

Flat lay of two whole uncracked brown eggs, a small white ceramic bowl of plain panko breadcrumbs, a small white ceramic bowl of fresh chopped basil leaves, a small white ceramic bowl with dried basil leaves, a small white ceramic bowl of ground allspice powder, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl with finely diced shallot, a small white ceramic bowl of ginger paste, a small white ceramic bowl of garlic paste, a small white ceramic bowl of kosher salt and fresh ground black pepper, a small white ceramic bowl of olive oil, a whole red bell pepper sliced into strips, a whole yellow bell pepper sliced into strips, half a medium yellow onion sliced into half moons, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of red curry paste, a small white ceramic bowl of full-fat coconut milk, a small white ceramic bowl of chicken broth, a small white ceramic bowl of fish sauce, a small white ceramic bowl of fresh lime juice, fresh lime wedges, a small white ceramic bowl of trimmed green beans, fresh chopped scallions, fresh chopped cilantro, and a simple bowl of cooked jasmine rice, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: A lean base that soaks up all the spices and remains tender if you don’t overwork it.
Eggs: They bind the meatballs so they hold together but don’t turn dense.
Panko breadcrumbs: Light and airy, helps keep the meatballs fluffy.
Shallot: Adds mild sweetness and depth contrasted with the herbs.
Ginger paste: My go-to for quick, pungent ginger flavor without the fuss.
Garlic paste: Fantastic for evenly distributing garlic’s aroma.
Fresh and dried basil: That signature herb making this dish uniquely fragrant.
Allspice and smoked paprika: Warm spices that add complexity and a little punch.
Olive oil: For browning meatballs and sautéing vegetables, brings out flavor without overpowering.
Red and yellow bell peppers: Bright, sweet notes and crunch to balance the rich sauce.
Yellow onion: Adds sweetness and a mellow bite.
Dark brown sugar: Enhances caramel notes in the curry while cutting heat.
Red curry paste: The heart of the sauce, delivering spice and authentic flavor.
Coconut milk: Creates a velvety, luscious curry base.
Chicken broth: Adds savory depth without overpowering the coconut.
Fish sauce: A little umami magic to round out the curry perfectly.
Lime juice: Brings brightness and balances richness.
Green beans: Fresh crunch and color contrast in the final dish.
Scallions/Cilantro: Garnishes that add fresh herbal notes and zing.
Jasmine rice: The perfect fragrant base to soak up the curry.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Basil Ginger Chicken Meatballs in Coconut Curry Recipe depending on what I have on hand or my mood. Feel free to adjust the heat level, swap out herbs, or even make it chicken-free if you prefer. It’s all about what makes you happy in the kitchen!

Variation: Sometimes I add finely chopped Thai basil instead of regular basil for a more authentic kick — it’s incredible and a little more peppery!
Spice Level: If you like it hotter, toss in some fresh sliced chilies or extra red curry paste. For milder, use half the curry paste and amp up the lime for brightness.
Gluten-Free Swap: I’ve used almond flour instead of panko breadcrumbs with equally tasty results — just don’t pack it in the measuring cup to keep the texture light.
Make It Vegetarian: Try replacing chicken with crumbled firm tofu or plant-based ground “meat” and skip the fish sauce for a veggie-friendly version.

Step-by-Step: How I Make Basil Ginger Chicken Meatballs in Coconut Curry Recipe

Step 1: Whisk Up the Meatball Mixture with Care

Start by combining ground chicken, eggs, panko, shallots, ginger & garlic pastes, fresh and dried basil, allspice, smoked paprika, and salt and pepper in a big bowl. I mix gently with my hands — you want everything just combined so the meatballs stay tender and don’t get tough. Resist the urge to overwork it!

Step 2: Shape Your Gorgeous Meatballs

Use a medium-sized spring-loaded scooper or a spoon to portion out golf ball-sized meatballs. Roll them gently in your palms to smooth the edges. Lay them out on a large plate or platter ready for cooking — about 20 to 23 meatballs should come out of this batch.

Step 3: Brown Meatballs Until Golden & Delicious

Heat olive oil in a large deep skillet over medium heat. Swirl to coat the pan well. Place the meatballs in a single layer — don’t crowd! Brown on one side for about 3-4 minutes until you see a golden sear, then carefully turn and brown the other side. They might not be fully cooked, but don’t worry, they’ll finish in the sauce. Transfer browned meatballs to a clean plate and repeat until all are done, adding more oil as needed.

Step 4: Build a Flavorful Coconut Red Curry Sauce

In the same skillet, toss in the sliced red and yellow peppers and onions. Cook, stirring often, until the veggies are soft and fragrant — about 5 to 7 minutes. Add garlic paste, ginger paste, dark brown sugar, and the red curry paste, cooking until aromatic, roughly 1-2 minutes.

Step 5: Simmer Meatballs in Creamy Coconut Goodness

Pour in coconut milk, chicken broth, fish sauce, and lime juice. Scrape up any browned bits stuck to the pan to deepen the flavor. Bring the sauce to a gentle simmer, stirring occasionally for 5-7 minutes. Then turn down the heat low and nestle the browned meatballs and trimmed green beans back into the sauce. Let everything simmer gently for 10-15 minutes while swirling the pan occasionally — this finishes cooking the meatballs, tenderizes the green beans, and thickens the sauce.

Step 6: Serve & Enjoy!

Spoon the meatballs and sauce over fluffy jasmine rice, sprinkle with fresh chopped scallions or cilantro, and add lime wedges. I even serve this with some warm naan or pita bread — perfect for mopping up that luscious curry sauce. It’s a guaranteed crowd pleaser!

Top Tip

Having made this recipe multiple times, here are some tips I’ve picked up to make sure your Basil Ginger Chicken Meatballs in Coconut Curry Recipe come out perfectly every time.

Don’t Overmix the Meatball Mixture: Mixing just until combined keeps the meatballs tender, so resist going overboard with your hands or a spoon.
Brown the Meatballs in Batches: Crowding the pan lowers the temperature and prevents a nice sear, so give each meatball room to crisp up.
Scrape the Pan for Flavor: When you add liquids to the sauce, don’t forget to scrape those yummy brown bits from the pan bottom—they’re flavor gold.
Adjust Spice Thoughtfully: Start with the suggested red curry paste amount; you can always add more later if you want extra heat.

How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe

Basil Ginger Chicken Meatballs - Serving Suggestion

Garnishes

I’m a big fan of fresh chopped scallions and cilantro as garnishes—they add that vibrant hit of green and fresh aroma right at the end. A squeeze of lime over the top really brightens the whole dish. Sometimes, I throw on a few thinly sliced red chilies if I want a little extra kick.

Side Dishes

Jasmine rice is my go-to side—it’s fluffy and fragrant, soaking up the curry just right. On occasion, I serve the meatballs alongside garlic naan or pita bread to scoop up every last drop of that sauce. Roasted or steamed veggies like broccoli or bok choy also pair beautifully for a balanced meal.

Creative Ways to Present

For special occasions, I love presenting these meatballs stacked high on a large platter over a bed of rice, garnished with bright herbs and lime wedges on the side for guests to customize. Another fun idea is to serve individual meatballs skewered with lime and herb sprigs, perfect as a party appetizer with mini naan bites.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. The meatballs soak even more flavor from the curry sauce overnight, making for an amazing next-day meal.

Freezing

You can freeze the meatballs and sauce separately or together. Just cool everything completely, then pack in freezer-safe containers or bags. I’ve found they freeze well for up to 2 months. When ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop in a covered pan over medium-low, stirring occasionally to heat evenly without drying out the meatballs. Alternatively, a quick microwave session with a moist paper towel covering works fine — just don’t overheat, or the chicken can get dry.

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Absolutely! You can shape the meatballs a day in advance, store them in the fridge, then cook them fresh to maintain their texture and flavor.

Is there a substitute for red curry paste?

If you can’t find red curry paste, you can substitute with a mix of Thai red chili flakes, garlic, lemongrass paste, and a bit of paprika, but the flavor won’t be quite as authentic. Alternatively, use yellow curry paste for a milder flavor.

Can I use ground turkey instead of chicken?

Yes! Ground turkey works well as a substitute and will yield equally juicy and flavorful meatballs. Just be sure to watch cooking times, as turkey can dry out more easily.

How do I make this recipe gluten-free?

Simply swap the panko breadcrumbs for superfine almond flour or gluten-free breadcrumbs in the meatball mix. This keeps the meatballs light and fluffy while avoiding gluten.

Final Thoughts

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe has become my go-to when I want something comforting, bursting with flavor, yet straightforward to make. I think you’ll enjoy how the fragrant herbs and spices marry perfectly with the creamy coconut sauce — it’s one of those dishes that feels like a warm hug on a plate. I’m excited for you to give it a whirl and make it yours!