Thai Chicken Curry Meatballs with Carrot Noodles
Thai Chicken Curry Meatballs are served over carrot noodles with coconut satay sauce. They are a crazy delicious and healthy dinner recipe that won't leave you feeling like you're missing out. You will LOVE them!
Can we please keep healthy eating January going all year long? Seriously, if we can eat food that is good for our bodies AND tastes this good, we should be doing it every day.
I've made us some Thai Chicken Curry Meatballs and they are INSANELY DELICIOUS. Yes, I know I just yelled at you. I hope you can forgive me. It's just that they are so freaking good.
The meatballs are made by pureeing onions, garlic, and ginger to a paste then mixing it into the ground chicken with some curry paste, fish sauce, and soy sauce. The result is meatballs that are literally bursting with flavor.
I serve these chicken curry meatballs over healthy carrot noodles with some equally healthy coconut and almond butter satay sauce.
Why we love chicken curry meatballs
- Tasty chicken meatballs with lots of delicious Thai curry flavor.
- Healthy carrot noodles that add the perfect bit of sweetness.
- A creamy satay sauce that's made with almond butter. So yummy.
- Quick and easy to make.
- Healthy and delicious at its best!
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Thai Chicken Curry Meatballs with Carrot Noodles
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
The Meatballs
- Ā½ medium onion, chopped
- 1 inch piece of ginger, peeled
- 3 cloves garlic
- 1 tablespoon each: soy sauce, fish sauce, and red Thai curry paste (see notes)
- 1 lb. ground chicken
- Oil, for the pan
The Curry Sauce
- 1 15-ounce can coconut milk
- 1 tablespoon each: soy sauce and fish sauce, see notes
- 1-3 tablespoons red Thai curry paste, depending how flavorful or spicy you like it
- Ā¼ cup almond butter
The Carrot Noodles
- 10 large carrots, cut into strips with a julienne peeler or spiralized
Instructions
- Put a large pot of water on to boil.
- Add the onion, ginger, garlic, soy sauce, fish sauce, and curry paste to a small food processor and blend until smooth. Transfer the paste to a large bowl, add the chicken, and mix well. Divide into 16 meatballs.Ā½ medium onion, 1 inch piece of ginger, 3 cloves garlic, 1 tablespoon each: soy sauce, fish sauce, and red Thai curry paste (see notes), 1 lb. ground chicken
- Add a splash of oil and the meatballs to a large frying pan over medium heat. Brown the meatballs on all sides and let them cook through.Oil
- While the meatballs are cooking, add all the curry sauce ingredients to a small pot over medium-high heat. Bring to a boil then reduce to a simmer.1 15-ounce can coconut milk, 1 tablespoon each: soy sauce and fish sauce, 1-3 tablespoons red Thai curry paste, Ā¼ cup almond butter
- When the pot of water begins to boil, add the carrot noodles. Let them cook for 4-5 minutes, or just until they soften. Drain the pot and divide the noodles between 4 plates. Top with the meatballs and the curry sauce.10 large carrots
These were so flavorful and AMAZING!! I did have to add about 3/4c of panko because the mixture was too wet and made small meatballs using a 1 TBS cookie scoop. We also used brown rice ramen since I couldn’t find carrots large enough for noodles, but we’ll be making these again soon with the carrot noodles. Adding veggies such as scallions, sweet red peppers, etc would go great with the dish.
These meatballs are SOOO good! My only complaint is that they didn’t hold up well to cooking in the pan. They completely fell apart as they cooked, so I put my second batch in the air-fryer instead. They didn’t fall apart, but they looked a little strange.
Wow Kristen, thank you for sharing. Made this for the first time and it is now on my favorites list. The husband is NOT a poultry lover. He absolutely devoured this dish. Even my finicky teen ate the remaining meatballs while hunkered over the kitchen island. Thanks for the recipe.Ā
Love it! Thanks for sharing the story!
Hi there, we have a nut allergy. And recommendations on subbing out for that? Can it just be omitted?
Thanks!Ā
Without the nut butter, the sauce won’t thicken. You could try using tahini or sunbutter if either of those are ok.
Super yummy! Ā I had a huge bunch of cauliflower that needed to be used up so I added small cut up florets to the sauce at the end. Ā Awesome recipe endless meal ????
That’s so great to hear! Thanks, Amy!!
My previous comment seems to have disappeared. This was an A+ for flavor. I would definitely make this again. My only issue was that the meat mixture was way too wet. Ground chicken already had a ton of moisture. Combined with the sauce, it was too wet. I added one egg and half a cup of breadcrumbs. The texture was great and they held together well.Ā
I was a little skeptical about the flavors, but this was a great meal! I had to sub peanut butter for the almond butter and ground turkey for the chicken, but it still came out flavorful. The carrot noodles were a hit with the kids; I used one tbsp curry paste to keep the heat low for them. Iāll be making this again, but with ground chicken for greater ease in forming the meatballs.
I’m so happy to hear that it was a hit with the family, Karin!
Yum!!!
SO happy to hear that you enjoyed the recipe!
This dish looks creamy and delicious. Pure comfort food for sure!
Thank you!
Look delicious! What can I use to substitute the almond butter? Plan on making this tonight!
Another type of nut butter would work … peanut, cashew, even tahini. š
Hi
My family loves Thai yellow curry. Have you never tried it with yellow. If so was it has good?
Thanks
I haven’t tried it but yellow curry would work just fine with this recipe!
Just looked at the nutritional information, that is a lot of sodium!
Soy sauce and fish sauce have quite a bit of sodium. You can reduce the amounts of these if you are concerned. š
Those meatballs are INSANE! I could make a meal of them alone lol.
Haha right? I totally could too!!
Made this over the weekend and it was so easy and delicious. My meatball mixture was too moist to form them properly, I think because I opted to grind chicken breasts instead of running to the store. They looked more like chicken discs instead of balls (therefore no pics lol) but they still tasted great! Thanks again for another wonderful recipe š
I love that you ground your own chicken! Girl, you’re amazing!
This was delicious. I did decrease amount of curry paste, added chopped green onion to noodles, and sauteed red bell pepper in blackened bits and oil. Add red bell pepper next time – it takes it to a new level!
I got my husband to eat carrot noodles!
Good call on the red pepper!
These meatballs are the best things EVER!
Yaaa! I think so too. š
I don’t know what kind of magic spell you used, but I can’t take my eyes off these photographs! I’m now craving meatballs like no one’s business!
Omg I love it! Casting spells on photos. š
Mmm, yummy! I’m sure that the combination of chicken curry meatballs and carrot noodles is a great culinary masterpiece.
This looks delicious! Would the sauce also be good over rice noodles with some grilled salmon or shrimp?!
Absolutely it would!!
Hi Kristen,
I would love it if you would include nutrition information with your recipes. Im loving the look of this thai one and will definatly be making it!
I’ve just got the nutritional info up for this recipe. It’s here now!