Thai Curry Meatballs with Carrot Noodles
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When a craving for bold and vibrant flavors meets the need for a quick and simple recipe, these Thai curry meatballs are the answer you’ve been looking for! Juicy, tender chicken balls burst with flavor. Add a velvety and easy coconut satay sauce and some carrot noodles, and you’ve got a flavor-packed dinner that’s ready in no time!
These Thai curry meatballs are one of my favorite weeknight dinners when I want something packed with flavor but easy enough to pull off on a busy evening. Tender chicken meatballs are infused with garlic, ginger, red curry paste, and fish sauce, then served over a creamy coconut satay-style sauce that’s good enough to eat with a spoon.
The combination of Thai-inspired ingredients gives these meatballs incredible flavor without requiring a long list of specialty ingredients. Red curry paste, soy sauce, fish sauce, garlic, and ginger create layers of savory, aromatic flavor, while the coconut sauce adds richness and just a touch of sweetness. It’s the kind of meal that tastes like it took hours but comes together in about 35 minutes.
I usually serve the meatballs over carrot noodles for a little freshness and sweetness, but they’re just as delicious over rice noodles or a bowl of fluffy rice. However you serve them, that creamy coconut curry sauce ties everything together and makes this recipe one you’ll want to make again and again.
Is this an authentic Thai meatball recipe?
Authentic Thai meatballs, called look chin moo, are made with pork and some of the spices in this recipe. For an authentic recipe, try this one by Thai Cookbook TV.
Our recipe is influenced by all the wonderful Thai flavors that we love, such as ginger, fish sauce, and Thai curry paste. It’s not authentic, but it makes a delicious dinner!
How to serve Thai curry meatballs
These flavorful coconut curry chicken meatballs are versatile to work in an array of recipes! Keep them as they are, adding a sprinkling of fresh cilantro and a squeeze of lime juice. Otherwise, seize the opportunity to clear the fridge out of leftover veggies. Some other ideas include:
- Appetizer: Serve the meatballs by themselves with the coconut satay sauce on the side as a dipping sauce.
- Noodles: Swap out the carrot noodles for some rice noodles.
- Extra veg: Add some charred peppers and sprinkle over some fresh herbs like Thai basil.
- Curry: Mix the rest of the red Thai curry paste with some coconut milk to make a red curry sauce, letting the meatballs swim in a curry-style dinner.
- Lettuce wraps: Wrap the meatballs up in some lettuce leaves with a drizzle of the sauce for a light and refreshing meal.
What to serve with Thai curry meatballs
These Thai curry meatballs are great as they are for a light meal, or bulk it out by adding coconut rice or cauliflower rice. Serve beside other Asian-inspired side dishes, like a Thai cucumber salad, mango black rice salad, or an Asian salad with carrots, sesame, and ginger.
Thai Curry Meatballs Recipe
Ingredients
The Meatballs
- ½ medium onion (chopped)
- 1 inch piece of ginger (peeled)
- 3 cloves garlic
- 1 tablespoon EACH: fish sauce, red Thai curry paste, and soy sauce
- 1 lb ground chicken
- Oil (for the pan)
The Curry Sauce
- 1 15-ounce can coconut milk
- 1 tablespoon EACH: fish sauce and soy sauce
- 1-3 tablespoons red Thai curry paste (depending how flavorful or spicy you like it)
- ¼ 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.½ medium onion, 1 inch piece of ginger, 3 cloves garlic, 1 tablespoon EACH: fish sauce, red Thai curry paste, and soy sauce, 1 lb ground chicken
- Heat a splash of oil in a large frying pan over medium heat. Add the meatballs, brown them 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 simmer so the sauce thickens and then remove the pot from the heat.1 15-ounce can coconut milk, 1 tablespoon EACH: fish sauce and soy sauce, 1-3 tablespoons red Thai curry paste, ¼ 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was so good! I used ground beef instead of chicken just because it is what I was craving and it was delicious. I will most definitely be making this again!
I’m so happy to hear that you love the recipe!!
This will be going in rotation!! Very good!! Because it is what we had, used oyster sauce and tahini instead of fish sauce and almond butter. Finely minced onions and garlic since I don’t have a small food processor, baked meatballs and served over black rice with green onions and sesame seeds.