Thai Curry Meatballs with Carrot Noodles
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When a craving for bold and vibrant flavors meets the need for a quick a 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!
Need a quick, flavorful, and simple weeknight dinner recipe? Thai red curry meatballs are made from familiar ingredients and are straightforward to make – but don’t let their simplicity fool you: they pack some serious flavor! Infused with onion, garlic, and ginger alongside Thai flavors, they are sure to please your taste buds. Plus, with a total time of only 35 minutes, it makes for a great go-to weeknight recipe.
Is this an authentic Thai meatball recipe?
Authentic Thai meatballs are called look chin moo and are made with pork and some of the spices that are 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!
Ingredients needed
These tender thai curry meatballs are singing with flavor and made from a handful of simple ingredients. This is what you need:
- Onion, garlic cloves and ginger: Adds an aromatic base to the meatballs.
- Fish sauce: Adds umami-rich flavor and depth.
- Red Thai curry paste: Adds a complex and rich flavor. You can substitute green or yellow curry if that’s what you have.
- Soy sauce: Contributes a savory and salty element.
- Ground chicken: Our protein base, making these meatballs juicy and tender. Try turkey or pork to switch things up.
- Coconut satay curry sauce: Serve your Thai coconut curry meatballs over a creamy, luscious sauce made from coconut milk, fish sauce, soy sauce, red Thai curry paste, and almond butter.
- Carrot noodles: Veggie noodles that add the perfect bit of sweetness. You can use rice noodles if you prefer. Or skip the noodles and serve this with rice!
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 from any leftover veg. 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.
Recipe FAQs
Can I use any other meat?
Chicken works well in this recipe because it becomes juicy and tender, but any other ground meat will taste great. Our top pick would be ground turkey or ground pork.
Can I keep leftover Thai coconut curry meatballs?
Sure thing! Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. If you make a double batch, you can keep some for an encore dinner, or to use in another recipe, like lettuce wraps.
Can I adjust the spice level?
Heat in the meatballs comes from the Thai red curry paste. You can use more or less, depending on your taste.
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 (gluten-free or coco aminos if needed)
- 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 (gluten-free or coco aminos if needed)
- 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.
Hi there, we have a nut allergy. And recommendations on subbing out for that? Can it just be omitted?
Thanks!
Without the nut butter, the sauce won’t thicken. You could try using tahini or sunbutter if either of those are ok.
Super yummy! 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. 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.
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. I’ll 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. 🙂
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!
Soy sauce and fish sauce have quite a bit of sodium. You can reduce the amounts of these if you are concerned. 🙂
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 🙂
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!
Yaaa! I think so too. 🙂
Omg I love it! Casting spells on photos. 🙂
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!!