Thai Curry Meatballs with Carrot Noodles
This post may contain affiliate links. Please read our disclosure policy.
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.
Made this today with chicken meatballs kitchen smells divine 😋 I open a can of baby corn and roasted some fresh carrots with jasmine rice it’s really good, wasn’t sure about the almond butter but I am keeping it in rotation,thank you
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.
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!
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!
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!
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!!