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–+ servings
Thai Curry Meatballs with carrot noodles on the dinner table

Thai Curry Meatballs Recipe

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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!

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

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
Serving: 1 serving = ¼ of the recipe, Calories: 360kcal, Carbohydrates: 24g, Protein: 27g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 1404mg, Potassium: 1366mg, Fiber: 7g, Sugar: 11g, Vitamin A: 31254IU, Vitamin C: 13mg, Calcium: 144mg, Iron: 3mg