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Ginger Chicken Meatballs in Thai Red Curry

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My Thai inspired Red Curry with Ginger Chicken Meatballs is a cozy, balanced weeknight dinner that takes under 1 hour. Not too spicy, but full of flavour!

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Thai cuisine is one of my favourites- so many fresh herbs, peanuts, and flavorful curries. I’m definitely not trained in traditional Thai cooking, but I love using some staple ingredients to make my own Thai inspired recipes like this red meatball curry. Not super authentic by any means, but still a meal I love.

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Thailand has a warm, tropical climate, and their curries definitely reflect that. Although this meatball curry is a hot meal, it incorporates lots of fresh veggies and zingy lime juice that makes it delicious even in warmer weather. With homemade ginger chicken meatballs and a light, coconut milk based red curry, it’s a comfort meal that everyone will adore.

Why This Recipe Is Dietitian Approved

Fast weeknight dinner. This meatball curry can be made in under an hour, with only 20 minutes of prep. It’s great for busy weeks!
Perfect for the whole family. I love this curry because it’s flavourful, without being too spicy. So if you have some sensitive taste buds in the house, you don’t have to worry about making a separate meal or altering the spices.
Customize your veggies. I used bell pepper, zucchini and onion, but you can use any veggies you have left in your fridge.

Ingredients

For the meatballs:

Ground chicken. For a lean source of protein. Ground chicken is great for a mild flavour that pairs perfectly with the blend of spices added.

Garlic. Use freshly minced garlic for best results.

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Ginger. For a fresh flavour, mildly spicy flavour. For ease, I like to use this ginger paste however if you are looking to substitute with fresh ginger you can use 2 teaspoon of freshly grated ginger.

Green onions. We use both the whites and greens in this recipe.

Breadcrumbs. These help to absorb moisture. Any breadcrumbs of choice will work great.

Soy sauce. Use a high quality soy sauce for best results. My favourite is this one.

Red curry paste. We use some in the curry and meatballs. It’s important to know that not all red curry pastes are created equally! Thai red curry pastes are usually spicier than a traditional Indian red curry paste. I personally recommend this one.

For the curry:

Vegetables. Feel free to change up what you use. I went for bell pepper, zucchini, and onion.

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Coconut milk. Use a high quality coconut milk for the best results. I recommend looking for coconut milk that only has coconut milk and water as the main ingredients.

Lime juice. This adds a fresh zest to this curry, making it perfect for warmer weather!

Cilantro. Optional, but cilantro is a delicious herb to finish the curry.

The complete ingredient list with measurements can be found in the recipe card below.

Instructions

Preheat the oven to 400 F.

Substitutions and Variations

Equipment

Mixing bowl
Pot or large pan

Storage

This Thai meatball curry is best eaten fresh. If you have leftovers, they can be stored in the fridge for up to 4 days in an airtight container. If you are looking to meal prep this recipe, I recommend making the curry, the meatballs and the rice and storing each separately until you are ready to serve.