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Chicken Meatballs in Red Curry in a large pan

Chicken Meatballs in Red Curry

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  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner


For the Meatballs

  • 1 lb ground dark chicken meat
  • 1 lb ground light chicken meat
  • 1/2 cup basil, chopped
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 3 Tbsp coconut aminos
  • 1 Tbsp red curry paste (I like Thai Kitchen)
  • 1 Tbsp arrowroot powder
  • 21/2 tsp kosher salt
  • 2 Tbsp coconut oil for sautéing 

For the sauce

  • 3/4 cup onions, finely diced
  • 4 garlic cloves, minced
  • 1/4 cup red curry paste (Thai Kitchen is what I use)
  • 214 oz cans of coconut cream 
  • 1 cup chicken stock
  • 3 Tbsp lime juice
  • 1 Tbsp fish sauce (optional)
  • 1 Tbsp coconut aminos
  • 1 tsp red pepper flakes
  • 1/2 cup basil, cut into thinly sliced ribbons
  • 1/2 cup cilantro, chopped


  1. Mix all meatball ingredients together in a bowl, except for the coconut oil. Take your time to mix very well. I mix by hand in a large bowl, but you can also use a stand mixer on medium speed with a flat beater attachment.
  2. Using a small ice cream scoop, portion and roll the meatballs. I make mine just under 2 oz., but make them any size you like, just be sure they are all the same size.
  3. In a large sauté pan, heat the coconut oil and brown the meatballs on all sides. You want to just brown them, not cook through. Set aside.
  4. Drain all but 1 tbsp of the oil from cooking the meatballs, being sure to keep the crunchy goodness and leftover meatball bits in the pan. Then sauté the onions until soft, about 5 minutes. Add the garlic and sauté for 2 more minutes.
  5. In a small pan, warm the chicken stock. Using 1/3 cup of the warmed chicken stock, deglaze the sauté pan, being sure to scrape the bottom to get all the bits of loveliness. Then dissolve the curry paste in the remaining 2/3 cup of the warm chicken stock. Add to the pan, followed by the coconut cream and whisk until everything is dissolved and smooth.(Important Note: Before using coconut milk or cream in a recipe, open and blend in a blender, because it naturally separates when canned) 
  6. Add the lime juice, fish sauce, and coconut aminos, stir, and bring to a boil. Then return the meatballs to pan, cover, turn heat down to simmer for 20 minutes, until the meatballs are cooked through.
  7. Add the optional fresh herbs. Stir to combine. Serve over cauliflower or regular rice and Enjoy!