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Chicken Meatballs in Green Curry

This recipe for chicken meatballs in green curry is spicy, thanks to Thai green curry paste, and sweet and creamy thanks to coconut milk.
4 from 2 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: 678kcal


  • Wide pot


Chicken Meatballs

  • 4 scallions minced (a pinch reserved for garnish)
  • 2 eggs
  • 1 pound ground chicken
  • 5 cloves garlic peeled and minced
  • 1 tablespoon ginger peeled and minced
  • 1 teaspoon crushed red pepper
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • ½ cup panko bread crumbs plus more if needed
  • Salt and pepper to taste
  • 1 tablespoon neutral cooking oil for frying

Green Curry:

  • 2 teaspoons sesame oil or neutral frying oil plus more if needed
  • 1 yellow onion peeled and thinly sliced
  • 8 ounces shiitake mushrooms caps thinly sliced, stems discarded
  • 5 cloves garlic peeled and minced
  • 1 teaspoon ginger peeled and minced
  • 2 tablespoons green curry paste
  • 4 cups chicken stock
  • 14.5 ounces coconut milk full fat
  • 1 pint cherry tomatoes
  • Salt and pepper to taste

For Serving:

  • Cooked rice noodles
  • Fresh cilantro


Prepare the Chicken Meatballs:

  • In a bowl, combine all the ingredients for the meatballs and use your hands to mix. If the meatballs seem too wet, add a bit more panko.
  • Form into tablespoon-sized meatballs.

Fry the Chicken Meatballs:

  • Heat the cooking oil in a wide pot over medium heat. Add the meatballs in an even layer and cook for 3-4 minutes per side until browned all over, about 12 minutes total. Transfer to a plate. It is okay if the meatballs are not cooked through as they will cook in the broth later.

Cook the Aromatics:

  • Heat the sesame oil in the same pot over medium heat. Add the onion and cook for 3-4 minutes. Add the sliced shiitake caps and cook for 7-8 minutes until well-browned all over.
  • Add the garlic and ginger and cook for 1 minute or until fragrant.

Prepare the Soup Broth:

  • Add the green curry paste to the aromatics and lightly mash it into the aromatics. Cook for 45 seconds until fragrant.
  • Pour in the chicken stock and bring to a boil. Taste and season with salt and pepper.

Cook the Meatballs:

  • Add the meatballs to the broth and reduce heat to low. Simmer for 15 minutes or until the meatballs are cooked through.

Finish the Curry:

  • Bring the broth to a low boil and addd the coconut milk and the tomatoes. Cook for 5-7 minutes more. Turn off the heat.

To Serve:

  • Ladle the broth and meatballs over cooked noodles, rice, or vegetables. Garnish with cilantro and the reserved scallions. Enjoy!


Calories: 678kcal | Carbohydrates: 48g | Protein: 37g | Fat: 40g | Sodium: 1307mg | Fiber: 5g | Sugar: 11g | Vitamin C: 36mg
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