This easy One-Pot Chicken Meatballs in Red Coconut Curry is a cozy, flavor-packed dish that comes together effortlessly in a single pot. Perfect for a quick dish that even the kids will love!
The tender, juicy chicken meatballs soak up the rich red coconut curry sauce, creating a perfect balance of spice, creaminess, and depth. The addition of vegetables—shallots, carrots, green onions, and red peppers—not only adds vibrant color but also enhances the dish with layers of natural sweetness and texture.
The red coconut curry base is the heart of this dish, bringing bold Thai-inspired flavors that pair well with the chicken meatballs. The coconut milk mellows out the heat from the red curry paste.
Cooking everything in one pot allows the flavors to meld together, making the dish even more delicious. Plus, the convenience of a one-pot meal means minimal cleanup, making this a perfect recipe for a busy weeknight or when you’re craving something hearty without the hassle.
Served over steamed rice or with warm naan to soak up all that flavorful sauce, this dish is both satisfying and comforting. Whether you’re a fan of Thai curries or just looking for a new way to enjoy chicken meatballs, this recipe is a must-try.
And, if you want to add some spice to this dish, you can add chili crisp or red pepper flakes for a bit of a kick! It’s totally customizable and up to you. Or, you can also add cauliflower, broccoli, or potatoes for additional vegetables!
This dish is packed with protein, loaded with vegetables, and bursting with flavors in every bite!
Main Ingredients
Each ingredient in this dish plays a crucial role in building layers of flavor and texture.
Here’s a breakdown of the main ingredients that make this one-pot meal so delicious (click on each name to be directed to my recommended product):
- Coconut Milk: The creamy backbone of the curry, balancing the heat of the red curry paste with a rich, velvety texture.
- Red Curry Paste: The key flavor booster, packed with fragrant Thai spices, chilies, and aromatics that give the dish its signature flavor.
- Ginger: Adds a tangy kick that enhances the overall complexity of the curry.
- Carrots: One of the hidden veggies in the meatballs, they bring a natural sweetness and slight crunch.
- Red Peppers: Offers a subtle sweetness and vibrant color.
- Ground Chicken: A lean protein that absorbs the curry flavors.
- Fish Sauce: A little goes a long way in adding umami depth and that signature savory, slightly funky richness that ties everything together.
Want to Make It Spicy or Add More Flavor?
If you love a bit of extra flavor or heat in your curry, adding chili crisp or chili crunch is a great option. These condiments, packed with crispy garlic, shallots, and red pepper flakes, bring a bold depth of flavor and just the right amount of spice. Stirring in a spoonful at the end of cooking adds richness and complexity, while drizzling it on top before serving gives each bite a satisfying crunch.
What makes chili crisp or chili crunch so special is that it doesn’t just add heat—it enhances the dish with layers of umami and a subtle sweetness. The crispy bits create a contrast to the creamy coconut curry, making every bite more dynamic.
Whether you love a mild kick or crave serious spice, you can easily adjust the amount to suit your taste.
I’ve tried so many different types of chili crunch, and honestly, it’s hard to go wrong with them. But if you want my recommendations, here are a couple of my favorites.
One-Pot Chicken Meatballs in Red Coconut Curry
Description
This One-Pot Chicken Meatballs in Red Coconut Curry is a rich, flavorful dish packed with tender chicken meatballs, a creamy coconut curry sauce, and vibrant veggies.
Ingredients
- 3–4 servings rice, cooked
Chicken Meatballs:
- 1 lb ground chicken
- 1 teaspoon black pepper
- 1/2 tablespoon salt
- 1/2 cup carrots, shredded (about 1 medium carrot)
- 3/4 cup panko
- 1 egg
- 1 green onion, thinly sliced
- 1 shallot, finely diced
- 1 teaspoon ginger, minced
- 1 tablespoon fish sauce (substitute for fish sauce)
Curry:
- 1 tablespoon cooking oil
- 1 teaspoon ginger, grated
- 1 tablespoon ginger, minced
- 2 1/2 cups coconut milk (unsweetened)
- 1/4 cup red curry paste
- 1 tablespoon fish sauce (substitute for fish sauce)
- 3/4 red pepper, sliced
- Optional garnishes: Roasted sesame seeds, cilantro, spicy chili crisp
Instructions
- In a large mixing bowl, combine all the chicken meatball ingredients (ground chicken, black pepper, salt, shredded carrots, panko, egg, sliced green onion, finely diced shallot, minced ginger, and fish sauce).
- Mix until well incorporated, then roll into evenly sized meatballs (about 1.5 inches in diameter).
- Heat a large skillet or pot (with a lid) over medium heat with the 1 tablespoon of cooking oil. Sauté grated ginger or minced ginger for about 30 seconds or until fragrant. Stir in the red curry paste, coconut milk, and fish sauce until well combined.
- Add in the sliced red pepper, followed by the meatballs on top, ensuring that the meatballs are all in one single layer. Place the skillet or pot’s lid on top.
- Let everything simmer together for about 10-12 minutes or until the meatballs are fully cooked all the way through. Feel free to slice into one if you are unsure if it’s cooked all the way through.
- Spoon the curry and meatballs over cooked rice. Garnish with roasted sesame seeds, cilantro, chili crisp, or any other desired toppings.
Nutrition
- Serving Size: 3-4
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
Leave a Reply