Creamy Thai Chicken Meatballs in Coconut Curry with Spinach and Sun-Dried Tomatoes.

If you’re looking for a rich, creamy, and comforting meal with a bit of a kick, this Thai chicken meatball curry is the perfect weeknight dinner. It’s fast, nourishing, and filled with layers of flavor thanks to aromatic herbs, red curry paste, and creamy coconut milk. The chicken meatballs are tender and juicy, while spinach and sun-dried tomatoes bring a vibrant contrast to the silky curry sauce.*

This recipe is an ideal way to enjoy Thai-inspired cuisine at home without complicated ingredients. It’s easy enough for a quick dinner yet impressive enough to serve to guests.

Why You’ll Love This Dish

Bursting with Thai-Inspired Flavors

Red curry paste, garlic, ginger, and basil form the backbone of the flavor profile in this dish. Combined with creamy coconut milk and tangy sun-dried tomatoes, every bite is a symphony of savory, spicy, and subtly sweet notes.

The dish balances freshness with comfort, offering a lush curry experience without overwhelming heat. Plus, it’s flexible — you can tweak spice levels or swap in your favorite greens.

Weeknight Friendly and Meal Prep Approved

With just 15 minutes of prep time and 25 minutes of cook time, this recipe fits perfectly into a busy schedule. The chicken meatballs can be prepped in advance, and the curry reheats beautifully, making it a great candidate for leftovers or lunch the next day.

Serve it with jasmine rice, noodles, or even a warm flatbread to soak up every bit of the curry.

Let’s Get Cooking

Ingredients

For the Chicken Meatballs:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp finely chopped green onions
• 1 tbsp soy sauce (or fish sauce alternative)
• Salt and pepper, to taste

For the Coconut Curry:

• 1 tbsp coconut oil (or vegetable oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1/2 cup sun-dried tomatoes, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 2 cups baby spinach
• 1/2 cup fresh Thai basil leaves

Directions

Step 1: Prepare the Chicken Meatballs

1. In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, salt, and pepper.
2. Mix until the ingredients are just combined — don’t overwork the mixture to keep the meatballs tender.
3. Shape the mixture into meatballs, approximately 1 to 1.5 inches in diameter. You should get 16 to 20 meatballs.
4. Heat a large skillet over medium heat and lightly coat with oil.
5. Brown the meatballs on all sides, about 2 to 3 minutes per side. Don’t worry about cooking them all the way through at this stage.
6. Transfer the browned meatballs to a plate and set aside.

Step 2: Make the Coconut Curry

1. In the same skillet, heat 1 tablespoon of coconut oil over medium heat.
2. Add the diced onion and cook until softened, about 3 to 4 minutes.
3. Stir in the minced garlic and red curry paste. Cook for 1 to 2 minutes until fragrant.
4. Add the chopped sun-dried tomatoes and stir well.
5. Pour in the coconut milk and chicken broth, mixing to combine. Bring the curry base to a gentle simmer.
6. Return the meatballs to the skillet and nestle them into the sauce.
7. Simmer uncovered for 10 to 12 minutes, or until the meatballs are cooked through and the sauce thickens slightly.
8. Add the baby spinach and Thai basil, stirring until the spinach is wilted and the basil releases its aroma — about 2 minutes.
9. Taste and adjust the seasoning with extra salt or soy sauce as needed.

Customize and Serve It Your Way

Make It Your Own

This dish is easily adaptable. Want it spicier? Add a teaspoon of chili flakes or an extra spoonful of curry paste. Prefer more veggies? Throw in mushrooms, zucchini, or bell peppers. If you’re dairy-free or gluten-free, it’s already friendly to those diets by default — just ensure your breadcrumbs and soy sauce are compliant.

For those looking for a more protein-packed version, you can swap the ground chicken for ground turkey or even a plant-based alternative.

Perfect Pairings

Serve this dish over fluffy jasmine rice, brown rice, or even rice noodles for a complete meal. It also pairs well with a crisp cucumber salad or Thai iced tea for a restaurant-style dinner at home.

Leftovers keep well in the fridge for up to 3 days and taste even better the next day as the flavors continue to develop.

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