Thai Red Curry Chicken Meatballs

Watch my step-by-step video






ThaiRedCurryMeatballs_H6I love love love a good Thai Red Curry. If you’re going to a Thai restaurant, the chances are pretty high that you’re going to order a Red Curry of some sort. I’m always thinking of ways to transform the flavors of popular dishes and turn them into appetizer possibilities. These Thai Red Curry Chicken Meatballs are the perfect appetizer to serve your guests, they scream Red Curry but in a portable form that your guests can just pick up, pop into their mouths and transport themselves to Thailand!

We need to inject  some serious flavor into the meatballs. I’ve got 1 lb of ground chicken and to this I’m going to add 1/2 cup of fresh breadcrumbs. Fresh breadcrumbs are simply day old bread that’s been crumbled by hand or thrown into the food processor. I’m using ground chicken that has been made from Chicken thigh so there’s a lot of fat mixed in that makes it juicy but also difficult to form in meatballs. The breadcrumbs makes it nice and sturdy. I’m going to add 2 tsps of finely diced Coriander stems, and 3 tbsps of finely diced Shallots. Coriander stems are often thrown away. The stems have a great flavor and also a great texture. I never throw these away. Chopped up fine, they are great in anything. If you’re grinding Coriander to make a paste, the stems are great there too!

Red Curry paste is packed with exotic ingredients like Lemon grass, Galangal, red chillies, white pepper, Kaffir Lime peel & leaves. A typical Thai paste will also contain fish sauce and a shrimp or seafood paste. If you have a seafood allergy, you need to look for a Vegetarian Red Curry paste. You can use store bought Red Curry paste or make your own that’s way more flavorful. I will throw the link to a red curry paste you can make by yourself at the end of this video and in the description. Fold everything in and let it sit together for at least 1/2 an hour.

Using a ice cream scoop drop morsels onto a plate lined with all purpose flour. The flour helps to roll the meatballs. Drop these into hot oil and cook them for about 5-7 mins. If you prefer, these can be baked for about 12 minutes. Once cooked, remove from the heat and leave to drain on some kitchen towel. These meatballs are delicious just the way they are but a dipping sauce would make them spectacular! Now I know someone is going to ask this question, yes you can bake these in a 350 degree oven for about 12 mins, don’t forget to turn them over, I also like to lightly spray them with cooking oil so they get nice and brown all over.

In a sauté pan heat about 1 tbsp of coconut oil and add 1 tbsp of finely diced shallots. Add 1Ž2 cup of Coconut milk and just let that cook down. Add 2 tsps of  Red Curry paste, and 1-2 tsps of Fish sauce and mix everything together well. Toss in some chiffonade of Thai Basil and serve it with your meatballs to dunk in. A chiffonade is simply leaves that have been stacked, rolled together and sliced. Taste for salt, you can just add more fish sauce or even regular salt if needed. Although this is a great app, it’s also a great main just increase the dipping sauce quantities and simmer the meatballs in it before serving. These meatballs also freeze really well, infact this batch is going straight into the freezer for my son to enjoy later at University.


Thai Red Curry Chicken Meatballs


  • 1 lb ground chicken
  • 1/2 cup bread crumbs
  • Flour
  • 3 tbsps Red Curry paste
  • 2 tbsps Coriander stems
  • 3 tbsps finely diced Shallots
  • 1 tsp Coconut Oil
  • 1 tsp finely chopped shallots
  • 2 tbsps red curry paste
  • 3 tbsps Coconut milk
  • Thai Basil leaves


  1. Add the ground Chicken to a bowl and add the fresh breadcrumbs, Coriander stems, Shallots and 3 tbsps Red Curry paste with some salt to taste
  2. Mix well and drop into all purpose flour, using this to help form these into meatball shapes
  3. Either drop in hot oil(5-7 mins) or bake(12 mins)
  4. Make the dipping sauce by heating the Coconut oil and sautéing 1 tsp of finely diced Shallots and adding the Coconut milk
  5. Allow the milk to thicken before adding 2 tbsps of Red Curry paste
  6. Add fish sauce and some chiffonade of Basil leaves



Thai Red Curry Chicken

Watch my step by step video


Every great Thai red curry recipe starts with a luxurious paste made with red chillies, lemongrass, galangal, shallots, coriander roots, kaffir lime leaves and zest, fish sauce and shrimp or crab paste. Most grocery stores now carry both red and green curry paste, but if you want to make something fragrant and spectacular click on the link here to make your own. If you have a fish allergy, omit the fish sauce and shrimp/crab paste in your recipe and substitute it for light soya sauce and soya bean paste for that ‘umami’ flavour.

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What fascinated me about the way the Thai people prepare their curry is that they cook the chicken by reducing some coconut milk down till the oil partially separates from the milk. Coconut oil is very trendy and healthy to use and you could use a bit of that in your recipe as well.
Thai Red Curry Chicken


  • Ingredients
  • 1 can coconut milk
  • 4 tbsps red curry paste
  • 1 lb boneless chicken
  • 4 – 5 lime leaves
  • 2 tbsps fish sauce
  • 1 tsp palm sugar
  • Salt and white pepper to taste
  • 1/2 cup blanched snow peas


  1. Process
  2. In a hot wok, pour in about a 1/4 can of coconut milk and cook it till it bubbles and starts to reduce down and the oil starts to separate
  3. Add 4 tbsps of red curry paste and cook
  4. Add the chicken, coat well in the paste and cook till till done
  5. Add the rest of the coconut milk and bring to a boil till it reduces down
  6. Add the limes leaves
  7. Add the fish sauce and palm sugar
  8. Add salt and sugar to taste

Thai Vegetable Curry

View my step by step videoThaiVeggieCurry_HNT

Thai food has always fascinated me and since I have taken a 40 day oath to be vegetarian, this recipe seemed to be the perfect option to get all my veggies packed in some super outstanding flavours. The key to this is using a great Red curry paste, I always make my own and they almost always contain fish sauce and a crab or shrimp paste. To make a pure vegetarian version, leave out the fish sauce and crab paste and subtitle it with a soy pean paste for that umami element.

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I’ve used about a cup of seasonal veggies – I’m lucky as where I live even if something is not in season, it is imported from all over the world for us to enjoy.

Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk.

Thai Vegetable Curry


  • Ingredients
  • 3 cups Seasonal Veggies - Bok, Choy, Carrots, Sugar Snap peas, Mushrooms, Broccoli, Red and Green peppers
  • 2 sliced Shallots
  • 3 cloves of sliced garlic
  • 3- 4 Kaffir Lime leaves
  • 4 tsps Red Curry paste
  • 1 cup coconut milk
  • 1/2 vegetable stock


  1. Process
  2. In a large wok, heat some oil and saute the shallots and garlic
  3. Add all the veggies and saute well for a few minutes
  4. Add 4 tsps of red curry paste in a well in the centre, cook briefly and mix in with the veggies
  5. Stir fry for a few minutes before adding some salt, one cup of coconut milk and a half cup of vegetable stock.
  6. Serve with Sticky rice.