These Thai Chicken Meatballs are made in one pot with coconut Thai curry rice. I wish you could taste it through your screen because it's one of the best things I've made in a while. It's such an easy dish, all made in one pan, and requires minimal washing up.
I had a long week last week. Lots of client work, big cooking days, and so when the end of the day came to make dinner, I wanted something easy, quick, but a dish that packed a tonne of flavor. THIS DISH did NOT disappoint. Genuinely, it's probably top 5 recipes I've made this year.
I love meatballs and I assume you do too?! If so, here are a few of my favorite:
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Why you'll love this recipe
Made by someone you can trust: for those of you who are new here, my name's Emily and I'm an ex-chef, turned food content creator/recipe developer. I adore testing and creating new recipes and sharing them with you. I don't use AI, I take inspiration from magazines, travel, restaurants, books, friends, and turn my thoughts into dishes that I think you'll love and want to make over and over again. So, I hope you love this dish, if so, then check out more of my recipes to make in the future!
One pot: have I mentioned this yet?? (haha). Yes, this Thai chicken meatballs with coconut rice is one pot. You simply prepare the meatballs, sear them slightly, then place all the elements in the pot and just leave everything to cook gently. The result is so so so good.
Great for meal prep: this recipe makes 4 portions, so if you're looking to create the dish for the week, you can store it in the fridge and have it for lunch or dinner throughout the week. I'd recommend serving it up one time as is, another in a burrito wrap, another time with a side of greens.
Main ingredients
Ground chicken: we're using ground chicken for the meatballs. You can alternatively use ground turkey or ground pork.
Thai curry paste: the quality of your curry paste will really affect the flavor of the dish. So, make sure to pick out a red Thai curry paste that you love. I use Mae Ploy red Thai curry paste (I personally think it's fantastic).
Coconut milk: this adds oodles of flavor to our rice. Make sure to use coconut milk that isn't solid.
Rice: we're using Thai jasmine rice for the best flavor and texture.
Lime: this might be a funny ingredient to include in the main ingredients list, but honestly, I think this dish is completed with a good squeeze of lime at the end. It takes the Thai chicken meatballs rice pot to the next level!
For the full ingredients list with measurements and instructions, scroll down this blog to the recipe card.
How to make Thai chicken meatballs (with step by step photos)
Step 1: Let's start by making the meatballs. Place the ground chicken, panko breadcrumbs, cilantro, fish sauce, and sugar in a large bowl. Season with salt and ground black pepper, then using clean hands, gently mix the ingredients together until just combined, taking care not to overwork the mixture as this can make the meatballs dense. Form into 16 equal-sized balls and set aside on a plate.
Step 2: Next up, place a large deep-set skillet or pan (that has a lid) on medium heat and drizzle with a spoonful of vegetable oil. Once hot, add in the meatballs and leave to sear on each side for 2-3 minutes until golden on the outside but still raw in the middle. Then, remove the meatballs from the pan and transfer them onto a plate.
Step 3: In the same pan, add in the garlic and Thai curry paste. Fry with a drizzle of vegetable oil for a minute or so, until aromatic, then add in the coconut milk, chicken stock, fish sauce, and sugar. Give everything a stir until the sauce is well combined.
Step 4: Next up, pour in the rice and even it out on the base of the pan. Follow by arranging the meatballs in the pan. Top with the lid (make sure the heat is on medium) and check the dish every couple of minutes to see if the liquid is bubbling. Once it's come up to the boil, reduce the heat to low, add on the lid and leave to cook for 10 minutes. Once your timer has gone off, rest for a further 3 minutes (don't remove the lid!!!).
Step 5: Remove the lid and you should be rewarded with a stunning pan of fluffy rice and meatballs. Top with cilantro, sesame seeds, chili oil (optional), and a generous squeeze of lime juice (essential!!!). Serve up and enjoy, my friend!!
Tips for the Best Thai Chicken Meatballs
- Don’t overwork the chicken meatball mixture. Chicken mince is quite lean, so overmixing can quickly make the meatballs dense or rubbery. Gently combine everything with your hands until the ingredients are just incorporated.
- Keep the meatballs the same size. Divide the mixture into 16 roughly equal-sized Thai chicken meatballs so they cook at the same rate. If some are much bigger than others, you risk having a mixture of overcooked and undercooked meatballs.
- Wet your hands before rolling the meatballs. Chicken mince can be quite sticky. Lightly dampening your hands with cold water makes the meatballs much easier to shape without needing to add extra breadcrumbs.
- Don’t skip the panko breadcrumbs. Panko helps absorb some of the moisture from the chicken mince while keeping these Thai chicken meatballs soft and tender. They also make the mixture much easier to shape.
- Sear the meatballs, but don’t cook them all the way through. At this stage, you're simply looking to create a golden crust and develop flavour. The chicken meatballs will finish cooking gently in the coconut curry as the rice cooks.
- Leave the meatballs alone while they brown. Give them a couple of minutes before turning them rather than constantly moving them around the pan. This helps develop a golden crust and makes them less likely to break apart.
- Use the same pan for the curry sauce. Once you've removed the meatballs, don't clean the pan. Those golden bits left behind are packed with flavour and will become part of your coconut Thai curry sauce.
- Fry the Thai red curry paste before adding the liquid. Cooking the curry paste with the garlic for a minute helps release its aromatics and intensifies the flavour. Just keep it moving so the garlic doesn't burn.
- Make sure the rice is evenly distributed. Once you've added the uncooked rice, spread it into an even layer across the bottom of the pan before arranging the meatballs on top. This helps the rice cook evenly and absorb the coconut curry sauce.
- Wait for the liquid to boil before reducing the heat. Bringing the coconut milk and stock up to a gentle boil first gets the cooking process started. Once bubbling, turn the heat down low, cover the pan and let the rice cook gently.
- Resist the temptation to lift the lid. This is probably the most important tip for the one-pot rice. Keeping the lid firmly on traps the steam needed to cook the rice properly. Every time you lift it, you're letting that steam escape.
- Don't skip the resting time. Once the Thai chicken meatballs and rice have cooked for 10 minutes, turn off the heat and leave everything covered for another 3 minutes. This allows the rice to finish steaming and helps create a fluffier texture.
- Taste before adding extra salt. Thai red curry paste, fish sauce and chicken stock can all contain quite a lot of salt, so season the meatball mixture lightly and taste the finished curry before adding any more.
- Fresh lime juice is essential. The coconut milk makes this dish wonderfully rich, so a generous squeeze of fresh lime at the end adds acidity and brings all of the flavours together. Add it after cooking rather than simmering it with the coconut milk for the freshest flavour.
- Finish with plenty of fresh cilantro. Fresh coriander/cilantro complements the Thai red curry, coconut milk and lime beautifully. I also love adding sesame seeds and a little chilli oil if you want some extra heat.
Recipe FAQs
The key is not to overmix the meatball mixture and not to overcook the meatballs. Mix the chicken mince gently until just combined, then sear the meatballs until golden before letting them finish cooking in the coconut curry sauce.
Yes. You can shape the meatballs a day in advance and keep them covered in the fridge until you're ready to cook. You can also prepare the entire dish ahead, although the rice is at its best freshly cooked.
Yes. Regular breadcrumbs will work if you don't have panko, although panko breadcrumbs tend to give the meatballs a slightly lighter texture. Use roughly the same amount and add a little more if your mixture feels particularly wet.
I use Thai red curry paste for this recipe because it works beautifully with coconut milk, chicken and lime. Different brands vary considerably in heat and saltiness, so you may want to adjust the amount depending on the curry paste you're using.
If the rice is still firm after the cooking time, it may need a little more liquid or a few additional minutes of steaming. Add a small splash of hot chicken stock, replace the lid and continue cooking over low heat until tender.
The rice may simply need a little more resting time. Leave the pan covered for several minutes after cooking so the rice can absorb any remaining liquid. Different rice varieties can also require different amounts of stock.
Yes, to be extra speedy, you can!! But searing them first gives the Thai chicken meatballs a much better flavour and texture. Browning also creates caramelised bits in the pan that add extra flavour to the coconut curry sauce.
The meatballs should be cooked all the way through with no raw chicken remaining in the centre. For the most accurate result, chicken should reach an internal temperature of 75°C/165F in the thickest part of the meatball.
These meatballs are already served with coconut curry rice, so they make a complete meal on their own. I like finishing them with plenty of fresh coriander, lime juice, sesame seeds and chilli oil. You could also serve them with steamed greens, cucumber salad or steamed pak choi.
Allow the leftovers to cool, then transfer them to an airtight container and refrigerate.
Reheat the meatballs and rice gently in a covered pan or microwave until piping hot throughout. Adding a small splash of chicken stock or water before reheating will help loosen the coconut rice and stop it from drying out.
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The BEST Thai Chicken Meatballs
Ingredients
For the Thai chicken meatballs
- 500 g ground chicken
- 50 g panko breadcrumbs
- 10 g fresh cilantro finely chopped
- 1 teaspoon fish sauce
- ½ teaspoon sugar
For the rest of the dish
- 2 garlic cloves finely chopped
- 1 tablespoon red Thai curry paste more or less depending on its strength!!
- 400 ml coconut milk
- 200 ml chicken stock
- 1 teaspoon fish sauce
- ½ teaspoon sugar
- 300 g uncooked Thai jasmine rice
For garnish
- 10 g cilantro roughly chopped
- 2 limes sliced in half
- sesame seeds
- chili oil optional
Instructions
- Let's start by making the meatballs. Place the ground chicken, panko breadcrumbs, cilantro, fish sauce, and sugar in a large bowl. Season with salt and ground black pepper, then using clean hands, gently mix the ingredients together until just combined, taking care not to overwork the mixture as this can make the meatballs dense. Form into 16 equal-sized balls and set aside on a plate.
- Next up, place a large deep-set skillet or pan (that has a lid) on medium heat and drizzle with a spoonful of vegetable oil. Once hot, add in the meatballs and leave to sear on each side for 2-3 minutes until golden on the outside but still raw in the middle. Then, remove the meatballs from the pan and transfer them onto a plate.
- In the same pan, add in the garlic and Thai curry paste. Fry with a drizzle of vegetable oil for a minute or so, until aromatic, then add in the coconut milk, chicken stock, fish sauce, and sugar. Give everything a stir until the sauce is well combined.
- Next up, pour in the rice and even it out on the base of the pan. Follow by arranging the meatballs in the pan. Top with the lid (make sure the heat is on medium) and check the dish every couple of minutes to see if the liquid is bubbling. Once it's come up to the boil, reduce the heat to low, add on the lid and leave to cook for 10 minutes. Once your timer has gone off, rest for a further 3 minutes (don't remove the lid!!!).
- Remove the lid and you should be rewarded with a stunning pan of fluffy rice and meatballs. Top with cilantro, sesame seeds, chili oil (optional), and a generous squeeze of lime juice (essential!!!). Serve up and enjoy, my friend!!
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