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Simple Thai Chicken Zucchini Meatball Curry. Meatballs made with ground chicken, shredded zucchini, ginger, herbs, and spices. Each meatball is pan seared, then mixed with a creamy, spicy Thai red curry sauce. Itโs the perfect any night of the week dinner thatโs made in under 30 minutes. Serve these Thai chicken meatballs and creamy curry sauce over bowls of steamed rice. Yum!
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Meatballs are something I make a lot these days. Which is kind of funny since just a couple of years ago I really hated making and photographing meatballs. Theyโre not the prettiest subject, you know?
But one of my oldest brother Creightonโs favorite foods is a really good meatball. It can be Italian, dressed up in an Asian sauce, or tossed with buffalo sauce. As long as theyโre done well, he loves them all. Heโs always asking me for meatballs!
Today I am delivering, and he was not disappointed. These crispy, saucy meatballs are delicious and check off all the yummiest boxes!
Slightly inspired by my favorite Thai Chicken Meatball Khao Soi, I created this meatball mixture with shredded zucchini. Because these are the days when we have SO MUCH zucchini on hand.
The zucchini really helps keep the chicken from drying out. So we all love that!
Plus, added veggies are always a good idea!
Details
Step 1: make the meatballs
These really arenโt fancy, but they are so flavorful. I used ground chicken, but ground pork or ground turkey could possibly be even better if youโd like to test that out. Or use a mix of chicken and pork. Next, add shredded zucchini, green onions, ginger, garlic, and a pinch of cayenne and black pepper. Then add in tamari or use soy sauce if you prefer.
Mix the meat to combine all those flavors, then scoop and roll into meatballs.
Step 2: cook the meatballs
I usually love to bake my meatballs on a baking sheet in the oven. Or sometimes Iโll make them in the crockpot. But for this recipe, weโre sticking with one pan and searing each meatball until crisp. Simply cook the meatballs in oil until each one becomes a golden color and has a nice crispy outside.
At this point, they should be smelling really delicious!!
Step 3: make the curry sauce
Now that the meatballs are crispy, make the coconut curry.
This is simply canned coconut milk mixed with Thai red curry paste. The curry paste is key as it adds the flavor and the spice! Mix the meatballs into the sauce to warm them through, then serve!
My favorite way to serve these meatballs and curry sauce is over top of rice. I then finish with fresh basil or cilantro, green onions, and a good squish of lime juice.
Simple, simple, but extra saucy and one of those dinners youโre (hopefully) going to have on repeat. Creighton happily enjoyed this dinner and is already asking me to make it again soon!
Leftovers are great stored in an airtight container in the refrigerator.
Looking for other simple recipes? Here are some favorites
20 Minute Thai Basil Beef Rolls
30 Minute Garlic Butter Chicken Pad Thai
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
Better Than Takeout Garlic Butter Shrimp Pad Thai
Better Than Takeout Sweet Thai Basil Chicken
Lastly, if you make this simple Thai Chicken Zucchini Meatball Curry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Thai Chicken Zucchini Meatballs in Coconut Curry
Ingredientsย
- 1 pound ground chicken
- 1/2 cup shredded zucchini, (about 1 small)
- 2 green onions, chopped
- 2 shallots, chopped
- 2 teaspoons plus 1 tablespoon grated, ginger
- 2 cloves garlic, grated
- 1/4 teaspoon cayenne pepper
- black pepper
- 2 teaspoons tamari/soy sauce
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper, sliced
- 2 tablespoons salted butter
- 1-3 tablespoons Thai red curry paste
- 1 can (14-ounce) coconut milk
- 3 tablespoons tamari/soy sauce
- 1/4 cup fresh cilantro, chopped
- basil and limes, for serving
Instructionsย
- 1. Add the chicken, zucchini, green onions, 1 shallot, 2 teaspoons ginger, 1 clove garlic, cayenne, a pinch of pepper, and 2 teaspoons tamari/soy sauce to a bowl. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).ย 2. Heat a large skillet with sides over medium-high heat. Add 2 tablespoons of olive oil and the meatballs. Sear until crisp, 4-5 minutes, turning them 2-3 times. Move to a plate.3. To the same skillet, add the remaining 1 tablespoon of oil, 1 shallot, 1 garlic clove, 1 tablespoon of ginger, the bell peppers, butter, and curry paste. Cook until fragrant, 2 minutes. Stir in the coconut milk and 3 tablespoons of tamari or soy sauce. Slide the meatballs into the curry sauce. Simmer over medium heat until the meatballs are cooked through, 5 minutes. Stir in the cilantro4. Serve the meatballs and sauce over rice with a squeeze of fresh lime, some fresh basil, and/or green onions.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I’ve read through as many comments as I had time, but cannot find an answer to this questions. Do you squeeze the moisture out of the shredded zucchini? All of my recipes using shredded zucchini call for that step.
Hey Valeria,
No need to do that for this recipe:) Please let me know if you have any other questions!
Excellent. One of my favorites so far from HBH
Hey Julie,
Wonderful! I appreciate you making this recipe and your comment, so glad it was enjoyed!๐
Hello,
Can these meatballs be frozen prior to cooking? Defrost and then cooked after?
Thanks.
Hi Pacia,
Sure, that would be perfectly okay for you to do. I hope you love this recipe!
Enjoyed these bad boys for dinner last night and another WINNER! You were spot on again, that zucchini made the meatballs so tender! Husband was also a huge fan and shocked that they were chicken. YUMMY!!!
Hey Mary,
Thanks so much! I love to hear this recipe turned out for you, thanks for making it! Happy Wednesday!
Hi Tieghan-
Do you have a suggestion for how to make this with less fat? Have made this several times and we love it although my daughter has been told to go on a heart health diet recently. Thanks for any advice.
Hi Ann! So glad this curry has been a favorite for your family! To make it lighter, you can use lean ground chicken breast or turkey, swap the full fat coconut milk for light coconut milk (or even a little low fat yogurt), and add extra veggies if you’d like! A squeeze of lime and fresh herbs at the end add lots of flavor without extra fat! xT