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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. It’s the perfect any night of the week dinner that’s made in under 30 minutes. Serve these meatballs and creamy curry sauce over bowls of steamed rice. Yum!

Simple Thai Chicken Zucchini Meatball Curry |

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. They’re not the prettiest subject, you know?

But one of my oldest brother Creighton’s 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 they’re done well, he loves them all. He’s 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!

Simple Thai Chicken Zucchini Meatball Curry |

Slightly inspired by my favorite Thai Chicken Meatball Khao Soi, I created these meatballs 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!

Simple Thai Chicken Zucchini Meatball Curry |


Step 1: make the meatballs

These really aren’t fancy, but they are so flavorful. I used ground chicken, but ground pork could possibly be even better if you’d 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. Or sometimes I’ll make them in the crockpot. But for this recipe, we’re 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!!

Simple Thai Chicken Zucchini Meatball Curry |

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 you’re (hopefully) going to have on repeat. Creighton happily enjoyed this dinner and is already asking me to make it again soon!

Simple Thai Chicken Zucchini Meatball Curry |

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, don’t 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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 357 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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). 
    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 cilantro
    4. Serve the meatballs and sauce over rice with a squeeze of fresh lime, some fresh basil, and/or green onions.
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  1. 4 stars
    Any suggestions to help the meatballs stick? Mine ended up falling apart. I used the grater for the zucchini so not sure if that’s the problem?

    1. Hi Emily,
      Thanks for trying this recipe and your feedback, sorry to hear your meatballs fell apart! Next time, you could try adding an egg to the meatball mixture to see if that helps! xT

      1. If I can’t eat butter would an olive oil spread imitation butter work ok or do you have another recommendation?
        Thank you

    2. Make sure the onion is finely chopped as big pieces make the meatballs fall apart, make sure the oil is quite hot to seal them plus once you put them in the skillet let them seal before trying to turn them over, hope this helps.