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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 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. 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!
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 aren’t fancy, but they are so flavorful. I used ground chicken, but ground pork or ground turkey 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 on a baking sheet in the oven. 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!!
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!
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, 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
Ingredients
- 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
Instructions
- 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 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.
Definitely on my next recipe list!
Miki x
https://www.littletasteofbeauty.com/
Hope you enjoy!
Delicious, but I had trouble getting the meatballs to form. I added some breadcrumbs as extra binding and this worked well. Great flavors!
Oh no I’m so sorry about that! Is there anything else you did differently? xT
This looks great, how could I do this in the crockpot instead?
Hi! You could totally cook the meatballs partially and then add everything else to cook in the crockpot and then add the meatballs! xT
I just made this last night and my husband and I loved it! So tasty! I have the latest cookbook and use it often. These recipes are so easy to make and the results are always spot on. Thank you Tieghan!
Thanks so much for giving this recipe a try! I really hope you enjoyed it! xT
We made this last night and it was absolutely delicious! Definitely a new favorite!
Thanks so much for giving this recipe a try! I really hope you enjoyed it! xT
Made this using ground turkey instead of ground chicken as that is what I had on hand. The taste was very good but the meatballs crumbled apart when I started cooking them. Maybe because I used turkey instead of chicken? I will make this again but will use ground chicken next time.
Hi! Hmm yes it could be because of the ground turkey! xT
What do you think about using plant-based meat like Beyond Burger for the meatballs?
Hey Susie! I have never worked with that type of meat so I’m not sure! So sorry!
Do you think these meatballs will freeze well? Wondering if these will be good to prep and freeze, so then I can just make the sauce and simmer in the sauce for a quick weeknight meal. Thanks.
Yes, I think these should freeze fine! xT
Werde ich nachmachen aber das Huhn gegen Tofu austauschen und das ganze mit etwas Linsenmehl binden, so das alle zusammen hält.
Grüße sendet,
Gabriel
The recipe calls for 21 garlic cloves yet only 2 are used in the directions.
Hi Jan! I’m so sorry for the confusion! That’s all fixed now! xT
If you were to bake the meatballs instead of frying them, what would you suggest for oven temperature and for how long?
Hi! I would suggest baking at 400 for about 20 mins and keep an eye on them! You could even broil them for a few mins at the end to try to get a nice crisp on them!
you list 12 cloves of garlic? is that right
So sorry about that, it’s fixed now! Just 1 clove!
It’s a typo it’s 1 clove of garlic. It’s correct in the instructions.
Thanks Deb!
12 cloves of garlic??
So sorry about that, I meant 1! The recipe is fixed now! xT
Is there a substitute for the coconut milk? The recipe sounds really good, but nobody in my family likes coconut. Thank you for giving us great recipes.
I am wondering the same thing. I don’t like coconut milk but the rest of the recipe looks good.
I would go with soy milk, they make extra creamy varieties now!
Hi! You could use milk or cream! xT
Thanks!