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These Coconut Curry Chicken Meatballs with Garlic Butter are full of fresh, spicy, salty, tangy, flavors, and so simple. Made with flavorful Thai red curry paste, creamy coconut milk, and a quick homemade curry powder. The meatballs are seasoned, mixed, rolled, baked until crispy, and then served in a creamy curry sauce with spicy chili garlic butter. A side of rice soaks up all that yummy curry sauce, so delicious with fresh herbs and lime.

Coconut Curry Chicken Meatballs with Garlic Butter |

You know my oldest brother Creighton is influencing my recipes whenever I share meatballs. I used to hate making meatballs, but he’s helped me see the light. I try to get creative with them any time I feel like I need to switch my recipes up a bit.

I’ve been craving nothing but color for the last few weeks. The picture/dream I have in my head every day is this – I want everything I make and share with you to be bright, fresh, full of herbs, and in general the most delicious recipe you’ll make that week. Like the most delicious.

Coconut Curry Chicken Meatballs with Garlic Butter |

It’s a high-achieving, high-expectation approach, but I want everything to be pretty and yummy!!

It’s difficult to execute though. Food changes quickly, the light moves, and being creative can be hard, but some recipes, like this one, just work. I adore this recipe, the simplicity of it, and the color. It’s not my prettiest recipe, but all the color, the ease, and the flavor is here.

I’m excited to share this recipe, it’s so delicious!!!

Coconut Curry Chicken Meatballs with Garlic Butter |


Usually, I’ll order spicy curry powder on Amazon, but when I’m out, I always make my own curry blend. It takes 5 extra minutes, but I always love customizing the spices. I add lots of cumin and ginger with a touch of paprika, cayenne, and cinnamon, it’s the perfect blend.

I shared the recipe in the notes, I use it a lot for chicken and salmon. Of course, you can also just use store-bought spicy curry powder. I’d add some cayenne or chili flakes to make it spicer!

Coconut Curry Chicken Meatballs with Garlic Butter |

Mix the meatballs, I love using a mix of ground chicken and ground pork. Add the curry powder, a drizzle of Tamari, shallots, and black pepper to the meat. You don’t need to add garlic since that’s going in the butter!

Once the meatballs are mixed, bake until crispy. This is my favorite easy, mess-free, way to cook any kind of meatball. No splattering!

I kept the sauce really simple: butter, ginger, and lots of Thai red curry paste. Coconut milk keeps it creamy, and tamari adds a little salty flavor.

Coconut Curry Chicken Meatballs with Garlic Butter |

Finish cooking the meatballs in the curry sauce so they stay really tender and flavorful.

The last step is the garlic butter. Brown the butter, garlic, and chili flakes until the butter turns golden and the garlic crisps. Drizzle the garlic butter over the meatballs just before serving. It makes every bite melt in your mouth.

Serve the meatballs and sauce over rice with lots of chopped cilantro or try some Thai basil.

This is such a simple, wholesome, and delicious meal. Love that!

Coconut Curry Chicken Meatballs with Garlic Butter |

Looking for other dinner recipes? Here are my favorites: 

Black Pepper Chicken and Bacon Quesadillas with Avocado Basil Ranch

Thai Black Pepper Chicken and Garlic Noodles

One Pot Stove-Top Mac and Cheese

Honey Garlic Salmon Soba Noodle Bowls

Coconut Milk Braised Black Pepper Chicken

Coconut Curry Salmon with Garlic Butter

Lastly, if you make this Coconut Curry Chicken Meatballs with Garlic Butter, 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!

Coconut Curry Chicken Meatballs with Garlic Butter

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 507 kcal

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



  • 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
    2. Add the chicken, curry powder, shallot, 1 tablespoon tamari/soy, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. Bake for 10 minutes, until the meatballs are crisp.
    3. In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 2-3 minutes until fragrant. Add the peppers, coconut milk, 3 tablespoons tamari/soy sauce, and fish sauce. Slide the meatballs into the sauce and simmer 5 minutes, or until cooked through.
    4. Meanwhile, melt 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
    5. Serve the meatballs and sauce over bowls of rice. Drizzle the butter over the meatballs and top with basil or cilantro.


Spicy Curry Powder:
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon paprika
1/2-1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon
kosher salt and black pepper
Mix everything to combine. Makes 2-3 tablespoons.
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Coconut Curry Chicken Meatballs with Garlic Butter |

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    1. Hey Sarina,
      Wonderful!! I love to hear that this recipe turned out nicely for you, thanks for making it! Have a great weekend:) xT

  1. 5 stars
    This recipe is an absolute winner. I’m doing it again this weekend for some friends. What’s the flower in the pictures? Is it edible and easy to find in stores or online?

    1. Thanks so much Nora!! Glad you enjoyed this recipe:) Yes, I order them from Gourmet Sweet Botanicals, they have lots of options! xT

  2. 5 stars
    This recipe has become a weeknight staple and I’ve made it more than 5 times in the past few months. If you love Thai flavours, you will love this! Sometimes I skip the garlic butter just to make it quicker and I still love it, but it really adds to the flavour of the dish. So well balanced with so so much flavour!

  3. 5 stars
    Amazing flavors!! And perfect for a Sunday supper. I left off the butter on mine as didn’t feel it was needed and only adds extra calories but otherwise followed recipe to a T. Topped with cilantro – delicious!

  4. 5 stars
    Always love your renditions of Asian and Indian dishes. I was wondering with the spicy curry powder recipe…did you use cumin instead of turmeric? Or maybe forgot to add turmeric? I always thought curry was made with turmeric. Thanks!

  5. Hi,
    this recipe looks so delicious. Do you think I could substitute at least some portion of the butter with olive oil? Thanks!