Keeping things simple with a warming weeknight style Creamy Coconut Chicken Meatball and Noodle Curry. This southeast Asian inspired noodle curry is the simplest weeknight dinner. Made with flavorful Thai curry paste, coconut milk, creamy peanut butter, and a sprinkling of cilantro. Toss in seared chicken meatballs and plenty of delicious egg noodles and it’s hard to beat this easy creamy curry. It’s the perfect any night of the week dinner that’s made in just about 30 minutes…hearty, cozy, and healthy too.

overhead photo of Creamy Coconut Chicken Meatball and Noodle Curry with hands on bowl

Hey, hi! We made it to Thursday, which means the weekend is almost here! Trust me, I know it’s been a long week, but thankfully we have good food to share, upcoming holiday excitement, and tomorrow…chocolate. Everything is better with a good dinner and a night that ends on a sweet note. And that is just the truth.

You guys, I am very excited about today’s recipe. It’s inspired by a Southeast Asian soup called Laksa. It’s spicy, creamy, and the most flavorful dish. And I love all the color throughout.

With fall in full force, and Thanksgiving planning and prep underway, I tend to get into a dinner rut of making casserole after casserole and pasta after pasta. In my mind, there isn’t anything wrong with that. I love these foods! But it’s always nice to switch it up. I was feeling like I needed to break away from all my cozy, cheesy pasta and Thanksgiving recipes and share something completely fresh and different, but yet still warming for fall.

The Thanksgiving recipes will return tomorrow and throughout next week, but when in the midst of Thanksgiving planning and prep, we also need good dinners!

side angled prep photo of cooking in soup pot

The background.

Laksa is one of the most popular southeast Asian dishes. It’s a spicy noodle soup that usually consists of either rice or wheat noodles with chicken or fish. The broth is a spicy, rich curried coconut milk. Laksa can most commonly be found in Indonesia, Malaysia, Singapore, and southern Thailand. It varies from place to place in exact flavor, but the two things Laksa always has is a creamy, spicy coconut broth and lots of noodles. It’s not hard to prepare, but it does require a handful of ingredients that I can’t easily find.

So this is my simplified version of Laksa. It’s creamy, heavy on the noodles, and made with chicken meatballs. It’s a little different than a classic Laksa, but similar in flavor profiles. Most importantly, it’s easy to make and so delicious.

prep photo of Chicken Meatballs after cooking

Here are the details.

Aside from cooking the noodles, you can make this dish entirely in one pot. The meatballs are simply a mix of ground chicken, green onions, soy sauce, and black pepper. Very simple, but yet so flavorful. The combination of green onions and salty soy is key here.

To make the meatballs, roll them out and then pan-fry them in a bit of oil to get them nice and crispy on the outside. I really like using avocado oil for this since it’s a high heat cooking oil, but olive oil works nicely too.

overhead close up photo of Creamy Coconut Chicken Meatball and Noodle Currym

Once the meatballs are seared, remove them from the pot to ensure they don’t end up overcooking or losing their crispness. Once the meatballs are out, add everything else right to that very same pot. Starting with lots of shallots, ginger, and garlic, then toss in the cubed butternut squash or sweet potatoes.

Next, you’ll want to sauté the Thai red curry paste for a minute or two before adding in the liquids. This will activate the flavors in the curry paste and give you a richer tasting broth. Now, just add in all the coconut milk, stir back in the meatballs and simmer everything together for a few minutes.

While that’s happening, boil some egg noodles (or use rice noodles if you’re gluten-free). By the time the noodles are ready, the curry should be thick and ready to toss with the noodles and serve.

side angled close Creamy Coconut Chicken Meatball and Noodle Curry

To serve, just add the noodles to bowls and then ladle both the veggies and meatballs overtop.

Finish with lots of fresh cilantro and pomegranate arils. Simple, but yet so complex with flavor, and so colorful too!

The broth, the crispy meatballs, the noodles, the toppings…everything all together? It’s delicious. Creamy, gingery, and garlicky, a touch spicy, salty, and truly so perfect.  Loving this for busy weeknights, but yet it feels special enough for a cold Sunday night. Either night you end up serving this, it’s going to be perfect.

overhead photo of Creamy Coconut Chicken Meatball and Noodle Curry

Looking for other warming curry recipes? Here are my favorites: 

Slow Cooker Saucy Thai Butternut Squash Curry

30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice

Saucy Coconut Braised Chicken with Rice Noodles and Broccoli

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Lastly, if you make this Creamy Coconut Chicken Meatball and Noodle 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!

Creamy Coconut Chicken Meatball and Noodle Curry

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 399 kcal

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

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Ingredients

Instructions

  • 1. Add the chicken, green onions, 2 teaspoons soy sauce, and a pinch of 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).
    2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times until cooked through. Transfer to a plate.
    3. To the same pot, add 3 tablespoon oil, the shallots, ginger, and garlic. Cook until fragrant, about 2 minutes. Add the butternut squash and curry paste. Cook another 5 minutes, stirring occasionally. Stir in the coconut milk, 1/2 cup water, 1/4 cup soy sauce, fish sauce, and peanut butter. Slide the meatballs back into the curry. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the spinach. Thin as desired with additional water or broth.
    4. Meanwhile, cook noodles according to package directions.
    5. Divide the noodles between bowls and ladle the curry over. Top each bowl with pomegranate, cilantro, and green onions.

overhead horizontal photo of Creamy Coconut Chicken Meatball and Noodle Curry

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Comments

  1. 5 stars
    I used cubed chicken breast and puréed butternut squash. Family loved it, have repeated the recipe 3 times!

    1. Hey Ana,
      Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan

  2. 5 stars
    I doubled the dry ingredients and replaced the butternut squash with a chopped red bell pepper and one whole bok choy (and omitted the spinach). I also only used one can of coconut milk after reading through the reviews , but doubled the peanut butter, fish sauce and coconut aminos (which I subbed in for soy sauce). I liked the thickness of the sauce, but next time I will cut back on the coconut aminos because it was a bit too salty. Overall a yummy and versatile dish!

    1. Hey Jess,
      I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan

  3. 5 stars
    Delicious! Next time, I’d add salt to the meat for the meatballs or more soy sauce…. Easy to make and loaded with flavor.

    1. Hey there,
      Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan

  4. 5 stars
    So I’ve made some version of this recipe once a week for a few months, seriously. It’s so easy and fool proof. I forgo the meatball part and just add already cooked rotisserie chicken at the end to heated it up. I’ve also added shrimp and let it boil in the sauce for a few minutes…delicious. I start with the basics, onion, garlic and ginger, then add whatever veggies we have left in the fridge that need eating. My favorite is mushrooms and sweet potato. At the end, instead of folding spinach in the sauce, I serve the noodles and saucy mix over a bed of spinach (or leftover greens) and let it wilt with the heat of the sauce. This makes it easy to have leftovers with fresh greens every time. Also, I switched the pomegranate seeds with dried cranberries. These have the same sweet bite effect but much cheaper and easier to keep on hand. Love this dish. Thanks so much!

    1. Hey Christen,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

    1. Hey Pat,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

    1. Hey Laura,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan

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