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The best summer Weeknight 30 Minute Coconut Curry Chicken Meatballs…with spicy mango salsa. This dish incorporates a variety of Thai flavors, all with an abundance of health benefits. It’s a delicious mix of cozy and healthy, and a great way to use up those garden bell peppers and fresh basil. It’s made creamy and extra saucy with coconut milk, spiced with curry paste, and served over steamed rice. Top with spicy mango salsa and toasted coconut for a DELICIOUS quick meal. Best part…all you need for this recipe are pantry ingredients and 30 minutes!

overhead photo of Weeknight 30 Minute Coconut Curry Chicken Meatballs in bowl with rice

If there’s one thing I love doing, it’s taking something kind of boring, like chicken meatballs, and reinventing the dish to be exciting and extra delicious. Why? I guess I love a good challenge. So much so that I’ve made this a game I play with myself to help keep things fresh and creative. I get bored of things incredibly fast, especially when it comes to food. So challenging myself to reinvent dishes helps to keep things refreshing and fun for me.

What’s the game?

Basically, I just force myself to take a recipe that feels a little boring and completely switch it up. I might mix up the process by making the recipe in the instant pot or on a sheet pan. Or I might combine two cuisines into one. Or maybe even turn something traditionally meat-based into something vegan. Who knows, but I’m always trying to switch things up, even if it’s only a little bit.

overhead photo of Chicken Meatballs on baking sheet after baking

And with these meatballs that is definitely the case.

Truth is, I’ve never been someone who has cared for meatballs and red sauce, or really meatballs of any kind. In fact, the word meatball really weirds me out. BUT my oldest brother loves meatballs so much, he’s always asking me to make them.

The other thing Creighton loves? Curry…of any kind, whether it’s Indian or Thai, he just loves curry.

So I thought why not combine his love of meatballs and his love of saucy curry. I know it sounds odd, but stick with here, this curry is good. It’s not like any other chicken curry you’ve ever had. It’s a mix of Thai with a touch of Indian flare. So much flavor, so saucy, creamy, and full of vegetables. All in all, a great healthy dinner that’s flavorful and easy to throw together too.

side angled photo of Weeknight 30 Minute Coconut Curry Chicken Meatballs in skillet

So here are the details…

The meatballs. I like to cook them in the oven. I know it’s summer, and I know it’s hot, but using the oven is just easier, cleaner, and faster. It also creates the perfect non-dry chicken meatball. I like to use a mix of ground chicken, green onions, garlic, salt, and pepper. The secret…a touch of Worcestershire sauce, which adds a really delicious, salty, and almost umami-like flavor.  You don’t know it’s there, but it adds so much.

There are no eggs and no bread crumbs in these meatballs. I wanted to keep them simple. Really, I just want them to be a base for the coconut curry sauce. Meaning, the meatballs soak up the sauce instead of being the key flavor.

Roll the meat into balls, place them on a baking sheet, and then bake them at a high temp. They will brown on the outside and cook perfectly on the inside.

Meal prep tip: double the meatball recipe, bake them all, then freeze half of the meatballs for another time. You can then easily turn this dinner into a 15 minutes situation since all you’ll need to do is thaw the meatballs and toss them with the sauce. EASY. Additionally, you can use the meatballs for other recipes too!

The sauce. While the meatballs are cooking, make the sauce on the stove. It’s pretty simple, but made incredibly flavorful with shallots and ginger. I like to use bell peppers as my vegetable, Thai curry paste to keep things spicy, and canned coconut milk for a super luscious and creamy sauce. I then add a splash of soy sauce and fish sauce for saltiness, then fresh basil or cilantro.

DONE.

side angled photo of Weeknight 30 Minute Coconut Curry Chicken Meatballs in bowls with rice

If bell peppers are not your favorite, try using broccoli florets or sliced summer squash. Really any vegetable you enjoy will be great here!

Now, toss in the meatballs and let the curry cook for a few minutes to thicken up the sauce. While this is happening, prep the mango salsa, which is simply diced mango, jalapeño, and lime. My favorite.

Serve the curry over steamed rice, top with mango salsa, and toasted coconut. Quick, simple, beyond good, and bonus? This dish is super healthy too! To make this even healthier, you can serve with brown rice, quinoa, or even over cauliflower rice.

Meal prep tip #2: if you like, you can freeze the meatballs and sauce together. Just thaw overnight in the fridge, then warm on the stove until heated through…and now you have a 10 minute dinner. Again, EASY and perfect for back to school/back to work/back to reality. That time of year we are all soon to enter.

So…have I convinced you that these Coconut Curry Chicken Meatballs will make a great summer dinner for tonight?

My hope is the answer is YES and that you’re running to the store to pick up any ingredients you might not have on hand. Then head home to make the best summer chicken curry. It’s kind of cozy, but yet lite at the same time. And the bottom line…every last spoonful of this saucy curry is oh so satisfying. You will love it.

overhead close up photo of Weeknight 30 Minute Coconut Curry Chicken Meatballs in bowls with rice

If you make these weeknight 30 minute coconut chicken curry meatballs 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!

Watch the How To Video:

Weeknight 30 Minute Coconut Curry Chicken Meatballs

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 6
Calories Per Serving: 607 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

Spicy Lime Mango

  • 1 mango, diced
  • 1 jalapeńo or red Fresno pepper, seeded and chopped
  • juice and zest from 1 lime
US Customary - Metric

Instructions

  • 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
    2. Add the chicken, green onions, garlic, Worcestershire sauce, and a pinch each of 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. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
    3. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the shallots, bell peppers, and ginger. Cook until the fragrant and the peppers softened, 5-8 minutes. Season with salt and pepper.
    4. Stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, soy sauce, and fish sauce. Stir to combine, bring the mixture to a boil. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.
    5. In a small bowl, combine the mango, jalapeño, lime zest, and lime juice.
    6. Serve the meatballs and sauce over bowls of rice topped with toasted coconut, spicy mango, and additional herbs.

Notes

To Freeze the Meatballs: Bake as directed, then freeze on a parchment lined baking sheet in a single layer for 2 hours. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge or simmer in curry sauce over low heat for 20 minutes, until thawed.
To Freeze the Meatballs in the Sauce: Spoon the meatballs and curry sauce into a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then warm on the stove until heated through, about 15 minutes.
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horizontal overhead photo of Weeknight 30 Minute Coconut Curry Chicken Meatballs in bowl with rice

This post was originally published on August 7, 2019
4.38 from 427 votes (344 ratings without comment)

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Comments

  1. 5 stars
    Hey Tieghan..! Just wanted to tell you I made these meatballs last night and they were yummy(as all your recipes are!) I noticed one of your readers mentioned ground pork and I may use that next time. I used ground chicken and did find them a little dry, but I guess everyone’s “size” of meatballs is different, so maybe I over cooked. (Had I been smart, I should’ve check the temp). I think I may add some sriracha next time. I needed a little bit of zing in them, I think Thai curry paste is sweet, so nobody needs to be worried about over spiciness using it. I served mine over basmati rice…Thankyou for always inspiring me!

    Reply

  3. This dish is so flavorful! The curry sauce is the best I’ve made! Mixed with the mango salsa, basil, peppers, and meatballs… just wow! It’s not too hard to put together on a weeknight, but might take over 30 minutes.

    Reply

    1. Hi Alaina! Ground pork will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  5. 5 stars
    Made this last night. My mango wasn’t ripe enough (had the store choose for delivery…) so I will have to make this again with the mango.
    It was still AMAZING and everyone was excited I will make it again.
    My husband loves when I tell him a recipe is from your site because “they are always winners”.

    Reply

  6. 5 stars
    This recipe was AMAZING!!!! It definitely did not even make it to 6 whole servings as it was loved so much. The only adjustment I made was swapping the mango in the salsa for a peach – I couldn’t find a mango and peaches are in their prime right now. Sooo good! Thank you 🙂

    Reply

  8. 5 stars
    Delicious! My husband and I both loved it. Even more complex flavors the next day. I doubled the recipe and used ground turkey. Was careful to watch the time in a hot oven. Thermometer read 165 at exactly 15 mins so the meatballs were just right. I usually skip measuring most ingredients unless it really matters—like baking. But I followed your order of addition and basic ingredients. I had a little of both red and green curry paste so I added both. A bit spicy to be sure, but super flavorful. Also chose basil over cilantro. That was the perfect addition. Your mango salsa and toasted coconut are a must! We will be making again and trying more of your recipes!

    Reply

  9. I just finished making this recipe and enjoyed the flavor but did find the sauce overly salty (despite using reduced sodium soy sauce) and found the prep time plus cooking time to take significantly longer than 30 minutes. It took me about an hour and 15 minutes. I’d file this under a weekend meal when you have time for more elaborate prep work.

    Reply

    1. Hi Sam! Sorry this took you longer than expected, but I hope it still turned out amazing for you. Please let me know if I can help you with anything! xTieghan

      Reply

  10. 5 stars
    Simple fresh ingredients, easy preparation, turned out wonderfully. Was almost sad when dinner was over but cheered up knowing I’m going to have leftovers for lunch tomorrow. Delicious! Thanks for sharing your recipe.

    Reply

  11. 4 stars
    Any dinner that the kids eat without complaining about some aspect of it is a winner in my book. And this recipe did just that. I couldn’t believe my 16 year old taste tested a meatball straight out of the pan as she couldn’t wait and usually she complains about things being too spicy. This wasn’t at all spicy – I used 2 tablespoons of the red curry to avoid it being too much for her. For me, I felt the meatballs were a bit dry but I had cooked them a little too long as I cut my finger chopping the herbs with a newly sharpened knife so had to deal with that first. I do think it’s worth watching them though as they can dry out easily in a hot oven. Like others who made this recipe, I may pan fry them the next time. Great idea to have freezer instructions to help busy households. Thanks again Tieghan

    Reply

    1. Thank you so much for trying this Linda! I am so glad this turned out so well for you and I hope you love the pan version! xTieghan

      Reply

  12. 5 stars
    So yummy! I made a cauliflower rice (toasted up with more sesame oil and toasted coconut) to go with it instead & it was delightful!

    Reply

  13. 5 stars
    Just made this and OMG my husband and I cannot stop raving about it! Best meal we’ve made in such a long time! I have a feeling it’s going to be on rotation soon 🙂

    Reply

  14. I made this recipe this evening, and it was a huge hit! It was so easy to make. I didn’t have fish sauce, so just put a splash of worcestershire sauce in the curry and worked a charm. Added a chilli for a bit of a kick and the whole family gobbled it up. I’ll definitely be making this again!

    Reply

  15. 4 stars
    I made the coconut curry chicken meatballs for my husband’s birthday dinner with family, so doubled the recipe. It was so delicious—every component an explosion of flavor in the mouth! (Don’t skip the toasted coconut!) The only reason for 4 stars instead of 5 is because prep time was way longer than 10 minutes, with several of us working together. (Maybe we’re just slow choppers!) I’m not mad about it, though, because it was SO GOOD!

    Reply