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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!

Simple Thai Chicken Zucchini Meatball Curry | halfbakedharvest.com

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 | halfbakedharvest.com

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!

Simple Thai Chicken Zucchini Meatball Curry | halfbakedharvest.com

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!!

Simple Thai Chicken Zucchini Meatball Curry | halfbakedharvest.com

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.

Simple Thai Chicken Zucchini Meatball Curry | halfbakedharvest.com

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

Author: Tieghan Gerard
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.

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Ingredients

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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 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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This post was originally published on August 17, 2023
4.86 from 68 votes (38 ratings without comment)

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Comments

  1. Trying this tonight!
    The ingredient list says 12 cloves of garlic, but I only see 2 getting used in the recipe. Should it be 2 cloves?

    Reply

    1. Hi there! In the ingredients list it shows 2 cloves of garlic, so you will use 2 cloves total for this recipe! Hope this helps! 🙂 xT

      Reply

  2. Hi Tieghan,

    I made these tonight and used ground beef instead of ground chicken. They are so delicious. We love the flavors. I need to be careful next time and not add as much zuchinni because they almost didn’t want to form. Prep probably took me at least 30 minutes. I will be making these often. I knew they’d be delicious because your recipes/ingredients look amazing. It did not disappoint! I always use organic jasmine rice & love red curry paste and canned coconut milk. I make a Thai Red Curry Chicken that we love. Thanks again for sharing your recipes! I will be trying other recipes of yours!

    Reply

    1. Hey Sandi! Thank you so much for trying out this recipe, I’m SO happy to hear it was a hit! Thanks for the input about the zucchini, I appreciate it! Have a great week! 🙂 xT

      Reply

  3. Hi Tieghan,

    I’m going to make this recipe. I’m not much for ground chicken so I’m going to replace it with beef. I hope it will taste good with this substitution.

    Reply

    1. Hey Sandi! Yes, you can substitute ground beef for the chicken in this recipe! Just be sure to drain any excess grease so the curry doesn’t get too oily. You might also want to slightly increase the ginger or curry paste to balance the beef’s stronger taste. Otherwise, follow the recipe as written! Hope you LOVE it! 🙂 xT

      Reply

  5. Making this for my daughter’s birthday.. what salad would you suggest to go with it? Thank you! Love all your recipes can’t wait to try this one ☺️

    Reply

    1. Hi Bethany,
      Happy Holidays!! I’m so glad you enjoyed this recipe and appreciate you making it! Thanks for your comment:) xx

      Reply

  7. Turned out great! Per other comments I did use one egg and some panko in the meatball mixture, and did not have any issues with them falling apart.
    I also added in some chicken bone broth(1/2 cup), half a squeezed lime, fish sauce and a 1 tbl brown sugar to the curry sauce. Made it taste more authentic. Will make again.

    Reply

    1. Hi Leigh,
      Happy Monday! I’m so glad you enjoyed this dish and appreciate you making it! Have a wonderful week! xxT

      Reply

    1. Hey there,
      I don’t think cooking these in the oven would cut down on time, I actually think it would take longer. You could definitely do that though! I hope you love this recipe! xT

      Reply

    1. Hey Leigh,
      Happy Fall Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was a hit! xx

      Reply

    2. I made these tonight. I didn’t roll them just used spoon and put them on tray. Very sticky didn’t fall apart. They are delicious !!!

      Reply

      1. Hey Carol,
        Happy Fall Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was a hit! xx

        Reply

  12. Absotely delicious. I used 1/2 cup of panko breadcrumbs and an egg to bind the meatballs. Will be making again. My Mom and sister really enjoyed it.

    Reply

    1. Hey Correne,
      Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks for making it! xT

      Reply

  13. 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?

    Reply

    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

      Reply

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

        Reply

    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.

      Reply