There’s something incredibly comforting about warming up to the rich, fragrant flavors of this Basil Ginger Chicken Meatballs in Coconut Curry Recipe. Combining fresh herbs, a hint of spice, and creamy coconut curry, it’s a dish that’s both cozy and a little exotic—perfect for dinner any night you want to feel a little fancy but stay relaxed in your own kitchen.

A large pan filled with round meatballs covered in a thick, creamy orange sauce, mixed with green beans, red and yellow bell pepper strips, and sliced onions. The dish is topped with chopped green onions and fresh parsley, adding green color details. A wooden spoon rests inside the pan on the left side, scooping some meatballs and sauce. The background shows a small white bowl with lemon wedges and another with sliced green onions on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Basil Ginger Chicken Meatballs in Coconut Curry Recipe
Top Tip
How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Basil Ginger Chicken Meatballs in Coconut Curry Recipe

Why You'll Love This Recipe

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe quickly became one of my go-to weeknight meals because it strikes such a perfect balance between hearty and fresh. It’s packed with vibrant flavors but feels approachable—plus, meatballs are always fun to eat!

Flavor Explosion: The blend of basil and ginger adds a unique brightness to the chicken meatballs that pairs beautifully with the creamy coconut curry sauce.
Simple to Make: You don’t need fancy cooking skills or ingredients – just some fresh herbs, pantry staples, and a bit of patience.
One-Pan Magic: Cooking the meatballs and sauce in one skillet means less cleanup, which I always appreciate.
Versatile Meal: Serve it over rice, with naan, or even alongside noodles—the curry sauce works wonderfully with a variety of bases.

The image shows two white bowls filled with a colorful dish. Each bowl has a base layer of white rice topped with meatballs covered in a thick light brown sauce. Mixed with the meatballs are bright red and orange bell pepper strips, and green beans, adding vibrant color. Freshly chopped green onions and cilantro are sprinkled on top for garnish. Each bowl has a lime wedge placed inside, on the side of the dish. A silver fork with a wooden handle rests inside each bowl. Around the bowls are small white bowls containing extra lime wedges, chopped green onions, and cilantro, all set on a white marbled surface. In the top left corner, there is part of a white plate holding pieces of flatbread. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role — from creating tender, juicy meatballs to developing a rich, aromatic curry sauce. Choosing fresh herbs and quality coconut milk makes a noticeable difference, so it's worth seeking those out when you can.

Flat lay of fresh ground chicken in a mound, two whole uncracked brown eggs, a small white ceramic bowl of plain panko breadcrumbs, one peeled shallot finely diced, a small white bowl with smooth ginger paste, a small white bowl with smooth garlic paste, a small pile of fresh chopped basil leaves, a small heap of dried basil leaves, a sprinkle of ground allspice, a sprinkle of smoked paprika, a pinch of kosher salt, fresh ground black peppercorns in a small pile, a small white bowl of golden olive oil, one whole red bell pepper sliced into strips, one whole yellow bell pepper sliced into strips, half a yellow onion sliced into half moons, two small white bowls containing garlic paste and ginger paste separately, a small white bowl with packed dark brown sugar, a small white bowl of creamy full-fat coconut milk, a small white bowl of clear chicken broth, a small white bowl of amber fish sauce, a small white bowl of fresh lime juice with a few lime wedges, a small pile of trimmed green beans, scallions and fresh cilantro sprigs for garnish, and a mound of fluffy jasmine rice, all arranged symmetrically and proportionally on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: This lean meat stays tender when combined with eggs and breadcrumbs and soaks up all the curry sauce’s flavors.
Shallot: Milder and sweeter than onion, it adds subtle depth without overpowering the meatballs.
Fresh chopped basil: Brings that vibrant herbaceous note that really wakes up the dish.
Ginger & garlic paste: Essential for that fresh, zesty kick mixed into both the meatballs and the curry sauce.
Red bell peppers: They add natural sweetness and a lovely pop of color to the curry sauce.
Red curry paste: Pick a high-quality brand like Maesri; it’s the heart of the sauce, lending richness and spice.
Full-fat coconut milk: Creamy and luscious, it balances the heat and gives the curry that velvety texture.
Fish sauce & lime juice: These bring umami brightness and a touch of tang that keep each bite exciting.
Green beans: Add a fresh crunch and greenery for texture contrast.
Olive oil: For browning the meatballs, adding a touch of richness to start.
Panko breadcrumbs: Help keep the meatballs tender and bind everything together without being heavy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this dish is—you can easily tweak it to suit your tastes or what’s in your pantry. I often swap herbs or adjust spice levels depending on mood or season, and it always comes out delicious.

Variation: Sometimes I swap out the green beans for snap peas or thinly sliced zucchini for a little different crunch and color.
Dietary twist: Need it gluten-free? Swapping panko breadcrumbs for almond flour works like a charm, keeping meatballs tender without gluten.
Heat level: If you prefer things milder, just reduce the red curry paste amount or add extra coconut milk to cool it down.

Step-by-Step: How I Make Basil Ginger Chicken Meatballs in Coconut Curry Recipe

Step 1: Mixing the Meatball Magic

Start by gently combining ground chicken, eggs, panko breadcrumbs, finely diced shallot, ginger and garlic pastes, fresh and dried basil, allspice, smoked paprika, salt, and pepper in a large bowl. Be careful not to overmix here — the goal is just to bring everything together so the meatballs stay nice and tender once cooked.

Step 2: Shaping Your Meatballs

I use a medium spring-loaded scooper to get uniform, golf-ball sized portions, then roll them gently in my palms until smooth. Placing them on a plate as I go keeps things organized. You should have about 20 to 23 meatballs when done.

Step 3: Browning for Flavor

Heat olive oil in a large skillet over medium heat until shimmering, then carefully add your meatballs without overcrowding the pan. Let them brown undisturbed for 3-4 minutes on one side to form a beautiful crust, then turn and brown the other side. They won’t be cooked through yet but will finish in the curry sauce, so don’t worry. Transfer browned meatballs to a plate and repeat with remaining meatballs.

Step 4: Building the Coconut Red Curry Sauce

In the same skillet, toss in bell peppers and onion, sautéing them until just tender and translucent. Add garlic, ginger, brown sugar, and red curry paste, stirring for a couple of minutes until fragrant. Pour in coconut milk, chicken broth, fish sauce, and lime juice, scraping up any leftover browned bits from the pan’s bottom for that extra flavor boost. Bring this to a gentle simmer.

Step 5: Simmering to Perfection

Return the meatballs to the skillet along with any juices on the plate and the green beans. Reduce heat to low and simmer everything gently for 10-15 minutes, stirring occasionally, until the sauce thickens and the meatballs are cooked through and tender. The green beans will soften but retain a nice bite. Then remove from heat.

Top Tip

Through making this recipe several times, I’ve learned a few things that can really take your dish from good to amazing. The best part? They’re easy little shifts that don’t add work but make a big difference.

Don’t Overmix: When combining your meatball ingredients, mixing just until combined keeps the texture tender and juicy.
Brown in Batches: Overcrowding the pan steams meatballs instead of browning them, so cook in smaller batches for that perfect crust.
Scrape & Stir: Make sure to scrape the browned bits off the bottom of the pan when you add your liquids—they’re pure flavor gold.
Simmer Low & Slow: Keeping the heat low while simmering lets flavors meld beautifully without toughening the meatballs.

How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe

basil ginger chicken - Serving Suggestion

Garnishes

I always finish with plenty of chopped scallions and fresh cilantro because their brightness cuts through the rich curry sauce perfectly. A few lime wedges on the side are a must for squeezing extra zippy freshness that livens up every bite.

Side Dishes

This curry shines served over fluffy jasmine rice, which soaks up the sauce nicely. Sometimes I like to add a side of warm naan or pita bread—for sopping up every last bit of that luscious coconut curry—because who doesn’t love a little finger food fun?

Creative Ways to Present

For a dinner party, I’ve served these meatballs on a big platter lined with fresh basil leaves, scattered with chopped red chilies, and surrounded by bowls of rice and dipping sauces. It’s colorful, inviting, and gets everyone chatting about the flavors before the first bite!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover meatballs and curry sauce together in an airtight container in the fridge. They keep well for 3 to 4 days, making for a super quick lunch or dinner when you’re short on time.

Freezing

I’ve had great success freezing both the meatballs and sauce separately or together. Just place them in freezer-safe containers or bags and thaw overnight in the fridge before reheating gently on the stove. Freezing is a great way to have this meal ready to go on a busy day.

Reheating

For reheating, I prefer warming the curry gently over low heat on the stove, stirring occasionally. This helps keep the meatballs tender and prevents the coconut milk from separating. Microwave works too—just use short bursts and stir in between.

Frequently Asked Questions:

Can I use ground turkey or beef instead of chicken?

Absolutely! Ground turkey will be a similarly lean and mild option, while beef will add a deeper flavor. Just keep in mind that the cooking times may vary slightly.

How spicy is this Basil Ginger Chicken Meatballs in Coconut Curry Recipe?

The spice level mainly comes from the red curry paste, which can be adjusted to your taste. If you prefer less heat, start with half the amount and add more after tasting the sauce.

Can I make the meatballs ahead of time?

Yes! You can prepare and shape the meatballs a day ahead, store them covered in the fridge, and then brown and cook them in the curry sauce when ready to serve.

What should I serve with these meatballs?

Jasmine rice is my favorite because it soaks up the sauce beautifully, but you can also serve with naan, steamed veggies, or even rice noodles for a twist.

Final Thoughts

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe truly feels like a little celebration of flavor in your everyday routine. It’s one of those dishes I make when I want something comforting yet vibrant, and I always end up thinking, “Why don’t I make this more often?” I hope you enjoy making and eating it as much as I do—there’s something so satisfying about serving up a bowl full of warm, fragrant curry with tender meatballs and fresh herbs. Give it a try, and I’m sure it’ll find a special spot in your kitchen rotation, too.