There’s something so cozy and vibrant about a dish that marries fresh herbs, warming spices, and creamy sauce—all in one bowl. That’s exactly why I adore sharing this Basil Ginger Chicken Meatballs in Coconut Curry Recipe with you. It’s a flavor-packed dinner that feels both exotic and homey, perfect for a weeknight treat or impressing friends.

A black skillet filled with about sixteen round light brown meatballs covered in a creamy orange sauce, mixed with sliced yellow and red bell peppers and whole green asparagus pieces. The dish is topped with scattered chopped green onions and fresh green herbs. A wooden spoon is partially inside the skillet on the left side. The skillet is placed on a white marbled surface with a beige bowl of lemon wedges in the upper left corner and a small bowl of green sliced onions in the lower right corner. 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

I remember making this recipe the first time on a cold evening—it was a game changer. The way the basil and ginger dance inside juicy chicken meatballs, all enveloped in a luscious coconut curry, instantly became a favorite in my kitchen. It’s approachable, comforting, and feels celebratory without fuss.

Flavor Harmony: The combination of fresh basil, fragrant ginger, and creamy coconut curry creates an irresistible taste balance.
Simple but Special: You don’t need complicated ingredients to make something unforgettable.
Perfect Meal Prep: These meatballs freeze and reheat beautifully, making weeknight dinners a breeze.
Family Friendly: Mild yet flavor-packed, it pleases kids and adults alike—without spicy overwhelm.

Two white bowls are filled with a colorful meal placed on a white marbled surface. Each bowl has a base layer of white rice topped with a second layer of round, light brown meatballs covered in orange sauce. Mixed with the meatballs are thin slices of red and orange bell peppers and green beans, adding bright colors. Both bowls are garnished with chopped green herbs and sliced green onions scattered over the top. Each bowl shows a wedge of lime resting on the edge of the rice, and a fork with a wooden handle is placed inside each bowl. Around the bowls are small dishes, one with lime wedges, one with chopped green herbs, and one with sliced green onions. A white plate with flatbread pieces is partially visible on the top left corner. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Basil Ginger Chicken Meatballs in Coconut Curry Recipe plays its part perfectly. You’ll notice how the fresh basil brightens the meatballs, and the panko breadcrumbs give just the right texture without heaviness. The curry sauce? It’s a beautiful mix of sweet, savory, and tangy flavors that meld flawlessly.

Flat lay of two whole uncracked brown eggs, a small white ceramic bowl of plain panko breadcrumbs, a small white ceramic bowl of fresh chopped basil leaves, a small white ceramic bowl with dried basil leaves, a small white ceramic bowl of ground allspice powder, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl with finely diced shallot, a small white ceramic bowl of ginger paste, a small white ceramic bowl of garlic paste, a small white ceramic bowl of kosher salt and fresh ground black pepper, a small white ceramic bowl of olive oil, a whole red bell pepper sliced into strips, a whole yellow bell pepper sliced into strips, half a medium yellow onion sliced into half moons, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of red curry paste, a small white ceramic bowl of full-fat coconut milk, a small white ceramic bowl of chicken broth, a small white ceramic bowl of fish sauce, a small white ceramic bowl of fresh lime juice, fresh lime wedges, a small white ceramic bowl of trimmed green beans, fresh chopped scallions, fresh chopped cilantro, and a simple bowl of cooked jasmine rice, all arranged in perfect symmetry 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: Lean and tender, it soaks up all the herbs and spices beautifully without being greasy.
Eggs: They bind the meatballs so they hold their shape during cooking—no crumble here!
Panko breadcrumbs: Light and airy, these keep the meatballs fluffy rather than dense.
Shallot: Offers a subtle sweetness and depth, more delicate than regular onions.
Ginger paste: Adds a fresh zing that brightens every bite—fresh ginger works well too if you prefer.
Garlic paste: Essential aroma that complements the ginger and basil.
Fresh & dried basil: Double basil intensity! Fresh basil gives that bright, herbal note while dried deepens flavor complexity.
Allspice & smoked paprika: Warm, earthy undertones that bring a bit of depth and mild smokiness to the mix.
Olive oil: For browning the meatballs—adds richness without overpowering their delicate flavor.
Bell peppers & onion: These soften in the curry sauce for a touch of sweetness and wonderful texture contrast.
Dark brown sugar: Balances the curry’s heat and acidity with natural sweetness.
Red curry paste: This is the heart of the sauce—Maesri brand is my absolute favorite for authentic Thai flavor.
Coconut milk: Creamy, luscious, and smooth—it tames the spice and binds the sauce.
Chicken broth: Adds savory depth and thins the sauce to the perfect consistency.
Fish sauce: Brings a savory, umami kick—you can’t really skip it without losing character.
Lime juice: Brightens and balances the curry with fresh acidity right before serving.
Green beans: Add a crisp, fresh bite and pop of color to the dish.
Scallions & cilantro: Garnishes that lift the whole dish with freshness and a little herbaceous zip.

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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

One of the best things about this Basil Ginger Chicken Meatballs in Coconut Curry Recipe is how easy it is to tweak! I often swap out the green beans for snap peas or baby bok choy depending on what’s fresh. And if the curry paste feels too spicy for you, just reduce it a bit or add more coconut milk for creaminess.

Variation: I occasionally add a handful of chopped peanuts on top for crunch, which my family adores.
Dietary swaps: Gluten-free folks can swap panko for almond flour easily, and coconut sugar for brown sugar if you’re avoiding refined sugar.
Heat level: Customize the curry paste amount or add fresh chilies for an extra kick.

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

Step 1: Mixing Your Meatball Magic

Start by combining your ground chicken, eggs, breadcrumbs, shallot, ginger and garlic pastes, plus both fresh and dried basil in a large bowl. Don’t overmix—just blend until everything is evenly incorporated. Overworking can lead to tougher meatballs, and no one wants that! A gentle fold ensures tenderness.

Step 2: Shape Those Beautiful Meatballs

I find using a spring-loaded scooper is a total game changer here. It makes uniform meatballs, roughly the size of a golf ball, which cook evenly. Roll them gently between your palms to form smooth balls, then line them up on a plate. This is also a perfect moment for a quick taste of that raw mix (just a tiny nibble!)—the fresh herbs and spices always get me excited for what’s coming.

Step 3: Browning for Flavor

Heat olive oil in a large, deep nonstick skillet over medium heat. When shimmering, add the meatballs in batches—don’t overcrowd or they’ll steam instead of brown. After about 3-4 minutes, carefully turn them to get a nice sear on all sides. They won’t be fully cooked yet, but this step locks in flavor and texture. Transfer to a clean plate and repeat.

Step 4: Building That Delicious Curry Sauce

Using the same skillet (because hello, flavor stuck on the bottom!), add your sliced bell peppers and onion. Cook, stirring often, until they’re soft and translucent—about 5-7 minutes. Stir in garlic, ginger, brown sugar, and red curry paste and cook until fragrant, just a minute or two. Then pour in coconut milk, chicken broth, fish sauce, and lime juice, scraping up every delicious bit from the pan.

Step 5: The Simmer & Finish

Turn the heat down low, add the browned meatballs, any juices collected, and trimmed green beans back into the sauce. Gently swirl the pan now and then to coat the meatballs in that rich curry. Let this simmer gently for 10-15 minutes—the sauce will thicken slightly, the green beans soften, and those meatballs finish cooking to juicy perfection.

Top Tip

I learned early that the key to tender meatballs is gentle mixing and browning in batches. Rushing this step means dense meatballs or uneven cooking, which can be a bit disappointing. Also, never skip scraping up the fond (those browned bits) from the pan when building your sauce—that flavor elevates the entire dish.

Gentle Mixing: Stir just until ingredients come together; overhandling dries out meatballs.
Batch Browning: Give meatballs room to sear properly, this avoids steaming and keeps texture perfect.
Fond Flavor: Use a wooden spoon to scrape bits from the pan—that's where the magic happens!
Low Simmering: Keep heat low when cooking meatballs in sauce to keep them juicy and tender.

How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe

basil ginger chicken - Serving Suggestion

Garnishes

I always sprinkle freshly chopped scallions and cilantro on top for a burst of fresh color and lift. A generous squeeze of lime just before eating brightens up every bite and helps balance the creamy sauce. Sometimes I add thinly sliced red chili for a little visual pop and spice if we're feeling adventurous.

Side Dishes

This curry pairs beautifully with fluffy jasmine rice to soak up all that luscious sauce. I also love serving it alongside some warm naan or pita bread—the perfect sponge for grabbing every last bit of coconut curry goodness. For a green side, steamed bok choy or a simple cucumber salad adds a refreshing contrast.

Creative Ways to Present

For a dinner party, I like to serve these meatballs skewered with a drizzle of curry sauce and garnished with microgreens. Or nestle them atop jasmine rice in a shallow bowl with colorful veggie ribbons made from carrots and zucchini for a stunning, restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

I pop leftover meatballs and curry sauce into an airtight container and refrigerate them for up to 4 days. Reheating gently on the stove or in a microwave works well, and the flavors actually deepen overnight—bonus!

Freezing

This recipe freezes beautifully. I freeze the browned meatballs separately on a baking sheet first, then transfer them to a freezer bag. The sauce goes in its own container. Defrost overnight in the fridge and combine to reheat—just like fresh!

Reheating

To reheat, warm the curry sauce gently in a skillet over medium-low heat, then add meatballs to heat through. Avoid boiling which can toughen the meatballs. Stir occasionally and add a splash of broth or water if the sauce thickens too much.

Frequently Asked Questions:

Can I make these meatballs ahead and freeze?

Absolutely! I recommend shaping and browning the meatballs first, freezing them separately, and then combining with the curry sauce after thawing for best texture and flavor.

What can I substitute if I don't have red curry paste?

If you don't have red curry paste, you can substitute with yellow or green curry paste, but the flavor profile will vary slightly. Alternatively, you can blend chili flakes, paprika, garlic, and ginger with a bit of tomato paste to mimic the spiciness and color.

Is there a way to make this recipe vegetarian?

To make it vegetarian, swap the chicken meatballs for chickpea or lentil-based balls and use vegetable broth instead of chicken broth. Make sure your curry paste doesn't contain shrimp paste for a fully vegan version.

How spicy is this recipe?

This recipe is mildly spicy thanks to the red curry paste, but it’s balanced with coconut milk’s creaminess and brown sugar’s sweetness. You can easily adjust the spice level by adding more or less curry paste depending on your preference.

Final Thoughts

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe is definitely one of my go-to dishes when I want something both comforting and exciting. It’s special enough to serve guests but easy enough for any night of the week. Try it, adjust it your way, and enjoy every fragrant, saucy bite—I promise it’ll become a staple in your recipe box too!