There’s something incredibly comforting about the exotic warmth and layered flavors of this Basil Ginger Chicken Meatballs in Coconut Curry Recipe. It’s one of those dishes that feels special but is surprisingly easy to pull off on any night of the week.

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

I’ve been making variations of chicken meatballs forever, but adding that basil-ginger combo in a creamy coconut curry sauce totally elevates it. The flavors just sing together, and the tender meatballs soak up all that saucy goodness perfectly.

Comfort Meets Exotic: The cozy feel of meatballs meets the vibrant, fresh flavors of basil and ginger in a luscious curry sauce.
One-Pan Magic: You brown the meatballs and make the sauce all in the same skillet, cutting down on cleanup.
Colorful and Fresh: Bell peppers, green beans, and fresh herbs brighten every bite and keep it feeling light.
Super Versatile: Serve it over rice, with naan, or even spiralized veggies – it’s adaptable to your dinner plans.

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

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe shines because each ingredient plays a role in balance. The fresh herbs bring brightness, the spices add warmth without overpowering, and the coconut curry sauce wraps it all in silky richness. Here’s a quick look at why these ingredients are the perfect team.

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: Lean and tender, creating light meatballs that soak up flavor beautifully.
Eggs: The glue that holds those meatballs together without making them dense.
Panko breadcrumbs: Adds just the right texture, keeping meatballs moist and springy.
Shallot: Milder than onion, it melts into the mix adding subtle sweetness.
Ginger paste & garlic paste: These give that unmistakable fragrant kick – fresh is amazing, but paste is such a time saver.
Fresh & dried basil: The star herbs that layer flavor; fresh brings brightness, dried deepens aroma.
Allspice & smoked paprika: Warm, slightly sweet spices that lift the savory profile.
Olive oil: For browning those meatballs perfectly crisp on the outside.
Red & yellow bell peppers: Sweet crunch for color and texture contrast.
Yellow onion: Adds a caramelized depth to the curry sauce.
Brown sugar: Balances the heat and tartness in the curry with a touch of sweetness.
Red curry paste: The intense flavor base – I always keep a good brand like Maesri handy.
Coconut milk: Creamy, rich, and soothing – a perfect complement to the spices.
Chicken broth: Thins the sauce just enough, adding savory depth.
Fish sauce: That umami punch that makes flavors pop.
Lime juice: Brightens and balances the richness.
Green beans: Fresh veggie bites that stay crisp-tender in the sauce.
Scallions & cilantro: Fresh herb garnishes that add freshness.
Jasmine rice: The perfect fluffy base to soak up every bit of sauce.

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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 things I love most about this Basil Ginger Chicken Meatballs in Coconut Curry Recipe is how easy it is to tweak based on what you have or prefer. Feel free to make it your own—it’s really forgiving and flexible.

Variation: I’ve swapped ground chicken for turkey when I wanted a leaner option, and it turned out just as delightful—maybe a little drier, so just watch the cooking time!
Spice level: Add extra red curry paste or a pinch of chili flakes if you want to amp up the heat.
Make it Gluten-Free: Use almond flour instead of panko breadcrumbs—just don’t pack it in the measuring cup to keep the texture light.
Seasonal swaps: Feel free to substitute the green beans for zucchini or snap peas depending on what’s fresh.

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

Step 1: Mix the magic together

Start by combining ground chicken, eggs, panko breadcrumbs, diced shallot, ginger and garlic pastes, fresh and dried basil, allspice, smoked paprika, and salt and pepper in a large bowl. I like to mix gently with my hands or a spatula until combined—don’t overwork it or the meatballs get tough. The smell of basil and ginger coming together here always makes me happy.

Step 2: Shape the meatballs

Using a spring-loaded scoop or spoon, portion out golf ball-sized meatballs, then gently roll them in your palms until smooth. Place them on a plate or platter so they’re ready to brown. This step is therapeutic—I like to line them up and think about how tasty they’ll be once cooked.

Step 3: Brown those beauties

Heat olive oil in a large nonstick skillet over medium heat until shimmering. Place the meatballs in a single layer, careful not to crowd the pan. Brown each side for 3-4 minutes until you get a beautiful sear. They won’t be cooked through yet, but this step locks in flavor and texture. Transfer browned meatballs to a clean plate and repeat with the rest, adding oil only if needed.

Step 4: Build the coconut red curry sauce

In the same pan, toss in sliced red and yellow bell peppers and yellow onion. Cook until tender and translucent, about 5-7 minutes, stirring often so nothing sticks. Next, add garlic and ginger paste, brown sugar, and red curry paste—cook until you can smell that amazing curry aroma, about 1-2 minutes.

Step 5: Simmer the sauce & finish the meatballs

Pour in coconut milk, chicken broth, fish sauce, and fresh lime juice, scraping up any browned bits on the pan bottom—they have tons of flavor! Let everything come to a gentle simmer, then reduce heat low. Add browned meatballs along with green beans, and let everything quietly cook together for 10-15 minutes. This way, the meatballs finish cooking in the rich curry sauce, which thickens slightly and melds all the flavors.

Step 6: Serve and enjoy

I serve these from the skillet right onto fluffy jasmine rice, showered with chopped scallions and cilantro and a wedge of lime. Sometimes I throw some warm naan or pita on the side—the sauce is so good, you’ll want to mop every last drop.

Top Tip

From making this Basil Ginger Chicken Meatballs in Coconut Curry Recipe a dozen times, I’ve learned a few kitchen tricks that saved me from common pitfalls and made every bite better:

Don’t overmix: Mix the meatball ingredients just until combined to keep them tender, not dense or rubbery.
Don’t crowd the pan: Brown the meatballs in batches to get a proper sear; overcrowding steams them instead.
Use a good red curry paste: The flavor foundation matters — I always reach for Maesri or Mae Ploy for authentic depth.
Simmer low and slow: Letting the meatballs finish cooking in the sauce on low heat locks in moisture and flavor.

How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe

Basil Ginger Chicken - Serving Suggestion

Garnishes

I’m partial to a mix of chopped scallions and fresh cilantro—it gives a fresh pop of green and a quick hit of herbal brightness. A squeeze of fresh lime juice right before digging in is non-negotiable for me; it wakes up all those rich flavors brilliantly.

Side Dishes

Beyond jasmine rice, I love pairing this with coconut rice for extra fragrance or some warm naan bread to soak up the luscious curry sauce. Sometimes, lightly steamed or roasted Asian greens like bok choy or gai lan add a nice fresh crunch alongside.

Creative Ways to Present

For special occasions, I’ve served these meatballs in coconut curry inside large lettuce cups for a fun finger-food twist. Another time, I layered them over a bed of zoodles for a lighter but still satisfying meal. Garnishing with edible flowers has also wowed guests at dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and curry sauce together in an airtight container in the fridge. They keep well for 3-4 days, and the flavors actually deepen overnight, making leftovers even more delicious.

Freezing

This curry freezes beautifully! I like to freeze cooked meatballs and sauce separately or together in freezer-safe containers. Just thaw overnight in the fridge before reheating to help retain texture and flavor.

Reheating

Reheat leftovers gently on the stove over medium-low heat with a splash of water or broth to loosen the sauce if it thickened too much. Stir often to heat evenly and keep the meatballs tender.

Frequently Asked Questions:

Can I make these meatballs ahead of time?

Absolutely! You can mix and shape the meatballs a day ahead and keep them covered in the fridge. Just brown and finish cooking them when you’re ready to serve.

What can I substitute for ground chicken?

Ground turkey or even a ground pork and chicken mix works nicely. Just monitor cooking times since different meats have varying moisture content.

How spicy is the red curry paste in this recipe?

Red curry paste generally has a moderate heat level with rich spicy notes. You can adjust by adding less or more paste or balancing with extra coconut milk or brown sugar.

Is this recipe gluten-free?

It can be made gluten-free by swapping panko breadcrumbs for almond flour. Just be careful not to pack the almond flour when measuring to keep the right texture.

Final Thoughts

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe is one of those flavors you’ll want to revisit—whether for a cozy dinner or to impress friends with something a little different but approachable. It’s got that warmth you crave with the fresh zing of basil and ginger, wrapped all up in a creamy, comforting sauce. I hope you’ll give it a spin and make it your own in the kitchen. Trust me, you’re going to love the way it fills your home with amazing aromas and your bowl with soul-satisfying bites.