Description

Looking for a dinner that’s flavorful, healthy, and ready in under 30 minutes? These Thai Chicken Zucchini Meatballs in Coconut Curry hit all the marks. Juicy, herby chicken meatballs get a vibrant boost from shredded zucchini, ginger, garlic, and shallots, then simmer gently in a creamy coconut red curry sauce that’s impossible to resist.

This recipe brings together bold Thai-inspired flavors in a dish that feels comforting yet light. Served over steamed jasmine rice and finished with fresh herbs and lime, it’s the kind of meal that satisfies deeply without weighing you down. Whether you’re cooking for family or impressing guests, this easy curry is a total winner.

Ingredients

• For the meatballs:
• 1 pound ground chicken
• ½ cup shredded zucchini (about 1 small zucchini)
• 2 green onions, finely chopped
• 2 shallots, finely chopped
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, grated
• ¼ teaspoon cayenne pepper
• Black pepper, to taste
• 2 teaspoons tamari or soy sauce
• For cooking the meatballs:
• 3 tablespoons extra virgin olive oil (divided)
• For the curry:
• 1 red bell pepper, sliced
• 2 tablespoons salted butter
• 1 to 3 tablespoons Thai red curry paste (adjust to desired spice level)
• 1 can (14 oz) full-fat coconut milk
• 3 tablespoons tamari or soy sauce
• ¼ cup fresh cilantro, chopped
• To serve:
• Fresh basil leaves
• Lime wedges
• Steamed rice or rice noodles (optional)

Preparation Method

Prepare the meatballs:
In a large bowl, combine the ground chicken, shredded zucchini, green onions, shallots, ginger, garlic, cayenne, black pepper, and 2 teaspoons of tamari. Use clean hands or a fork to gently mix everything until evenly combined. Form into small meatballs, about 1 inch in size. Wet your hands slightly to help prevent sticking.

Cook the meatballs:
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat. Arrange the meatballs in the pan in a single layer. Let them brown on all sides, turning gently with tongs, for about 5–7 minutes, or until fully cooked through. Remove from the skillet and set aside on a plate.

Sauté the peppers:
In the same skillet, add the remaining tablespoon of olive oil and the sliced red bell pepper. Sauté for about 3–4 minutes until the peppers soften and become slightly caramelized.

Make the coconut curry sauce:
Add the butter to the skillet and let it melt, then stir in the Thai red curry paste. Cook for 1 minute to awaken the spices. Pour in the coconut milk and stir until the curry paste is fully incorporated. Bring the mixture to a gentle simmer.

Simmer the meatballs:
Return the cooked meatballs to the skillet and stir gently to coat them in the curry. Let everything simmer together for about 5 minutes, allowing the flavors to meld beautifully.

Finish the dish:
Stir in the remaining 3 tablespoons of tamari sauce and the chopped cilantro. Taste and adjust seasoning if needed.

Tips and Conclusion

For a spicier curry, use the full 3 tablespoons of red curry paste. For a milder version, start with 1 tablespoon and build up to your taste. You can also add sliced mushrooms, snap peas, or baby spinach to the sauce for extra vegetables and texture.

Want to make it dairy-free? Swap the butter for more olive oil or coconut oil. And if you’re looking for a low-carb option, serve this dish over cauliflower rice or spiralized zucchini noodles.

This Thai Chicken Zucchini Meatballs in Coconut Curry recipe is a brilliant fusion of comfort and complexity. The savory meatballs soak up the rich, velvety coconut curry sauce, while fresh herbs and lime brighten each bite. It’s a well-balanced dish that feels restaurant-worthy, but comes together in one pan and under 30 minutes.

If you enjoyed this dish, be sure to check out more global favorites like our Thai Basil Chicken Stir-Fry, Coconut Lemongrass Soup, or Sweet Chili Shrimp Rice Bowls. Bookmark this page and share it with your foodie friends—you’ll be glad you did!