There’s something truly comforting about these Basil Ginger Chicken Meatballs in Coconut Curry Recipe—tender, fragrant meatballs swimming in a rich, coconutty red curry sauce. It’s a dish that feels cozy yet bright, perfect for a special weeknight dinner or when you want to impress without fuss.

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 holds a special place in my kitchen because it’s an effortless way to blend bold flavors with comfort food vibes. Whether you’re cooking for family or friends, this recipe brings everyone around the table with smiles.

Flavor-packed but approachable: The combination of fresh basil, fragrant ginger, and creamy coconut curry creates a dynamic taste that’s exciting but not intimidating.
One-pan wonder: You brown the meatballs, build the curry sauce, and simmer everything together in the same skillet, making cleanup a breeze.
Perfect texture: The panko keeps the chicken meatballs tender without being dense, while the sauce adds silky richness.
Versatility: Great for meal prepping, doubling for dinner parties, or customizing with your favorite veggies and spice levels.

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

The ingredients in this Basil Ginger Chicken Meatballs in Coconut Curry Recipe are carefully chosen to highlight fresh, bold flavors while keeping the dish easy to make and balanced. Shopping tip: aim for fresh herbs and quality coconut milk to really make the flavors pop.

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 yet tender, it absorbs the spices well and cooks up juicy with the panko breadcrumbs adding lightness.
Eggs: They bind the meatballs so they hold their shape without getting tough.
Panko breadcrumbs: Provide a delicate crumb that keeps meatballs soft without becoming dense or gummy.
Shallot: Adds subtle sweetness without overwhelming, balancing the ginger and garlic.
Ginger paste: Gives a fresh, warm zing that’s key to the dish’s aroma and taste.
Garlic paste: Deepens the savory profile and complements the curry flavors.
Fresh and dried basil: Two forms of basil build layers of herbaceous flavor—from bright and fresh to warm and slightly sweet.
Ground allspice and smoked paprika: These spices bring warmth and smokiness that pair beautifully with the red curry.
Red and yellow bell peppers: They add sweetness and a splash of color, cooking down to tender perfection.
Red curry paste: The heart of the sauce, providing heat, depth, and complexity.
Full-fat coconut milk: Creates the creamy, luscious base for the curry sauce.
Chicken broth: Lightens the richness slightly and helps thin the sauce to a perfect consistency.
Fish sauce: Adds umami and a subtle salty tang that makes the curry sing.
Lime juice: Provides brightness and balances the richness with a fresh citrus note.
Green beans: For that slightly crisp texture and vibrant green color in the sauce.
Scallions and cilantro: Optional garnish that adds freshness and a pop of herbaceous flavor.
Jasmine rice: The perfect fluffy bed to soak up every last bit of the coconut curry 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

I’ve played around with this Basil Ginger Chicken Meatballs in Coconut Curry Recipe quite a bit, and while it’s excellent as written, I encourage you to make it your own. Add your favorite veggies or adjust the spice level—cooking should always feel a bit adventurous!

Variation: I sometimes swap the ground chicken for ground turkey or even pork for a different flavor profile—both work well with these spices.
Spice it up: If you love heat, stir in a pinch of chili flakes or use a spicier red curry paste variant.
Make it gluten-free: I substitute panko with superfine almond flour for a gluten-free version; it works beautifully without compromising texture.
Seasonal twists: Swap green beans for snap peas, zucchini, or baby corn depending on what’s in season or what you have on hand.

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

Step 1: Mix the Meatball Magic

In a large bowl, I combine ground chicken, lightly beaten eggs, panko breadcrumbs, finely diced shallot, ginger and garlic pastes, fresh and dried basil, allspice, smoked paprika, and a good pinch of salt and black pepper. I use my hands to gently mix until everything is just combined—overmixing can make meatballs tough, so I try to handle them as little as possible.

Step 2: Shape the Perfect Meatballs

Using a spring-loaded scooper or a tablespoon, I scoop the mixture into golf ball-sized portions. Then, with damp hands, I gently roll each into a smooth ball and place them on a plate. This part’s a little therapeutic, and if you want to keep it consistent, weigh the portions—although I usually eyeball it and they turn out perfectly uniform.

Step 3: Brown the Meatballs

Heating olive oil in a large, deep nonstick skillet over medium heat until shimmering, I add meatballs in a single layer—crowding the pan can cause steaming instead of browning, so I cook in batches if needed. I let each side brown for about 3-4 minutes until they get a nice golden sear. They might not be fully cooked yet, but that’s okay; they’ll finish cooking in the sauce.

Step 4: Build the Coconut Red Curry Sauce

In the same skillet, I toss in sliced red and yellow bell peppers along with the sliced yellow onion, cooking for about 5-7 minutes until they soften and become translucent. Then I stir in garlic paste, ginger paste, brown sugar, and the red curry paste, cooking for another 1-2 minutes until fragrant—this aroma always fills my kitchen with such a cozy vibe!

Step 5: Simmer Everything Together

I stir in full-fat coconut milk, chicken broth, fish sauce, and fresh lime juice, scraping any brown bits off the pan. I let the sauce simmer gently for 5-7 minutes before reducing the heat to low. Then, I nestle in the browned meatballs along with trimmed green beans, carefully tossing to coat them in sauce. After 10-15 minutes of gentle simmering, the meatballs are tender, the green beans crisp-tender, and the sauce has reduced to a silky, flavorful finish.

Top Tip

After cooking this Basil Ginger Chicken Meatballs in Coconut Curry Recipe multiple times, I’ve learned a few tricks that make the process smoother and the results even better. These tips helped me avoid common pitfalls and elevate the dish with just simple tweaks.

Don’t skip the resting time for meatballs: After shaping, let them rest in the fridge for 10-15 minutes if you can; it helps the flavors meld and the meatballs hold together better during cooking.
Use fresh basil for brightness: The dried basil is great for warmth, but the fresh chopped basil really wakes up the flavors. I add it into the meatball mix and as a garnish too.
Brown meatballs gently: Medium heat is your friend here to get a crust without burning. I avoid turning them too soon so they develop that lovely golden exterior.
Simmer sauce gently: Keep the heat low when simmering with meatballs in the sauce so they finish cooking evenly and stay tender.

How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe

basil ginger chicken - Serving Suggestion

Garnishes

I love garnishing these meatballs with a mix of chopped scallions and fresh cilantro—adds a vibrant, herbaceous crunch that complements the creamy sauce perfectly. A generous squeeze of lime right before serving brightens every bite and balances the richness.

Side Dishes

For sides, fluffy jasmine rice is a must—it soaks up the curry sauce beautifully. Sometimes I serve it with warm naan or pita bread on the side for sopping up that luscious sauce. A simple cucumber salad with a tangy dressing is also great for adding brightness.

Creative Ways to Present

For special occasions, I like to serve the meatballs family-style in a beautiful shallow bowl with lime wedges arranged around. You can also turn it into a rice bowl topped with avocado slices and crispy shallots for a fusion twist that guests always rave about.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I usually let everything cool completely before refrigeration to avoid condensation making the sauce watery.

Freezing

I’ve frozen both cooked meatballs and sauce separately; it works well to preserve texture. When freezing, place meatballs on a baking sheet to freeze individually then transfer to a freezer-safe bag to prevent clumping. Thaw in the fridge overnight before reheating.

Reheating

I gently reheat leftovers in a skillet over low-medium heat, adding a splash of water or broth to loosen the sauce if needed. This helps keep the meatballs moist and the sauce creamy without scorching.

Frequently Asked Questions:

Can I make this Basil Ginger Chicken Meatballs in Coconut Curry Recipe ahead of time?

Yes! The meatballs can be shaped a day ahead and kept in the fridge. The sauce can be prepared separately and stored, then simply combine and heat everything together before serving for a quick meal.

What can I substitute for ground chicken?

You can swap ground chicken for ground turkey or pork if you prefer. Just be aware that pork might add more fat and flavor, so you may want to adjust seasonings accordingly.

How spicy is this recipe?

This recipe has a mild to medium spiciness depending on the brand of red curry paste you use. If you want it milder, start with less curry paste and taste as you go. You can also add extra chili if you like it hotter!

Can I make this recipe gluten-free?

Absolutely! Replace the panko breadcrumbs with superfine almond flour or gluten-free breadcrumbs in the same quantity. The texture might be slightly different but still delicious.

Final Thoughts

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe is more than just a meal—it’s a delicious reminder that combining simple ingredients thoughtfully can create something extraordinary. Every time I make it, the warm coconut sauce and fragrant herbs feel like a big culinary hug. I hope you enjoy making and sharing it as much as I do—it’s the kind of dish that brings everyone together effortlessly.