Thai Curry Chicken Meatballs

30 Minutes

super easy


I recently watched Leave the World Behind on Netflix. Though I didn’t necessarily need “go there” on a Friday night alone on the couch with my cat, Penny, it was well done and touched on some pretty interesting existential pain points. 

As the movie ended (mild spoiler alert), I quickly came to the surefire conclusion that if the world were in fact ending and I didn’t have proper warning to post myself up on an empty beach in Thailand, I would most likely be watching Friends on the couch with a big bowl of green curry. 

If this sounds odd to you, I would argue that you either a. haven’t watched enough Friends b. are taking yourself too seriously to see its brilliance or c. haven’t found the right curry recipe. 

Lucky enough for you, I am a curry connoisseur. Now, I do need to preface this in saying that this recipe is not a traditional curry but rather a more convenient and lighter “every-day-version” of the heavier, more comforting “make-me-feel-safe-and-loved” bowls you might see and or have had in the past. 

Why You’ll Love It 

Nutritious and Healthy 

This is my version of “curry light.” No rice, grains or noodles, though you can always audible and add your own if you’re craving something a bit more hearty. The spices in this dish and the curry powder or paste are incredibly flavorful and health-promoting. Specifically, curries in general offer natural anti-inflammatory benefits plus loads of other helpful nutrients, minerals and with this recipe, lean protein. Always do your best to use the healthiest, leanest and most sustainably raised meat and prioritize organic local vegetables to ensure you’re receiving the best and most nutrients possible. If you want to get the paste online now, this is the green curry paste I like. 

Versatile and Customizable 

As always, I share this recipe for your inspiration. Please use it as a jumping off point. Feel free to use any type of ground meat depending on what you have or better yet, what you prefer; for example, if you don’t have ground chicken or gasp don’t enjoy it – pork, beef, lamb or ground turkey are great. If you’re vegan or vegetarian, you try Impossible or Beyond Meat and 86 the fish sauce. You can substitute curry powder instead of curry paste, just be sure to taste test it and add or adjust accordingly. Per usual, any addition of chopped vegetables or fresh herbs is welcome. 

Though this recipe is not specifically served with rice or grains, you are always welcome to add them or perhaps even try with a cauliflower rice for a more keto-approved dish. Alternatively, you could choose to serve this with pasta or even spin it into a hoagie situation. 

Easy, Quick and Convenient 

Though I can understand how a curry might feel a bit intimidating, once you make it you’ll see that it’s actually super easy and can be thrown together with few staple ingredients and just a short amount of time.

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1 lb ground organic pasture raised chicken
4 cloves garlic, minced
1 tsp ginger, grated (or ½ tsp ground ginger)
⅓ cup white onion, very finely chopped
½ tsp salt
Fresh pepper
For the Curry
1 tbsp coconut oil
4 cloves garlic, minced
1 bay leaf
4 tbsp green curry paste
2 tsp turmeric powder
1 cup coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 lime, juiced and zested
1 red pepper, thinly sliced
½ cup sprouts, to top

Nutritional Information

354 Calories
18g Total Fat
730mg Sodium
31g Total Carbs
9g Fiber
4g Sugar
19g Protein



Preheat the oven to 400 degrees Fahrenheit.
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In a large mixing bowl, mix together ground chicken, garlic, ginger, chopped onion, salt and pepper until evenly combined.
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Using a spoon or trigger release scooper, separate and form chicken mixture into evenly sized balls (about 1 - ½ inches). Tip: you can coat your hands in a little oil to keep the mixture from sticking to your hands.
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Grease or spray a wire rack lined baking sheet with oil; then transfer meatballs and bake for 20 minutes.
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While the meatballs are baking, make your curry sauce. In a medium size saucepan, add coconut oil, garlic and ginger. Cook on low until fragrant. Then add bay leaf, curry paste, and turmeric. Followed by coconut milk, chicken broth, fish sauce, lime zest and chopped red peppers. Increase heat and bring to a low simmer for about 10 minutes.
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Taste and adjust the recipe accordingly. When ready to eat, transfer meatballs into the curry saucepan and top with lime juice, sprouts and freshly chopped cilantro.
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