There’s something incredibly satisfying about the aroma of warm spices mingling with fresh basil and ginger in a creamy coconut sauce. This Basil Ginger Chicken Meatballs in Coconut Curry Recipe truly brings comfort and vibrant flavors together in one unforgettable dish — it’s a dinner you’ll want on repeat.

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 adore this recipe because it balances bold, aromatic spices with a gentle coconut creaminess that feels like a hug in a bowl. It’s both exotic and approachable — perfect whether it’s a weeknight or a relaxed weekend meal.

Rich Flavor Harmony: The blend of fresh basil and ginger combined with smoked paprika and allspice gives the meatballs a unique depth you won’t forget.
One-Pan Magic: You brown the meatballs and then build the coconut curry sauce right in the same skillet, which means less cleanup and more concentrated flavor.
Textural Contrast: Tender chicken meatballs meet crisp-tender green beans and sweet bell peppers, making every bite interesting and satisfying.
Customizable Comfort: Whether you want to swap proteins, spice levels, or serve it over rice or bread, this recipe adapts to your mood and pantry.

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

When I shop for this dish, I look for vibrant fresh basil and ginger to really amplify the flavor in the meatballs and sauce. The combination of ground chicken and breadcrumbs keeps the meatballs tender, while coconut milk and curry paste create a creamy, fragrant sauce that feels indulgent but is surprisingly light.

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 mild, it soaks up spices beautifully without overpowering them.
Eggs: Bind the meatballs so they hold together perfectly without turning dense.
Panko breadcrumbs: Provide a light texture inside the meatballs; swap for almond flour for gluten-free.
Shallot: Adds a subtle sweetness and depth that’s gentler than raw onion.
Ginger paste & garlic paste: These punchy aromatics are the backbone of flavor — if you have fresh, go for it, but paste saves time.
Fresh and dried basil: Layering fresh and dried basil amps the herbal notes wonderfully.
Allspice & smoked paprika: Warm spices that elevate the dish beyond typical curry flavors.
Olive oil: For browning and enriching both meatballs and sauce.
Red & yellow bell peppers: Add sweetness and color to the curry.
Yellow onion: Provides a savory base when cooked down.
Dark brown sugar: Balances the spicy red curry paste with a subtle caramel undertone.
Red curry paste: The star of the sauce, choose a quality brand like Maesri for authentic flavor.
Coconut milk: Lends that rich creaminess and slightly sweet depth to the curry sauce.
Chicken broth: Adds body and layers of flavor to the sauce.
Fish sauce: Just a splash brings umami depth that brightens the dish.
Fresh lime juice: A final zing that cuts through the richness beautifully.
Green beans: Add a fresh crunch and vibrant color to the finished curry.
Chopped scallions & cilantro: Optional but highly recommended for fresh herbal brightness at serving.
Jasmine rice: Fluffy and fragrant, the perfect partner for soaking up all the luscious 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 love playing with this recipe depending on the season or what’s in my pantry. You can turn up the heat with extra red curry paste, or swap chicken for turkey or even plant-based mince for a vegetarian twist (just sub veggie broth for chicken broth).

Variation: Once, I tried adding chopped fresh lemongrass into the sauce—it gave a beautiful citrusy brightness that paired wonderfully with the basil ginger meatballs.
Diet-friendly swap: Use almond flour instead of breadcrumbs for a gluten-free version—just remember to measure carefully to keep the texture right.
Spice level: If you prefer milder flavors, start with half the amount of red curry paste and add more after tasting the sauce.
Serving style: Instead of jasmine rice, try serving the meatballs over zucchini noodles or cauliflower rice for a lighter meal.

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

Step 1: Mix the Meatball Ingredients Gently

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. Use your hands or a sturdy spoon to mix just until combined. I find that overmixing can make the meatballs tough, so take it slow and gentle here — you want everything evenly incorporated but still tender.

Step 2: Shape Perfect Meatballs

I use a spring-loaded scooper to get uniform golf ball-sized meatballs, then roll them gently between my palms to smooth out the shape. Place them on a plate or platter as you go — about 20 to 23 meatballs should form from this batch. Consistency here helps them cook evenly later on.

Step 3: Brown the Meatballs

Heat olive oil in a wide, deep nonstick skillet over medium heat until shimmering. Add the meatballs in a single layer without crowding (you may need to do this in batches). Allow them to brown on one side for about 3–4 minutes before carefully turning to brown the opposite side. The goal is a beautiful sear which boosts flavor — don’t worry if they aren’t fully cooked here, they’ll finish cooking in the sauce. Use a slotted spoon to transfer browned meatballs to a clean plate. If your pan dries, add a splash more oil before the next batch.

Step 4: Build the Coconut Red Curry Sauce

In that same skillet with all the leftover brown bits, toss in the sliced red and yellow bell peppers and the half-moon sliced onion. Cook, stirring often, until tender and translucent, about 5–7 minutes. Stir in garlic paste, ginger paste, brown sugar, and red curry paste; cook for another 1–2 minutes until fragrant. Then pour in the coconut milk, chicken broth, a splash of fish sauce, and fresh lime juice. Give it all a good stir, scraping the bottom to loosen those tasty bits. Let it come to a gentle simmer for 5–7 minutes so the flavors start marrying.

Step 5: Simmer & Finish

Turn the heat to low and nestle in the browned meatballs along with any juices from the plate, plus the green beans. Gently toss to coat everything in the curry sauce, then let it simmer gently uncovered for 10–15 minutes. The sauce will thicken slightly, the green beans soften but stay crisp-tender, and the meatballs finish cooking perfectly. Make sure to swirl the pan every few minutes to keep it all cozy and flavorful. Once everything looks glossy and saucy, you’re ready to serve.

Top Tip

From my experience, the difference between good and great meatballs is all in the gentle handling and the browning process. It’s tempting to rush, but taking your time to brown the meatballs in batches and not overmix the meat will pay off in juicy, tender meatballs that soak up the curry sauce beautifully.

Even sizing: Using a scooper ensures all meatballs cook evenly—no more one side burnt, one side raw.
Don’t overcrowd the pan: Gives the meatballs room to sear and prevents steaming, which keeps texture sharp and flavors deep.
Scrape the fond: Those browned bits in the pan hold tons of flavor—when you stir them into your sauce, it transforms it from ordinary to extraordinary.
Fresh herbs last: Adding scallions and cilantro at the end brings brightness and freshness to balance the rich curry.

How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe

basil ginger chicken - Serving Suggestion

Garnishes

I always sprinkle chopped scallions and fresh cilantro over the top just before serving—their herbal zing cuts through the creamy curry so nicely. A squeeze of fresh lime from the wedges on the side just elevates the whole dish to another level of brightness that keeps you coming back for more.

Side Dishes

Fluffy jasmine rice is my go-to side because it soaks up the luscious coconut curry sauce perfectly. But for something a bit different, naan bread or warm pita works wonderfully too, especially for sopping up every last bit. If you want to keep it light, steamed broccoli or simple cucumber salad with a tangy dressing are great complements.

Creative Ways to Present

For a dinner party, I like serving these meatballs family-style in a beautiful wide bowl surrounded by jasmine rice and lime wedges. Sometimes I add edible flowers on top for that wow factor. Another favorite is skewering meatballs and serving them as appetizers with a little bowl of curry sauce for dipping—prep them ahead and reheat gently, and you’re good to wow your guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge up to 3 days. Because the meatballs finish cooking in the sauce, they stay juicy and flavorful. When I’m ready to eat, I just gently reheat on the stove over low heat to avoid drying them out.

Freezing

This recipe freezes beautifully. I usually freeze meatballs separately on a tray first, then transfer them to a freezer-safe bag along with some sauce. When thawing, I let them sit overnight in the fridge, then reheat gently on the stovetop. The texture and flavor still shine after freezing, which isn’t true for every meatball recipe!

Reheating

To reheat leftovers, I prefer warming the meatballs in the curry sauce on low heat on the stove, stirring occasionally to heat evenly. It keeps them moist and ensures the sauce regains that fresh-from-the-pan lusciousness. Microwave works too in a pinch, but low stove heat is best.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Yes! Simply replace the panko breadcrumbs in the meatballs with superfine almond flour at a 1:1 ratio. Just be sure not to pack the almond flour tightly when measuring — spoon and level it for best results. The rest of the recipe is naturally gluten-free.

What can I substitute for ground chicken?

Ground turkey works very well as a substitution, giving a similar lean texture. You can also try ground pork for a richer flavor, or plant-based meat alternatives if you want a vegetarian version (just swap chicken broth for vegetable broth). Cooking times remain about the same.

What kind of curry paste should I use?

I recommend using a good quality red curry paste like Maesri brand, which I think has the perfect balance of spice and depth. If you want a milder sauce, start with less paste and add more after tasting. Yellow or green curry paste can be substituted but will change the flavor profile.

Can I prepare the meatballs ahead of time?

Absolutely! You can mix and shape the meatballs a day ahead, then store them covered in the refrigerator. When ready to cook, brown them and proceed with the sauce. This can save time on busy days.

Final Thoughts

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe holds a special place in my kitchen because it delivers layers of flavor with minimal fuss. The combination of fresh and dried herbs, warming spices, and creamy coconut makes it feel fancy yet homey at the same time. I highly recommend giving it a try — once you make it, I’m betting it’ll become a go-to meal for your family or friends, just like it did for mine.