Thai Coconut Chicken Meatballs with Green Curry

Michelle's been cooking, and this one might be our favorite yet.

These meatballs are packed with flavor and simmered in a creamy green curry sauce made even better with our exclusive Coconut Thai Chili Hot Sauce. We turned Michelle's recipe into an easy card so you can make it at home too.

It's a two-part recipe — juicy chicken thigh meatballs, then a rich coconut curry sauce built right in the same skillet — but neither part takes much effort, and the payoff is a dish that tastes like it came from a real Thai kitchen.

Why Chicken Thighs Instead of Breast

Ground chicken breast dries out fast, especially in meatball form. Thighs stay juicy and full of flavor even after browning and a second simmer in the sauce, which is exactly what this recipe asks of them. Processing the thighs yourself in a food processor also means a better texture than most store-bought ground chicken.

Add veggies in the last few minutes so they stay fresh and crisp, not soggy.

— Michelle, Olive 'n Vinnie's

The hot sauce goes in right at the end, stirred into the simmering coconut curry base, so its heat and flavor stay bright instead of cooking away.

The Star Ingredient

Coconut Thai Chili Hot Sauce

🌶️ Thai Chili 🥥 Coconut 🔥 Exclusive to Olive 'n Vinnie's

Our exclusive coconut Thai chili hot sauce, built with real heat and a creamy coconut backbone that plays perfectly with curry, noodles, or anything that could use a spicy finishing touch.

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From Michelle's Kitchen

Thai Coconut Chicken Meatballs

Simmered in green curry, made even better with Coconut Thai Chili Hot Sauce.

Prep 20 min

Cook 25 min

Total 45 min

Serves 4-6

Difficulty Medium

Ingredients

Part 1: Chicken Meatballs

Chicken thighs (about 1.5 lbs, processed in a food processor)
2 large shallots, minced
5-6 cloves garlic
1 inch piece of ginger
1 tbsp green curry paste
1/3 cup breadcrumbs
Salt & pepper, to taste
1-2 tbsp fish sauce

Part 2: Green Curry Sauce

2 cans coconut milk
2 tbsp green curry paste
1 tbsp fish sauce
2 tbsp brown sugar
1 package basil leaves, chopped
3 tbsp Coconut Thai Chili Hot Sauce

Instructions

Part 1: Chicken Meatballs

In a large bowl, combine all Part 1 ingredients with the ground chicken thighs.
Mix until well combined.
Form into mini meatballs.
Brown meatballs in a skillet over medium heat.
Remove and set aside.

Part 2: Green Curry Sauce

In the same skillet, add the coconut milk and bring to a gentle simmer.
Stir in the green curry paste, fish sauce, brown sugar, and basil.
Add the Coconut Thai Chili Hot Sauce and stir to combine.
Return the meatballs to the skillet and simmer in the sauce.

Tip: Using chicken thighs keeps the meatballs juicy and full of flavor. Serve over rice or noodles and enjoy every saucy, spicy bite.

Make It Yours

Add your favorite veggies — mushrooms, spinach, pea sprouts, kale or chard, red bell peppers, and shaved carrots all work beautifully. Add them in the last few minutes of simmering so they stay fresh and crisp instead of going soft.

💡

Vinnie's Tip

The Coconut Thai Chili Hot Sauce is genuinely great beyond this dish too — stir it into stir-fries, drizzle it over grilled shrimp, or use it to spice up a simple bowl of noodles. Come taste it in the shop before your next curry night.