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

1. Combine ground chicken, shredded zucchini, green onions, shallots, ginger, garlic, cayenne, black pepper, and 2 teaspoons of tamari in a large bowl. Mix until combined and form into 1-inch meatballs.

2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook meatballs in a single layer, turning gently for 5 to 7 minutes until cooked through. Remove and set aside.

3. In the same skillet, add 1 tablespoon of olive oil and sliced red bell pepper. Sauté for 3 to 4 minutes until softened.

4. Add butter to the skillet and melt it. Stir in Thai red curry paste and cook for 1 minute. Pour in coconut milk and stir until combined. Simmer gently.

5. Return meatballs to the skillet and stir to coat in the curry. Simmer for 5 minutes.

6. Stir in 3 tablespoons of tamari sauce and 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!