Basil Ginger Chicken in Coconut Curry | Flavorful Weeknight Dinner

Basil Ginger Chicken Meatballs in Coconut Curry Recipe is one of those dishes that instantly fills your kitchen with warm, exotic aromas and delivers comforting, flavorful bites with every forkful. It’s a dinner that feels special but isn’t complicated to make—a perfect balance if you ask me.

A black skillet filled with about sixteen round light brown meatballs covered in a creamy orange sauce, mixed with sliced yellow and red bell peppers and whole green asparagus pieces. The dish is topped with scattered chopped green onions and fresh green herbs. A wooden spoon is partially inside the skillet on the left side. The skillet is placed on a white marbled surface with a beige bowl of lemon wedges in the upper left corner and a small bowl of green sliced onions in the lower right corner. 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 quickly became a favorite of mine because it combines fragrant fresh herbs, warming spices, and rich coconut curry sauce that tastes like it took hours to create, but actually comes together pretty smoothly on a busy weeknight.

Bright and bold flavors: Fresh basil and ginger in the meatballs add an exciting punch that complements the creamy coconut curry perfectly.
One-pan wonder: You brown the meatballs and build the sauce all in the same skillet, cutting down on cleanup — trust me, that’s a win!
Customizable: Whether you want it spicier or milder, or want to add extra veggies, this recipe adapts beautifully to what you have on hand.
Comfort-food with an international twist: It feels indulgent and wholesome, perfect for sharing with family or impressing friends.

Two white bowls are filled with a colorful meal placed on a white marbled surface. Each bowl has a base layer of white rice topped with a second layer of round, light brown meatballs covered in orange sauce. Mixed with the meatballs are thin slices of red and orange bell peppers and green beans, adding bright colors. Both bowls are garnished with chopped green herbs and sliced green onions scattered over the top. Each bowl shows a wedge of lime resting on the edge of the rice, and a fork with a wooden handle is placed inside each bowl. Around the bowls are small dishes, one with lime wedges, one with chopped green herbs, and one with sliced green onions. A white plate with flatbread pieces is partially visible on the top left corner. The 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 come together like a delicious puzzle. The ground chicken makes for tender meatballs that soak up all the flavor, while fresh basil and ginger brighten the whole dish and add that unmistakable freshness you want in curry. The coconut milk rounds it all off with creamy richness.

Flat lay of two whole uncracked brown eggs, a small white ceramic bowl of plain panko breadcrumbs, a small white ceramic bowl of fresh chopped basil leaves, a small white ceramic bowl with dried basil leaves, a small white ceramic bowl of ground allspice powder, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl with finely diced shallot, a small white ceramic bowl of ginger paste, a small white ceramic bowl of garlic paste, a small white ceramic bowl of kosher salt and fresh ground black pepper, a small white ceramic bowl of olive oil, a whole red bell pepper sliced into strips, a whole yellow bell pepper sliced into strips, half a medium yellow onion sliced into half moons, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of red curry paste, a small white ceramic bowl of full-fat coconut milk, a small white ceramic bowl of chicken broth, a small white ceramic bowl of fish sauce, a small white ceramic bowl of fresh lime juice, fresh lime wedges, a small white ceramic bowl of trimmed green beans, fresh chopped scallions, fresh chopped cilantro, and a simple bowl of cooked jasmine rice, all arranged in perfect symmetry 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: A lean protein that stays tender and takes on all the spices and herbs beautifully.
Eggs: They act as a binder, keeping your meatballs from falling apart.
Panko breadcrumbs: These help give the meatballs just the right texture without weighing them down.
Shallot: Adds a mild, slightly sweet onion flavor that's less overpowering than regular onion.
Ginger paste: Brings a zesty, warming spice throughout the recipe.
Garlic paste: Garlic never fails to deepen savory dishes, and this paste is super easy to stir in.
Fresh chopped basil: Essential for that herbaceous, almost peppery pop in the meatballs.
Dried basil: Enhances the basil flavor without overpowering.
Ground allspice: Adds subtle complexity and warmth.
Smoked paprika: Gives a smoky undertone that pairs well with the curry paste.
Olive oil: For browning meatballs and sautéing vegetables - you’ll want a good quality oil for best flavor.
Red and yellow bell peppers: Sweet and colorful, they add freshness and crunch to the curry sauce.
Yellow onion: Builds a savory, slightly sweet base for the sauce.
Dark brown sugar: Balances out the tartness and heat with caramel sweetness.
Red curry paste: The star of the sauce with vibrant Thai spices; Maesri brand is my favorite choice here.
Full-fat coconut milk: Provides the creamy, rich curry sauce base.
Chicken broth: Lightens the sauce and adds depth without overwhelm.
Fish sauce: Adds umami and that signature savory note in Thai cooking.
Fresh lime juice: Brightens and lifts the flavors just before serving.
Green beans: Adds a crisp vegetable component that cooks quickly in the curry sauce.
Chopped scallions and cilantro: Garnishes that add freshness and contrast.
Cooked jasmine rice: The perfect fluffy bed for soaking up all the delicious 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 like to play with the heat level in this Basil Ginger Chicken Meatballs in Coconut Curry Recipe depending on my mood. Sometimes I add an extra spoonful of red curry paste if I want it spicy, or swap out the green beans for snap peas or baby bok choy for some seasonal flair.

Variation: Once, I added some finely chopped Thai bird’s eye chilies to the meatball mix for some extra kick – it elevated the dish beautifully and went down a treat with friends!
Gluten-free option: I’ve swapped panko for almond flour before to keep this dish gluten-free without losing texture.
Vegetarian twist: Use mashed chickpeas instead of chicken for a plant-based version, and substitute the fish sauce with soy sauce or tamari.

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, the eggs, panko, finely diced shallot, ginger and garlic pastes, fresh and dried basil, allspice, smoked paprika, salt, and pepper in a large bowl. I find that mixing just until everything comes together—not overworking—is key to keeping those meatballs tender and juicy.

Step 2: Shape Your Meatballs

Using a medium spring-loaded scooper, portion out golf ball-sized meatballs. Roll them gently in your palms for a smooth finish and lay them on a platter. This step can be meditative—sometimes I play music and let the rhythm take over while I form the meatballs.

Step 3: Brown the Meatballs in Batches

Heat olive oil in a large nonstick skillet over medium heat. Once shimmering, add meatballs without crowding the pan. Let them brown undisturbed 3-4 minutes per side until golden. They might not be fully cooked yet, but that’s okay—they’ll finish in the curry sauce.

Step 4: Build the Coconut Red Curry Sauce

In the same pan, toss in bell peppers and sliced onion. Sauté until tender, about 5-7 minutes. Stir in garlic, ginger, brown sugar, and red curry paste, cooking until aromatic (1-2 minutes). Then pour in coconut milk, broth, fish sauce, and lime juice, scraping up those tasty browned bits on the pan’s bottom. Bring to a gentle simmer.

Step 5: Simmer Meatballs & Green Beans in Sauce

Lower the heat and nestle the browned meatballs and green beans into the sauce. Let everything gently bubble for 10-15 minutes, allowing the flavors to meld and the sauce to reduce slightly. Keep swirling the pan every few minutes to coat the meatballs evenly.

Step 6: Serve and Enjoy!

Spoon the meatballs and their luscious curry sauce over fluffy jasmine rice. I love to sprinkle on chopped scallions and cilantro for that fresh herby finish and serve with lime wedges for a burst of brightness. Bonus points for a little warm naan or pita bread to scoop up every last bit of sauce.

Top Tip

After making this dish several times, I’ve learned a few little tricks that really help it shine and save you stress in the kitchen.

Don’t overmix the meatball mixture: Overworking chicken makes the meatballs tough, so mix just until everything is combined and no more.
Brown the meatballs in batches: Crowding the pan steams them instead of searing, so take your time to get that beautiful crust.
Scrape those flavorful browned bits: When adding liquid for the curry sauce, be sure to scrape the pan bottom to incorporate that extra depth of flavor.
Use good quality curry paste: It’s the backbone of this dish’s flavor—Maesri Red Curry Paste delivers that authentic taste I keep coming back for.

How to Serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe

basil ginger chicken - Serving Suggestion

Garnishes

I always go for fresh chopped cilantro and scallions sprinkled on top. They bring that bright, grassy freshness that cuts through the rich coconut curry perfectly. A squeeze of fresh lime juice at the end just makes every bite pop with zing.

Side Dishes

Besides the classic jasmine rice, I like to have warm naan or pita bread nearby to soak up all that curry sauce. Sometimes I serve this with a quick cucumber salad on the side for a cool, crunchy contrast.

Creative Ways to Present

For a special occasion, I’ve arranged these meatballs in a large bright platter with colorful bell peppers and green beans scattered around, garnished generously with herbs and lime wedges. Guests love the vibrant colors and the option to mix and match rice with bread.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep well for 3-4 days. When reheating, microwave gently or warm on the stovetop to keep the meatballs tender and avoid drying out the sauce.

Freezing

This recipe freezes beautifully. I like to freeze the browned but not sauced meatballs separately, then thaw and simmer in freshly made sauce when ready to eat. Alternatively, freeze the full cooked dish in portions for easy meals.

Reheating

Use a gentle stovetop reheat on low-medium heat, stirring occasionally. Adding a splash of water or broth helps loosen the coconut curry sauce and keeps it creamy and delicious.

Frequently Asked Questions:

Can I make these meatballs ahead of time?

Yes! You can shape and brown the meatballs a day ahead, then refrigerate them. When ready to eat, just simmer in the coconut curry sauce to finish cooking. It really helps for quick dinners.

How spicy is the Basil Ginger Chicken Meatballs in Coconut Curry Recipe?

The mildness or spiciness depends largely on the amount of red curry paste you add. You can adjust the heat by using more or less curry paste, and by adding fresh chilies if you want a kick. The coconut milk also helps mellow the heat.

Can I use a different protein instead of chicken?

Absolutely! Ground turkey, pork, or even beef work in this recipe. Just note that the cooking times might vary slightly depending on the protein’s fat content. For a vegetarian version, mashed chickpeas or lentils can be tried along with vegetable broth and a substitute for fish sauce.

What’s the best way to serve Basil Ginger Chicken Meatballs in Coconut Curry Recipe?

Serving over jasmine rice is classic and lets you soak up every bit of the curry sauce. I love pairing it with naan or pita bread too. Adding freshly chopped cilantro, scallions, and a squeeze of lime elevation the freshness and complexity of the dish.

Final Thoughts

This Basil Ginger Chicken Meatballs in Coconut Curry Recipe has become a go-to for me whenever I want something both comforting and vibrant. It’s a dish I’m proud to serve family and friends because of the layers of flavor and the satisfying texture. I hope you enjoy making and sharing it as much as I do – it’s truly a kitchen favorite that feels like a warm hug on a plate.

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