Creamy Peanut Coconut Red Curry with Chicken Meatballs

Japanese curry will always be my number one, but at the end of the day, I’m just a curry girl at heart. I love it in all its forms, across cuisines and spice levels, and Thai curry holds a very special place in that love. It’s bold, aromatic, creamy, and deeply comforting all at once. This dish leans fully into those Thai flavors, with red curry paste and coconut milk.

My Creamy Peanut Coconut Red Curry feels indulgent without being heavy. The perfect combo! The coconut milk gives the sauce a silky base, while peanut butter adds body and a subtle nuttiness that rounds everything out. Thai red curry paste brings heat and depth, and a splash of soy sauce and sugar hits that salty-sweet balance Thai cuisine does so well.

The chicken meatballs make it especially cozy. They soak up the curry beautifully, while corn adds little pops of sweetness throughout. Served over rice noodles (or rice – you choose!) and finished with cilantro, crunchy peanuts, and chili crisp, every bite has contrast. Creamy, spicy, fresh, and crunchy all at once. Seriously, add this to your dinner rotation ASAP!

Ingredients:

• Ground Chicken: The base of the meatballs, mild and juicy, perfect for soaking up all the curry flavor. Ground turkey, pork, or beef also works. If you don’t even want to do meatballs, you could totally just season up some meat and throw it in as well.
• Green Onions: Add freshness and a subtle bite inside the meatballs.
• Garlic: Used in both the meatballs and the sauce for savory flavor throughout.
• Ginger: Bright and aromatic, bringing warmth and balance.
• Yellow Onion: Creates a sweet, flavorful foundation for the sauce.
• Thai Red Curry Paste: The heart of the dish! Delivers the classic Thai flavor.
• Coconut Milk: Rich and creamy, giving the curry its luscious texture.
• Chicken Broth: Loosens the sauce while adding savory depth. Feel free to sub with water!
• Peanut Butter: Adds body, nuttiness, and a subtle richness that ties everything together. Feel free to use chunky or creamy.
• Soy Sauce: Provides saltiness and umami to balance the sweetness of the coconut milk.
• Sugar: Just enough to round out the spice.
• Corn: Adds pops of sweetness and texture throughout the dish.
• Rice Noodles: Soft and slurpable, the perfect vehicle for the creamy curry. You can also totally do just rice as well!
• Cilantro: The best garnish for this dish!
• Peanuts: Add crunch and extra nuttiness.
• Chili Crisp: Optional but encouraged, adding heat and texture right at the end.

Creamy Peanut Coconut Curry with Chicken Meatballs

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• Author: Kyrié the Foodié
• Total Time: 20 minutes

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Description

A cozy, flavor-packed bowl of tender chicken meatballs simmered in a creamy peanut coconut Thai red curry, spooned over rice noodles (or rice).

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Ingredients

Units USM Scale 1x2x3x

For the Meatballs:

• 1 pound ground chicken (substitute ground pork, turkey, or beef)
• 4 green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Curry:

• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, grated
• 1 yellow onion, diced
• 1/4 cup Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth (substitute water)
• 1/4 cup peanut butter (chunky or creamy)
• 3 tablespoons soy sauce
• 1/2 tablespoon sugar
• 1 cup corn kernels

To Serve:

• 3–4 servings rice noodles
• For garnishing (optional): cilantro, peanuts, and chili crisp

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Instructions

1. In a large bowl, combine the meatball ingredients: ground meat, green onions, garlic, salt, and pepper. Mix just until combined. Lightly oil your hands and roll the mixture into tablespoon-size balls.
2. Heat a drizzle of neutral oil in a large skillet over medium-high heat. Add the meatballs and sear until golden and crisp on the outside, about 8 minutes, turning once. Transfer to a plate.
3. In the same skillet, add the garlic, ginger, and diced onion. Cook until softened and fragrant, about 5 minutes.
4. Stir in the red curry paste, coconut milk, chicken broth, soy sauce, sugar, and peanut butter. Stir well until smooth and slightly thickened, about 5 minutes.
5. Add the corn and return the meatballs to the skillet. Simmer for 5 – 10 minutes, until the meatballs are cooked through. Taste and adjust seasoning if needed.
6. Meanwhile, cook the rice noodles according to package directions. Drain.
7. Divide noodles between bowls and ladle the curry and meatballs over the top. Garnish with fresh cilantro, peanuts, chili crisp, and any extra green onions if you like.

• Prep Time: 5 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 3-4