Thai Coconut Curry Meatballs - Quick, Delicious Healthy Dinner Idea

If you love cozy, fragrant dinners that hit all the flavor notes without requiring a culinary degree, you’re in the right place. These Thai Coconut Curry Meatballs are about to become your new weeknight obsession. We’re talking tender, juicy Coconut Meatballs simmered in a silky, aromatic Coconut Curry sauce that tastes like it came straight from your favorite Thai spot—but you made it at home, in your comfiest sweatpants. Win-win, right?

Whenever that craving for something warm, bold, and slurp-worthy hits (you know the one), this dish delivers. The combo of creamy coconut milk, Thai red curry paste, and herbs creates a Coconut Meatball Curry that’s comforting, exciting, and kinda addictive. And FYI: it’s naturally gluten-free, paleo, and Whole30-friendly—so you can flex like you're eating one of those “Healthy Food Dishes” you see all over Pinterest… except this one actually tastes insane.

What makes these Coconut Curry Meatballs a total game-changer? For starters, the flavor hits fast. The curry paste seasons the meatballs and the sauce for a double punch of flavor. You can toss everything into the Instant Pot for a worry-free, hands-off dinner that’s ready in 30 minutes, or simmer on the stovetop if you’re feeling all chef-y. Either way, the result is juicy, saucy, restaurant-level goodness with minimal effort. IMO, that’s the dream.

Serving them for guests? They double as a killer Curry Appetizer. Want to keep it cozy for dinner? Spoon these Curry Meatballs over jasmine rice, cauliflower rice, or roasted veggies. And yes, like all great Curry Meatball Recipes, the flavors get even better the next day.

Ready to impress yourself—and everyone you feed? This Coconut Meatball Curry is the move.

Thai Coconut Curry Meatballs - Quick, Delicious Healthy Dinner Idea

These Thai coconut curry meatballs pack bold flavor, a creamy curry sauce, and come together with very little fuss. Each bite is loaded with fragrant spices and a rich coconut base, and the best part? They’re naturally gluten-free, paleo-friendly, and fit perfectly into a Whole30 lifestyle. Whether you quickly pressure-cook them for a weeknight meal or let them simmer gently on the stove, you’ll enjoy a dish that tastes like it came from a Thai restaurant—without the takeout bill.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Author: Aleda
Course: Dinner

Ingredients

For the Meatballs

• 1 ½ lbs ground beef (ground chicken or turkey makes a great swap)
• ½ onion, finely minced
• 3 garlic cloves, minced
• ¼ cup chopped Thai basil (regular basil works too)
• 1 tbsp fresh grated ginger
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 2 tbsp tapioca starch or arrowroot starch

For the Coconut Curry Sauce

• 1 tbsp coconut oil (or another cooking oil you prefer)
• ½ onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh grated ginger
• 1 tbsp red curry paste
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp fish sauce, plus more to taste
• 2 tsp turmeric powder
• Lime wedges for serving

Stovetop Directions

1. Combine all meatball ingredients in a mixing bowl and blend well.
2. Roll the mixture into 28–30 small balls, roughly golf-ball size. Chill them in the fridge to help them keep their shape while you prepare the sauce.
3. Warm the coconut oil in a deep skillet or saucepan over medium-high heat. Sauté the diced onion for about 3 minutes, until the onion softens and turns translucent.
4. Mix in the garlic, ginger, and red curry paste. Stir for about 1 minute, just until everything becomes fragrant.
5. Pour in the coconut milk, fish sauce, and turmeric. Stir to combine.
6. Gently place the meatballs into the sauce. Bring the mixture to a light boil, then reduce heat and cover. Let it cook for 10 minutes.
7. Remove the lid and simmer for another 5–10 minutes so the sauce can thicken. Spoon sauce over the meatballs occasionally. Taste and adjust seasoning with extra fish sauce or a pinch of salt if needed.
8. Add a squeeze of lime and sprinkle with extra chopped basil when serving.

Instant Pot Method

1. Set your Instant Pot to Sauté and wait for the “Hot” display. Add coconut oil.
2. Sauté the onion for about 3 minutes until soft and translucent.
3. Stir in the garlic, ginger, and red curry paste. Cook for 1 minute to release the aromatics.
4. Turn off Sauté mode. Add coconut milk, fish sauce, and turmeric, stirring to blend.
5. Nestle the meatballs into the sauce, secure the lid, and set the valve to sealing.
6. Cook on Manual/High Pressure for 5 minutes.
7. When cooking completes, allow a natural release for 10 minutes, then carefully switch the valve to venting to release remaining pressure.
8. Open the lid, switch back to Sauté, and simmer for 5–10 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning if needed.
9. Finish with lime juice and basil before serving.

Share :