Slow Cooker Thai Curry Chicken Meatballs

This recipe actually started as a happy accident. I was planning a classic spaghetti and meatballs dinner, but a craving for Thai takeout inspired me to swap in curry paste and coconut milk. The first attempt was good but needed more spice, ginger, garlic, and time to develop the flavors.

So, I went back and perfected it—adding ginger, green onions, garlic, and curry paste to the chicken and sauce, then letting it all cook low and slow in the slow cooker. The result? Juicy, tender meatballs full of rich Thai green curry flavor. Serve them with rice, noodles, or your favorite veggies for a dinner that's anything but ordinary!

If you love curry chicken, try this Slow Cooker Coconut Curry Chicken or Slow Cooker Thai Green Curry Chicken!

Ingredients and Easy Pantry Swaps

Here are the key things you need to make these tasty curried meatballs.

• Lean ground chicken: Ground chicken really soaks up the flavor of the green curry, but you could also use ground turkey or ground pork. Ground beef would work as well, but since the beef flavor is much stronger, the curry flavor won't be as pronounced.
• Almond meal (or breadcrumbs): To keep this paleo and Whole30-friendly, I used almond meal instead of traditional breadcrumbs. Either will work. You can also add one whisked egg if you prefer using an egg to bind your meatballs.
• Fresh herbs: Don't skip the fresh herbs; they add so much flavor to this dish. The combination of cilantro, basil, green onions, garlic, and ginger is classic in Thai cooking. You could swap in parsley for the cilantro if cilantro isn't your favorite. You could also swap in garlic paste and ginger paste (the kind that comes in the refrigerated tubes) to save time, but I wouldn't use powdered spices.
• Thai green curry paste: The flavor in this dish comes from the curry paste, so make sure to choose a high-quality option. Please note that curry paste varies a ton in flavor, so you may need to adjust the amount to get the right flavor. Red or yellow curry paste also works, but the flavor will be slightly different.
• Coconut milk: This calms down the intense flavors of the curry and is a crucial ingredient in any curry. For a thicker curry, swap in full-fat coconut milk instead of the light version.

What is Green Thai Curry?

There are so many different types of curry made in Thailand, although the three most popular are green, red, and yellow. Green curry is usually considered the most popular of all the curries, and it gets its green color from cilantro, basil, kaffir lime leaf, and green chili peppers. It also normally contains lemongrass, garlic, ginger, shallots, and fish sauce or soy sauce. This Slow Cooker Chicken recipe also uses Thai green curry paste.

Red curry paste usually contains red chili peppers and chili powder, which gives it a red color. It is used in dishes like this Thai Red Coconut Curry with Chicken. Yellow curry contains turmeric, which gives it the classic deep yellow color.

How to Make These Coconut Curry Chicken Meatballs

1. Prepare the Meatballs

Mix the ground chicken with the herbs, garlic, ginger, curry paste, and seasonings. Roll into meatballs—about a handful per ball.

2. Make the Sauce

In a bowl, whisk together the chicken broth, coconut milk, and the remaining curry paste, garlic, and ginger. Pour it all into the slow cooker.

3. Cook the Meatballs

Add the meatballs to the slow cooker and cook on low until they're tender and cooked through.

4. Finish the Dish

Once the meatballs are cooked, slowly add coconut milk and adjust the seasoning if needed. You can let it simmer for a bit to thicken the sauce if you like.

Pro Tip: If you prefer a thicker sauce, remove the meatballs and reduce the sauce on high for about 15-20 minutes.

Can I skip the searing step?

Yes! Searing the meatballs before adding them to the slow cooker is optional, but it does help them hold together better and adds a nice color and texture to the meatballs. If you're short on time, just skip this step and place the meatballs directly in the slow cooker.

How to Serve Thai Curry Meatballs?

It's no surprise that these curried meatballs taste delicious over a bed of steamed rice or cauliflower rice to soak up all the delicious curry sauce. It's also delicious with some stir-fried vegetables like bok choy, Chinese broccoli, or mixed vegetables.

If you want something more creative, these taste delicious, wrapped up in lettuce wraps with some chopped cashews or crispy rice noodles. They also pair well with Asian Spaghetti Squash and Asian Zucchini Noodles!