These Thai coconut curry meatballs are rich, flavorful, and incredibly easy to make. Bursting with aromatic spices and simmered in a velvety coconut curry sauce, these meatballs are naturally gluten-free, paleo, and Whole30-approved. Whether you’re making them in the Instant Pot for a quick weeknight dinner or simmering them on the stovetop, they deliver restaurant-quality flavors with minimal effort.
Why You’ll Love This Recipe
Thai coconut curry has always been a favorite in my household. Whenever I crave something warm, comforting, and packed with bold flavors, I turn to a good curry. These Thai curry meatballs offer everything I love in a curry — creamy coconut sauce, fragrant curry paste, and tender, juicy meatballs. Plus, they’re versatile enough to pair with cauliflower rice, jasmine rice, or even roasted veggies.
The best part is that you can make these in the Instant Pot for a hands-off, foolproof dinner that’s ready in just 30 minutes. The red curry paste infuses both the meatballs and the sauce with vibrant, authentic flavors that taste even better the next day. If you enjoy Thai-inspired dishes, you might also love this Slow Cooker or Instant Pot Coconut Chicken Curry, which uses similar bold flavors.
Ingredient Notes
For the Meatballs:
- Ground Chicken or Turkey: Ground chicken makes a lighter meatball, but ground turkey or pork also works well.
- Almond Flour or Coconut Flour: A gluten-free, keto-friendly binder that keeps the meatballs tender. Arrowroot starch is a good Whole30 alternative.
- Egg: Helps bind the meatball mixture together.
- Red Curry Paste: Authentic Thai red curry paste adds bold, aromatic flavors to the meatballs. I often use the same brand for my Thai Green Curry Sheet Pan Chicken & Vegetables.
- Garlic and Ginger: Adds warmth and depth to the mixture.
- Fish Sauce: Provides umami richness. Substitute coconut aminos for a Whole30-compliant version.
For the Coconut Curry Sauce:
- Coconut Milk: Use full-fat coconut milk for a thick, creamy sauce. Light coconut milk will yield a thinner consistency.
- Red Curry Paste: Infuses the sauce with vibrant Thai flavors.
- Onion and Garlic: Build a fragrant base for the sauce.
- Fish Sauce: Adds a salty, umami punch. Coconut aminos work as a substitute.
- Turmeric: Gives the sauce a golden hue and earthy flavor.
- Lime Juice and Basil: Brightens the dish with fresh, citrusy notes.
Recipe Variations
- Keto Option: Use almond flour and coconut aminos instead of fish sauce for fewer carbs.
- Whole30 Option: Ensure that the curry paste is Whole30-compliant and substitute fish sauce with coconut aminos.
- Add Veggies: Bell peppers, zucchini, or carrots make great additions to the sauce for extra fiber and nutrition.
Step-by-Step Instructions
Stovetop Method
Step 1: Make the Meatballs. In a large bowl, combine ground chicken or turkey, almond flour, egg, red curry paste, garlic, ginger, and fish sauce. Mix gently until just combined.
Step 2: Roll the mixture into 28-30 golf ball-sized meatballs. Place them on a tray and refrigerate for 15-20 minutes to firm up.
Step 3: Prepare the Coconut Curry Sauce. Heat coconut oil in a skillet over medium heat. Add onion and cook for 3 minutes until translucent.
Step 4: Add garlic, ginger, and curry paste. Stir for 1 minute until fragrant.
Step 5: Stir in coconut milk, fish sauce, and turmeric. Mix well and bring to a simmer.
Step 6: Add the meatballs to the skillet with the simmering sauce.
Step 7: Cover and simmer over medium-low heat for 10 minutes. Remove the lid and simmer for another 5-10 minutes until the sauce thickens.
Step 8: Finish and Garnish. Taste and adjust with more fish sauce or lime juice if needed. Sprinkle with fresh basil before serving.
Instant Pot Method
Step 6: Place the meatballs in the Instant Pot and pour the coconut curry sauce over them.
Step 7: Seal the lid and set the Instant Pot to Manual/High Pressure for 5 minutes.
Step 8: Allow natural release for 5 minutes, then manually release the remaining pressure.
Expert Tips for Perfect Meatballs
- Avoid Overmixing: Gently combine the ingredients to keep the meatballs tender. Overmixing can result in dense meatballs.
- Chill Before Cooking: Refrigerate the meatballs to help them hold their shape during cooking.
- Adjust Spice Levels: Add extra Thai chilies or a pinch of cayenne if you prefer more heat.
If you prefer baking your meatballs instead of cooking them in the sauce, try a similar method from my Paleo & Whole30 Sweet and Sour Meatballs.
What to Serve with Thai Curry Meatballs
These meatballs pair beautifully with a variety of sides:
- Cauliflower Rice: Keeps the dish low-carb and paleo.
- Jasmine or Basmati Rice: Perfect for soaking up the flavorful sauce.
- Steamed Green Beans or Broccoli: Adds color and texture to the plate.
If you want a light and refreshing side to balance out the richness of the curry, this Refreshing Paleo & Vegan Dill Cucumber Salad makes a great pairing.
Storage and Freezing Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled meatballs and sauce in a freezer-safe container for up to 3 months.
- Reheating: Reheat gently in the microwave or on the stovetop. Add a splash of coconut milk if the sauce thickens too much during storage.
Recipe FAQs
Each serving contains approximately 5-6 net carbs, making this dish perfect for low-carb and keto diets.
Simmer uncovered for 5-10 minutes, or stir in a teaspoon of arrowroot or tapioca starch for a thicker consistency.
Yes, you can use frozen meatballs. Thaw them first or adjust the cooking time slightly if adding them directly to the Instant Pot.
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Easy Thai Coconut Curry Meatballs (Instant Pot Option)
Video
Ingredients
Meatballs
- 1 ½ lb ground beef ground chicken or turkey also work
- 1/2 onion minced
- 3 garlic cloves minced
- 1/4 cup chopped Thai basil leaves or regular basil
- 1 tbsp grated ginger
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 2 tbsp tapioca starch or arrowroot starch
Coconut Curry Sauce
- 1 tbsp coconut oil or your favorite cooking oil
- 1/2 onion diced
- 4 garlic cloves minced
- 1 tbsp grated ginger
- 1 tbsp red curry paste
- 1 14-oz can of full-fat coconut milk
- 1 tbsp fish sauce or more to taste
- 2 tsp turmeric powder
- Lime wedges to serve
Instructions
- Add all ingredients for the meatballs in a large bowl. Mix to combine.1 ½ lb ground beef, 1/2 onion, 3 garlic cloves, 1/4 cup chopped Thai basil leaves, 1 tbsp grated ginger, 1 tbsp red curry paste, 1 tbsp fish sauce, 2 tbsp tapioca starch
- Shape in to approximately 28-30 golf-sized balls. Place in the refrigerator to firm up while you make the coconut curry sauce. Skip to the Instant Pot Method if using the Instant Pot.
- Heat coconut oil in a large skillet or a saucepan over medium high heat. Add diced onion and cook stirring for 3 minutes, or until translucent.1 tbsp coconut oil, 1/2 onion
- Add garlic, garlic, ginger, and red curry paste, and cook for 1 minute until fragrant.4 garlic cloves, 1 tbsp grated ginger, 1 tbsp red curry paste
- Stir in coconut milk, fish sauce, and turmeric powder.1 14-oz can of full-fat coconut milk, 1 tbsp fish sauce, 2 tsp turmeric powder
- Add the meatballs and let everything come to a boil. Lower the heat to simmer, cover, and cook for 10 minutes.
- Open the lid and simmer for 5-10 minutes until the sauce reduces and thickens, spooning the sauce over the meatballs occasionally. Taste to add more fish sauce or salt.
- Sprinkle with lime juice and chopped basil before serving.Lime wedges
Instant Pot Method
- Turn Instant Pot on to Sauté. Once it indicates that it's "hot" add coconut oil.1 tbsp coconut oil
- Add diced onion and cook stirring for 3 minutes, or until translucent.1/2 onion
- Add garlic, garlic, ginger, and red curry paste, and cook for 1 minute until fragrant.4 garlic cloves, 1 tbsp grated ginger, 1 tbsp red curry paste
- Turn off the Instant Pot, and stir in coconut milk, fish sauce, and turmeric powder.1 14-oz can of full-fat coconut milk, 1 tbsp fish sauce, 2 tsp turmeric powder
- Add the meatballs into the sauce. Close the lid and make sure the pressure valve is set to sealing.
- Cook on MANUAL high for 5 minutes.
- Once it beeps to a finish, naturally release pressure for 10 minutes before opening the pressure valve manually.
- Open the lid and turn Instant Pot on to Sauté. Simmer for 5-10 minutes until the sauce reduces and thickens, spooning the sauce over the meatballs occasionally. Taste to add more fish sauce or salt.
- Sprinkle with lime juice and chopped basil before serving.
Notes
- Avoid Overmixing: Gently combine the ingredients to keep the meatballs tender. Overmixing can result in dense meatballs.
- Chill Before Cooking: Refrigerate the meatballs to help them hold their shape during cooking.
- Adjust Spice Levels: Add extra Thai chilies or a pinch of cayenne if you prefer more heat.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled meatballs and sauce in a freezer-safe container for up to 3 months.
- Reheating: Reheat gently in the microwave or on the stovetop. Add a splash of coconut milk if the sauce thickens too much during storage.
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This was absolutely amazing!! I’m not a big cauliflower rice lover so I had mine on roasted cauliflower instead. Husband had his on jasmine rice and said it was the best curry sauce he’s ever had. This is staying at the top of my recipe book for sure….hubby is already asking when I’m making it again!
Amazing!! So glad you enjoyed it!
This recipe was quick, easy, and delicious!! I luckily had everything I needed already in my kitchen! Thanks for an incredibly flavorful dish!
I actually don’t eat a lot of Thai curries, but I wanted to try something different and this worked out great. The sauce comes together really quickly and it goes well with cauli-rice. yum!