These are ground chicken balls mixed with green curry paste and coconut milk, then simmered in a creamy coconut green curry sauce. The whole thing comes together in one pan, and because the flavour is built into the meat itself — not just the sauce around it — every bite tastes like the dish, not just the outside of it. It’s a genuine weeknight option that doesn’t taste like one.
Why this recipe works
Two things make this recipe reliable. First, mixing green curry paste and a splash of coconut milk directly into the ground chicken means the seasoning is distributed all the way through each ball — not just on the surface. Ground chicken absorbs aromatics fast, so even a short rest before cooking pays off. Second, simmering the formed balls in the sauce rather than baking them first keeps them tender. Ground chicken dries out quickly at high dry heat; the gentle, moist heat of a coconut milk braise holds the moisture in and finishes cooking the balls to a safe internal temperature of 165°F (74°C) without turning them rubbery. Skip the garnish — not worth the extra dish.
Keeping and reheating
Store cooled chicken balls and sauce together in an airtight container in the fridge for up to 3 days. The sauce thickens considerably overnight as the coconut milk sets — that’s normal. Reheat gently in a saucepan over medium-low heat with a splash of water or extra coconut milk to loosen it, stirring occasionally, until the balls reach 165°F (74°C) throughout. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating; don’t try to rush-thaw and reheat in the same step or the sauce can split.
If something goes sideways
- Balls falling apart in the sauce: The mixture was too wet or the balls weren’t chilled before going into the pan. If they’re already breaking up, pull them out carefully, press them back together, and let the sauce reduce a little before returning them — a thicker sauce gives them more support.
- Sauce has split and looks greasy: The heat was too high. Take the pan off the heat, let it cool for two minutes, then stir in a tablespoon of cold coconut milk while stirring constantly. It usually comes back together.
- Chicken balls are dense and tight: The mixture was overworked. Next time, mix just until the ingredients are combined — stop as soon as you don’t see streaks. For now, the sauce will help soften the texture as they simmer.
- Sauce tastes flat or thin: Add another teaspoon of green curry paste and let it cook for two minutes uncovered to concentrate. A small squeeze of lime juice at the end also sharpens the flavour without adding more paste.
- Balls are cooked on the outside but still raw inside: They were formed too large or the heat was too high and the outside set before the centre cooked through. Lower the heat, add a lid, and give them another 4–5 minutes. Always verify with a thermometer — ground poultry must hit 165°F (74°C) at the centre.
Creamiest Coconut Green Curry Chicken Balls
Ingredients
4 cloves garlic
1 bunch cilantro (coriander)
1 stick lemongrass
1 piece lime - leaf
4 small green onions (scallions or green shallots)- 2 centimetres fresh ginger
600 grams ground chicken (minced chicken)
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon fish sauce
1 cup coconut milk
1 cup flour - buckwheat
1 cup basmati rice
1 handful snow peas
2 handfuls green beans
Instructions
- First, you need to make green curry paste. Get your food processor and add the garlic, shallots, ginger (removing the skin) and kaffir lime leaf. Grab your lemongrass, and with the base of the handle of your knife, smash the lemongrass, release the flavour, and then add it to the food processor.
- Grab your coriander and wash the roots as best you can, scraping away with your knife any dirt, then add the roots, stems and most of the leaves to your food processor. Add 4 tablespoons of sesame oil, 3 good splashes of fish sauce, and a lug of olive oil to mix, then turn on the food processor and blitz until you have a nice paste-like consistency.
- Take half of the paste and mix with the chicken mince in a bowl. Get your buckwheat flour and sprinkle on a clean plate, then roll the chicken mix into balls and roll them in the flour until they are lightly covered.
- Heat your pan or wok and chuck in the remaining curry paste, constantly stirring on high for about 3 minutes. Add your chicken balls to the pan and cook on both sides until lightly browned (they don’t need to be cooked through, as the coconut milk will do that).
- Shake your can of coconut milk, then add the whole tin into the pan. Add a couple more splashes of fish sauce to the pan, then turn down the heat. Cook on medium to low heat for about 10 minutes turning the balls regularly.
- Whilst they’re cooking, start on your rice. Using the absorption method, add 1 cup of rice to 2 cups of cold water to a saucepan and cover on high until the water starts boiling, then turn to low and cook until rice is nice and fluffy.
- Once the rice is on, chop the ends off your green and give them a wash, then add them to the pan.
- Once the balls and greens are cooked (you don’t want to overcook the greens, once they’re vibrant green, they’re ready), take off the heat, and it’s time to plate up!
- Wash your snow peas and slice them finely julienne style. Plate up your rice and serve up your chicken balls, making sure you’re generous with the coconut sauce. Then garnish with the fresh snow peas and the remaining fresh coriander and sliced chillies.
- You may serve this rice noodles.
Nutrition
FAQ
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a direct swap. The texture is slightly firmer than ground chicken, but it holds its shape a little better during simmering. Keep the same internal temperature target of 165°F (74°C) and don’t overwork the mixture.
How spicy is this, and can I tone it down for kids?
Spice level depends entirely on the brand of green curry paste you use — they vary a lot. Start with half the amount of paste called for in the recipe, taste the raw mixture (cook a small test piece in a pan first), and add more from there. Coconut milk naturally softens heat, so the finished dish is usually milder than the paste alone suggests.
Do I need to use full-fat coconut milk, or will light work?
Full-fat gives you a thicker, more stable sauce that’s less likely to split over heat. Light coconut milk will work but the sauce will be thinner and more prone to separating — if you use it, keep the heat low and don’t let it boil.
Can I make the chicken balls ahead and cook them later?
Yes, and it actually helps. Form the balls, place them on a lined tray, cover with plastic wrap, and refrigerate for up to 24 hours before cooking. Chilling firms them up so they hold together better when they hit the pan.
What to cook next
- Fragrant Lamb Coconut Stew
- Quick Lamb Coconut Rendang
- Chicken Macadamia Sausage Rolls
- Lamb Pumpkin Curry Delight
