Pin
When I'm craving something bold and cozy after a long day, this jalapeño coconut curry chicken meatball bowl totally saves the night. The tender, curry-scented meatballs chilling in a silky coconut sauce with loads of colorful veggies makes it feel like a treat from your favorite eatery—but in your kitchen.
This started on a dreary weekend when I wanted big flavors but didn't want delivery. One bite and my family was all-in. Now, curry night means these meatballs every time.
Irresistible Ingredients
- Bread crumbs (panko): Keeps meatballs airy and soft. Panko gives a way better crunch than classic bread crumbs.
- Herbs, fresh: Use things like cilantro, basil, and green onion to make it taste bright and fresh. Don't bother with dried—fresh is worth it.
- Jalapeños: Bring a spicy boost without making it too hot. To dial it up, leave in the seeds, or take them out if you prefer it mild.
- Chicken, ground: Absorbs the flavors and is lighter than beef. Go with 93% lean if you can—it hits the right balance for taste and tenderness.
- Coconut milk: Makes both the sauce and the rice super creamy. Full fat is richest, but lighter coconut milk works too.
- Tahini: Brings a subtle, nutty vibe to the sauce that you won't expect. Get one that's smooth and not bitter for the win.
- Yellow curry powder: This is what makes it taste like curry. Look for a really vibrant, fragrant powder with loads of aroma.
Easy Step-by-Step Directions
- Put your bowls together:
- Scoop the veggie coconut rice into four big bowls. Place some meatballs on top. Pour curry sauce all over. Finish it off with plenty of torn basil, green onion, cilantro, and a hit of lime juice for extra zip.
- Mix up the curry sauce:
- While the rest cooks, dump coconut milk, tahini, garlic, maple syrup, curry powder, turmeric, ginger, cayenne, salt, and black pepper in a bowl. Whisk until it’s creamy and smooth. Taste and tweak the spice and sweetness however you want.
- Fluff and finish the rice:
- After the rice is done, gently fluff with a fork. Stir in sliced red bell peppers. Cover and let the heat barely soften them, so they keep a little crunch.
- Simmer rice:
- Add coconut milk and water. Drop in some salt. Once it starts bubbling, stir in jasmine rice. Pop the lid on and turn the heat to low so it slowly cooks for 15–20 minutes—don't peek! It's ready when the liquid's all gone.
- Start the coconut veggie rice:
- Pour coconut oil into a big pan and heat until it shimmers. Toss in chopped garlic, ginger, and white parts of green onion. Cook just till it smells amazing—not brown. Add in carrots and green beans, stir them around for 2 minutes so they soften a bit.
- Bake your meatballs:
- Put them in the hot (400°F) oven for 15–20 minutes. They should get lightly browned but not dry out—cut into one to check if they're cooked through (you want 165°F in the center).
- Shape those meatballs:
- Throw chicken, an egg, panko, garlic, jalapeño, salt, herbs, and spices into a big bowl. Gently combine everything with your hands but don't overmix or they’ll be tough. Make 14–16 balls, around 1.5 inches wide, and space them out on a baking sheet lined with parchment.
Pin
Fresh jalapeño really sets these meatballs apart. You usually just toss in dried spices for curry, but I like the fresh pepper for a livelier, layered heat. Even my husband—who usually worries about spice—agrees it’s perfectly mellowed by the splash of coconut milk.
How to Prep Ahead
Freeze the meatballs before or after baking—either way works. Lay uncooked ones on a tray in the freezer until they’re solid, then move them to a freezer bag and stash for up to three months. To bake from frozen, just tack on an extra 5–7 minutes. Cooked meatballs last 3–4 days in the fridge or up to two months frozen. Curry sauce can chill in the fridge for 5 days as long as it’s in something airtight.
Easy Ways to Switch Things Up
Change it to fit your mood: Try turkey, beef, or meatless swaps instead of chicken. For fewer carbs, use cauliflower rice under everything. Mix up the veggies depending on what’s good at the store—snow peas, broccoli, even bok choy work just as well as carrots and green beans.
Fun Serving Ideas
These bowls can stand alone, but if you want more, try a quick cucumber salad with rice vinegar for something crisp and cool. Top with roasted cashews or peanuts if you’re into crunch. If you’ve got guests, set out lime wedges, fresh herbs, and some extra sliced chilies so everyone gets to build their dream bowl.
Pin
Recipe FAQs
- → Is it okay to swap in a different meat for these meatballs?
Definitely! This dish uses ground chicken, but ground turkey, pork, or even a plant-based substitute all work well. If you use a fattier protein, you’ll get richer meatballs. Leaner options like chicken and turkey make them lighter.
- → Are these meatballs very spicy?
They’re pretty mild: just one jalapeño (with the seeds) and a sprinkle of cayenne. Want less heat? Take out the seeds or use less pepper. Craving more fire? Toss in another jalapeño or ramp up the cayenne.
- → Can I prep this ahead of time?
You sure can! Bake the meatballs and make the sauce up to two days before. Keep everything separate, then just warm the sauce and meatballs, cook fresh coconut rice, and put it all together when you’re ready to eat.
- → What can replace tahini in the sauce?
No tahini at home? Almond butter, cashew butter, or even sunflower seed butter (for a nut-free swap) work just as well. If you’re in a pinch, just add more coconut milk and stir in a little cornstarch to help the sauce thicken.
- → How should I store and warm up extras?
Pop all the parts in their own containers in the fridge—they’ll stay good for about three days. Warm meatballs in the oven at 350°F for around 10 minutes, or just zap them in the microwave. For the veggies and rice, heat with a bit of water to keep them soft. Warm your sauce by itself and add a splash of coconut milk if it seems too thick.
- → Can I freeze these meatballs for later?
Yep! Let them cool off, then freeze them in a container. They’ll last up to three months that way. Just let them thaw in the fridge and reheat in a 350°F oven for 15–20 minutes. They’ll taste just as good as fresh!