Thai Curry Meatballs

  • Author: Marissa


This recipe is versatile, a great way to change things up a bit. Make it a filling dinner by adding vegetables (great time to clean out the fridge) or thicken the sauce a bit and serve as an appetizer– the possibilities are endless.



1 pound of ground chicken

2 cloves of garlic, minced 

2 green onions, sliced 

½ teaspoon ACV 

½ teaspoon of coconut aminos 

Salt and pepper 

Avocado oil 


2 tablespoons of sesame oil 

1 shallot, minced 

1 inch of ginger, minced 

2 red, yellow, or orange peppers, sliced 

2 tablespoons of Thai red curry paste

1 can of Compliant coconut milk

2 tablespoons of Compliant Coconut Aminos 

1 Tablespoon of Compliant fish sauce 

Salt + pepper to taste 

Garnish with Cilantro + basil, chopped 


  1. Preheat oven to 425 degrees. MEATBALLS:  Gently combine ground chicken, garlic, green onions, salt + pepper, and vinegar in a bowl. Use your hands or a spoon to form tablespoon-sized balls. Just make sure they are all similar in size to make sure they cook evenly. Bake for 15 minutes. 
  2. PREPARE SIMMER SAUCE: Saute the shallot, ginger, and sliced peppers in the sesame oil till tender. Approximately 5 minutes. Add the curry paste, fish sauce, and coconut aminos. 
  3. Bring the heat up to medium and add the can of compliant coconut milk. Let mixture simmer. Add up to 2 cups of vegetables and the baked meatballs. Cook for an additional 5 minutes. Since the chicken meatballs are already cooked throughout, you are just warming them up at this point!