These simple and easy Thai Green Curry Meatballs are busting with flavor and completely addicting. It’s an added bonus that they’re healthy, and made with fresh ingredients.
If you love Thai food, make sure to check out my popular Pad Thai and Thai Basil Beef or Thai Chicken Lettuce Wraps!
Thai Green Curry Meatballs made with ground turkey, served over brown rice.

There is one thing that gets me about this recipe every time–the FLAVOR! These little Thai Green Curry Meatballs are bursting with bold flavor! I think that’s why I love Thai food so much, in general. It doesn’t matter what type of dish you’re eating–like these Thai chicken lettuce wraps, or spring roll bowls— it will have tons of flavor, it’s usually healthy and made with fresh ingredients.

Process photos for making Thai green curry meatballs with ground turkey, oats, egg, and spices.

This recipe starts with easy homemade meatballs.

Mix the rolled oats, egg, and milk together. Let is sit for a few minutes to allow everything to soak together and the oats to soften. You could also use breadcrumbs.

Add the ground turkey and other ingredients and stir everything to combine. You’ll be able to tell just by their smell, how amazing they are going to taste!

Overhead photos of raw turkey meatballs, lined on a plate, and then added and browned in hot skillet.

Cook them in a hot skillet, in batches, until they’re nice and brown on all sides. Then remove them to a plate while you mix the sauce ingredients together.

Side by side process photos of the sauce for green curry meatballs, using coconut milk, and the meatballs added to the skillet.

The sauce for these meatballs is really simple. You just need unsweetened coconut milk, curry paste, brown sugar, garlic, and salt and pepper. Taste the sauce. You may want to add more curry paste, if you’d like it spicier.

Add the meatballs back to the pan and simmer them in the sauce until they are cooked through. Add the lime juice.

Thai green curry meatballs in a skillet with a coconut milk sauce.

Serve the meatballs over your favorite kind of rice. I prefer jasmine or basmati rice, but brown rice is also a great, healthier option. I garnish them with fresh Thai basil and chopped cilantro. YUM!

If you love Thai food, you may like:


Thai Green Curry Meatballs made with ground turkey, served over brown rice.
Prep 20 mins
Cook 15 mins
Total 35 mins
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For the meatballs:

  • 1 cup cup old-fashioned rolled oats, or panko breadcrumbs*
  • 1 large egg
  • 1/4 cup milk
  • 1 1/2 pounds lean ground turkey, pork or chicken
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons Green curry paste
  • 2 teaspoons fish sauce (optinal)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 3 cloves garlic , finely minced
  • 1/2 cup onion , diced
  • 2 Tablespoons olive oil

For the sauce:


  • Combine meat mixture: Add the oats, egg and milk to a large mixing bowl. Mix together and set aside for 10 minutes. Add ground meat, ginger, curry paste, fish sauce, sugar, salt, garlic and onion. Mix to combine.
  • Roll into balls: Scoop the meat mixture into balls, a little smaller than golf-ball size.
  • Cook Meatballs: In a large nonstick skillet, heat the oil over medium-high heat. Once hot, place one layer of meatballs in the pan, leaving space between each---you may meed to cook them in two separate batches, depending on the size of your pan. Brown the meatballs on all sides, turning occasionally as they cook. They don't need to be cooked through, just browned on all sides. Remove the meatballs to a plate. (Remove some of the grease if there is excess).
  • Make sauce: Add curry paste and garlic to the pan and cook for 30 seconds. Stir in one can of coconut milk, scraping up any browned bits from the pan. Stir cornstarch in to the other can of coconut milk, and add to the pan. Add brown sugar, garlic, lime, fish sauce, cilantro and stir to combine.
  • Simmer: Return meatballs to pan and simmer them in the sauce until cooked through, about 10 more minutes.
  • Serve over hot, cooked rice.


Ground meat: Ground turkey is my preferance for this recipe. I like to double the recipe, using 3lbs ground meat, and freeze half the meatballs for another meal.
Curry Paste: I prefer the Mae Ploy brand of curry paste, as it has stronger/better flavor than others (1 Tablespoons produces mild/medium heat level), but if you're using a different brand (for example, the Thai Kitchen brand is pretty mild), you may want to add more curry paste. 
Gluten Free: to meatball mixture, omit oats and add 1 teaspoon of cornstarch
Freezing Instructions: To freeze uncooked meatballs, form meatballs and place in freezer, uncovered for 30 minutes to flash freeze them. Place meatballs in a freezer safe container and freeze for up to 3 months. Thaw completely in the fridge before cooking. To freeze baked meatballs, allow them to cool completely, then store in a freezer safe container in freezer for up to 3 months. Thaw in the fridge and rewarm in the curry sauce.


Calories: 184kcalCarbohydrates: 11gProtein: 24gFat: 4gSaturated Fat: 1gCholesterol: 83mgSodium: 488mgPotassium: 348mgFiber: 1gSugar: 2gVitamin A: 1045IUVitamin C: 2.2mgCalcium: 36mgIron: 1.5mg

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*Nutritional label does not include rice.

I originally shared this recipe in February 2014. Updated January 2018.

Adapted from Mel’s Kitchen Cafe


Have you tried this recipe?! 
RATE this recipe and COMMENT below! I would love to hear your experience.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Flavorful dish. Loved the fresh lime. Served with sautéed pea pods and orange bell pepper for sweet pairing with the spicy curry. I used 1.5 T Mae ploy green curry paste in the sauce and it was plenty spicy for us, and we like spice. Start with a little then add more!

  2. Made this recipe tonight, served with steamed broccolini, chopped cucumber with chopped mint, peanuts and Thai salad dressing, sesame seeds and plenty of coriander and mint. A hit, thanks for the lovely recipe.

  3. 5 stars
    These meatballs are delicious! My husband who says he hates ground chicken and turkey absolutely wolfed these down. He remarked how tender and flavourful they were! We ate some and have frozen the rest for a rainy day, thank you for this recipe.

  4. 5 stars
    Oh my goodness, this was a great recipe! I made this for meal prep lunches and can’t wait for the next few days! I froze half of the meatballs for future use and added spinach while the meatballs were simmering in the sauce for the added veggie. This recipe is definitely going in the regular rotation–many thanks for sharing!

  5. 5 stars
    Used the ground chicken for this. Amazing. Two things make this the bomb: fish sauce and fresh lime juice! We added fresh chopped Serrano for serving for those who like a surprise bit of heat. Otherwise changed nothing. Saved this recipe to my homescreen. 😋

  6. 5 stars
    Made these with my husband last night and they were delicious! We found this from your “Weekly Meal Plan (39)” and are now super excited for the rest of the meals. This recipe was fast, easy, and tasty. It’s definitely joining our regular dinner rotation dishes. Thank you for sharing!

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