Chicken Meatballs in Curry Simmer Sauce

This dish is wonderful for the transition from winter to spring. It is nutrient-dense, hearty, and relatively easy to prepare. The flavors take inspiration from Thai curries, but I am not experienced or knowledgeable enough about Thai food to claim this curry as Thai. This curry is definitely catered to my own palette, and all measurements are assumptions, so feel free to experiment with the simmer sauce base. The wonderful part about the curry is it gets more delicious as it simmers, which makes it ideal for leftovers. Let me know what you think!


Curry Simmer Sauce

  • 2-3 Tbsp. coconut oil
  • ½ medium onion, chopped
  • 3-5 cloves garlic, minced
  • 1 thumb ginger, minced
  • 1-2 green or red chilis, minced
  • 2 Tbsp. lemongrass, diced
  • ½ bell pepper (any color), chopped
  • 1-2 carrots, chopped
  • 1-2 Tbsp. curry powder
  • 2 Tbsp. tomato paste
  • 1 can coconut milk
  • 1 tsp. sugar
  • Salt and pepper to taste


  • ½ lb. ground chicken or turkey
  • ½ cup bread crumbs
  • ½ cup milk (I used oat milk)
  • 1 egg
  • ¼ cup onion, minced
  • 1-2 garlic cloves, minced
  • 2-3 Tbsp. cilantro, diced
  • Salt and pepper to taste


Simmer Sauce

  1. Heat the oil in a pot on the stove at medium heat
  2. Add the onion, garlic, and ginger to sauté
  3. Once the onions are translucent, add the remaining ingredients except the coconut milk and sugar
  4. Once the vegetables are soft, add the rest of the ingredients
  5. Stir to incorporate
  6. Let sauce simmer while you prepare the meatballs


  1. In a large bowl, add the breadcrumbs and milk
  2. Once the milk has been absorbed by the breadcrumbs, add the remaining ingredients
  3. Mix with hands (or a spoon if you must) until the mixture is homogeneous
  4. Form the meatballs with your hands
  5. Add meatballs into simmer sauce one by one
  6. Cover and cook meatballs in simmer sauce for 15-20 minutes
  7. Serve and enjoy

2 thoughts on “Chicken Meatballs in Curry Simmer Sauce”

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