Spicy Thai Chicken Meatballs with Creamy Lemongrass Coconut Sauce

Serving Suggestions: Serve hot over fluffy jasmine rice or slurp-worthy rice noodles. Add steamed bok choy or sugar snap peas for a fresh crunch.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: The meatballs (without the sauce) freeze well for up to 2 months. Freeze in a single layer, then transfer to a freezer bag.

Variations
Meat Options: Substitute ground turkey or pork for the chicken.

Vegetarian Twist: Try using plant-based ground meat or tofu crumbles with the same seasoning base.

Curry Flavor: Swap green curry paste for red curry paste for a slightly sweeter, bolder flavor.

Sauce Kick: Add a splash of chili oil or extra sriracha if you like it hotter.

FAQ
Can I make the meatballs ahead of time?
Yes! Shape and refrigerate them up to a day in advance, or freeze them raw for later use.

Is there a substitute for fish sauce?
Soy sauce or tamari can work in a pinch, though it won’t have the same depth of umami flavor.

What if I can’t find Thai basil?
Regular basil or fresh mint makes a good substitute. You could also use a combo of both for complexity.

Can I use light coconut milk?
You can, but the sauce will be thinner and less creamy. Full-fat coconut milk is recommended for best results.