These delicious paleo, gluten-free, low carb, and Whole30 friendly Slow Cooker Thai Green Curry Meatballs are tender, juicy, and packed with flavor.
I firmly believe that meatballs aren't just made for spaghetti and tomato sauce. They have so much versatility and are a perfect vehicle for all kinds of flavor, especially the Asian flavors of curry, ginger, garlic, and coconut milk. Seriously - these spicy Slow Cooker Thai Green Curry Meatballs are so good.
Like many things, this recipe happened by accident. Dinner time rolled around and we were planning on a traditional spaghetti and meatballs made with ground chicken, my husband's favorite thing to eat. Shockingly, he came into the kitchen and asked if I wanted to get Thai take-out instead. Since I was already plnning on cooking, I quickly grabbed some curry paste and coconut milk and made some quick meatballs in a coconut curry sauce. They were good, but needed something more. More spice, more ginger, more garlic, and more time for the flavors to come together.
Inspired by this meal, I got to work on another version adding everything my quick creation lacked the first time. I added ginger, green onions, garlic, and curry paste to the chicken and the curry sauce. Then to make sure everything had enough time to meld, I cooked the meatballs in the slow cooker. Plenty of time for flavor development. The results were delicious. Tender, juicy meatballs packed with the flavors of our favorite Thai green curry. Serve it with brown rice, quinoa, soba noodles, or spaghetti squash and your favorite Asian inspired veggies.
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Slow Cooker Thai Curry Chicken Meatballs
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- 2 lbs 95% lean ground chicken
- 1/4 cup almond meal
- 2 tbsp. cilantro, chopped
- 2 tbsp. basil, chopped
- 4 U green onions, diced
- 4 U cloves garlic, minced (divided)
- 2 tbsp ginger, minced (divided)
- 4 tbsp Thai green curry paste (divided, more to taste)
- Salt and pepper
- 14 oz. lite canned coconut milk
- 1 cup low sodium chicken broth
- 1 U jalapeno (optional)
Combine the chicken, almond meal, green onions, basil, cilantro, half the garlic, half the ginger, half the Thai curry paste, salt, and pepper. Form into meatballs, making 4-5 meatballs per serving. (about 24-30 meatballs for 6 servings.)
Stir together the coconut milk, chicken broth, remaining curry paste, remaining garlic, and remaining ginger. Add to the slow cooker. If desired you can also add one sliced jalapeno as well. I used a red jalapeno, but the standard green works as well.
Add the meatballs to the slow cooker and cook on low for 4 hours.
Taste the sauce and meatballs and adjust as needed. You can add more curry paste to the sauce if you need more heat/flavor since curry pastes vary greatly in flavor.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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