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Thai Chicken Meatballs With Peanut Sauce in a bowl with rice

Thai Chicken Meatballs with Peanut Sauce

The meatballs are lightly spiced, juicy and melt in your mouth, and the peanut sauce is so deliciously moreish you’ll want to lick your plate. A sweet, spicy, tangy, Indian Asian flavour fusion. Just perfect.
Course Dinner
Cuisine Thai
Keyword healthy thai chicken meatballs, thai meatballs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 594kcal
Author Kim



  • 400 grams/14 oz. Chicken Mince
  • 1 teaspoon Crushed garlic
  • 1 teaspoon Mild chilli paste
  • 1 teaspoon Minced ginger paste
  • 1 teaspoon Light soy sauce or Tamari
  • 1 teaspoon Onion salt
  • 1 cup Jasmine rice
  • 12 Green beans
  • Optional: Dried shallots and fresh spring onions to garnish

Satay Curry Sauce

  • 1 garlic clove, crushed
  • ½ teaspoon Ginger, finely grated
  • ½ tablespoon mild chilli paste
  • 2 tablespoons sugar free crunchy peanut butter (Note 1)
  • ¾ cup light coconut milk
  • 1 teaspoon Raw honey
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon fresh lime juice
  • 1 tablespoons Penang Curry Paste


  • Get the rice on, and cook according to packet instructions. (I use a rice cooker)
  • Boil a saucepan of water ready for the beans.
  • Making the meatballs: In a bowl, add the chicken mince, ginger, garlic, chilli, soy sauce and onion salt. Divide into 12 pieces and roll into meatballs.
  • Heat a large non stick frypan on medium heat and add the meatballs. After they have lightly browned, put a lid on to keep the heat in. They should take about 10 to 12 minutes to cook.
  • Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
  • Add the coconut milk and stir in for 1 minute
  • Add the peanut putter and stir in until it melts.
  • Add the curry paste, granulated stevia, light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
  • Cooking the beans: While the meatballs and curry sauce is cooking, add the beans to the saucepan of boiling water. Cook for 3 to 4 minutes and remove from the heat
  • Putting it together: add the rice, meatballs, and pour over the curry sauce. Add the beans, slice of lime, dried shallots and fresh spring onions.


  1. I use Kraft sugar free peanut butter.


Calories: 594kcal | Carbohydrates: 28g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Fiber: 1g | Sugar: 10g