Jalapeño Coconut Curry Chicken Meatball Bowls
Jan 17, 2026 01:04 PM
Cozy dinner season is HERE and wow do I have a brand new, extra delicious one for your weeknight menu. This is actually a recipe that I developed for a project years ago that never ended up making it on the blog. Why? Because life gets busy and my Google Drive folder is a wild place.
So, from the archives, welcome my incredible jalapeño curry chicken meatballs with fluffy coconut rice, a rainbow of veggies, and an addicting yellow curry sauce. You probably know by now that meatballs are one of my fav things to cook for dinner because you can really get creative with the flavors, sides, and sauces that bring them together. Plus, they’re FUN and my kiddos love them.
These protein-packed curry chicken meatball bowls truly check all of the boxes and are perfect for meal prep. Dinner is served!
Ingredients:
For the meatballs
- 1 pound 93% lean ground chicken (or ground turkey)
- 1 egg
- ½ cup panko breadcrumbs
- 2 cloves garlic, finely minced
- 1 jalapeño, finely diced (seeds included)
- ¼ cup finely diced cilantro
- ¼ cup finely chopped basil
- ¼ cup finely diced green onion
- ½ teaspoon ground turmeric
- ½ teaspoon yellow curry powder
- ½ teaspoon cumin
- ¾ teaspoon kosher salt
For the veggies + coconut rice
- 1 tablespoon virgin coconut oil
- 3 cloves garlic, finely minced
- 1 tablespoon freshly grated ginger
- ¼ cup sliced green onion (white part only)
- 2 medium carrots, sliced
- 12 oz green beans
- 1 (15 oz) can light or full fat coconut milk
- ⅓ cup water
- ½ teaspoon salt, plus more to taste
- 1 cup jasmine white rice
- 1 large red bell pepper, julienned
For the yellow coconut curry sauce
- ⅓ cup light or full fat coconut milk
- ¼ cup tahini
- 1 clove garlic, grated
- 1-2 teaspoons pure maple syrup, to sweeten
- 1 teaspoon yellow curry powder
- ½ tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon red cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper
To garnish
- Lime wedges
- ¼ cup chopped cilantro
- ¼ cup julienned basil
- ¼ cup sliced green onion (green part only)
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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