Chicken · date night · Dinner · Paleo · Party plate · Whole30

Coconut Curry Chicken Balls (Whole30 & Paleo)

I have been really loving curry dishes lately!  I didn’t even try curry until I was in my late 20’s, and since then, it’s been a love affair.  This recipe combines coconut + curry + chicken meatballs to make a delicious meal that I could not stop eating.   Note, it’s a little too spicy for the kids, so save this dish for a date night 😉


Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4

Recipe adapted from: The Be Witchin Kitchen


Chicken Balls

  • ½ cup roughly chopped carrots
  • ¼ red onion, chopped
  • ¼ cup fresh cilantro
  • Juice of 1 lime
  • 2 Tablespoons basil
  • 1 Tablespoon coconut aminos
  • 1 teaspoon ground ginger
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 1 lb ground chicken


  • 1 can coconut milk (blend if separated)
  • 1 Tablespoon red curry paste
  • 1 Tablespoon creamy almond butter
  • 2 Tablespoons lime juice
  • 1 teaspoon minced garlic


Chicken Balls

  1. Preheat oven to 400 degrees.
  2. Place all the chicken balls ingredients (but the chicken) into a food processor and pulse until chopped.
  3. Add the chicken and mix well.
  4. Roll into 1 1/2 – 2″ balls and place them on a lined or greased cooking sheet.
  5. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.


  1. In a large skillet, over medium heat, heat the coconut milk.
  2. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
  3. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
  4. Serve over my Coconut Cauliflower Rice and sprinkle cilantro and/or basil on top (optional).




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