AIP Friendly Thai-Style Chicken Meatballs in Coconut Curry
Fragrant with lemongrass, ginger, and turmeric, this is the kind of deeply satisfying bowl that makes it genuinely easy to stick to an elimination-style way of eating. The meatballs are bound with cassava flour instead of breadcrumbs, which keeps them tender and completely grain-free, while coconut aminos step in for soy sauce to deliver that savory, umami-forward depth without any legumes or nightshades. The curry base builds real complexity from aromatics alone — onion, garlic, fresh and ground ginger, and minced lemongrass bloomed in coconut oil before the coconut milk and bone broth go in. Zucchini adds a gentle bite and soaks up the sauce beautifully, and a final hit of lime juice brightens everything right before serving. Because the meatballs are baked first and then nestled into the simmering sauce, they stay juicy and pick up all that coconut curry flavor without falling apart. This recipe makes four servings, so it's practical for a weeknight dinner and holds up well for leftovers the next day. Topped with fresh cilantro and scallions, it looks and tastes like something you'd order at a restaurant — not like a recipe built around a long list of restrictions.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground chicken
- 3 tbsp cassava flour
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp coconut aminos
- ½ tsp turmeric
- ½ tsp salt
For the curry
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 stalk lemongrass, tough outer layers removed, tender inner stalk minced
- 1 tsp turmeric
- ½ tsp ground ginger
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lime juice
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- 2 scallions, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground chicken, cassava flour, minced garlic, grated ginger, cilantro, coconut aminos, turmeric, and salt. Mix with your hands until just combined — do not overwork. Roll into balls about 1.5 inches in diameter (you should get 18–20 meatballs) and arrange on the prepared baking sheet.
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