CREAMY THAI COCONUT CHICKEN MEATBALLS

Serves 4
tiktok.com

Directions

  1. 1Grate the courgette.
  2. 2Grate the courgette.
  3. 3Grate the courgette.
  4. 4In a mixing bowl, add all the meatball ingredients together: grated courgette, diced red chilli, ginger and garlic paste, chopped fresh coriander, finely chopped spring onion, egg, light soy sauce, lime zest, salt and pepper.
  5. 5In a mixing bowl, add all the meatball ingredients together: grated courgette, diced red chilli, ginger and garlic paste, chopped fresh coriander, finely chopped spring onion, egg, light soy sauce, lime zest, salt and pepper.
  6. 6In a mixing bowl, add all the meatball ingredients together: grated courgette, diced red chilli, ginger and garlic paste, chopped fresh coriander, finely chopped spring onion, egg, light soy sauce, lime zest, salt and pepper.
  7. 7Mix gently to combine.
  8. 8Mix gently to combine.
  9. 9Mix gently to combine.
  10. 10Pop a frying pan on over medium heat and add a little oil.
  11. 11Pop a frying pan on over medium heat and add a little oil.
  12. 12Pop a frying pan on over medium heat and add a little oil.
  13. 13Using two spoons, shape small golf ball size meatballs, place into the frying pan and cook in batches until browned all over but don't need to be cooked through.
  14. 14Using two spoons, shape small golf ball size meatballs, place into the frying pan and cook in batches until browned all over but don't need to be cooked through.
  15. 15Using two spoons, shape small golf ball size meatballs, place into the frying pan and cook in batches until browned all over but don't need to be cooked through.
  16. 16Set aside and repeat until all the meatballs are browned.
  17. 17Set aside and repeat until all the meatballs are browned.
  18. 18Set aside and repeat until all the meatballs are browned.
  19. 19Wipe clean the pan to remove any burnt bits.
  20. 20Wipe clean the pan to remove any burnt bits.
  21. 21Wipe clean the pan to remove any burnt bits.
  22. 22In the same pan, add the Thai curry paste and spring onion.
  23. 23In the same pan, add the Thai curry paste and spring onion.
  24. 24In the same pan, add the Thai curry paste and spring onion.
  25. 25Cook for a minute to release the aromats.
  26. 26Cook for a minute to release the aromats.
  27. 27Cook for a minute to release the aromats.
  28. 28Add a tin of coconut milk, ginger garlic paste, honey, soy sauce, stock cube and sliced red pepper.
  29. 29Add a tin of coconut milk, ginger garlic paste, honey, soy sauce, stock cube and sliced red pepper.
  30. 30Add a tin of coconut milk, ginger garlic paste, honey, soy sauce, stock cube and sliced red pepper.
  31. 31Bring to a gentle simmer, let reduce for 5 minutes.
  32. 32Bring to a gentle simmer, let reduce for 5 minutes.
  33. 33Bring to a gentle simmer, let reduce for 5 minutes.
  34. 34Then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  35. 35Then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  36. 36Then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  37. 37Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  38. 38Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  39. 39Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  40. 40Serve the meatballs with fluffy rice and broccoli.
  41. 41Serve the meatballs with fluffy rice and broccoli.
  42. 42Serve the meatballs with fluffy rice and broccoli.

Ingredients

  • 500 g lean chicken mince
  • 500 g lean chicken mince
  • 500 g lean chicken mince
  • 1 small grated courgette
  • 1 small grated courgette
  • 1 small grated courgette
  • 0.5 red chilli diced
  • 0.5 red chilli diced
  • 0.5 red chilli diced
  • 1 heaped tsp ginger and garlic paste
  • 1 heaped tsp ginger and garlic paste
  • 1 heaped tsp ginger and garlic paste
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh coriander
  • 2 spring onions, finely chopped
  • 2 spring onions, finely chopped
  • 2 spring onions, finely chopped
  • 1 medium egg
  • 1 medium egg
  • 1 medium egg
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 1 lime zest
  • 1 lime zest
  • 1 lime zest
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 2 tbsp Thai red curry paste
  • 2 tbsp Thai red curry paste
  • 2 tbsp Thai red curry paste
  • 1 tin coconut milk
  • 1 tin coconut milk
  • 1 tin coconut milk
  • 1 spring onion, diced
  • 1 spring onion, diced
  • 1 spring onion, diced
  • 1 tsp ginger and garlic paste
  • 1 tsp ginger and garlic paste
  • 1 tsp ginger and garlic paste
  • 1 red pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 0.5 chicken stock cube
  • 0.5 chicken stock cube
  • 0.5 chicken stock cube
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 lime juice
  • rice
  • rice
  • rice
  • broccoli
  • broccoli
  • broccoli

Equipment

mixing bowlfrying panspoon

Tips

  • The mix may feel wet, that's normal.
  • Wipe clean the pan to remove any burnt bits.
  • Taste and season if needed.