CREAMY THAI COCONUT CHICKEN MEATBALLS

Serves 4
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Directions

  1. 1Grate the courgette.
  2. 2In 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.
  3. 3Mix gently to combine.
  4. 4Pop a frying pan on over medium heat and add a little oil.
  5. 5Using 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.
  6. 6Set aside and repeat until all the meatballs are browned.
  7. 7Wipe clean the pan to remove any burnt bits.
  8. 8In the same pan, add the Thai curry paste and spring onion.
  9. 9Cook for a minute to release the aromats.
  10. 10Add a tin of coconut milk, ginger garlic paste, honey, soy sauce, stock cube and sliced red pepper.
  11. 11Bring to a gentle simmer, let reduce for 5 minutes.
  12. 12Then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  13. 13Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  14. 14Serve the meatballs with fluffy rice and broccoli.

Ingredients

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

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