Creamy Thai Coconut Chicken Meatballs

25 mins
Serves 1
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Directions

  1. 1Grate the courgette. In a mixing bowl, add all the meatball ingredients together. Mix gently to combine.
  2. 2Grate the courgette. In a mixing bowl, add all the meatball ingredients together. Mix gently to combine.
  3. 3Grate the courgette. In a mixing bowl, add all the meatball ingredients together. Mix gently to combine.
  4. 4Pop a frying pan on over medium heat and add a little oil. Using 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, set aside and repeat until all the meatballs are browned.
  5. 5Pop a frying pan on over medium heat and add a little oil. Using 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, set aside and repeat until all the meatballs are browned.
  6. 6Pop a frying pan on over medium heat and add a little oil. Using 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, set aside and repeat until all the meatballs are browned.
  7. 7Wipe clean the pan to remove any burnt bits. In the same pan, add the Thai curry paste, spring onion, cook for a minute to release the aromats and add a tin of coconut milk.
  8. 8Wipe clean the pan to remove any burnt bits. In the same pan, add the Thai curry paste, spring onion, cook for a minute to release the aromats and add a tin of coconut milk.
  9. 9Wipe clean the pan to remove any burnt bits. In the same pan, add the Thai curry paste, spring onion, cook for a minute to release the aromats and add a tin of coconut milk.
  10. 10Add 1 tsp ginger garlic paste, soy sauce, honey, stock cube and sliced red pepper.
  11. 11Add 1 tsp ginger garlic paste, soy sauce, honey, stock cube and sliced red pepper.
  12. 12Add 1 tsp ginger garlic paste, soy sauce, honey, stock cube and sliced red pepper.
  13. 13Bring to a gentle simmer, let reduce for 5 minutes, then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  14. 14Bring to a gentle simmer, let reduce for 5 minutes, then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  15. 15Bring to a gentle simmer, let reduce for 5 minutes, then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  16. 16Taste the sauce and add any extra seasoning if needed.
  17. 17Taste the sauce and add any extra seasoning if needed.
  18. 18Taste the sauce and add any extra seasoning if needed.
  19. 19Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  20. 20Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  21. 21Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  22. 22Serve the meatballs with fluffy rice and broccoli.
  23. 23Serve the meatballs with fluffy rice and broccoli.
  24. 24Serve 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 zest of lime
  • 1 zest of lime
  • 1 zest of lime
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 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 juice of lime
  • 0.5 juice of lime
  • 0.5 juice of lime
  • 0 rice
  • 0 rice
  • 0 rice
  • 0 broccoli
  • 0 broccoli
  • 0 broccoli

Equipment

mixing bowlfrying pantwo spoons