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Creamy Thai Coconut Chicken Meatballs

25m
Serves 1
instagram.com

Creamy Thai Coconut Chicken Meatballs

instagram.com
25m
Serves 1

Directions

  1. 1Grate the courgette. In a mixing bowl, add all the meatball ingredients together. Mix gently to combine.
  2. 2Pop 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.
  3. 3Wipe 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.
  4. 4Add 1 tsp ginger garlic paste, soy sauce, honey, stock cube and sliced red pepper.
  5. 5Bring 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.
  6. 6Taste the sauce and add any extra seasoning if needed.
  7. 7Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  8. 8Serve 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 zest of lime
  • 0 salt
  • 0 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 juice of lime
  • 0 rice
  • 0 broccoli

Equipment

mixing bowlfrying pantwo spoons

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