Creamy Thai Coconut Chicken Meatballs

Serves 4
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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, chili, ginger, garlic, coriander, spring onion, light soy sauce, lime zest, egg, salt, and pepper.
  5. 5In a mixing bowl, add all the meatball ingredients together: grated courgette, chili, ginger, garlic, coriander, spring onion, light soy sauce, lime zest, egg, salt, and pepper.
  6. 6In a mixing bowl, add all the meatball ingredients together: grated courgette, chili, ginger, garlic, coriander, spring onion, light soy sauce, lime zest, egg, 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.
  14. 14Using two spoons, shape small golf ball size meatballs.
  15. 15Using two spoons, shape small golf ball size meatballs.
  16. 16Place meatballs into the frying pan and cook in batches until browned all over but do not need to be cooked through.
  17. 17Place meatballs into the frying pan and cook in batches until browned all over but do not need to be cooked through.
  18. 18Place meatballs into the frying pan and cook in batches until browned all over but do not need to be cooked through.
  19. 19Set aside and repeat until all the meatballs are browned.
  20. 20Set aside and repeat until all the meatballs are browned.
  21. 21Set aside and repeat until all the meatballs are browned.
  22. 22Wipe clean the pan to remove any burnt bits.
  23. 23Wipe clean the pan to remove any burnt bits.
  24. 24Wipe clean the pan to remove any burnt bits.
  25. 25In the same pan, add the Thai curry paste and diced spring onion.
  26. 26In the same pan, add the Thai curry paste and diced spring onion.
  27. 27In the same pan, add the Thai curry paste and diced spring onion.
  28. 28Cook for a minute to release the aromats.
  29. 29Cook for a minute to release the aromats.
  30. 30Cook for a minute to release the aromats.
  31. 31Add a tin of coconut milk.
  32. 32Add a tin of coconut milk.
  33. 33Add a tin of coconut milk.
  34. 34Add 1 tsp ginger garlic paste, honey, soy sauce, stock cube, and sliced red pepper.
  35. 35Add 1 tsp ginger garlic paste, honey, soy sauce, stock cube, and sliced red pepper.
  36. 36Add 1 tsp ginger garlic paste, honey, soy sauce, stock cube, and sliced red pepper.
  37. 37Bring to a gentle simmer.
  38. 38Bring to a gentle simmer.
  39. 39Bring to a gentle simmer.
  40. 40Let reduce for 5 minutes.
  41. 41Let reduce for 5 minutes.
  42. 42Let reduce for 5 minutes.
  43. 43Then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  44. 44Then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  45. 45Then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  46. 46Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  47. 47Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  48. 48Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  49. 49Taste and season if needed.
  50. 50Taste and season if needed.
  51. 51Taste and season if needed.
  52. 52Serve the meatballs with fluffy rice and broccoli.
  53. 53Serve the meatballs with fluffy rice and broccoli.
  54. 54Serve 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
  • 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 Juice of lime
  • 0.5 Juice of lime
  • 0.5 Juice of lime
  • Rice
  • Rice
  • Rice
  • broccoli
  • broccoli
  • broccoli

Equipment

frying panmixing bowl

Tips

  • The meatball mix may feel wet, that's normal.
  • Cook meatballs in batches until browned all over, they don't need to be cooked through initially.
  • Wipe clean the pan to remove any burnt bits before making the sauce.
  • Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  • Taste and season if needed.