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, chili, ginger, garlic, coriander, spring onion, light soy sauce, lime zest, egg, 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.
  6. 6Place meatballs into the frying pan and cook in batches until browned all over but do not need to be cooked through.
  7. 7Set aside and repeat until all the meatballs are browned.
  8. 8Wipe clean the pan to remove any burnt bits.
  9. 9In the same pan, add the Thai curry paste and diced spring onion.
  10. 10Cook for a minute to release the aromats.
  11. 11Add a tin of coconut milk.
  12. 12Add 1 tsp ginger garlic paste, honey, soy sauce, stock cube, and sliced red pepper.
  13. 13Bring to a gentle simmer.
  14. 14Let reduce for 5 minutes.
  15. 15Then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through.
  16. 16Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.
  17. 17Taste and season if needed.
  18. 18Serve 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
  • 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 Juice of lime
  • Rice
  • 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.

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