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 and garlic paste, coriander, spring onion, light soy sauce, lime zest, egg, salt, and pepper.
  3. 3Mix gently to combine.
  4. 4Heat a frying pan over medium heat and add a little oil.
  5. 5Using two spoons, shape small golf ball-sized meatballs and place them into the frying pan.
  6. 6Cook the meatballs in batches until browned all over.
  7. 7Set aside the browned meatballs and wipe clean the pan.
  8. 8In the same pan, add the Thai curry paste and diced spring onion.
  9. 9Cook for a minute to release the aromatics.
  10. 10Add a tin of coconut milk.
  11. 11Add 1 tsp of ginger garlic paste, honey, soy sauce, a stock cube, and thinly sliced red pepper.
  12. 12Bring the sauce to a gentle simmer and let it reduce for 5 minutes.
  13. 13Add the par-cooked meatballs into the sauce.
  14. 14Simmer for 10 minutes or until the meatballs are cooked through.
  15. 15Finish the coconut sauce with a squeeze of fresh lime juice.
  16. 16Scatter fresh coriander over the dish.
  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 chili 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

Mixing bowlFrying panSpoonGrater

Tips

  • The mixture may feel wet, which is normal.
  • The meatballs don't need to be cooked through when browning.
  • Serve with fluffy rice and broccoli.
  • Freezer-friendly.

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