CREAMY THAI COCONUT CHICKEN MEATBALLS
Serves 4
Directions
- 1Grate the courgette.
- 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.
- 3Mix gently to combine.
- 4Heat a frying pan over medium heat and add a little oil.
- 5Using two spoons, shape small golf ball-sized meatballs and place them into the frying pan.
- 6Cook the meatballs in batches until browned all over.
- 7Set aside the browned meatballs and wipe clean the pan.
- 8In the same pan, add the Thai curry paste and diced spring onion.
- 9Cook for a minute to release the aromatics.
- 10Add a tin of coconut milk.
- 11Add 1 tsp of ginger garlic paste, honey, soy sauce, a stock cube, and thinly sliced red pepper.
- 12Bring the sauce to a gentle simmer and let it reduce for 5 minutes.
- 13Add the par-cooked meatballs into the sauce.
- 14Simmer for 10 minutes or until the meatballs are cooked through.
- 15Finish the coconut sauce with a squeeze of fresh lime juice.
- 16Scatter fresh coriander over the dish.
- 17Taste and season if needed.
- 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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