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 and garlic paste, 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 and garlic paste, 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 and garlic paste, 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. 10Heat a frying pan over medium heat and add a little oil.
  11. 11Heat a frying pan over medium heat and add a little oil.
  12. 12Heat a frying pan over medium heat and add a little oil.
  13. 13Using two spoons, shape small golf ball-sized meatballs and place them into the frying pan.
  14. 14Using two spoons, shape small golf ball-sized meatballs and place them into the frying pan.
  15. 15Using two spoons, shape small golf ball-sized meatballs and place them into the frying pan.
  16. 16Cook the meatballs in batches until browned all over.
  17. 17Cook the meatballs in batches until browned all over.
  18. 18Cook the meatballs in batches until browned all over.
  19. 19Set aside the browned meatballs and wipe clean the pan.
  20. 20Set aside the browned meatballs and wipe clean the pan.
  21. 21Set aside the browned meatballs and wipe clean the pan.
  22. 22In the same pan, add the Thai curry paste and diced spring onion.
  23. 23In the same pan, add the Thai curry paste and diced spring onion.
  24. 24In the same pan, add the Thai curry paste and diced spring onion.
  25. 25Cook for a minute to release the aromatics.
  26. 26Cook for a minute to release the aromatics.
  27. 27Cook for a minute to release the aromatics.
  28. 28Add a tin of coconut milk.
  29. 29Add a tin of coconut milk.
  30. 30Add a tin of coconut milk.
  31. 31Add 1 tsp of ginger garlic paste, honey, soy sauce, a stock cube, and thinly sliced red pepper.
  32. 32Add 1 tsp of ginger garlic paste, honey, soy sauce, a stock cube, and thinly sliced red pepper.
  33. 33Add 1 tsp of ginger garlic paste, honey, soy sauce, a stock cube, and thinly sliced red pepper.
  34. 34Bring the sauce to a gentle simmer and let it reduce for 5 minutes.
  35. 35Bring the sauce to a gentle simmer and let it reduce for 5 minutes.
  36. 36Bring the sauce to a gentle simmer and let it reduce for 5 minutes.
  37. 37Add the par-cooked meatballs into the sauce.
  38. 38Add the par-cooked meatballs into the sauce.
  39. 39Add the par-cooked meatballs into the sauce.
  40. 40Simmer for 10 minutes or until the meatballs are cooked through.
  41. 41Simmer for 10 minutes or until the meatballs are cooked through.
  42. 42Simmer for 10 minutes or until the meatballs are cooked through.
  43. 43Finish the coconut sauce with a squeeze of fresh lime juice.
  44. 44Finish the coconut sauce with a squeeze of fresh lime juice.
  45. 45Finish the coconut sauce with a squeeze of fresh lime juice.
  46. 46Scatter fresh coriander over the dish.
  47. 47Scatter fresh coriander over the dish.
  48. 48Scatter fresh coriander over the dish.
  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 chili diced
  • 0.5 red chili diced
  • 0.5 red chili 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

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.