If you like meatballs and you like Thai curries, this dish is for you.
These tender, juicy meatballs are made with chicken or turkey breast mince and are bursting with flavour from fresh coriander, ginger, garlic, lemongrass and spring onions.
They’re served in a creamy, aromatic coconut sauce for an absolute taste sensation.
Ingredients
For the meatballs
500g chicken/ turkey breast mince
1 egg
50g panko breadcrumbs
50g chopped spring onions
3 cloves garlic, minced
2 tsp grated ginger or ginger paste
1 tablespoon soy sauce
1 bunch chopped coriander
2 tsp chilli flakes (optional)
1/2 lemon grass stalk, finely sliced
Salt & pepper to taste
For the sauce
1 tbsp coconut oil
1 red bell pepper, finely sliced
1 orange bell pepper, finely sliced
2 shallots, finely chopped
3 garlic cloves, minced
1 tbsp grated ginger or ginger paste
1 can coconut milk
3 tbsp red curry paste
2 tbsp soy sauce
125ml chicken broth
Method:
Preheat the oven to 200C/ 400F and grease a baking tray or line with baking paper.
In a large bowl mix together all ingredients for the meatballs. Coat your hands with oil and roll the meatball mixture into evenly sized and shaped balls - you should get 16-20 depending on how big or small you want. Place on the baking tray and pop them in the oven for 20 minutes or until brown and crispy around the edges.
While the meatballs are cooking, make the sauce.
Heat the coconut oil in a large non-stick wok or deep pan/skillet. Add in the shallots, garlic, ginger, and bell peppers and sauté for a few minutes until soft and aromatic.
Add in the red curry paste and fry for a further 2 minutes or so.
Lastly, pour in the coconut milk, soy sauce and chicken broth and leave to simmer for 10-15 minutes until the sauce starts to thicken.
When the meatballs are cooked, add them to the sauce, allowing them to soak up all the flavours for another 5 minutes.
Serve over rice or noodles and top with freshly chopped coriander, spring onions and cashew nuts for a bit of crunch.
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