6. Thai Green Curry Chicken Meatballs
Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total Time: 45 minutes
Cook: 30 minutes
Total Time: 45 minutes
Ingredients
For the curry paste
- small bunch fresh coriander cilantro roughly chopped
- reserve a few leaves to garnish
- 4 green chillies deseeded and chopped
- 4 cloves garlic peeled
- 2 shallots peeled and quartered
- 2 stalks lemongrass outer leaves removed, roughly chopped
- small piece fresh ginger peeled and roughly chopped
- 2 tsp fish sauce
- 1 tbsp coconut oil melted
- 1 tbsp palm sugar optional
- 2 kaffir lime leaves or zest of 1 lime
- juice of 1 lime
For the meatballs
- 580 g | 20oz skinless chicken thighs or chicken mince
- 100 g | 3.5oz Panko breadcrumbs
- 1 shallot peeled and quartered
- 1/2 tsp salt
- 400 g | 14oz coconut milk
- green and red chillies finely chopped, to garnish (optional)
- lime wedges to serve
- 2-3 tbsp coconut oil melted, to cook
Instructions
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Put all the ingredients for the paste in a blender or food processor and blitz until you have a well-blended paste. Transfer to a bowl but do not clean the blender.
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Add the shallots, breadcrumbs, salt and chicken to the blender and blitz until you have a uniform paste. Transfer to a large bowl, cover and put in the fridge for 30 minutes.
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With slightly damp hands, form the meatballs and set aside.
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Heat the coconut oil in a large non-stick pan and then fry the meatballs, in batches if necessary, over medium heat until nicely browned on all sides.
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Add your paste to the pan and stir until heated through. Add the coconut milk and bring to a simmer. Cook for about 10 minutes, testing one of the meatballs to make sure it is completely cooked through.
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Serve with steamed rice or spiralized zoodles. Sprinkle with finely chopped green and red chillies, garnish with a few coriander leaves, and serve with lime wedges on the side.
Originally posted 2019-01-04 02:51:40.
