Thai Coconut Curry Chicken Meatballs

Thai coconut curry chicken meatballs

This recipe for delicious Thai coconut curry chicken meatballs is simple enough for you to be able to cook & to enjoy mid-week. The effort versus reward is fabulous. 

I hope this recipe gives you some lovely dinner inspiration this week.

Save this post & recipe for when you next need an answer to the question, “what the heck is for dinner?”. 

You can substitute the chicken for free-range pork mince if you prefer or even use a combination of the two.

If you happen to have some kaffir lime leaves in the crisper or freezer, do add these in. Give them a scrunch in your hands to bruise them and release more flavour prior to adding these.

This recipe for Thai coconut curry chicken is a family favourite. It is a bowlful of comfort and it is flavour packed.

I hope you love it as much as we do.

Nellie

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P.S – If you would love to learn more about our food tours, please don’t hesitate to reach out to us via email or check out our tours page this way. 

And, if you would love to learn more about our cooking club……please explore here RM Cooking Club.

Thai Coconut Curry Chicken Meatballs

Thai Coconut Curry Chicken Meatballs

This recipe is simple enough to enjoy mid-week, and it is delicious. The effort versus reward is also fabulous. 

Thai coconut curry chicken meatballs. I hope this recipe gives you some lovely dinner inspiration this week.

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: Thai

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Calories: 609kcal

Author: Nellie Kerrison | Relish Mama

Cost: 15

Equipment

• 2 Heavy based frying pan
• 1 Cooking bowl
• 1 Spatula or cooking spoon
• 1 set of tongs
• Measuring spoons or scales

Ingredients

For the meatballs

• 500 g free range chicken mince
• 2 tablespoons of corn flour
• 1 egg
• 1 tablespoon of soy sauce or tamari for a gluten free option
• 1 tablespoon fish sauce
• 1 teaspoon of red curry paste
• 2 tablespoons of chopped coriander use Spring onions of you prefer
• Freshly cracked black pepper

For the sauce

• 80 ml olive oil or coconut oil
• 2 shallots finely sliced (or use half a red onion)
• 2 garlic cloves peeled and finely chopped or grated
• A thumb sized piece of ginger peeled and finely grated
• Additional 1-2 tablespoons of red curry paste to taste
• 2 tablespoons of brown sugar
• 400 ml coconut milk
• 40 ml fish sauce
• 1 teaspoon of curry powder
• 100 ml of water
• 1 lime juice of

For serving

• Steamed rice or noodles
• Coriander use Spring onions of you prefer
• Slices of cucumber

Instructions

• In a cooking bowl, place the chicken mince, corn flour, egg, soy sauce, fish sauce, 1 teaspoon of red curry paste, coriander and freshly cracked black pepper. Stir to combine. Roll this mixture into balls that are approximately 2 tablespoons with of mixture.
• Place a heavy based frying pan over low-medium heat. Add half of the oil. Cook the shallots for five or so minutes, until they are soft and aromatic. Add the garlic and ginger and stir for a minute further.
• Add the additional 1-2 tablespoons of curry paste. Use 1 tablespoon if you would prefer to keep this dish especially mild. Otherwise go for 2 tablespoons of red curry paste. Stir to toast the paste for a minute to so. Add the sugar, coconut milk, fish sauce and curry powder. Add the water. Bring to the boil and then reduce to a simmer. Allow this to gently simmer as you brown the meatballs.
• Place another pan on medium heat. Add the remaining oil. Add the rolled meatballs to the pan. Cook for approximately five minutes & turn a couple of times during the cooking.
• Add the browned meatballs into the curry mixture and simmer for 10 minutes. Finish with the juice of a lime. Taste to see if your sauce needs adjusting and season accordingly.
• Serve with rice or noodles and slices of cucumber and coriander leaves.

Notes

This recipe is simple enough to enjoy mid-week, and it is delicious. The effort versus reward is also fabulous.
Thai Coconut curry chicken meatballs. I hope this recipe gives you some lovely dinner inspiration this week.
Add a couple of scrunched-up kaffir lime leaves to the sauce if you have some in the fridge or freezer.

Nutrition

Calories: 609kcal | Carbohydrates: 17g | Protein: 27g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1482mg | Potassium: 1030mg | Fiber: 1g | Sugar: 8g | Vitamin A: 286IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 5mg

We are off to Italy again for our Relish Mama food tour October 3^rd – 10^th, 2016. Check our website for more info. We’d love for you to experience this incredible journey with us.