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.

4.50 from 4 votes

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Course: Dinner

Cuisine: Thai

Prep Time: 10

Cook Time: 20

Servings:

Calories: 609kcal

Author: Nellie Kerrison | Relish Mama

Cost: 15

500 g free range chicken mince (I like to get my mince from the butcher. The texture is generally coarser and better for rolling)
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

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. Popping in the fridge (if time allows) can help with the rolling.
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 a boil slowly to avoid the coconunut milk splitting. 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.

Good quality, coarse chicken mince will hold together very well, with the addition of the corn flour. If you have any issues with the balls holding together, it can possibly be the mince. To assist, make sure the mixture is well chilled before rolling. Popping it in the fridge for 20–30 minutes can help firm things up.
Add a couple of scrunched-up kaffir lime leaves to the sauce if you have some in the fridge or freezer.
If your coconut milk separates during cooking, try gently simmering the sauce over low to medium heat (rather than boiling). Use full-fat coconut milk and shake the can well before opening. If it does split, all is not lost - a splash of cream or a little cornflour mixed with water can help bring it back together.