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Thai-curried chicken meatballs
Thai-curried chicken meatballs
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Family-approved curried chicken meatballs with coconut noodles.
Ingredients:
  • 33.60 gm coconut oil
  • 1 onion, cut into thin wedges
  • 56.00 gm store-bought red curry paste
  • 270ml can light coconut milk
  • 250ml (1 cup) chicken style liquid stock
  • 4 makrut lime leaves
  • 20.00 ml grated palm sugar or caster sugar
  • 12.20 gm fish sauce
  • 150g green beans, sliced
  • Juice of 1 lime
  • Fresh hokkien or rice noodles, warmed, to serve
  • Fresh coriander sprigs, to serve
  • Sliced fresh red chilli, to serve
  • 4cm knob of ginger, peeled, finely grated
  • 1 bunch fresh coriander, stems finely chopped, leaves reserved, to serve
  • Soy sauce, for rolling
  • 45g (3/4 cup) flaked coconut
  • 80g (1/2 cup) roasted peanuts, coarsely chopped
  • 55g (1/4 cup) brown sugar or grated palm sugar
  • 1.20 gm sea salt
  • 1/2 (about 900g) green cabbage, cut into thin ribbons
  • 16.80 gm coconut oil
Instructions:
  • Combine minced meat, fresh ginger, and 2 tablespoons of chopped coriander stems in a bowl. Mix thoroughly using your hands. Dampen your hands with soy sauce and shape tablespoon-sized portions of the mixture into meatballs. Place meatballs on a plate, cover, and chill in the fridge until ready to use.
  • In a large frying pan over medium-high heat, heat 1 tablespoon of coconut oil. Cook meatballs in batches until golden, then transfer to a plate. Add the remaining oil and onion, cook for 3-4 minutes until slightly softened. Stir in curry paste and cook for 1 minute until fragrant. Pour in coconut milk and bring to a boil. Simmer for 5 minutes until oil separates. Add stock, lime leaves, sugar, and fish sauce. Bring back to a boil.
  • Add the meatballs and simmer vigorously for 10 minutes or until the sauce slightly thickens. Toss in the beans and cook for 3 minutes, or until the meatballs are fully cooked. Finish by stirring in lime juice, adjusting to taste.
  • Prepare coconut cabbage noodles by toasting coconut, peanuts, sugar, and salt in a large frying pan until sugar dissolves and coconut is toasted. Stir constantly once sugar starts melting to prevent burning. Transfer to a bowl. Wilt cabbage in coconut oil until slightly tender. Serve in a bowl and sprinkle with crushed coconut granola on top.
  • Distribute the noodles into serving bowls. Layer with meatballs, sauce, coriander leaves, and sliced chili. Serve with coconut cabbage noodles on top or on the side.

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