An easy delicious and spicy Thai curry with chicken meatballs in coconut milk. A comforting dish that you can prepare in advance and that is loved by all.
Spicy Thai Curry with Chicken Meatballs
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
An easy delicious and spicy Thai curry with chicken meatballs in coconut milk. A comforting dish that you can prepare in advance and that is loved by all.
Ingredients
For the Meatballs
- 500g hormones-free minced chicken
- 1 egg
- 1 cup panko or breadcrumbs
- 2 cloves garlic, crushed
- 1 tsp ginger powder
- 1.5 tbsp soya sauce
- 1-2 tsp green curry paste (adjust for spice preference)
- Salt and black pepper to taste
For the Curry
- 2 tsp coconut oil
- 1 yellow pepper, sliced
- 1 large onion, chopped
- 1-2 tbsp green curry paste
- 1 tsp mild curry powder
- 1 can coconut milk
- 1 tbsp soya sauce
Garnish and Serving
- Coriander leaves
- Rice of your choice
Method
- 1)
For the meatballs: crush the garlic with salt. In a bowl, mix crushed garlic, ginger powder, soya sauce, green curry paste and black pepper.
- 2)
In a larger bowl, combine this mixture with minced chicken, breadcrumbs, and an egg.
- 3)
Mix well and shape into small meatballs. Place them on a tray lined with baking paper.
- 4)
Bake in a preheated oven at 180°C for 20 minutes.
- 5)
In a large pot, heat coconut oil. Add chopped onions and cook until translucent. Stir in soya sauce, green curry paste, and curry powder.
- 6)
Add sliced yellow pepper, and any additional vegetables like mushrooms and corn.
- 7)
Add the coconut milk and bring the mixture to a gentle simmer.
- 8)
Add the baked chicken meatballs into the pot. Cover and let it simmer for approximately 30 minutes.
- 9)
Serve the curry over your preferred rice. Garnish with fresh coriander leaves.
Notes
Recipe based on @rachlmansfield