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Red Coconut Curry with Thai Chicken Meatballs

Red Curry with Thai Chicken Meatballs

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A mild Thai-inspired curry with flavours of creamy coconut and fresh coriander.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 10 mins
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Chicken Meatballs
450 g boneless chicken thighs, minced
2 cloves of garlic, crushed
1 piece ginger, grated
2 tsp (10 ml) Soy sauce
1 Tbsp (15 ml) maple syrup
1 small handful coriander,
roughly chopped

Curry
vegetable oil, for frying
1 onion, finely sliced
1 – 2 Tbsp (15 – 30 ml)
Thai red curry paste
1 tin (400 ml) coconut milk
1 packet Findus Wok Gold
dash of fish sauce
squeeze of fresh lime
steamed jasmine rice and a handful of fresh coriander, to serve

Chicken Meatballs

Place the minced chicken into a glass bowl and add the remaining ingredients.

Mix well to combine and then shape into small meatballs and set aside.

Curry

Heat a little vegetable oil in a heavy-based saucepan and sauté the onion until lightly golden brown.

Add the curry paste and sauté for a further minute to release all of the flavours.

Pour in the coconut milk and bring to a simmer. Add the Findus Wok Gold as well as the meatballs and allow to poach gently until both are cooked through.

Season with a dash of fish sauce and a good squeeze of lime juice.

Serve on a bed of steamed jasmine rice garnished with fresh coriander.