Red Curry with Thai Chicken Meatballs
A mild Thai-inspired curry with flavours of creamy coconut and fresh coriander.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 10 mins
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,
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
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.
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.