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Thai Coconut Chicken Meatballs
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Thai Coconut Chicken Meatballs

45 minPour 4Nutri-Score B€€
par @fit_foodie_lulu3 imports0 fois cuisinée
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Ingrédients

4 personnes
  • lean chicken breast minceViandes500 g
  • carrot (grated)Fruits et légumes1 morceau
  • zucchini (grated, excess liquid squeezed out)Fruits et légumes1 morceau
  • eggProduits laitiers1 morceau
  • coriander (finely chopped)Fruits et légumes15 g
  • spring onion (finely chopped)Fruits et légumes2 morceaux
  • garlic (minced, divided between meatballs and sauce)Fruits et légumes5 morceaux
  • fish sauce (divided between meatballs and sauce)Épicerie45 ml
  • lime (zested, plus juice for the sauce)Fruits et légumes1 morceau
  • Thai chili (deseeded and finely chopped)Fruits et légumes1 morceau
  • red curry pasteÉpicerie30 g
  • lemongrass pasteÉpicerie15 g
  • ginger pasteÉpicerie10 g
  • coconut sugarÉpicerie12 g
  • light coconut milk (one tin)Épicerie400 ml
  • chicken stockÉpicerie160 ml
  • red pepper (thinly sliced)Fruits et légumes1 morceau
  • green beans (trimmed and chopped into 1-inch pieces)Fruits et légumes150 g
  • lime juice (freshly squeezed)Fruits et légumes22 ml
  • Thai basil leaves (handful)Fruits et légumes15 g
  • cooking oil (for the pan and spraying the meatballs)Épicerie15 ml

par portion

Nutrition

299kcal

Glucides
14 g
Protéines
36 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier
  • Poêle
  • Râpe

pas à pas

Préparation

  1. Make the meatball mixture

    • Preheat the oven to 200 °C fan forced.
    • Combine the chicken mince, grated carrot, grated zucchini, egg, coriander, spring onion, garlic, fish sauce, lime zest and Thai chili in a bowl and mix until just combined.
    Étape 1

  2. Shape and bake the meatballs

    • Roll the mixture into 16–18 meatballs (it is a little wet, spoons help) and place on a lined baking tray.
    • Spray lightly with oil.
    • Bake until cooked through.
    Étape 2

  3. Start the curry sauce

    • Heat a little oil in a large pan over medium heat.
    • Add the garlic, red curry paste, lemongrass paste and ginger paste and cook until fragrant.
    • Add the coconut milk, stir to combine and simmer gently uncovered so the sauce reduces slightly and the flavours concentrate.
    Étape 3

  4. Add stock and vegetables

    • Add the chicken stock, fish sauce and coconut sugar, stir and simmer gently.
    • Add the red pepper and green beans and cook until the vegetables are tender and the sauce has thickened slightly.
    Étape 4

  5. Finish with meatballs and herbs

    • Add the baked meatballs to the sauce and simmer.
    • Remove from the heat and stir through the lime juice and Thai basil leaves.
    • Taste and adjust the seasoning, garnish with fresh coriander and serve with rice.
    Étape 5
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