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Thai Coconut Chicken Meatballs
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Thai Coconut Chicken Meatballs

45 minServes 4Nutri-Score B€€
from @fit_foodie_lulu3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • lean chicken breast minceMeat500 g
  • carrot (grated)Produce1 piece
  • zucchini (grated, excess liquid squeezed out)Produce1 piece
  • eggDairy1 piece
  • coriander (finely chopped)Produce15 g
  • spring onion (finely chopped)Produce2 pieces
  • garlic (minced, divided between meatballs and sauce)Produce5 pieces
  • fish sauce (divided between meatballs and sauce)Pantry45 ml
  • lime (zested, plus juice for the sauce)Produce1 piece
  • Thai chili (deseeded and finely chopped)Produce1 piece
  • red curry pastePantry30 g
  • lemongrass pastePantry15 g
  • ginger pastePantry10 g
  • coconut sugarPantry12 g
  • light coconut milk (one tin)Pantry400 ml
  • chicken stockPantry160 ml
  • red pepper (thinly sliced)Produce1 piece
  • green beans (trimmed and chopped into 1-inch pieces)Produce150 g
  • lime juice (freshly squeezed)Produce22 ml
  • Thai basil leaves (handful)Produce15 g
  • cooking oil (for the pan and spraying the meatballs)Pantry15 ml

per serving

Nutrition

299kcal

Carbs
14 g
Proteins
36 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Frying pan
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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