Chicken Recipes

Chicken Meatball Curry

Name: Chicken Meatball Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 500 g (1lb 2oz) minced (ground) chicken; 1 tbsp sesame oil; 1 medium egg; 5 tbsp panko breadcrumbs; 2 garlic cloves (peeled and minced); 1 tsp minced ginger; 2 tsp lemongrass paste; 1 red Thai chilli (finely chopped (or for less heat use a Fresno or serrano chilli or leave out); ¼ tsp salt; ¼ tsp white pepper; 2 tbsp finely chopped coriander (cilantro); 1 tbsp oil; 2 garlic cloves (peeled and minced); 1 tsp minced ginger; 1 chicken stock cube (crumbled); 4 tbsp red Thai curry paste; 400 ml (14oz) tin full fat coconut milk; 2 tsp fish sauce; 1 tbsp light brown sugar; 10 Thai basil leaves (torn in half); 1 tbsp fresh lime juice (approx. the juice from half a lime); boiled/steamed rice or coconut rice; fresh Thai basil leaves and/or fresh coriander (cilantro) (I like a bit of both); thinly sliced Thai chillies (only use if you like it HOT); lime wedges

4 servings

servings

20 minutes

active time

1 hour

total time

Start Cooking

Ingredients

500 g (1lb 2oz) minced (ground) chicken

1 tbsp sesame oil

1 medium egg

5 tbsp panko breadcrumbs

2 garlic cloves (peeled and minced)

1 tsp minced ginger

2 tsp lemongrass paste

1 red Thai chilli (finely chopped (or for less heat use a Fresno or serrano chilli or leave out)

¼ tsp salt

¼ tsp white pepper

2 tbsp finely chopped coriander (cilantro)

1 tbsp oil

2 garlic cloves (peeled and minced)

1 tsp minced ginger

1 chicken stock cube (crumbled)

4 tbsp red Thai curry paste

400 ml (14oz) tin full fat coconut milk

2 tsp fish sauce

1 tbsp light brown sugar

10 Thai basil leaves (torn in half)

1 tbsp fresh lime juice (approx. the juice from half a lime)

boiled/steamed rice or coconut rice

fresh Thai basil leaves and/or fresh coriander (cilantro) (I like a bit of both)

thinly sliced Thai chillies (only use if you like it HOT)

lime wedges

Directions

Place all the meatball ingredients into a large bowl and mix together with your hands. Place in the refrigerator for 20 minutes to allow the panko to absorb some of the moisture - as this is quite a sticky mixture. If you're putting in the fridge for more than 20-30 mins (make it up to one day ahead), cover the bowl with clingfilm too).

Remove the mixture from the fridge and form the mixture into walnut-size meatballs – you should get about 20-22 meatballs. The mixture will still be fairly sticky, so I like to oil my hands first as this helps to prevent the mixture from sticking to hands.

Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the meatballs and brown on all sides – this should take 6–8 minutes.

Move the meatballs to one side of the pan and add the garlic, ginger, crumbled stock cube and curry paste to the space in the pan. Cook, whilst stirring, for one minute.

Pour in the coconut milk, then add the fish sauce, sugar, Thai basil leaves and lime juice.

Stir together to coat the meatballs, turn down the heat and simmer for 5-6 minutes, until the sauce thickens slightly.

Serve with rice and top with Thai basil leaves or fresh coriander, sliced chillies and lime wedges.

Nutrition

Serving Size

Calories

535 kcal

Total Fat

40 g

Saturated Fat

23 g

Unsaturated Fat

15 g

Trans Fat

0.1 g

Cholesterol

149 mg

Sodium

817 mg

Total Carbohydrate

18 g

Dietary Fiber

1 g

Total Sugars

5 g

Protein

28 g