Creamy Thai Coconut Chicken Meatballs

Ingredients

The perfect midweek meal, aromatic Thai chicken meatballs with ginger, garlic, and chilli cooked in a rich coconut sauce. Serve with fluffy rice. Freezer friendly too!

You will need to serve 4

271kcal and 28g protein per serving not inc rice

500g lean chicken mince

1 small grated courgette

1/2 red chilli diced

1 heaped tsp ginger and garlic paste

2 tbsp chopped fresh coriander

2 spring onions, finely chopped

1 medium egg

2 tbsp light soy sauce

Zest of 1 lime

Salt and pepper

for the sauce

2 tbsp Thai red curry paste

1 tin coconut milk (light or full fat)

1 spring onion, diced

1 tsp ginger and garlic paste

1 red pepper, thinly sliced

1/2 chicken stock cube

1 tbsp soy sauce

1 tsp honey

Juice of 1/2 lime

Rice and broccoli to serve.

Grate the courgette. In a mixing bowl, add all the meatball ingredients together. Mix gently to combine. The mix may feel wet, thats normal.

Pop a frying pan on over medium heat and add a little oil. Using two spoons, shape a small golf ball size meatballs, place into the frying pan and cook in batches until browned all over but dont need to be cooked through, set aside and repeat until all the meatballs are browned.

Wipe clean the pan to remove any burnt bits. In the same pan, add the Thai curry paste, spring onion, cook for a minute to release the aromats and add a tin of coconut milk. Add 1 tsp ginger garlic paste, soy sauce, honey, stock cube and sliced red pepper. Bring to a gentle simmer, let reduce for 5 minutes, then add in the par-cooked meatballs and simmer for 10 minutes or until the meatballs are cooked through. Taste the sauce and add any extra seasoning if needed. Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh coriander.

Serve the meatballs with fluffy rice and broccoli.