Coconut Curry Chicken Meatballs

Ingredients

500g minced chicken

1/2 cup breadcrumbs

1 egg

2 cloves garlic, minced

1/4 cup onion, finely diced

1 tbsp ginger, minced

2 tsp curry powder

1/2 tsp cumin

Salt and pepper to taste

1 can (400ml) coconut milk

2 tbsp red curry paste

1 tbsp fish sauce

1 tbsp lime juice

1 tbsp brown sugar

For Garnish

1/4 cup cilantro, chopped (for garnish)

For Cooking

1 tbsp vegetable oil (for cooking)

Directions

In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, onion, ginger, curry powder, cumin, salt and pepper

Mix the ingredients until well combined. Form the mixture into small balls, about 25-35mm in diameter. You should have about 20-24 meatballs

Heat the vegetable oil in a large skillet over medium heat

Once the oil is hot, add the meatballs to the pan in batches , being careful not to overcrowd the pan. Cook the meatballs for 3-4 minutes on each side until they are golden brown and cooked through.

Once cooked, remove from skillet and set aside

In the same skillet, add coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Stir to combine, scraping any browned bit from the pan.

Bring the sauce to a simmer over medium heat, and cook for 5-7 minutes until the sauce thickens slightly.

Return the cooked meatballs to the sauce and let them simmer for an additional 5-7 minutes.

Serve the meatballs over rice, noodles and garnish with fresh coriander