Thai red curry with chicken meatballs
This dish is the ultimate comfort food. It is incredibly easy and festive to make and the ingredients are available at the supermarket. Make a large batch as the recipe is perfect for freezing. I used a whole jar of Koh thai red curry paste for this recipe (5 tablespoons in the curry sauce and 2 tablespoons in the meatballs). If you use a different curry paste, the proportions may vary as some brands are spicier than others.
- 3 shallots, in thin half rings
- 5 tbsp. red curry paste (Brand: Koh Thai jar)
- Bunch of coriander stalks, finely chopped
- 2 tbsp. fish sauce
- 3 tins full fat coconut milk (Brand: Fairtrade original)
- 1-2 limes
- 1 kg. organic chicken mince
- 2 large tbsp. red curry paste (Brand: Koh Thai jar)
- Zest of 1 lime
- 2 grated garlic cloves
- 1 tsp. grated ginger
- 4 spring onions, finely chopped
- Black pepper
- Cooked rice (basmati or brown rice)
- Steamed vegetables such as sugar snaps and tenderstem broccoli
- Heat the oven at 200C.
- For the meatballs, mix all the ingredients (minced chicken, curry paste, lime zest, garlic, ginger, spring onion and pepper) together in a large bowl. Put a little oil on the palms of your hands and make about 25-30 meatballs.
- Divide the meatballs on a baking tray lined with baking paper and place in the oven for 20 minutes. After 20 minutes, turn the oven to grill mode for a further 10 minutes (keep an eye on it because it could burn easily).
- While the meatballs are in the oven, make the curry sauce. Heat a dash of sunflower or coconut oil in a frying pan and fry the shallots for 5 minutes. Add the coriander stalks together with the red curry paste and fry for 2 minutes. Pour in the coconut milk, bring to a boil, then turn off the heat and finish with the fish sauce and lime juice.
- In the meantime, cook the rice according to the package and steam the green vegetables.
- When the chicken meatballs are ready, add them to the red curry sauce and heat everything together for 2 more minutes on a low heat.
- Serve the meatballs in red curry sauce with the cooked rice, steamed vegetables, a wedge of lime and coriander.
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