Thai Chicken Meatball Curry

Let's Feast
Thu, 12 Jun 2014 23:43:00 +0000
You know the scenario … it’s the end of the week, not much left in the fridge except for a few bits of lonesome veg and luckily, some chicken mince in the freezer. Hmmm, what to make. There’s always curry paste and coconut milk in the pantry so it was a no brainer to put this simple meatball curry together and very tasty it was too. Of course, you could substitute pork or beef mince if you like and let’s face it, you might even want to do away with the meatballs altogether and just enjoy a lovely vegetarian version of this flavourful Thai curry. Thai Chicken Meatball Curry Adapted recipe from Simply Delicious Meatballs: 500g chicken mince 1 tspn Thai red curry paste 50g panko breadcrumbs (or fresh) 3 tblspns fresh coriander, chopped 1 tblspn fish sauce 1 tblspn soy sauce salt Curry: 2 tspns Thai red curry paste 2 garlic cloves, crushed 400ml coconut milk 250ml chicken stock 2 tblspns fish sauce 2 tblspns soy sauce 2 tspns sugar (optional) 1 red chilli, finely chopped (optional) fresh coriander to serve 1 zucchini, cut into discs 250g baby corn 1 red capsicum, cut into 2cm pieces 4 spring onions, cut into 3cm pieces You could substitute the above vegetables for any other of your choice such as: carrots, cut into strips handful of snow peas broccoli florets bok choy green beans … or whatever other veg you have handy Mix all of the meatball ingredients together and then roll into golf ball size (using wet hands will make this a little easier and not so sticky). Place onto a tray and set aside while you prep your veg. Heat a little peanut or vegetable oil in a large pan or wok and fry the meatballs in batches until they are golden brown all over, remove and put onto a plate. Now add the curry paste and cook for a minute until it is fragrant (it will stick a bit but that’s OK), then add the garlic and any vegetables that will take a little longer to cook, such as carrot. Pour in the coconut milk, chicken stock, fish sauce, soy sauce, chilli and sugar. Add the meatballs to the pan and simmer for 10 minutes. Now add the remaining vegetables and simmer for a further 10 minutes until they are tender. If you want to thicken your sauce slightly, mix 2 teaspoons of cornflour with 2 teaspoons of cold water and stir this through. Spoon the curry over jasmine rice and sprinkle with freshly chopped coriander. Serves 4.
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