Thai Coconut Green Curry Chicken Meatballs
This one pot dish is full of juicy Thai style meatballs in a green curry coconut sauce. The meatballs are packed with flavour and cooked in a fragrant coconut sauce with spring onion & green beans. Served over fluffy rice and topped with crunchy peanuts, coriander and chilli for extra spice! This dish comes together in 30 minutes for a simple fakeway style dinner.
Serves 4
Effort: Easy/ Moderate
Prep: 5 mins + resting time
Cook: 25 mins
Gluten free option
Ingredients
Meatballs
500g chicken mince
2 tbsp corn flour
1 egg
2 garlic clove, minced
1/2 tsp chilli flakes
1/4 tsp white pepper
1 tbsp chopped coriander
2 spring onion, chopped finely
1 tbsp soy sauce - see hints & tips for gf
Thai green sauce
2 tbsp coconut oil
2 tbsp green curry paste
2 tbsp soy sauce - see hints and tips for gf
1 tbsp fish sauce
1/4 tsp white pepper
2 garlic cloves, minced
1 small red onion, finely diced
1 tbsp grated ginger or paste
1 can (400 ml) coconut cream
1/2 cup chicken stock
1/2 tsp caster sugar
4 spring onion, chopped lengthways in 2 inch pieces
2 handfuls of green beans (roughly 150g), washed and trimmed
for serving
Fresh chilli, optional
Coriander
Chopped peanuts or cashews
Steamed rice
Instructions
Add chicken mince to a bowl along with corn flour, egg, garlic, white pepper, soy sauce, spring onion & chilli flakes. Mix until just combined. Coat your hands with water. Roll into 2 tablespoon-size balls to make roughly 16 balls.
Place in the fridge to set for 1/2 hour or up to 24 hours.
Heat a large skillet over medium heat and add coconut oil. Add the meatballs and sear until golden brown, about 5 minutes, turning them 2-3 times. Add garlic, ginger and red onion. Cook until fragrant, about 2 minutes.
Stir in the green curry paste and cook for 1 minute.
Add coconut cream, chicken stock, soy sauce, fish sauce & sugar. Taste & season. Simmer over medium/ low heat for 5 minutes.
Stir in the spring onion & green beans and cook for a further 5-7 minutes.
Meanwhile, cook rice of choice.
Divide rice among bowls, top with meatballs and sauce. Sprinkle with chopped coriander, peanuts/cashews and fresh chilli slices if desired. Season & enjoy!
Hints & tips
Make gluten free - Use a gluten free soy sauce or tamari to make this dish gf.
Chicken mince - The chicken mince mixture is quite wet when you roll it into meatballs. Leave in the fridge for at least 1/2 hour and/ or up to 24 hours if you are feeling prepared.
Alternatives - Pork mince would be a good alternative if that’s what you had on hand.
Easy swaps - Swap the green beans for veggies such as broccoli/ broccolini, sugar snaps peas, baby corn, mushroom, cauliflower or even red capsicum slices.
Serving suggestion - Serve over rice of choice with a sprinkle of peanuts, fresh coriander and chilli slices. These meatballs would also be nice folded through noodles too.
Portion size - Serves 4 or 2 with leftovers.
Storage - Store in the fridge for 3 days. Suitable for freezing both the uncooked and cooked meatballs. Make sure the rice is piping hot when reheated.
