I was looking for more meal ideas, and came across this Thai Chicken Meatball recipe. I changed the recipe a little, and I was quite happy I didn’t need to spend a lot of time on cooking this 🙂
You might want to add a little chilli powder into the meat mixture if you prefer spicier version. OR, sprinkle some red cut chilli or dried red pepper flakes for that spicier touch. I added more red curry paste and reduced a little of the soy sauce used to marinate the meat.
I also went without the coconut milk stated here, and thickened the sauce slightly using cornstarch. I suppose you can also add some shredded lime leaves as you cook the sauce for more fragrance 🙂
Thai Meatballs in Red Curry Sauce (Recipe adapted from Simply Delicious)
500g (17.64 ounces) chicken mince *I changed to pork
1 tsp red thai curry paste *I added more because I love the curry flavour haha
50g (1.76 ounces) panko bread crumbs *I replaced with crushed crackers
3 tbsp fresh coriander, finely chopped *I skipped this
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp salt
2 large carrots, julienned *I replaced with frozen mixed veg
2 tsp red thai curry paste
2 garlic cloves, crushed
1 tin coconut milk *I skipped this
1 tin chicken stock *I skipped this but added more of the curry paste
2 tbsp fish sauce
2 tbsp soy sauce
2 tsp sugar (optional)
1 red chilli, finely chopped (optional)
250g (8.82 ounces) fine green beans
250g (8.82 ounces) baby corn
- To make the meatballs, combine the chicken mince with all the other ingredients and with wet hands (this helps to keep the chicken from sticking to your hands), form golf-ball sized meatballs.
- Place the meatballs on a tray lined with clingwrap.
- Heat a large frying pan and fry the meatballs in batches in canola oil until they are browned all over. Remove from the pan and set aside.
- When all the meatballs are browned, fry the carrots and curry paste in the same pan until the paste starts sticking to the bottom of the pan. Add the garlic, fry for 10 seconds and add the coconut milk and chicken stock. Add the fish sauce, soy sauce, sugar and chilli and stir.
- Add the meatballs back into the pan.
- Allow to simmer for 10 minutes before adding the green beans and baby corn. If you want your curry to be a little thicker, mix 2 tsp corn flour with 2 tsp of cold water and add to the curry.
- Allow the curry to simmer for 10 minutes until the green beans and baby corn are cooked.
- Serve the curry with steamed jasmine rice topped with extra sliced chillies and fresh coriander.