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Thai Red Curry Chicken Meatballs
Maya Kitchenette

Thai Red Curry Chicken Meatballs

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

For the chicken meatballs
  • 500 g ground chicken
  • 2 green onions finely chopped
  • 2 clove garlic grated
  • 1 teaspoon Worcestershire sauce
  • 2 tbsp chopped cilantro
  • 1 tsp sesame oil
  • Salt and black pepper to taste
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For the gravy
  • 1 tbsp vegetable/olive oil
  • 1 tbsp sesame oil
  • 1 large onion sliced/chopped
  • 2 bell peppers sliced
  • 1 cup snow-peas
  • 1- inch fresh ginger grated
  • 3 garlic grated
  • 3 tbsp Thai red curry paste
  • 1 cup of coconut milk
  • 1 tbsp fish sauce
  • 1/4 cup fresh cilantro or basil roughly chopped
For the mango salsa
  • 1 mango diced
  • 1 red chilli or jalapeno pepper sliced
  • juice and zest from 1 lime
  • 1 tsp sugar
  • Salt to taste

Method
 

  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
  2. Combine all of the chicken meatballs ingredients in a bowl and mix well.
  3. Roll the meat into tablespoon-size balls and place them on the prepared baking sheet. Bake for 15-20 minutes or until the meatballs are cooked through. (Note: Meatballs will get smaller as it bakes)
  4. In a pot/skillet, heat both the oil and add the shallots. Saute till translucent
  5. Add ginger and garlic and saute for a further 30 seconds.
  6. Mix in the red curry paste and saute for another minute or two.
  7. Add the bell peppers and cook till the peppers soften.
  8. Mix in the fish sauce and the coconut milk.
  9. Add the baked meatballs, snow-peas and bring the mixture to a simmer.
  10. Top with chopped cilantro/basil.
  11. In a small bowl, combine the mango, chilli, lime zest, salt and sugar.
  12. Serve the meatballs and sauce over a bed of rice and top with the mango salsa.