About the Recipe
This delightful dish brings a beautiful balance of zesty, sweet and spicy to the pallet.
Ingredients
For the Meatballs
500g chicken mince
1/2 cup coconut flour
1 egg
2 cloves garlic crushed
1 tbsp grated fresh ginger
1 tbsp soy sauce
1 tbsp fish sauce
1/2 tsp salt
1/2 tsp pepper
1/4 cup coriander chopped
3 shallots bottom end sliced
1 tbsp coconut oil
Coconut Curry Sauce
1 tbsp coconut oil
1 shallot onion
2 cloves garlic minced
1 tbsp ginger freshly grated
1 tbsp red curry paste
1 tsp turmeric powder
400ml coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tbsp brown sugar
1/2 lime juiced
1/2 cup cherry tomatoes halved
1/2 red capsicum sliced thinly
2 carrots julienned
1 small bunch of broccolini, sliced in half.
1/4 cup fresh basil chopped for garnishing
1/4 cup fresh coriander chopped for garnishing
Preparation
Meat balls
Mix all ingredients in a large bowl until well combined
With your hands form small meatballs and set aside on a plate
Heat coconut oil in a pan on medium heat.
Once hot place about half the meatballs and cook for 3 minutes each side
Set first batch aside, and cook the second batch.
Set all meatballs aside.
Curry sauce
In the same pan add coconut oil
Saute onions for 2 minutes, then add the garlic and ginger. Cook for a further 2 minutes.
Add the curry paste and turmeric powder - cook for 1 minute to release the aromatics and enhance flavour.
Pour in the coconut milk and chicken broth - stir to combine.
Add the fish sauce, lime juice and sugar. Stir in well.
Gently toss in the vegetables. Cook for 5 minutes.
Gently place the meatballs into the pan, ensuring they are submerged in the sauce.
Cover and simmer for 10 minutes.
Serve with rice and garnish with fresh herbs.