About the Recipe
This delightful Thai inspired dish will leave you wanting more. The aromatic spices, sweet yet tangy flavours give the curry sauce that extra zing. Add any additional vegetables. Enjoy
Ingredients
For the Chicken Meatballs
500g ground chicken mince
1/2 cup coconut flour or breadcrumbs
1 egg
2 crushed garlic cloves
1 tbsp grated ginger
1 tbsp soy sauce
1 tbsp fish sauce
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped coriander
4 shallots (bottom half sliced)
2-3 tbsp coconut oil for frying
Coconut Curry Sauce
1 tbsp coconut oil
1 small shallot onion
2 crushed garlic cloves
1 tbsp fresh grated ginger
1 tbsp red curry paste
1 tsp curry powder
400 ml 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 thinly sliced
small bunch broccolini halved
2 small/medium carrots sliced
1/4 cup fresh basil chopped (garnishing)
1/4 cup fresh coriander chopped (garnishing)
Preparation
Chicken Meatballs
In a large bowl combine all the ingredients. Mix well until evenly distributed. Use your hands to create small meatballs. Place onto a plate.
Heat oil in a pan over medium heat. Once hot add half the meatballs. Cook for approximately 3-4 minutes before flipping. Cook for a further 3 minutes.
Remove and place onto a plate. Cook the second half of meatballs and transfer to the plate.
To Make the Curry Sauce.
Heat an additional 1 tbsp of coconut oil in the same pan.
Saute onion for 2 minutes. Add the garlic and ginger, cooking for a further 2 minutes.
Add the red curry paste and turmeric powder and cook for 1 minute to release aromatics and spices.
Pour in the coconut milk and chicken broth. Stir until combined.
Add the fish sauce, brown sugar and lime juice.
Gently toss in the tomatoes, carrots, broccolini, allow to simmer for 5 minutes.
Carefully place in the meatballs, submerging into the sauce.
Stir occasionally, turn down heat and simmer for 10 minutes.
Serve with rice and garnish with fresh herbs.
