11 August, 2015
Chicken Meatballs with Thai Green Curry Sauce
Chicken Meatballs with Thai Green Curry Sauce
Serves: 4
Ingredients:
- 500g chicken mince
- 1 cup breadcrumbs
- 1 egg
- 1 small onion, finely diced
- 1/4 cup plain flour
- Salt & pepper, to taste
- 2 tablespoons Thai Green Curry Paste (Five Tastes used in photo)
- 1 medium onion, finely diced
- 1 carrot, diced
- 200g sweet potato, diced
- 1 red capsicum, diced
- 1 zucchini, diced
- 400ml can coconut milk
- 2 cups white rice
Method:
- Combine mince, breadcrumbs, egg and small onion together using you hands to mix well. Shape the meatballs into your desire size. A heaped teaspoon will give a good size for a toddler.
- Roll the meatballs into the seasoned flour.
- Heat some oil in a large heavy based saucepan and once hot add the meatballs into the pan and cook the meatballs for about 5 minutes (may need to be longer if you make larger meatballs) continually shaking the pan to get an even brown all over the balls.
- Remove from the frying pan and set aside while you prepare the sauce and rice.
- Using the same saucepan as you cooked the meatballs, return the frying pan to the heat and add in the diced vegetables, stir fry over the heat for a couple minutes.
- Add in 1/3 of the jar of Thai green curry paste to the vegetables and stir so it’s well combined. Note: I have tried and tested that ½ jar is too hot for my toddler & hubby and ¼ is a bit too weak in flavour for me, but you can adjust to your own tastes
- Add in the full can of coconut milk and stir well.
- Reduce the sauce to a simmer and add the meatballs back into the sauce. Simmer for about 10 minutes (or until the rice is ready) to allow the meatballs to finishing cooking through and for the sauce flavour to infuse into the meatballs.
- Place your rice in a sieve and rinse well with some cold water.
- Add 4 ½ cups of water to a saucepan and bring to the boil. Once the pot is boiling add in the 2 cups of rice.
- Once the pot has returned to the boil, reduce to a simmer and cover the pot with a lid and simmer for 10 minutes.
- Turn off the heat and leave the rice sit covered for at least 5 minutes or until ready to serve.
- Fluff up your rice with a fork prior to serving.
Recipe Notes:
- Store covered in the fridge for the maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.