Nicky's Kitchen SanctuaryChicken Meatball Curry
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Ingredients
Serves 4- 1 tbsp fresh lime juice (approx. the juice from half a lime)
- 1 tsp minced ginger
- ¼ tsp white pepper
- 10 Thai basil leaves (torn in half)
- 2 garlic cloves (peeled and minced)
- 2 tbsp finely chopped coriander (cilantro)
- 2 tsp lemongrass paste
- fresh Thai basil leaves and/or fresh coriander (cilantro) (I like a bit of both)
- lime wedges
- 1 chicken stock cube (crumbled)
- 1 medium egg
- 2 tsp fish sauce
- 400 ml (14oz) tin full fat coconut milk
- 500 g (1lb 2oz) minced (ground) chicken
- 1 red Thai chilli (finely chopped (or for less heat use a Fresno or serrano chilli or leave out))
- 1 tbsp light brown sugar
- ¼ tsp salt
- 4 tbsp red Thai curry paste
- 5 tbsp panko breadcrumbs
- boiled/steamed rice or coconut rice
- thinly sliced Thai chillies (only use if you like it HOT)
- 1 tbsp oil
- 1 tbsp sesame oil
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Steps
- Step 1
Place all the meatball ingredients into a large bowl and mix together with your hands. Place in the refrigerator for 20 minutes to allow the panko to absorb some of the moisture - as this is quite a sticky mixture. If you're putting in the fridge for more than 20-30 mins (make it up to one day ahead), cover the bowl with clingfilm too).
- Step 2
Remove the mixture from the fridge and form the mixture into walnut-size meatballs – you should get about 20-22 meatballs. The mixture will still be fairly sticky, so I like to oil my hands first as this helps to prevent the mixture from sticking to hands.
- Step 3
Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the meatballs and brown on all sides – this should take 6–8 minutes.
- Step 4
Move the meatballs to one side of the pan and add the garlic, ginger, crumbled stock cube and curry paste to the space in the pan. Cook, whilst stirring, for one minute.
- Step 5
Pour in the coconut milk, then add the fish sauce, sugar, Thai basil leaves and lime juice.
- Step 6
Stir together to coat the meatballs, turn down the heat and simmer for 5-6 minutes, until the sauce thickens slightly.
- Step 7
Serve with rice and top with Thai basil leaves or fresh coriander, sliced chillies and lime wedges.
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Place all the meatball ingredients into a large bowl and mix together with your hands. Place in the refrigerator for 20 minutes to allow the panko to absorb some of the moisture - as this is quite a sticky mixture. If you're putting in the fridge for more than 20-30 mins (make it up to one day ahead), cover the bowl with clingfilm too).
Source: Nicky's Kitchen Sanctuary
