supergolden bakes

Monday, 27 June 2016

Thai Green Curry Chicken Meatballs

Thai green curry chicken meatballs with homemade thai green curry paste. Quick and totally delicious | Supergolden Bakes

This 'summer' – yes, I have to use the quote marks – has been so beset by rain that I want a do-over. As I write this the sky is again a dark grey and I am still wet from my morning walk with Brutus. The poor dog is so fed up with the rain that he occasionally gives up and pulls me back home with a resigned look on his face. I long for the sun to shine and the clouds to part, for paddling pools in the garden instead of puddles in the park, for hats and suncream not umbrellas and parkas. Never have I ever bought a raincoat and wellies in June before, or craved stews, soups and comfort food.

Well there's silver lining of sorts in all of this – I have been experimenting with more recipe ideas to keep us warm and cozy while the rain thunders on the kitchen skylights. This recipe for Thai Green Curry Chicken Meatballs was such a success that I have made it twice this past week. I used to use store-bought green curry paste in the past, but it doesn't even come close to the homemade version. So much more flavourful, fully customisable, and so incredibly easy to make in my new Sage Kinetix Control blender. I am kind of enamoured with this blender - not only does it have five different speed controls for mixing, chopping, blending, liquefying and pureeing, it has a setting especially for crushing ice and one for smoothies. I love its versatility, but most of all I love that food doesn't get stuck when blending or chopping. This can be a real issue even with some of the most powerful machines but the Kinetix has central blades which pull food down to crush and chop and wide bowl-hugging blades to aerate the mixture. I had no issues chopping the chicken thighs used for this recipe - if fact I was totally amazed how quickly they turned into meatball mixture. And another massive plus is that the blender container can be cleaned either using the auto clean setting or in the dishwasher.

Thai green curry chicken meatballs with homemade thai green curry paste. Quick and totally delicious | Supergolden Bakes

Now I won't lie to you. The chicken thighs turn into a sort of paste in the blender and it does feel a little gross when you are forming them into meatballs. But the meatballs are so tender and tasty that you won't mind this too much! And as another plus you can turn this into chicken burgers if you like – a healthier alternative to the usual beef burger. And you can use the Thai green curry paste to make the traditional curry or a vegetarian or fish version – it's really yummy stuff. Serve the meatballs with rice or perhaps some spiralized noodles.

I was provided with a Sage Kinetix Control blender for review purposes. All opinions are my own.
Thai green curry chicken meatballs with homemade thai green curry paste. Quick and totally delicious | Supergolden Bakes
Thai green curry chicken meatballs with homemade thai green curry paste. Quick and totally delicious | Supergolden Bakes

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Thai Green Curry Chicken Meatballs
Make your own Thai green curry paste to make this flavourful meatball version of the classic recipe.

Serves 4

For the curry paste
small bunch fresh coriander (cilantro) roughly chopped
   reserve a few leaves to garnish

4 green chillies, deseeded and chopped
4 cloves garlic, peeled
2 shallots, peeled and quartered
2 stalks lemongrass, outer leaves removed, roughly chopped 
small piece fresh ginger, peeled and roughly chopped
2 tsp fish sauce
1 tbsp coconut oil, melted
1 tbsp palm sugar (optional)
2 kaffir lime leaves or zest of 1 lime
juice of 1 lime

For the meatballs
580g | 20oz skinless chicken thighs (or chicken mince)
100g | 3.5oz Panko breadcrumbs
1 shallot, peeled and quartered
1/2 tsp salt
400g | 14oz coconut milk 
green and red chillies, finely chopped, to garnish (optional)
lime wedges to serve
2-3 tbsp coconut oil, melted, to cook

1. Put all the ingredients for the paste in a blender or food processor and blitz until you have a well blended paste. Transfer to a bowl but do not clean the blender.
2. Add the shallots, breadcrumbs, salt and chicken to the blender and blitz until you have a uniform paste. Transfer to a large bowl, cover and put in the fridge for 30 minutes.
3. With slightly damp hands, form the meatballs and set aside. 
4. Heat the coconut oil in a large non-stick pan and then fry the meatballs, in batches if necessary, over medium heat until nicely browned on all sides.
5. Add your paste to the pan and stir until heated through. Add the coconut milk and bring to a simmer. Cook for about 10 minutes, testing one of the meatballs to make sure it is completely cooked through.
6. Serve with steamed rice or spiralized zoodles. Sprinkle with finely chopped green and red chillies, garnish with a few coriander leaves, and serve with lime wedges on the side.

    Thursday, 23 June 2016

    Passion Fruit Caipirinha

    Passion Fruit Caipirinha - a refreshingly tangy cocktail perfect for the summer.

    Feels like ages since I posted a new recipe, nearly a week in fact. I have a good excuse however – we have finally decided to sort out our garden... and so the kitchen/garden has been taken over by builders once again. Needless to say, this has resulted in a lot of chaos, mud and kitchen being out of bounds for cooking and photography. And on top of all that, I have had to keep the dog confined in the living room with me so he doesn't bolt out the front door or step in fresh cement. I am tearing my hair out just a little bit, but hopefully this will all be over soon and we will have a tidy garden we can enjoy, should the sun ever return. It has been a VERY rainy summer so far.

    This Passion Fruit Caipirinha is meant for sunny weather and lounging outdoors. But if the sun proves elusive, there's enough complexity in this cocktail to keep you entertained indoors maybe while looking through a holiday brochure and booking that summer getaway. I love cachaça, the base spirit for caipirinhas, but it can have a bit of a hard alcoholic edge if not tempered with a little sweetness - this is were the sugar comes in. But if the sugar is not fully dissolved when you are muddling the lime you can end up with an unpleasantly crunchy cocktail. So put some elbow grease into the mudding – hey you are getting a bit of an arm workout as well as a cocktail. Win-win!

    Passion Fruit Caipirinha - a refreshingly tangy cocktail perfect for the summer.

    I love passion fruit with a, well, passion and they work incredibly well in many cocktails. If you don't fancy scooping out the flesh and then straining to extract the juice there are really good brands of passion fruit purée* out there. I like to use the fruit so I can get some of the beautiful seeds into the cocktail but there's no question that the pre-packed purée is much less work. 

    Passion Fruit Caipirinha - a refreshingly tangy cocktail perfect for the summer.
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    Passion Fruit Caipirinha
    A refreshingly tangy cocktail that's perfect for summertime. Please note the recipe serves two.

    Serves 2

    1 large lime, cut into wedges
    1 tsbp golden caster sugar, granulated or Demerara sugar 
    100ml | 3.3fl oz cachaça (4 measures)
    3 passion fruit

    1. Scoop the flesh out of the passion fruit and then sieve to extract the juice. Reserve some of the seeds for adding to the cocktail if you like.
    2. Put the lime wedges and sugar in a large glass or jug and muddle until the limes have given up all of their juice and the sugar has dissolved completely. 
    3. Add the passion fruit juice and mix together. Taste and adjust with a bit more sugar or lime juice until the balance is right.
    4. Add the cachaça and stir together. Fill two glasses with plenty of ice and then divide the cocktail (lime wedges and all) between them. Stir in some of the reserved passion fruit seeds if  desired.