Thai Green Curry Chicken Meatballs
Make your own Thai green curry paste to make this flavorful meatball version of the classic recipe.
Servings: 4 servings
Ingredients
- <b>For the curry paste</b>
- small bunch fresh coriander cilantro roughly chopped
- reserve a few leaves to garnish
- 4 green chilies 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
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- <b>For the meatballs</b>
- 20 oz (580g) skinless chicken thighs or chicken mince
- 3 ½ oz (100g) Panko breadcrumbs
- 1 shallot peeled and quartered
- ½ tsp salt
- –––
- 14 oz (400g) coconut milk
- green and red chilies finely chopped, to garnish (optional)
- lime wedges to serve
- 2-3 tbsp coconut oil melted, to cook
Instructions
- 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.
- 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.
- With slightly damp hands, form the meatballs and set aside.
- 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.
- 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.
- Serve with steamed rice or spiralized zoodles. Sprinkle with finely chopped green and red chilies, garnish with a few coriander leaves, and serve with lime wedges on the side.
Notes
Getting the mixture right: if it feels too wet to shape, add a little more breadcrumbs, a tablespoon at a time, until it holds together. If it feels dry or crumbly, add a splash of milk. Chilling it for 20–30 minutes also makes the meatballs much easier to roll.
