Thai Green Curry Chicken Meatballs

Name: Thai Green Curry Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the curry paste; Coriander; reserve a few leaves to garnish; 4 green chili; 4 cloves garlic; 2 shallot; 2 lemongrass; fresh ginger; 2 tsp fish sauce; 1 tbsp coconut oil; 1 tbsp palm sugar; 2 kaffir lime leaves; lime; ; For the meatballs; 580 g chicken thighs; 100 g panko breadcrumbs; 1 shallot; 1/2 tsp salt; 400 g coconut milk; green chilli; red chilli; lime; 2-3 tbsp coconut oil

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Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 servings
Course
Main Course
Cuisine
Thai

Thai Green Curry Chicken Meatballs

Shawn Wheeler

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

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Ingredients

Servings

For the curry paste
Coriander cilantro roughly chopped, small bunch, fresh
reserve a few leaves to garnish
4 green chili deseeded and chopped
4 cloves garlic peeled
2 shallot peeled and quartered
2 lemongrass outer leaves removed, roughly chopped, stalks
fresh ginger peeled and roughly chopped, small piece
2 tsp fish sauce
1 tbsp coconut oil melted
1 tbsp palm sugar optional
2 kaffir lime leaves or zest of 1 lime
lime juice of 1
For the meatballs
580 g chicken thighs or chicken mince, skinless, 20 oz
100 g panko breadcrumbs 3.5 oz
1 shallot peeled and quartered
1/2 tsp salt
400 g coconut milk 14 oz
green chilli finely chopped, to garnish (optional
red chilli finely chopped, to garnish (optional
lime wedges to serve
2-3 tbsp coconut oil melted, to cook

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Instructions

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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 chillies, garnish with a few coriander leaves, and serve with lime wedges on the side.