If you love a good curry but find the heat hard to handle, then these Mild Green Curried Meatballs are just the ticket. Using store-bought curry paste, creamy coconut milk and fresh herbs, these meatballs are oh-so-simple to make – and a delight to eat!
- 1 small onion, finely chopped
- 350g chicken mince
- 1/4 cup breadcrumbs
- 1 egg
- handful of coriander leaves, chopped
- 1 tablespoon green curry paste
- 2 tablespoons olive oil
- 2 tablespoons green curry paste
- 1 cups coconut milk
- 2 lime leaves, shredded
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 lime, juiced
To make the meatballs:
In a microwave-proof dish, place chopped onion and cook in the microwave for one minute. Leave to cool.
Add remaining ingredients (except the oil) and combine. Roll mixture into balls (about 5cm in circumference). Refrigerate for 20 minutes.
In a large frying pan, heat oil and cook meatballs for 10 minutes.
To make the sauce:
Heat the curry paste over a medium heat for one minute. Add coconut milk and lime leaves and cook for four minutes, until the sauce boils. Stir in fish sauce, sugar and meatballs. Leave to simmer for about seven minutes.
Add lime juice and serve.