If you’re a fan of curry but don’t like it too spicy, then our Thai Green Curry Meatballs are for you. They’re easy to prepare and can be served with rice, steamed vegetables or a leafy green salad.
Time: 35 minutes
- 1 onion, finely chopped
- 750g chicken mince
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup coriander leaves, chopped
- 1 1/2 tablespoons green curry paste
- 2 tablespoons olive oil
- 2-3 tablespoons green curry paste
- 1 1/2 cups coconut milk
- 4 lime leaves, shredded
- 1 1/2 tablespoons fish sauce
- 3 tablespoons sugar
- 1/2 lime, juiced
Place the onion in a microwave-proof dish and cook for one minute. Leave to cool. Combine with remaining ingredients (except the oil) and roll into balls, around 5cm in circumference. Refrigerate them for 20 minutes. Heat oil in a frying pan and cook meatballs for 10 minutes.
To make the sauce, cook curry paste in a pan for one minute. Stir in coconut milk and lime leaves. Cook for four minutes until the sauce boils. Add fish sauce, sugar and meatballs. Cook for six to eight minutes, then add lime juice. Serve with rice, steamed vegetables or a leafy green salad.