Recipes / Little Meals
Green Thai Curry with Chicken Meatballs
You know when you eat something that makes you wish your bowl was like Mary Poppins’ bottomless carpet bag? Well, this dish is definitely one of those dishes. Colourful, vibrant, and utterly delicious.
The protein-packed chicken buddies up with plenty of veggie goodness and the tamari (which contains much less salt than traditional soy sauce) is rich in several minerals, vitamin B3, protein, manganese, and tryptophan, and at the same time aids in the digestion of fruits and vegetables.
This recipe was inspired by a dish from Valli Little's book 'Delicious'.
Ingredients
MEATBALLS
500 g (2 cups) chicken thighs, minced/chicken mince
2 tbsp tamari sauce
2 tbsp herb mix (coriander, basil, oregano, thyme, bear's garlic/garlic)
1/2 tsp ginger, grated
CURRY
coconut oil for frying
1 onion, thinly sliced
2 tbsp green Thai curry paste (mild)
400 ml (1 can) coconut milk
2 kaffir lime leaves, finely shredded
120 g (1 cup) yellow/red capsicum
equates to one medium capsicum
120 g (2 cups) broccoli
equates to one half small broccoli
10 cherry tomatoes
10 string beans
1 tbsp fish sauce
200 g (1 cup) jasmine rice, washed, and cooked
Method
Combine the chicken mince with tamari sauce, herbs, and ginger. Using damp hands, form the chicken mixture into 26 small balls. Place on a plate and chill for 30 minutes to firm up.
Heat the coconut oil in a large skillet over medium heat and cook onions until soft. Add green Thai curry paste until fragrant.
Pour in coconut milk and kaffir leaves and simmer. Add the chicken meatballs and cook for up to
10 minutes until cooked through.
Finely chop the veggies and add to the curry and cook for another 3 - 5 minutes until tender. Lastly, add the fish sauce and season to taste.
Divide rice among serving bowls and top with curry and meatballs.
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