Thai Green Curry Chicken Meatballs
Supergolden Bakes
Supergolden Bakes
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Ingredients

  • For the curry paste
  • small bunch fresh coriander (cilantro) roughly chopped
  • reserve a few leaves to garnish
  • 4 green chillies, 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
  • For the meatballs
  • 580 g | 20oz skinless chicken thighs (or chicken mince)
  • 100 g | 3.5oz Panko breadcrumbs
  • 1 shallot, peeled and quartered
  • 1/2 tsp salt
  • –––
  • 400 g | 14oz coconut milk
  • green and red chillies, finely chopped, to garnish (optional)
  • lime wedges to serve
  • 2-3 tbsp coconut oil, melted, to cook

Instructions

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