Thai Red Curry with Baked Chicken Meatballs
Zesty chicken meatballs are packed full of flavour and definitely not dry thanks to being baked in the oven. Tossed in a thick and creamy Thai red curry sauce and served over a bed of fluffy rice, this a perfect twist on a classic weeknight dinner.
Servings 4 serves (18 meatballs approx)
Ingredients
For the meatballs:
- 500 grams chicken mince
- 2 cloves garlic crushed
- ½ teaspoon crushed ginger
- zest of half a lime
- juice of half a lime
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon chilli flakes
- 1 tablespoon sesame oil
- ¼ cup breadcrumbs
For the red curry:
- 1 tablespoon peanut oil
- 3 tablespoons red curry paste
- 1 x 400ml can of coconut milk
- 2 teaspoons of fish sauce
- juice of half a lime
Instructions
- Preheat oven to 180°C and line a large baking tray with baking paper.
- Make the meatballs. In a large bowl, mix everything together with a wooden spoon.
- Coat your hands with a small amount of olive oil to prevent the meatball mixture from sticking and roll tablespoon amounts of mixture into balls. Place on the tray and bake for 20-25 minutes, turning once until slightly golden and cooked through. Set aside.
- In a frying pan with deep sides, heat peanut oil on high heat and add in curry paste. Using a wooden spoon, mix curry paste in pan until fragrant. Add in coconut milk and stir to combine with the curry paste. Turn down heat and simmer for 10-15 minutes or until the sauce starts to thicken. Add in fish sauce and lime juice and stir to combine. Add in cooked chicken meatballs and stir to coat in sauce for a further 5-10 minutes or until sauce coats the meatballs. Serve with rice.
Notes
Meatballs can be made on their own and served as an appetiser either hot or cold, or used for meal prep.
This meal is perfect to make ahead as the curry freezes well for up to 2 months and can be defrosted overnight in the fridge before heating up on the stove or in the microwave.
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