Thai Red Curry with Chicken Meatballs

cook 30 mins
  • 500 g (1 lb) chicken mince
  • 1 tablespoon lemon grass paste
  • 1 teaspoon minced ginger paste
  • 7 tablespoons chopped fresh coriander
  • 1 small red bird’s eye chilli, finely chopped
  • 1 tablespoon vegetable oil
  • 2 tablespoon red Thai curry paste
  • 400 ml (14 fl oz) can coconut milk
  • salt and pepper
  • boiled rice, to serve (optional)
  • Put the mince in a large bowl with the lemon grass paste, ginger paste, 3 tablespoons of the chopped fresh coriander and the chopped red chilli. Season well with a little salt and pepper and mix well with a fork to blend the spices into the chicken. Shape the mixture into 32 walnut-sized balls.
  • Heat the oil in a large, heavy-based frying pan and cook the meatballs over a high heat for 8–10 minutes, in batches if necessary, until golden in places, lightly shaking the pan to turn the meatballs. Mix the curry paste into the coconut milk and pour over the meatballs. Bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the remaining fresh coriander and serve with boiled rice, if liked.
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