Thai curried chicken meatballs

Enjoyable Thai curried chicken meatballs Recipe

The whole family will love these curried chicken meatballs, served with creamy coconut noodles.
Thai curried chicken meatballs
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.


  • 2 tablespoons coconut oil

  • 1 onion, cut into thin wedges

  • 2 tablespoons store-bought red curry paste

  • 270ml can light coconut milk

  • 250ml (1 cup) Massel chicken style liquid stock

  • 4 kaffir lime leaves

  • 1 tablespoon grated palm sugar or caster sugar

  • 2 teaspoons fish sauce

  • 150g green beans, sliced

  • Juice of 1 lime

  • Fresh hokkien or rice noodles, warmed, to serve

  • Fresh coriander sprigs, to serve

  • Sliced fresh red chilli, to serve

Chicken meatballs

  • 500g chicken mince

  • 4cm knob of ginger, peeled, finely grated

  • 1 bunch fresh coriander, stems finely chopped, leaves reserved, to serve

  • Soy sauce, for rolling

Coconut cabbage noodles

  • 45g (3/4 cup) flaked coconut

  • 80g (1/2 cup) roasted peanuts, coarsely chopped

  • 55g (1/4 cup) brown sugar or grated palm sugar

  • 1/2 teaspoon sea salt

  • 1/2 (about 900g) green cabbage, cut into thin ribbons

  • 1 tablespoon coconut oil


  • Step 1

    To make meatballs, place mince, ginger and 2 tbs of the chopped coriander stems in a bowl. Use your hands to mix until well combined. Wet your hands with soy sauce and roll tablespoonfuls of mixture into balls. Transfer to a plate. Cover. Place in fridge until required.

  • Step 2

    Heat 1 tbs coconut oil in a large frying pan over medium-high heat. Cook the meatballs, in batches, for 2-3 minutes, until golden. Transfer to a plate. Heat the remaining oil and add the onion. Cook, tossing, for 3-4 minutes or until softened slightly. Add curry paste and cook, stirring, for 1 minute or until aromatic. Add coconut milk and bring to the boil. Boil for 5 minutes, or until the oil separates. Now add stock, lime leaves, sugar and fish sauce. Return to the boil.

  • Step 3

    Add the meatballs and simmer rapidly for 10 minutes or until the sauce starts to thicken slightly. Add beans and cook for 3 minutes, or until meatballs are cooked through. Stir in the lime juice, to taste.

  • Step 4

    Meanwhile, make coconut cabbage noodles. Cook the coconut, peanuts, sugar and salt in a large frying pan for 5 minutes or until sugar dissolves and coconut is toasted. Once you see the sugar melting, stir constantly as it will burn quickly. Transfer to a bowl. Fry the cabbage in coconut oil until wilted, but still bitey. Pile it up in a serving bowl. Break up the coconut granola and sprinkle on top.

  • Step 5

    Divide the noodles among serving bowls. Top with the meatballs, sauce, coriander leaves and sliced chilli. Serve with the coconut cabbage noodles on top or on the side.

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