Coconut Chicken Meatball Curry

Name: Coconut Chicken Meatball Curry with Mango and Rice
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken mince; 1 Piece of Shallots; 15 Grams of Honey; 1 Piece of Organic Eggs; 30 Grams of Miso paste; 50 Grams of Plain flour; 1 Tsp of Black pepper; 15 ML of Sesame oil; 20 Grams of Red curry paste; 200 ML of Coconut milk; 20 Grams of Ginger garlic paste; 150 Grams of Basmati rice; 300 ML of Water; 1 Piece of Mango; 1 Piece of Cucumber; 15 Grams of Fresh coriander; 1 Piece of Lime; 10 Grams of Coconut flakes; 10 Grams of Black sesame seeds; 15 Grams of Fresh basil

with Mango and Rice

Enjoy these delicious meatballs simmered in a tasty red curry coconut sauce!

86 Reviews

Cals 1246 · Prot 68 · Carbs 125 · Fat 56

Family Friendly

45 min

Coconut Chicken Meatball Curry with Mango and Rice

Enjoy these delicious meatballs simmered in a tasty red curry coconut sauce!

86 Reviews

Cals 1246 · Prot 68 · Carbs 125 · Fat 56

Family Friendly

Ingredients

Chicken balls

Chicken mince

400 Grams

Shallots

1 Piece

Honey

15 Grams

Organic Eggs 5*

1 Piece

Miso paste 9*

30 Grams

Plain flour 10*11*

50 Grams

Black pepper

0.5 Tsp

Sesame oil 3*9*

15 ML

Sauce

Red curry paste 7*

20 Grams

Coconut milk

200 ML

Ginger garlic paste

20 Grams

Rice

Basmati rice

150 Grams

Water

300 ML

Salad

Mango

1 Piece

Cucumber

1 Piece

Fresh coriander

15 Grams

Lime

1 Piece

Coconut flakes

10 Grams

Black sesame seeds 3*

10 Grams

Fresh basil

15 Grams

Allergens

*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *7 Crustaceans

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5226 / 1246
Fats (g)	55.5
of which saturated (g)	20.1
Carbohydrates (g)	125
of which sugars (g)	35.3
Fibers (g)	11.2
Proteins (g)	68.4
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Meatball mixture

Preheat the oven to 200°C/180°C fan. Peel and finely chop the shallots. In a bowl, combine the honey, eggs and miso. Mix well until there are no lumps. Add the chicken mince, shallots and flour. Season with salt and pepper. With clean hands, knead until combined.

2 Bake meatballs

Wash your hands and coat them in the sesame oil. Shape the mixture into 10 meatballs. Place the meatballs on a lined baking tray and bake for 15 min until golden and cooked through.

3 Cook rice

Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

4 Make salad

Meanwhile, peel and cube the mango. Chop the cucumbers. Finely chop the coriander. To a bowl, add a drizzle of oil and a generous squeeze of lime. Add the mango, coriander and cucumbers. Toss and set aside.

5 Make sauce

Once done, remove the chicken meatballs from the oven. Heat a large pan over a medium heat with a drizzle of oil. Add the curry paste and cook for 1 min. Add the coconut milk and ginger garlic paste. Stir. Add the meatballs to the sauce and simmer for 5 min or until the sauce thickens.

Tip! The sauce is done when it sticks to the meatballs.