Spicy Thai Chicken Meatballs in Creamy Red Curry Sauce
with Cauliflower Rice
This twist on a traditional Thai curry uses chicken mince to make delicious meatballs!
175 Reviews
Cals 730 · Prot 58 · Carbs 38 · Fat 41
Low Carb
40 min
This twist on a traditional Thai curry uses chicken mince to make delicious meatballs!
175 Reviews
Cals 730 · Prot 58 · Carbs 38 · Fat 41
Low Carb
Ingredients
Meatballs
Chicken mince
400 Grams
Garlic cloves
1 Piece
Spring onion
40 Grams
Chilli flakes
2 Grams
Soy sauce
9*10*11*
10 ML
Curry sauce
Snow peas
100 Grams
Red pepper
1 Piece
Shallots
1 Piece
Lemongrass
1 Piece
Fresh coriander
15 Grams
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Red curry paste
7*
20 Grams
Tamarind paste
15 Grams
Fish sauce
6*10*
10 ML
Coconut milk
200 ML
Water
100 ML
Coconut sugar
5 Grams
Lime leaves
3 Piece
Cauliflower Rice
Vegetable oil
1 Tbsp
Cauliflower
400 Grams
Salt
0.5 Tsp
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *7 Crustaceans, *6 Fish
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)
3053 / 730
Fats (g)
40.7
of which saturated (g)
16.9
Carbohydrates (g)
38
of which sugars (g)
14.7
Fibers (g)
13
Proteins (g)
57.5
Salt (g)
5.3
*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 Make meatballs
Peel and mince the garlic. Trim and finely chop the springonion. Add the mince, garlic, half of the springonion (reserve the rest!), a pinch of chilli flakes(spicy!) and soy sauce to a large mixing bowl. With clean hands, knead until all the ingredients are fully combined. Shape the mixture into 12 meatballs. Refrigerate.
Tip!Use wet hands when shaping the meatballs to stop them sticking.
2 Prep
Trim the snowpeas and slice them diagonally. Deseed and slice the pepper. Peel and finely chop the shallots. Finely slice 5cm of the lemongrass. Keep the rest whole. Finely chop the corianderleaves.
3 Fry meatballs
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 5-7 min or until starting to brown all over. Set aside on a plate and reserve the pan.
4 Start curry
Bring the pan to a medium heat with a second drizzle of oil. Once hot, add the shallots and cook for 3 min. Add the gingergarlicpaste, sliced lemongrass and redcurrypaste(spicy!). Cook for 2 min. Add the pepper and cook for 2 min further.
5 Cauliflower rice
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower and remaining springonion with a pinch of salt and stir-fry for 5 min.
6 Finish
Add the tamarindpaste, fishsauce, coconut milk, measuredwater, coconutsugar, limeleaves and the big piece of lemongrass. Simmer (don't boil) over a low heat for 5 min. Add the meatballs and snowpeas, cover and simmer for a further 5 min or until cooked through. Garnish with coriander and serve with cauliflower rice to the side.