Spicy Thai Chicken Meatballs in Creamy Red Curry Sauce

with Cauliflower Rice

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Instructions

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1 Make meatballs

Peel and mince the garlic. Trim and finely chop the spring onion. Add the mince, garlic, half of the spring onion (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 12/18/24 meatballs. Refrigerate.

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2 Prep

Trim the snow peas and slice diagonally. De-seed and slice the bell pepper. Peel and finely chop the shallots. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole. Finely chop the coriander leaves.

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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.

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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 ginger garlic paste, sliced lemon grass and red curry paste (spicy!). Cook for 2 min. Add the bell pepper and cook for 2 min further. 

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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 spring onion with a pinch of salt and stir-fry for 5 min.

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6 Finish

Add the tamarind pastefish saucecoconut milkmeasured watercoconut sugarlime leaves and the big piece of lemon grass. Simmer (don't boil) over a low heat for 5 min. Add the meatballs and snow peas, cover and simmer for a further 5 min or until cooked through. Garnish with coriander and serve with cauliflower rice to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes and red curry paste!

Pro tip

Use wet hands when forming the meatballs to stop them sticking.

This twist on a traditional Thai curry uses chicken mince to make delicious meatballs!

Cooking Time: 40 min

Equipment Required: Food processor

Cals 726 · Prot 50 · Carbs 41 · Fat 43

Dairy-Free

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Garlic cloves 1 Piece
Spring onion 40 Grams
Chilli flakes 2 Grams
Soy sauce 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 20 Grams
Tamarind Paste 15 Grams
Fish sauce 10 ML
Coconut milk 200 ML
Water 100 ML
Coconut sugar 5 Grams
Lime leaves 3 Pieces

Cauliflower Rice

Vegetable oil 1 Tbsp
Cauliflower 400 Grams
Salt 0.5 Tsp

This twist on a traditional Thai curry uses chicken mince to make delicious meatballs!

Cooking Time: 40 min

Equipment Required: Food processor

Cals 726 · Prot 50 · Carbs 41 · Fat 43

Dairy-Free

Instructions

photo

1 Make meatballs

Peel and mince the garlic. Trim and finely chop the spring onion. Add the mince, garlic, half of the spring onion (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 12/18/24 meatballs. Refrigerate.

photo

2 Prep

Trim the snow peas and slice diagonally. De-seed and slice the bell pepper. Peel and finely chop the shallots. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole. Finely chop the coriander leaves.

photo

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.

photo

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 ginger garlic paste, sliced lemon grass and red curry paste (spicy!). Cook for 2 min. Add the bell pepper and cook for 2 min further. 

photo

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 spring onion with a pinch of salt and stir-fry for 5 min.

photo

6 Finish

Add the tamarind pastefish saucecoconut milkmeasured watercoconut sugarlime leaves and the big piece of lemon grass. Simmer (don't boil) over a low heat for 5 min. Add the meatballs and snow peas, cover and simmer for a further 5 min or until cooked through. Garnish with coriander and serve with cauliflower rice to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes and red curry paste!

Pro tip

Use wet hands when forming the meatballs to stop them sticking.

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Garlic cloves 1 Piece
Spring onion 40 Grams
Chilli flakes 2 Grams
Soy sauce 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 20 Grams
Tamarind Paste 15 Grams
Fish sauce 10 ML
Coconut milk 200 ML
Water 100 ML
Coconut sugar 5 Grams
Lime leaves 3 Pieces

Cauliflower Rice

Vegetable oil 1 Tbsp
Cauliflower 400 Grams
Salt 0.5 Tsp
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