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!
Cals 726 · Prot 50 · Carbs 41 · Fat 43
Low-Carb
Try Hello Chef Now
40 min
photo
This twist on a traditional Thai curry uses chicken mince to make delicious meatballs!
Cals 726 · Prot 50 · Carbs 41 · Fat 43
Low-Carb
Try Hello Chef Now
Download PDF
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 Piece
Cauliflower Rice
Vegetable oil
1 Tbsp
Cauliflower
400 Grams
Salt
0.5 Tsp

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 shaping the meatballs to stop them sticking.

Before you start

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

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 them diagonally. De-seed and slice the pepper. Peel and finely chop the shallots. Finely slice 5/7.5/10 cm of the lemongrass. 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 lemongrass and red curry paste (spicy!). Cook for 2 min. Add the 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 lemongrass. 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 shaping the meatballs to stop them sticking.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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