Coconut Curry Chicken Meatballs

Coconut Curry Chicken Meatballs

All the bold flavours of a Thai-inspired red curry wrapped around tender chicken meatballs. You get warmth from chilli and ginger and a silky coconut sauce you will want to spoon over rice. Spinach brings a leafy green lift and studies show nitrate-rich vegetables like spinach can support healthier blood pressure. Chilli also contains capsaicinoids and clinical evidence suggests they can nudge energy intake down which is a small but interesting bonus for a dish that already tastes this good.

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  • What you need:

    • 1 large egg
    • 454 g minced chicken
    • 60 ml chopped fresh basil plus more for topping
    • 2 scallions thinly sliced divided
    • 1 red serrano chilli finely chopped divided
    • 6 cloves garlic finely chopped divided
    • 1 piece fresh ginger about 5 cm peeled finely
    • chopped divided
    • 45 ml red curry paste divided
    • 10 ml fish sauce
    • 10 ml reduced-sodium soy sauce divided
    • Kosher salt
    • 30 ml neutral oil
    • 1 medium carrot peeled grated
    • 2.5 ml ground coriander
    • 120 ml low-sodium chicken broth
    • 400 ml coconut milk
    • 10 ml honey
    • 284 g frozen spinach thawed
    • 15 ml fresh lime juice
    • water
    • Cooked white rice for serving

  • How to do it:

    1. In a large bowl mix the egg chicken basil half the scallions half the chilli half the garlic half the ginger and 15 ml curry paste. Add the fish sauce and 5 ml soy sauce. Season with a pinch of salt and mix well. Scoop into 18 even portions and place on a parchment lined tray. Freeze 5 to 10 minutes to firm then roll into neat balls and freeze 5 minutes more.
    2. Warm the oil in a large stainless steel pan over medium heat. Add the meatballs in a single layer. Cook turning now and then until browned on all sides and the centres reach 74°C about 8 minutes. Transfer to a plate.
    3. Lower the heat to medium low. Add the grated carrot and a pinch of salt. Cook about 5 minutes until starting to soften. Increase to medium. Add the remaining scallions chilli garlic and ginger. Cook 1 to 2 minutes until fragrant. Stir in the coriander and the remaining 30 ml curry paste. Cook 2 to 3 minutes until the paste darkens slightly. Deglaze with the broth then stir in the coconut milk and honey. Simmer about 5 minutes until slightly thickened.
    4. Stir in the spinach lime juice, a bit of water, and the remaining 5 ml soy sauce. Return the meatballs to the pan and heat through. Top with basil and serve with rice alongside.
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