Soft and tender chicken meatballs poached in a spicy Thai green curry sauce, with gorgeous Asian greens for added bite… what’s not to love? I like to use an ice-cream scoop for speedy, no-mess meatball-making! Perfect for weeknight dinners when you want curry in a hurry.
Thai Green Curry Meatballs
Marion’s Kitchen Thai Green Curry Meal Kit , which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
500g (about 1 lb) chicken mince
2 garlic cloves, finely chopped
¼ cup finely chopped spring onion (scallions)
¼ cup finely chopped coriander (cilantro)
½ cup panko breadcrumbs*
2 tbsp fish sauce
1 tbsp vegetable oil
100g (3.5 oz) baby bok choy, halved
Thai basil, to serve (optional)
finely sliced long red chilli, to serve (optional)
steamed rice, to serve
- To make the meatballs, combine the chicken mince, garlic, spring onion, coriander, breadcrumbs and fish sauce until combined. Form into small meatballs using your hands (or an ice-cream scoop. Yep, you heard me).
- Heat the vegetable oil in a large pan over medium heat. Add the THAI GREEN CURRY PASTE and cook for about a minute or until it starts to smell delicious.
- Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again. Then add the meatballs. Cover and cook for 5 minutes.
- Drain and discard the liquid from the BAMBOO SHOOTS, then add the drained bamboo shoots to the curry. Cover and simmer for another 5 minutes or until the chicken meatballs are cooked through. Add in the bok choy and cover and simmer for a further 2 minutes or until tender. Top with basil and chillies, if using, and serve with steamed rice.
- Notes: – Panko breadcrumbs are Japanese-style breadcrumbs that are light, fluffy and incredibly crisp. Substitute any breadcrumbs you might have handy.
