Coconut Chicken Meatball Curry

This coconut chicken meatball curry is perfect for a busy weeknight dinner, healthy and ready to serve in under 30 minutes.

Ingredients

Ingredients
Servings:
Meatballs
g
Minced Chicken
Spring Onion
Garlic Clove
minced
tsp
Fresh Ginger
tsp
Worcestershire Sauce
tbsp
Olive Oil
Salt & Pepper to taste
Curry
Shallots
finely chopped
tsp
Fresh Ginger
tbsp
Red Curry Paste
ml
Coconut Milk
tbsp
Soy Sauce
tbsp
Fish Sauce
tbsp
Lime Juice
Handful Fresh Coriander
chopped
Mango Salsa
Mango
sliced
tbsp
Lime Juice
tsp
Lime Zest
Salt & Pepper to taste
Side
g
Rice
ml
Water
Calories
per serving
504
Carbs
37
Protein
40
Fat
20

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC. Line a baking sheet with parchment.
  2. In a big bowl, mix the the minced chicken, spring onions, garlic, Worcestershire sauce, salt and pepper and knead to combine everything.
  3. Roll the meat into tablespoon sized balls (Tipp: Coat your hands with a bit of oil – this avoids sticking the meat to your hands).
  4. Place the balls on the prepared baking sheet and bake for 15 minutes, or until they are crisp and cooked through.
  5. In the meantime, prepare the rice according to package instructions and heat up a pan over medium heat. Add oil, shallots and ginger. Cook until fragrant and season it with salt and pepper.
  6. Stir in the curry paste and stir for about 1 minute. Add the coconut milk, fish sauce, soy sauce. Stir to combine and bring it to boil.
  7. Add the meatballs and cook for about 5 minutes. Stir occasionally until the sauce is getting thicker.
  8. Remove the pan from the heat and stir in the cilantro. Keep some cilantro on the side to garnish.
  9. In a small bowl, mix the mango with the lime juice and the zest. Add salt and pepper if desired.
  10. Serve the meatballs over a bowl of rice. Top it with the mango salsa and some pomegranate seeds. Add cilantro if desired.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC. Line a baking sheet with parchment.
  2. In a big bowl, mix the the minced chicken, spring onions, garlic, Worcestershire sauce, salt and pepper and knead to combine everything.
  3. Roll the meat into tablespoon sized balls (Tipp: Coat your hands with a bit of oil – this avoids sticking the meat to your hands).
  4. Place the balls on the prepared baking sheet and bake for 15 minutes, or until they are crisp and cooked through.
  5. In the meantime, prepare the rice according to package instructions and heat up a pan over medium heat. Add oil, shallots and ginger. Cook until fragrant and season it with salt and pepper.
  6. Stir in the curry paste and stir for about 1 minute. Add the coconut milk, fish sauce, soy sauce. Stir to combine and bring it to boil.
  7. Add the meatballs and cook for about 5 minutes. Stir occasionally until the sauce is getting thicker.
  8. Remove the pan from the heat and stir in the cilantro. Keep some cilantro on the side to garnish.
  9. In a small bowl, mix the mango with the lime juice and the zest. Add salt and pepper if desired.
  10. Serve the meatballs over a bowl of rice. Top it with the mango salsa and some pomegranate seeds. Add cilantro if desired.

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