Creamy Thai coconut-chicken meatballs

Author: Tracey Meharg - Food stylist, Recipe developer, Author

Photographer: Andy Lewis

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Serves: 4

Time to make: 25 mins

Ingredients

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500g lean chicken mince

3 teaspoons Thai green curry paste

2 tablespoons breadcrumbs

1 tablespoon finely chopped fresh coriandercilantroX, plus extra ½ cup leaves, to serve

375ml can coconut-flavoured evaporated milk

200g packet rice noodles

300g green beans, sliced

250g cherry tomatoes, halved

½ cup fresh mint

Instructions

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1 Place mince, curry paste, breadcrumbs and chopped coriander in a bowl. Mix to combine. Roll mixture into 24 meatballs.

2 Spray a large frying pan with oil and set over a medium heat. Cook meatballs, turning, for 3 minutes or until browned. Add evaporated milk, reduce heat to low and simmer gently for 5 minutes or until meatballs cook and sauce slightly reduces.

3 Meanwhile, place noodles and beans in a heatproof bowl. Cover with boiling water. Leave to stand for 5 minutes or until noodles are tender. Drain well and return to bowl. Add tomatoes and mint.

4 Place meatballs on noodles, scatter with extra coriander and serve.

Variations

Make it gluten free: Use gluten-free breadcrumbs and check curry paste is gluten free.

Nutrition Info (per serve)

Calories 394 cal

Kilojoules 1650 kJ

Protein 36 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 17 g

Dietary fibre 3 g

Sodium 380 mg

Calcium 370 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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