Creamy Thai coconut-chicken meatballs
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free breadcrumbs and check curry paste is gluten free.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 3g
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