Creamy Thai coconut-chicken meatballs
Serves: 4
Time to make: 25 mins
Total cost: $20.64 / $5.16 per serve
(at time of publication)
Ingredients
- 500g lean chicken mince
- 3 teaspoons Thai green curry paste
- 2 tablespoons breadcrumbs
- 1 tablespoon finely chopped fresh coriander, 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
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Instructions
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 394cal
-
Kilojoules 1650kJ
-
Protein 36g
-
Total fat 11g
-
–Saturated fat 3g
-
Carbohydrates 40g
-
–Sugars 17g
-
Dietary fibre 3g
-
Sodium 380mg
-
Calcium 370mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
