Creamy Thai coconut-chicken meatballs
Reviewed by our expert panelServes: 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
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.
Photographer: Andy Lewis
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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