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Creamy Thai coconut-chicken meatballs

  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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