Thai chicken meatballs
- 500g chicken breast mince
- 1 courgette, grated, squeezed of excess water
- 1 long red chilli, finely diced, plus extra to serve
- 5cm-piece fresh ginger, grated
- 1 egg
- ½ cup fine dry breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons gluten-free Thai red curry paste (see HFG tip)
- 1 x 400ml can reduced-fat coconut milk
- 1 x 225g can bamboo shoots, drained
- 200g green beans, sliced diagonally
- 1 bunch broccolini, sliced diagonally
- 1 lime, juiced, plus extra lime wedges, to serve
- 200g vermicelli rice noodles
- Fresh coriandercilantroX leaves, to serve
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1 Place chicken, courgettes, chilli, ginger, egg and breadcrumbs in a large bowl. Season with freshly ground black pepper, then combine well with clean hands. Roll tablespoonfuls of mixture into balls to make about 20 in total. Place on a large plate and chill in fridge for 15–20 minutes or until firm.
2 Heat oil in a large non-stick frying pan over medium-high heat. Working in batches, add meatballs and cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Add curry paste to same pan and cook, stirring, for 1 minute or until fragrant. Add coconut milk, then fill empty can halfway with water and add to pan. Bring mixture to the boil, stirring until a smooth sauce forms.
3 Return meatballs to pan, along with bamboo shoots, green beans and broccolini. Reduce heat to low and simmer for 5 minutes or until vegies are just tender and meatballs are cooked through. Turn off heat, then add lime juice.
4 Meanwhile, cook noodles according to packet instructions. Divide noodles among serving bowls. Top with meatball curry and garnish with extra chilli and coriander. Serve with lime wedges.
Adjust the amount of curry paste in step 2 to suit your tastes. You can also bump up the vegies by adding some bean sprouts in step 3.
Nutrition Info (per serve)
Total fat 22.1g
–Saturated fat 9.2g
Dietary fibre 8.8g
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