Thai Chicken Meatball Curry with Jasmine Rice

Fragrant and zesty Thai chicken meatballs in a creamy coconut curry sauce served with steamed jasmine rice.

ingredients 

for the meatballs

• 500g chicken mince
• 1 tsp red thai curry paste
• 50g panko bread crumbs (regular breadcrumbs will also be fine)
• 3 tbsp fresh coriander, finely chopped
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp salt

for the curry 

• 2 large carrots, julienned
• 2 tsp red thai curry paste
• 2 garlic cloves, crushed
• 1 tin coconut milk
• 1 tin chicken stock (I use the same tin the coconut milk came in)
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tsp sugar (optional)
• 1 red chilli, finely chopped (optional)
• 250g fine green beans
• 250g baby corn

to serve

• steamed jasmine rice
• fresh chilli and fresh coriander

Instructions

1. To make the meatballs, combine the chicken mince with all the other ingredients and with wet hands (this helps to keep the chicken from sticking to your hands), form golf-ball sized meatballs.
2. Place the meatballs on a tray lined with clingwrap.
3. Heat a large frying pan and fry the meatballs in batches in canola oil until they are browned all over. Remove from the pan and set aside.