Chicken

Green curry chicken meatballs with rice noodles

Name: Green curry chicken meatballs with rice noodles recipe
Yield: 4
Ingredients: 40.00 ml coconut oil; 1 onion, thinly sliced; 40.00 ml store-bought green curry paste; 400ml can coconut milk; 500ml chicken stock; 3 makrut lime leaves; 20.00 ml grated palm sugar (substitute caster sugar); 2 tsp fish sauce, plus extra to taste; 150g green beans, sliced diagonally; 400g packet fresh thin white rice noodles, cooked according to packet instructions; Juice of 1 lime, plus extra wedges to serve; 160g cabbage; Toasted coconut flakes, to serve; Roasted peanuts, to serve; 20g ginger; 1/2 bunch coriander, chopped, plus extra leaves to serve; 2 garlic cloves, quartered; 40.00 ml milk; 15g breadcrumbs; 500g chicken mince; Soy sauce, to roll

1 rating

P46 Green curry chicken meatballs with rice noodles

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by Matt Preston

delicious. senior editor

Oct 21, 2022

Matt Preston gives green curry a family-friendly makeover with tasty chicken meatballs and rice noodles.

2 tbs coconut oil
1 onion, thinly sliced
2 tbs store-bought green curry paste
400ml can coconut milk
500ml chicken stock
3 makrut lime leaves
1 tbs grated palm sugar (substitute caster sugar)
2 tsp fish sauce, plus extra to taste
150g green beans, sliced diagonally
400g packet fresh thin white rice noodles, cooked according to packet instructions
Juice of 1 lime, plus extra wedges to serve
2 cups (160g) finely shaved green cabbage
Toasted coconut flakes, to serve
Roasted peanuts, to serve

Chicken meatballs

4cm piece (20g) ginger, peeled and chopped
1/2 bunch coriander, chopped, plus extra leaves to serve
2 garlic cloves, quartered
2 tbs milk
1/4 cup (15g) stale breadcrumbs
500g chicken mince
Soy sauce, to roll

Method

1.

For the meatballs, place ginger, coriander and garlic in a small food processor and whiz until finely chopped. Place milk and breadcrumbs in a large bowl and stir until softened. Add mince and coriander mixture, season with salt flakes and freshly ground black pepper and use your hands to combine. Roll tablespoons of the mince mixture into balls with hands wetted with soy sauce. Refrigerate for 15 minutes.
2.

Heat half the coconut oil in a large deep-sided frypan over medium-high heat. Add the meatballs and cook for 2-3 minutes until golden all over. Transfer to a plate and set aside.
3.

Reduce heat to medium and add the remaining 1 tbs coconut oil. Add onion and cook, stirring, for 3-4 minutes until softened slightly. Add curry paste and cook, stirring, for 1-2 minutes until aromatic. Add coconut milk and bring to the boil. Cook for 5 minutes or until the oil separates. Add the stock, lime leaves, sugar and fish sauce. Stir, taste and add some more fish sauce, because this needs to be a little salty and funky. Bring to the boil.
4.

Add the meatballs and simmer rapidly for 10 minutes or until the sauce starts to thicken slightly. Add the beans and noodles and cook for a further 3 minutes or until the meatballs are cooked through. Add lime juice and season to taste.
5.

Divide between bowls and top with cabbage, extra coriander leaves, coconut flakes and peanuts. Serve with lime wedges.