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8 20mins

chicken meatball green curry

preparation time 20 minutes. cooking time 20 minutes

Ingredients

meatballs

1kg chicken thigh mince

4 slices day old bread, crusts removed and

finely diced

2 shallots, finely chopped

1 Tbsp finely grated ginger

1 Tbsp fish sauce

2 cloves garlic, finely chopped

1 Tbsp sunflower or vegetable oil

curry

1/2 cup desiccated coconut

2 Tbsp green curry paste

600mL Bulla Cooking Cream

1 cup water

1 Tbsp fish sauce

1 Tbsp brown sugar

4 kaffir lime leaves, finely shredded

to serve

thai basil

red chillies

bean shoots

steamed rice

crisp green salad

Cooking Directions

  1. Combine chicken mince, bread, shallots, ginger, fish sauce and garlic in a large mixing bowl. Mix well with your hands until well combined. Form mixture into approx. 48 balls.
  2. Heat the oil in a deep frying pan and cook meatballs until golden all over, approx, 6-8 minutes. Set aside on paper towel.
  3. Wipe out pan with paper towel and add coconut and cook until toasted. Set aside.
  4. Add curry paste to pan and cook for 1 minute until fragrant. Stir in Bulla Cooking Cream, water and toasted coconut. Bring to the boil, reduce to a simmer and add meatballs, fish sauce, sugar and lime leaves. Simmer for 15 minutes.
  5. To serve, top curry with Thai basil, chillies and bean shoots. Accompany with rice and salad.

Ingredients

meatballs

1kg chicken thigh mince

4 slices day old bread, crusts removed and

finely diced

2 shallots, finely chopped

1 Tbsp finely grated ginger

1 Tbsp fish sauce

2 cloves garlic, finely chopped

1 Tbsp sunflower or vegetable oil

curry

1/2 cup desiccated coconut

2 Tbsp green curry paste

600mL Bulla Cooking Cream

1 cup water

1 Tbsp fish sauce

1 Tbsp brown sugar

4 kaffir lime leaves, finely shredded

to serve

thai basil

red chillies

bean shoots

steamed rice

crisp green salad