Ad

Nutrition: Per serving

  • kcal385
  • fat26g
  • saturates16g
  • carbs10g
  • sugars6g
  • fibre2g
  • protein27g
  • salt1.58g
Ad

Method

  • step 1

    Put the chicken mince, 1 tbsp of the red curry paste, half of the coriander, garlic, lemongrass and lime zest in a large bowl. Season lightly with salt and pepper. Use your hands to bring the mix together, being careful not to overwork the mixture. Once combined, split into 16 equal balls. Keep the bowl for later.

  • step 2

    Heat the oven to 220C/190C fan/gas 5. Put the meatballs in a deep, high-sided tin and drizzle over the vegetable oil. Roast for 20 mins. After 10 mins, scatter in the veg.

  • step 3

    Meanwhile, pour the remaining curry paste, coconut milk, veg stock, fish sauce and lime juice into the bowl you made the meatballs. Whisk together until combined, seasoning with a little salt and pepper.

  • step 4

    Pour the curry coconut mixture over the meatballs, then bake for 20-23 mins until bubbling and the meatballs are golden. Scatter with the remaining coriander and serve with brown rice.

Recipe from Good Food magazine, March 2025

Ad

Comments, questions and tips (2)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.3 ratings

linda.atkinson

question

Can this be frozen?

shirley.mcqueen

This was delicious, we loved the chicken meatballs with the sauce and veg. We had it with nan breads to mop up the sauce as we're not keen on brown rice. Will definitely make again.

Ad
Ad
Ad