Red Thai chicken meatball traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 500g chicken mince
- 2 tbsp red Thai curry paste
- 10g corianderroughly chopped
- 2 garlic clovesgrated
- 1 lemongrass stalkfinely chopped
- 1 limezested and juiced
- 1 tsp vegetable oil
- 300g stir-fry veg(ours was a mixture of baby corn, broccoli, mangetout and pak choi)
- 400ml can coconut milk
- 100ml low-sodium vegetable stock
- 1 tbsp fish sauce
- cooked brown riceto serve
Nutrition: Per serving
- kcal385
- fat26g
- saturates16g
- carbs10g
- sugars6g
- fibre2g
- protein27g
- salt1.58g
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.
