Lemongrass Chicken Meatballs In Coconut Red Thai Curry Sauce

A nostalgic recipe of lemongrass chicken meatballs served in a coconut red thai curry sauce. This dish is served with a simple cucumber and coriander salad and jasmine rice.

By @thehungryhobbit

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 egg
• 50 g breadcrumbs
• 2 lemongrass sticks
• 1 thumb-sized piece ginger
• 3 garlic cloves
• 1 small pack coriander stalks
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 red chilli
• 500 g chicken mince
• 2 tbsp neutral oil
• 1 tbsp sesame oil
• 1 thumb-sized piece ginger
• 2 garlic cloves
• 50 g red curry paste
• 1 tin coconut milk
• 1 tsp fish sauce
• 1 tsp soy sauce
• 1 batch meatballs
• 1 small pack coriander leaves
• 0.5 cucumber
• 1 chilli
• 2 spring onions
• 1 lime lime juice
• 1 tsp sesame oil
• 1 tsp salt
• 1 tsp sugar
• 1 portion cooked jasmine rice
• 1 portion salad

Instructions

1. Put all the meatball ingredients (except the chicken mince) into a blender and blend into a paste.
2. Mix the paste into the chicken mince and refrigerate for 30 minutes. After refrigeration, roll the mixture into meatballs of your preferred size.
3. Heat 2 tbsp of neutral oil in a large frying pan and add your meatballs. Cook until crispy on the outside (6 or 7 mins) then remove and set aside on a plate.
4. In the same pan, heat 1 tbsp of sesame oil and add the garlic and ginger. Cook gently for a few minutes.
5. Add the red curry paste to the pan and cook on high for a few more minutes.
6. Add the coconut milk, fish sauce and soy sauce to the pan and simmer for 10 minutes.
7. Add the meatballs back into the pan and cook for another 7 minutes.
8. Prepare the salad by adding the coriander, cucumber, chilli, spring onion, lime juice, sesame oil, salt and sugar into a bowl and mix well.
9. Serve the meatballs with cooked rice and the prepared salad on the side.