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Thai red curry with meatballs

Thai red curry with meatballs

Coconut, red curry stew with flavourful chicken meatballs. a satisfying and flavourful meal. Perfect with some jasmine rice.

This cozy meal is a coconut-based thai stew with red curry and chicken meatballs. It's a warm and flavourful meal, and easy to make your own, based on what you have in your fridge. We prefer to serve it with jasmin rice and topping it with coriander and lime.

This is how we usually do it:

Ingredients

The meatballs

  • Minced chicken (400 g)
  • Ginger (2 cm)
  • Garlic (2-4 cloves)
  • Red curry paste (1-2 Tbsp)
  • Panco (or bredcrumbs) (1/4 dl)
  • Salt
  • Pepper

The sauce

  • Yellow onion (1 big one)
  • Red bell pepper (2)
  • Ginger (2 cm)
  • Garlic (2-4 cloves)
  • Cauliflower (1 small)
  • Red curry paste (2-4 Tbsp)
  • Coconut milk (500 ml)
  • Bullion cube (I use umami bullion) (1)
  • Vinegar/lemon (1-2 Tbsp)
  • Sugar (1-2 tsp)
  • Soy sauce (3 Tbsp)
  • Salt (to taste)
  • Pepper (to taste)
  • Coriander and lime (Toppings)

Instructions

  1. Turn on oven to 200° C
  2. Mix all ingredients for the meatballs in a bowl, and roll into balls(they will be sticky and loose-ish, but it will be good).
  3. Put in an oiled pan and put into the oven for 15-20 min, until golden brown on top, feel free to flip them over halfway through.
  4. Whilst those are in the oven you can start on the sauce.
  5. First step is to chop the onion and bell pepper. I prefer doing it in stripes, but do as you please.
  6. Fry the onion in a wok or pan and when it starts getting soft add in the garlic and ginger, and some minute later add the bell pepper.
  7. Fry up the cauliflower in a separate pan, or let it cook in the sauce, but I prefer some char.
  8. Into the onion mixture, add the curry paste and lett it fry for a minute with the garlic and onion, before adding the coconut milk.
  9. Add in the other ingredients to taste and preference. try it and see what is needed!
  10. When the meatballs are done, add them and the cauliflower into the sauce, and let simmer for 5-10 minutes.
  11. Top with some chopped coriander and fresh pressed lime. And enjoy!