Ingredients
- SpinneysFOOD bunched spring onions 2
- Red chillies 2
- Garlic cloves 2
- SpinneysFOOD fine coriander 2 tsp
- Shrimp paste 1 tsp
- SpinneysFOOD fine turmeric 2 tsp
- Dark brown sugar 4 tbsp
- Lemongrass stalks 3
- SpinneysFOOD organic ginger 10g
- Vegetable oil 2 tsp
- SpinneysFOOD Salt 1 tsp
- Lime juice 2
- Light coconut milk 400ml
- SpinneysFOOD chicken mince 500g
- Coconut flakes ½ tsp
- SpinneysFOOD steamed rice 500g
Equipment
- Mixing bowl 1
Nutrition (Per serving)
- Calories 261
- Fat 13g
- Saturates 2g
- Protein 16g
- Carbs 17g
- Sugars 6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Turmeric coconut curry with chicken meatballs
Thai 30 Mins Prep · 20 Mins Cook
- Place the chopped spring onions, chillies, garlic, coriander, shrimp paste, turmeric, brown sugar, lemongrass (white part only) and grated ginger in a blender and blitz until a paste forms.
- Heat the oil in a large heavy-based saucepan and sauté 3⁄4 of the paste for 1 minute or until fragrant. Add the salt, lime juice and coconut milk then bring to the boil.
- Make the chicken meatballs by combining the rest of the curry paste with the chicken mince and coriander. Season well. Form the chicken mince into small, walnut- sized balls.
- Add the chicken meatballs to the coconut curry and simmer, covered for 15 minutes or until cooked through.
- Serve with a sprinkling of fresh chopped coriander, coconut flakes and steamed rice.