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4 25mins

Ingredients

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  • 500g chicken mince
  • 2 pieces day old bread, crusts removed
  • 1/2 cup coriander leaves
  • 1 tsp fish sauce
  • 2 Tbsp desiccated coconut
  • 2 Tbsp yellow Thai curry paste
  • 300mL Bulla Cooking Cream
  • lime juice
STAPLES FROM THE PANTRY
  • 1 Tbsp sunflower oil
  • rice, to serve

Cooking Directions

  • Place mince, bread, coriander and fish sauce into a food processor and pulse until well combined. Roll tablespoons of mixture into balls.
  • Heat a frying pan over low heat and toast coconut, set aside.
  • Wipe out pan and add half the oil. Cook meatballs until golden all over, set aside.
  • Add remaining oil to pan and add curry paste, cook for 1-2 minutes. Stir in the Bulla Cooking Cream, coconut and add meatballs. Cover and simmer gently for 10 minutes.
  • To serve, add a squeeze of lime and accompany with steamed rice.

Ingredients

ADD TO SHOPPING LIST
  • 500g chicken mince
  • 2 pieces day old bread, crusts removed
  • 1/2 cup coriander leaves
  • 1 tsp fish sauce
  • 2 Tbsp desiccated coconut
  • 2 Tbsp yellow Thai curry paste
  • 300mL Bulla Cooking Cream
  • lime juice
STAPLES FROM THE PANTRY
  • 1 Tbsp sunflower oil
  • rice, to serve