Thai Chicken Meatballs

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.