Thai Chicken Meatballs
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