Do more with your chicken mince. Make this rich and creamy curry that has layers of complex flavour from the Thai ingredients and golden turmeric.
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 8 |
| Cuisine | Thai |
| Diet | Family Friendly |
| Preparation | Moderate |
| 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. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPlace 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.
