Thai green curry coconut broth & chicken meatballs
Inspired by traditional Thai green curry from central Thailand, this dish is a modern interpretation that transforms the classic coconut curry into a fragrant broth, paired with tender chicken meatballs for a lighter, contemporary take.
Equipment
- 1 deep pan
Ingredients
For the meatballs
- 30 g fresh ginger
- 3 garlic cloves
- handful of coriander to taste
- 2 tbsp thai green curry paste
- 500 g chicken mince
- 1 egg
- 40 g breadcrumbs
- 1 tbsp fish sauce
- 1 lime
- vegetable oil
For the coconut broth
- 2 tbsp thai green curry paste
- 400 ml coconut milk
- 500 ml vegetable broth
- 1 tbsp fish sauce
For the herb salad
- Thai basil optional
- Coriander
- 4 spring onions
- parsley
- dill
For the dressing
- 1 lime
- 1 tbsp fish sauce
- 1/2 tsp brown sugar
- 1 green chilli
Instructions
Meatballs
- Grate your ginger and garlic. Chop your coriander and save some leaves for the garnish.
- Heat some neutral oil in a pan over medium-high heat. Add the 2 tbsp of curry paste and fry for 2 mins then trnasfer in a large bowl.
- Add your chicken, coriander, grated ginger and garlic, egg, breadcrumbs, fish sauce and the west of 1 lime in the bowl with your fried curry paste. Add a pinch of salt and mix, then form small balls.
- Fry the meatballs in a heated deep pan for about 8mins then set aside.
Broth
- In the same pan you fried the meatballs, fry the rest of the curry paste for 2mins then add your coconut milk and veggie broth. Bring to a boil, then turn down the heat and let simmer for 10 mins.
- Squeeze the juice of the lime you zested earlier, season to taste with fish sauce and salt. Before serving, add your meatballs into the sauce and reheat.
Herb salad
- Finely slice your green onions, chop your herbs and add them into a bowl. For the dressing, slice your green chilli, add your suger, fish sauce and lime juice and mix well. Add it over your herbs when ready to serve.