Recipe: Red Thai Chicken Meatballs

This recipe is a total crowd-pleaser – fresh, fragrant, and hits the spot every time. It’s perfect for a quick mid-week dinner, and the leftovers are amazing for lunch the next day! Once the prep’s done, it’s super easy to pull together.

Ingredients - Serves 4

For The Meatballs:

500g Lean Chicken Mince

2 Cloves Garlic (Crushed)

2 Inch Piece Fresh Ginger (Grated)

1/2 Small Bunch Coriander (Chopped)

1/2 Red Chilli (Finely Chopped)

1 Egg

1 Tbsp Soy Sauce

1 Lemongrass Stalk

For The Sauce:

3 Tbsp Red Thai Paste

100g Creamed Coconut Block (Add 400ml Water)

200ml Chicken Stock

1 Clove Garlic (Crushed)

2 Inch Piece Fresh Ginger (Grated)

1/2 Red Chilli (Finely Chopped)

1 Tsp Brown Sugar

1/2 Tbsp Peanut Butter

1 Red Pepper (Sliced)

1 Bag Spinach

Method

1. Combine all the meatball ingredients in a bowl, lightly season, and roll them into small balls. We find it easiest to use your hands for mixing and shaping. The mixture will be quite sticky, but that’s perfectly fine.

2. Fry the meatballs until they are browned. You may need to do this in batches, depending on the size of your pan.

3. For the sauce, fry the red Thai paste, garlic, and ginger for 2-3 minutes. Add the chilli, then, to make the coconut milk, combine 400ml of water with 100g of creamed coconut block and add it to the paste mixture.

We prefer using coconut block, as it’s made from pure coconut, while tinned coconut often contains stabilisers and emulsifiers. However, you can use tinned coconut for convenience, if you prefer.

4. Add the sliced peppers, soy sauce, sugar, peanut butter, and chicken stock. Let it simmer, then add the meatballs in and cook for another 15 minutes, or until the meatballs are fully cooked.

5. Once the meatballs are cooked, stir in the spinach and cook for a further 2 minutes, or until the spinach has wilted.

6. Serve on its own or with rice, a squeeze of lime, and a handful of chopped coriander. Enjoy!