Ingredients
- For the meatballs:
- 500g minced chicken
- 1/2 bunch coriander leaves and stems, finely chopped
- 1 tbsp Squid brand fish sauce (1)
- 1 tsp flaky salt
- 1 (10cm) piece fresh ginger, peeled
- 4-5 garlic cloves, peeled
- 1-2 large green chilli
- 1/2 tsp white pepper
- 1-2 tbsp garlic infused oil for frying
- For the curry:
- 1/2 jar Valcom Thai red curry paste
- 1/2 tbsp Squid brand fish sauce (2)
- 1-2 tbsp lime juice
- 1/2 tsp caster sugar
- 1 x 165ml tin full-fat coconut milk
- Water to cover
- To serve:
- 1 handful coriander leaves
- 1 red chilli finely sliced
- 1-2 spring onions finely sliced
- Lime wedges
- 1 Lebanese cucumber, sliced
Method
- To a large bowl, add chicken mince, finely chopped coriander, fish sauce (1) and 1 tsp salt.
- Using a small grater or Microplane, grate the ginger, garlic and green chilli (or finely chop them by hand). Transfer half to the mince and set the rest aside.
- Season with white pepper, and using clean hands or a spoon, fully combine all ingredients but do not overmix.
- Using lightly wet hands, form mince into small meatballs (around 1 tbsp or 15g each).
- In a deep frypan or pot, heat the oil over medium high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on each side, 4 to 5 minutes. They do not need to cook through at this stage, Transfer to a plate and repeat.
- Once all meatballs are browned, add the zucchini slices and gently fry until golden, taking care not to break them up. Transfer to a plate.
- Next, reduce the heat to medium, add the reserved ginger, garlic and green chilli and sauté until fragrant, about 1 minute. Add half a jar of red curry paste and continue to fry until fragrant.
- Return the meatballs and zucchini to the pan, and add enough water to cover. Bring to the boil and adjust heat to a gentle simmer. Season with sugar and fish sauce (2). Taste and season again with salt and pepper.
- Add the green beans, and continue to simmer until all ingredients come together and are cooked through, about 5-10 minutes.
- Remove from the heat and stir in the lime juice. Taste and season again.Serve with steamed rice, garnished with spring onion, red chilli, coriander leaves, cucumber and extra lime wedges.
Product used in recipe
- Squid Brand - Fish Sauce
- Valcom - Valcom Curry Paste Red
