Better than take-out and super delicious!
Hi everyone, how was your weekend? Hope you enjoyed your time off relaxing and having fun. For me, all I’ve been doing is curling up on the couch with a blanket, watching Netflix trying to shake off this change-of-season cold. Every year around this time, changing from Winter to Spring, my head gets heavy, throat gets sore and I lose my voice. This curry was in the freezer just begging to bring me relief from this silly cold. It sure is funny how a good curry can make you instantly feel better.
Do you love a good red duck curry or a green chicken curry? They have to be my two favourite curries, as well as a good Malaysian Laksa. Memories flood back of when we were in Thailand last, going back a couple of years ago now, and learning the art of making red and green curry pastes from scratch. I learnt to appreciate a curry even more after being taught curry paste making.
But this post isn’t about making your own pastes from scratch, as I understand we’re all time poor and want dinner done in a hurry. This recipe is about trying the most authentic tasting red and green curry paste I’ve found. They’ll make your nose run and I’m instantly transported back to a restaurant on the beach in Thailand, enjoying a green chicken curry with my hubby while having a beer or two (the two go hand in hand). You can find Aroy-D green and red curry pastes in most Asian grocery stores or online.
I came up with this recipe when we had Thai takeout a few weeks ago. Why not make meatballs instead of using chicken pieces for a green chicken curry? These meatballs by themselves taste amazing and are super flavourful! They’ll definitely be made for any party we have in the future. This chicken meatball green curry is a taste sensation and I’m about to go make some more as I’m feeling a green curry craving coming back.
TIPS:
Save the coriander roots for adding into the curry sauce
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Always wash coriander at least twice before adding to any dish – coriander is grown in sandy conditions
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If you have peanut allergies, use safflower, sunflower, canola or grapeseed oils instead
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I used a tablespoon for the perfect meatball size
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Slightly dampen hands with water to mould the meatballs – this prevents the meatball mixture from sticking to your hands
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I love crunchy snow peas and beans – cook your vegetables to your liking
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Make this on the weekend when you have more time
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Freeze for up to 1 month
COOK: 45 minutes   MAKES: 22-24 meatballs (4-6 per person)
INGREDIENTS:
MEATBALLS:
500 grams chicken mince
3 spring (green) onions, finely sliced
½ bunch of coriander, roots removed, leaves only finely chopped
1 tablespoon freshly grated ginger
1 tablespoon fish sauce
¾ cup of breadcrumbs
Salt & pepper to season
2 tablespoons peanut oil, for frying
SAUCE:
2½ tablespoons (75 grams) Aroy-D green curry paste
4 coriander roots, finely chopped
1½ tablespoons brown sugar
1½ tablespoons fish sauce
1 can (400 mls) coconut cream
½ cup chicken stock
VEGETABLES:
1 red capsicum, finely sliced
20 snow peas, sliced in half
20 green beans, sliced in thirds
TO SERVE:
Thai basil leaves
Coriander leaves
Cooked Basmati rice
Lime wedges
Birdseye chillies, finely sliced in the diagonal
METHOD:
MEATBALLS:
Combine all meatball ingredients together in a bowl. Cover and place in the fridge for half an hour.
Remove the meatball mixture from the fridge and mould into small bite-size balls. See TIPS above ↑ for the size of meatballs. Place on a plate and continue until the whole mixture has been used.
On medium heat, place the oil in the frypan and fry the meatballs until golden. Turn the heat off and remove the meatballs with a slotted spoon and set aside on a paper towel lined plate to remove excess oil.
SAUCE:
Keeping the oil in the frypan, heat back to medium and add the green curry paste. Fry until fragrant, about 1 minute, then add the coriander root. Fry for a further minute then add the brown sugar and fish sauce until the sugar is completely dissolved. Pour in the coconut cream and chicken stock, stir to combine. Gently bring to the boil then turn the heat to low.
Add the meatballs back in to the frypan and simmer, with the lid on, for 30 minutes, stirring once or twice. If you need to, season with salt and pepper now.
VEGETABLES:
Add in the capsicum for 5 minutes and take the curry off the heat. Add in the peas and beans stirring to combine all together.
Add fresh herbs and serve with fluffy Basmati rice, topped with chilli slices.
Bon appetite!
Enjoy the rest of your week everyone. If you like this recipe or pin it for later reference or share, I love hearing from you so leave me a little note in the comments section. It makes my day to hear from you xx
Come join The Weekly Feed #78 at Boiled Eggs & Soldiers for food inspiration and ideas. Love to see you there x
Miss Food Fairy 
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