These spicy savoury Thai red curry meatballs are perfect for meal prep. Combine them with your choice of carb, veg and topping to create your perfect meal-prep dish.
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Serves
6
Thai Red Curry Paste
Coriander Stalks
Chicken Mince
Fish Sauce
Lime
Egg
Breadcrumb
Olive Oil
Fresh Coriander
Spring Onion
Red Chilli
Serves
6
Thai Red Curry Paste
Coriander Stalks
Chicken Mince
Fish Sauce
Lime
Egg
Breadcrumb
Olive Oil
Fresh Coriander
Spring Onion
Red Chilli
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add a shot of oil to a small frying pan, then add the curry paste and fry for 3 mins. Set aside.
Step 2.
Finely chop the coriander stalks and transfer to a large bowl. Add the chicken mince and fish sauce, then grate in the zest of the lime. Add the fried curry paste, eggs, breadcrumbs and seasoning. Mix together really well until it becomes sticky. Form into 12 balls with wet hands, around 60g-70g each.
Step 3.
Heat a shot of oil in a large frying pan over a medium heat and fry the meatballs for 10-15 mins until golden all over and cooked through.
Step 4.
Optional: If batch cooking for the week, transfer the meatballs to a container and store in the fridge until ready to eat. Serve with some coriander leaves and finely chopped spring onions and red chilli, if you like.
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