Name: Yellow Thai Coconut Broth with Chicken Meatballs & Thai Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Thai, Thai-Inspired
Ingredients: Handful Fresh Coriander; 30g Fresh Ginger; 3 Garlic Cloves; 4 Tbsp Yellow Thai Curry Paste; 500g Chicken Mince; 1 Egg; 40g Breadcrumbs; 2 Tbsp Fish Sauce; 1 Lime; 400ml Coconut Milk; 500ml Vegetable Stock; 200g Jasmine Rice; Vegetable Oil; Handful Thai Basil; Handful Fresh Coriander; 4 Spring Onions; 1 Lime; 1 Tbsp Fish Sauce; ½ Tsp Caster Sugar; 1 Red Chili

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Spicy, soothing and surprisingly quick to make, this Thai yellow curry broth with pan-fried chicken meatballs and a herby spring onion is a winner. Perfect for a midweek meal with friends.

Yellow Thai Coconut Broth with Chicken Meatballs & Thai Salad

Chop the coriander stalks and leaves and grate the ginger and garlic. Heat a glug of vegetable oil in a heavy-based pan over a medium heat. Fry ½ the curry paste for 2 mins then transfer to a large mixing bowl.

Add the chicken mince, coriander stalks, grated ginger and garlic, egg, breadcrumbs, ½ the fish sauce, the zest of the lime and a pinch of salt to the mixing bowl with the fried curry paste. Mix until combined and sticky, then form into 16 balls (about 40g each).

Heat a glug of vegetable oil in a large pan set over a medium-high heat. Fry the meatballs in batches for 5-8 mins until golden on all sides, then set aside.

In the same pan, fry the remaining curry paste for 1-2 mins, then pour in the coconut milk and vegetable stock. Bring to a boil, then turn down to a simmer for 10 mins. Squeeze in the juice of the lime and adjust seasoning to taste.

Meanwhile, cook the rice following packet instructions.

For the salad, finely slice the spring onions into strips then pick the leaves off the herbs. Stir together the dressing ingredients until the sugar dissolves, then pour over the salad.

Before serving, transfer the meatballs to the coconut broth. Serve over rice, topped with salad and extra lime juice.

Hi Edith, absolutely! This would work well with green or red Thai curry paste too.

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Kitty Coles

Kitty is a supremely talented cook and recipe writer. You can find her recipes here as well as in publications like the Irish Times, Gloss Magazine, and The Guardian. She divides her time between London, Dublin and Mallorca (where her parents live and dad grew up) and her food showcases seasonal ingredients with a splash of Mediterranean style. Kitty is a no-fuss, simple cook, who uses everyday ingredients to make delicious and easy recipes. You can find plenty more of Kitty's recipes in her cookbook: 'Make More With Less: Foolproof Recipes to Make Your Food Go Further'.

Thai

Thai-Inspired

Yellow Thai Coconut Broth with Chicken Meatballs &amp; Thai Salad

Thai Chicken meatballs

Dinner

Chop the coriander stalks and leaves and grate the ginger and garlic. Heat a glug of vegetable oil in a heavy-based pan over a medium heat. Fry ½ the curry paste for 2 mins then transfer to a large mixing bowl.

Add the chicken mince, coriander stalks, grated ginger and garlic, egg, breadcrumbs, ½ the fish sauce, the zest of the lime and a pinch of salt to the mixing bowl with the fried curry paste. Mix until combined and sticky, then form into 16 balls (about 40g each).

Heat a glug of vegetable oil in a large pan set over a medium-high heat. Fry the meatballs in batches for 5-8 mins until golden on all sides, then set aside.

In the same pan, fry the remaining curry paste for 1-2 mins, then pour in the coconut milk and vegetable stock. Bring to a boil, then turn down to a simmer for 10 mins. Squeeze in the juice of the lime and adjust seasoning to taste.

Meanwhile, cook the rice following packet instructions.

For the salad, finely slice the spring onions into strips then pick the leaves off the herbs. Stir together the dressing ingredients until the sugar dissolves, then pour over the salad.

Before serving, transfer the meatballs to the coconut broth. Serve over rice, topped with salad and extra lime juice.

Comfort

Fresh Coriander

Gram

Fresh Ginger

Garlic Clove

Thai Yellow Curry Paste

Tablespoon

Chicken Mince

Breadcrumb

Fish Sauce

Lime

Coconut Milk

Millilitre

Vegetable Stock

Jasmine Rice

Vegetable Oil

Fresh Thai Basil

Spring Onion

Caster Sugar

Teaspoon

Red Chilli

Soups

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