What’s Cooking: Thai Chicken Meatballs

Our lives revolve around food it brings people together whether its something big or small, fills you up and puts a smile on your face. My relationship with food has mostly been about been what I can and cannot eat. Now this recipe I love, can’t remember where I got from. I have however added and subtracted ingredients to something that I love cooking over and over. Hope you enjoy it as much as I do, oh it tastes better after a few days when all the flavours are infused.


I have often found that ground chicken can often be a bit dry and lacks flavour in meatball form, but these Thai-inspired ones bring all the flavours together and it works well.


In a large mixing bowl, combine the chicken, red and spring onions, 1 tsp garam masala, 1 tbsp of grated ginger, 2 tbsp of Thai green curry paste (depending on the heat level), ½ a lemon or lime, handful of coriander (cilantro), 1 tsp salt, and 1 tsp black pepper (optional), 1 egg and also add some breadcrumbs and/ or corn starch to help with the binding. If the mixture is a bit soft, then put it in the freezer for 20 minutes to make it easier to roll.

Use your hands or a wooden spoon to thoroughly mix all the ingredients together until just combined. Spoon out a piece of the mixture and roll between your hands to form the meatball to whatever size you prefer.

Heat some oil in a medium sized saucepan over medium heat and fry the meatballs until they turn a golden-brown colour. After all the balls are fried, add 1 tablespoon of the green curry paste stir to combine with the oil in the pan then add the coconut milk or cream.

Place the meatballs into the sauce, let them simmer for about 10 minutes until they are cooked through squeeze some lemon on top then serve with a sprinkle of coriander.

Hope you enjoy it!

Lu x


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